Summary
Overview
Work History
Education
Skills
Timeline
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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

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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

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Daryl Richards