Daryl Richards
Colorado Springs,Co
Summary
Talented Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.
Overview
1
1
year of post-secondary education
22
22
years of professional experience
Work History
Chef Garde Manger
The Broadmoor Hotel
Colorado Springs, CO
07.2015 - Current
- Creation of COVID safe individual packaged sandwiches, salads, side items, breakfast burritos, sushi for multiple outlets and banquets Pre-COVID.
- Execution of high volume banquet functions of cold foods at multiple locations on and off property.
- Supervise and mentor full time cooks, culinary interns/seasonal staff.
- Help to oversee Banquet department that makes $30 million in revenue.
Chef Tournant
The Broadmoor Hotel
Colorado Springs, CO
06.2014 - 07.2015
- (Banquets/Main Kitchen), Design and execute Sunday Brunch menu weekly in Lake Terrace restaurant.
- Execution of high volume banquet functions of hot foods at multiple locations on and off property Other positions held at the Broadmoor.
Executive Chef
Sunbird Mountain Grill and Tavern
Specialty Restaurant Corporation
Colorado Springs, CO
02.2013 - 06.2014
- Full service dinner menu design and pricing to showcase local Colorado/ western regional products.
- Menu design and execution of high volume weekly Sunday Brunch.
- Execution of onsite special event catering.
- Maintain department expenses: P&L accountability, labor, inventory, staffing.
Banquet Sous Chef
The Broadmoor Hotel
Colorado Springs, CO
01.2012 - 01.2013
Executive Chef
Sedona Hilton Resort and Spa, Hilton Hotels Corp
Sedona, AZ
09.2005 - 08.2011
- High volume, multiple food outlet production , execution and quality assurance; The Grille at ShadowRock (Full Service), Blue Water Café , In Room Dining ,and Employee Dining Services.
- Outlet and Special Events catering.
- Oversight of high volume Banquet department.
- Multiple outlet menu design and pricing, specifications and implementation.
- Management, Supervisory and Team Member training/mentoring.
- P&L.
- Oversight of Quantitative/Quarterly inventory.
- Seasonal purchasing levels and HSM compliance.
- Scheduling and staff level assessment at seasonal basis.
- Certified Food Safety Manager/Serve Safe Certified.
- Computer work: Word, Outlook, Excel, Birch Street.
Chef De Cuisine Point in Tyme Restaurant
Pointe Hilton Tapatio Resort
01.2004 - 01.2005
Executive Sous Chef
Doubletree La Posada Resort
01.2000 - 01.2004
Banquet Chef
Royal Palms Inn and Casitas
01.1998 - 01.2000
Education
Associate of Culinary Arts - Restaurant Management
Scottsdale Culinary Institute
01.1992 - 01.1993
Skills
Food plating and presentation
Employee training and development
Fine-dining expertise
Recipes and menu planning
Operations management
Effective communications
Budgeting
Food preparation and safety
Sanitation guidelines
Forecasting and planning
Timeline
Chef Garde Manger
The Broadmoor Hotel
07.2015 - Current
Chef Tournant
The Broadmoor Hotel
06.2014 - 07.2015
Executive Chef
Sunbird Mountain Grill and Tavern
Specialty Restaurant Corporation
02.2013 - 06.2014
Banquet Sous Chef
The Broadmoor Hotel
01.2012 - 01.2013
Executive Chef
Sedona Hilton Resort and Spa, Hilton Hotels Corp
09.2005 - 08.2011
Chef De Cuisine Point in Tyme Restaurant
Pointe Hilton Tapatio Resort
01.2004 - 01.2005
Executive Sous Chef
Doubletree La Posada Resort
01.2000 - 01.2004
Banquet Chef
Royal Palms Inn and Casitas
01.1998 - 01.2000
Associate of Culinary Arts - Restaurant Management
Scottsdale Culinary Institute
01.1992 - 01.1993