Dominique Shelton

Managed a team of eight cooks, overseeing hiring, training, scheduling, and quarterly reviews while fostering a collaborative, high-performing kitchen environment.

Led seasonal menu planning inspired by market trends, cultivating relationships with purveyors such as Santa Monica Seafood, International Marine Products, Melissa’s Produce, West Central Produce, Chef Warehouse, and K&M Food Service.

Controlled food and labor costs to meet budget goals and coordinated special events, including offsite catering, buyouts, wine dinners, and holiday tastings. Collaborated with Banquets, Pastry, Garde Manger, and other departments to deliver innovative, guest-focused menus.

Ensured compliance with health regulations, maintained consistent product quality through recipes and training, and utilized onsite garden ingredients for specials. Evaluated menu performance, implemented adjustments based on sales and guest feedback, and developed team leadership through coaching and motivation.

Responsible for managing daily prep and planning and setting “pars” to accommodate fluctuating business demand. Assisting colleagues with “set up” and “break down” of stations and supervising food prep. Responsible for Daily inventory and communication with Chef for orders and menu planning. Training colleagues on cooking techniques, stations, expectations, and menu changes. Facilitating breaks for hourly colleagues.

Worked closely with Chef on developing seasonal menu changes. Constructed courses for Chef table with Chef’s guidance.