David J. Dickinson
Carson City
Summary
Knowledgeable professional with several years of experience bringing planning and problem-solving abilities. My goal is to further my knowledge in the food, beverage and hospitality industry. To Gain new skills, provide exceptional service, attain complete knowledge and understanding of all levels of the hospitality industry.
Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.
Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
13
13
years of professional experience
Work History
Director of Culinary Excellence
Solista Carson Plaza
01.2024 - Current
- Monitored progress by establishing plans, budgets and measuring results.
- Conducted routine maintenance and repairs on mechanical systems and industrial equipment.
- Reviewed internal reports and identified areas of risk or potential cost savings.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Delegated work to staff, setting priorities and goals.
- Developed policies and procedures to ensure compliance with corporate standards.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Established relationships with vendors and suppliers to secure favorable terms for materials or services.
Corporate Head Chef
The Fox Brewery
01.2023 - Current
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
- Supervised food preparation staff to deliver high-quality results.
- Established portion control guidelines to reduce waste and maximize profits.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored food production to guarantee quality standards were met.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Checked quality of food products to meet high standards.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored quality, presentation and quantities of plated food across line.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
Head Chef
Eagle Valley Golf Course
01.2021 - 01.2023
- In charge of Menu Development, Banquet Menu Development, and Hiring kitchen staff.
- Over saw all Food Preparation.
- Responsible for Ordering and all Budgeting.
General Manager/Chef
Tahoe Mountain Brewing Co.
01.2017 - 01.2019
- Was in charge of the whole business
- From hiring and firing to menu development and all monies
General Manager/Chef
The Cornice Grill
Kirkwood
01.2012 - 01.2013
- Was in charge of the whole business
- From hiring and training to budgeting and ordering
- Including but not limited to every aspect of running the restaurant
Education
High School -
Creston High School
Grand Rapids, MICommunity College -
Lake Tahoe Community College
South Lake Tahoe, CACollege -
Aquinas College
Grand Rapids, MISkills
- Menu development
- Food preparation
- Budgeting
- Ordering supplies
- Recipe development
- Staff training
- Sanitation practices
- Team leadership
- Cost control
- Quality assurance
- Client relations
- Culinary innovation
- Company guidelines
- Strategic planning
- Vendor relationship management
- Problem-solving
- People management
- Multitasking and organization
- Financial management
- Crew collaboration
- Coaching and mentoring
Timeline
Director of Culinary Excellence
Solista Carson Plaza
01.2024 - Current
Corporate Head Chef
The Fox Brewery
01.2023 - Current
Head Chef
Eagle Valley Golf Course
01.2021 - 01.2023
General Manager/Chef
Tahoe Mountain Brewing Co.
01.2017 - 01.2019
General Manager/Chef
The Cornice Grill
01.2012 - 01.2013
High School -
Creston High School
Community College -
Lake Tahoe Community College
College -
Aquinas College