Clayton Slieff
Summary
Creative Executive Chef with solid understanding of different cuisines and cultures. Skillfully established innovative menus and creative ways to present cutting edge plate presentations to guests Experienced in multi-outlets, banquets, and catering for up to 2,500 guests, and fine dining experiences.
Overview
25
25
years of professional experience
Work History
Sr. Executive Chef
Buffalo Run Casino & Resort
Miami, OK
04.2021 - 10.2023
- Aligned organizational objectives with company mission to increase business growth and integrate work strategies.
- Increased Food Revenue by $4.3M
- Oversaw 4 restaurants, golf club, banquets, and offsite catering
- Remodeled and established new menu concepts in all outlets including fine dining, BBQ, and pizzeria with deli
- Streamlined operations to maximize business efficiency and profits.
- Monitored industry trends, keeping current on latest changes and competition in industry.
- Identified and resolved issues between employees, promoting better collaboration and mutual respect.
- Clarified roles, responsibilities and expectations of staff.
Sr. Executive Chef 'de Cuisine
Atlantis Resort Casino & Spa
Reno, Nevada
07.2007 - 08.2019
- 4 Diamond Forbes recognized fine dining and casual outlets
- Created all menus for special events, high end wine and spirit dinners
- Oversaw highly successful Bistro Napa, creating number 1 social hour in Reno
- Reopened buffets after $9M remodel. Outlet grossed $16..M annually.
- Participated in local culinary competitions and fund-raising events
- Provided our guests with memorable, lasting experiences
- Performed duties of Executive Chef, Assistant Executive Chef in their absence. Overseeing 6 high end outlets
Executive Room Chef
Peppermill Hotel & Casino
Reno, Nevada
06.2006 - 07.2007
- Oversaw Executive VIP Room Service
- Responsible for all menu development, inventory, and cost controls
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Created hands-on training program to promote longevity in team members
Assistant Executive Chef
Circus Circus Reno
Reno, Nevada
02.1999 - 05.2006
- Supervised 7 Restaurants including highly unique concept of Art Geckos: 2 restaurants in 1. Southwestern cuisine and Kokopelli's Sushi Bar
- Assisted in running all large culinary events, including annual street festivals
- Received 'Simply the Best' employee recognition award for management
Education
Associate of Arts - Cullinary Arts
Culinary Institue of America
St. Helena, SC06.2015
Skills
- Fine Dining
- Certified BBQ Pit Master
- Certified Journeyman Butcher
- 19 year returning guest chef for Culinary Institute World of Flavors
- High End Wine and Spirit Dinners
- New Restaurant Openings and Design
- Management of multi-outlet properties
- Tennis and Golf Country Clubs
- Restaurant Industry Trends Awareness
- Servsafe Certification
- Recipe and Menu Development
- Inventory Control
- Signature Dish Creation
- Originality and Creativity
- Customer Relations
- Kitchen Staff Management
- Cooking Technique Demonstrations
- BOH Operations
- Quality Assurance
- Food Preparation and Safety
- Focus and Follow-Through
- Team Leadership
- Cost Reduction
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Success is not final; failure is not fatal: It is the courage to continue that counts.
Winston S. Churchill
Timeline
Sr. Executive Chef
Buffalo Run Casino & Resort
04.2021 - 10.2023
Sr. Executive Chef 'de Cuisine
Atlantis Resort Casino & Spa
07.2007 - 08.2019
Executive Room Chef
Peppermill Hotel & Casino
06.2006 - 07.2007
Assistant Executive Chef
Circus Circus Reno
02.1999 - 05.2006
Associate of Arts - Cullinary Arts
Culinary Institue of America
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