Darren Coker
Las Vegas,NV
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
26
26
years of professional experience
Work History
Executive Chef
Granello Bakery
08.2023 - 02.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Kitchen Manager /FOH Manager
Pampas Churrascaria
11.2019 - 08.2023
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Chef
Self Employed
06.2011 - 06.2019
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Broiler Cook/Sous Chef
Capital Grille
09.2009 - 02.2011
- Collaborated with team members to ensure smooth operations during peak service hours.
- Increased customer satisfaction with timely preparation and presentation of appetizing broiler dishes.
- Regularly inspected equipment for functionality and reported any issues promptly for timely repair or replacement.
- Maintained a safe working environment by adhering to proper knife handling techniques and equipment usage guidelines.
- Maintained open lines of communication with the executive chef, offering suggestions to improve kitchen operations and streamline processes.
- Helped maintain streamlined kitchen workflow through effective communication with fellow cooks and front-of-house staff.
Sous Chef
Silverton
08.2006 - 09.2009
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Kitchen Manager
Outback Steakhouse
08.1999 - 07.2006
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Education
GED -
Western High School
Las Vegas, NV06-2020
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Catering and events
- Staff training
- Food pairing
Timeline
Executive Chef
Granello Bakery
08.2023 - 02.2025
Kitchen Manager /FOH Manager
Pampas Churrascaria
11.2019 - 08.2023
Chef
Self Employed
06.2011 - 06.2019
Broiler Cook/Sous Chef
Capital Grille
09.2009 - 02.2011
Sous Chef
Silverton
08.2006 - 09.2009
Kitchen Manager
Outback Steakhouse
08.1999 - 07.2006
GED -
Western High School
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