BRAD MCGUIRE
Reno,USA
Summary
To obtain a sous chef / lead position, or similar, in a progressive, enjoyable, team-oriented environment where I can apply my strong management and culinary experience to contribute to organizational success and continue to grow and maintain my career over the next several years.
Overview
23
23
years of professional experience
Work History
01.2001
- Additional work experience furnished upon request.
Chef De Cuisine
Hidden Valley Country Club
04.2024 - 05.2025
- Developed seasonal menus utilizing local ingredients to enhance dining experience.
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Streamlined food preparation processes, reducing waste and improving workflow.
- Trained new team members on culinary techniques and kitchen protocols for consistency.
- Collaborated with management on special events, creating unique dining experiences for members.
Executive Chef
South 40 Reno
03.2023 - 11.2023
- Hired to overhaul the back-of-the-house operations, including revamping all menus, analyzing and re-balancing food costs, improving large party and banquet servicing, training the kitchen crew, and minimizing labor costs.
Sous Chef
Schussboom Brewing Co.
05.2022 - 02.2023
- Managed the day shift crew, oversaw food prep and ordering, assisted with new menu items, and supervised daily lunch rush. Contributed to special event menus and catering, such as Oktoberfest.
Room Chef
Nugget Casino Resort
04.2021 - 10.2021
- Brought in to help overhaul and improve the Island Grill outlet, which was struggling following Covid. Under my oversight, we were able to hire and train a full crew, refresh the menu, stabilize ballooning food costs, and significantly exceed budgeted sales.
Room Chef
Silver Legacy Resort Casino
06.2007 - 12.2020
- Began as a Banquets Cook and quickly moved up to Banquet Sous Chef. Later transitioned to Room Service Chef, opened Hidden Pizza, then became Room Chef for the famous Canter’s Deli. Managed schedules, food costs, inventory, new hire and ongoing training, and worked with the front of the house to ensure great customer service standards.
Lead Line Cook
Peppermill Reno
11.2006 - 06.2007
Specialty Chef
Norwegian Cruise Lines
01.2002 - 10.2006
- Worked in various fine dining and specialty outlets on the ship, providing service to guests with special dietary needs, including diabetes, vegan/vegetarian, etc. Built a diverse and extensive knowledge in domestic and international cuisine supporting multiple embarkations through the Hawaiian Islands, trans-Pacific, Mexico, trans-Atlantic, Caribbean and Eastern European cruises.
Education
Certificate - Culinary and Hotel Management
Maui Community College
Maui, HIHigh School - undefined
Baldwin High School
Maui, HI01-1993
Skills
Supported management functions through diverse culinary knowledge in fine dining, deli, bar food, pizza, banquets, catering, and specialty cuisine Communicated effectively with team members and customers to enhance service quality Assisted in maintaining food cost awareness and budget management
COMMUNICATION
Good English communication skills and conversationally adept in Spanish. Able to clearly and effectively work with persons of all backgrounds.
LEADERSHIP
Ample experience rallying teams under a common goal to drive efficiency, provide a great quality product, and make the workplace safe and enjoyable for all. Received multiple Employee of the Month accolades and recognized for being a caring and compassionate leader by managers, peers, and subordinates.
Timeline
Chef De Cuisine
Hidden Valley Country Club
04.2024 - 05.2025
Executive Chef
South 40 Reno
03.2023 - 11.2023
Sous Chef
Schussboom Brewing Co.
05.2022 - 02.2023
Room Chef
Nugget Casino Resort
04.2021 - 10.2021
Room Chef
Silver Legacy Resort Casino
06.2007 - 12.2020
Lead Line Cook
Peppermill Reno
11.2006 - 06.2007
Specialty Chef
Norwegian Cruise Lines
01.2002 - 10.2006
01.2001
Certificate - Culinary and Hotel Management
Maui Community College
High School - undefined
Baldwin High School