Dylan Rebuck
Brandon,FL
Summary
Professionally-trained Senior Banquet Chef with over 13 years of progressive experience in restaurant and banquet operations. Coordinates, plans, and supervises food production, plating, and presentation to exceed guest expectations and attract future business. Known for maintaining high standards of taste, quality, and attention to detail helping to implement greater efficiencies and work habits of kitchen staff. Currently seeking an opportunity as an Executive Restaurant Chef to further advance promising career trajectory.
Overview
13
13
years of professional experience
Work History
Senior Banquet Chef
JW Marriott Tampa Water Street
2023.04 - Current
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Scheduling of all Banquet associates including commissary and cafeteria
- Worked with Chief Steward to manage labor cost and cleaning schedule of hotel
- Product ordering for all banquet events, cafeteria menus, and commissary kitchen
- Used personal knowledge and expertise to manage food cost levels in the banquet kitchen, ensuring restaurants higher food cost not affecting overall food cost
- Attended all meetings relating to banquet functions such as pre-convention meetings for two hotels
- Closely monitored controllable spend in JW Marriott Water Street
- Assisted with C-7's for culinary departments each month
- Assisted executive chef with PnL critiques.
Senior Sous Chef Restaurants
Driftlight, Turntable, SIX, IRD- JW Marriott Tampa Water Street
2022.01 - 2023.04
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Scheduling of staff
- Lead on Payroll for all culinary associates at the JW and assisted with Marriott Water street culinary payroll
- Product ordering and par levels for all restaurants
- Lead teams throughout all meal periods
- Help create menu items for restaurants and for specialty events
- Complete overhaul of use records, costing, and labor management in all outlets at JW Marriott Tampa Water Street.
Sous Chef
Driftlight Steakhouse- JW Marriott Tampa Water Street
2021.03 - 2022.01
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Scheduling of Driftlight kitchen and turntable associates
- Lead on Payroll for all culinary associates at the JW and assisted with Marriott Water street culinary payroll
- Product ordering for entire kitchen
- Lead teams throughout all meal periods
- Help create menu items for restaurants and for specialty events
- Main focus on complete opening of Driftlight Steakhouse restaurant
- Led multiple new programs and initiatives such as converting coolering into dry age cooler for steakhouse.
Sous Chef
3 Outlets- Quench, Whisper Creek Kitchen, Lobby Kitchen
2019.10 - 2021.04
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Scheduling of staff
- Payroll for back of house staff
- Product ordering for entire kitchen
- Lead teams throughout all meal periods
- Help create menu items for restaurants and for specialty events.
Kitchen Sr. Supervisor
Quench, Whisper Creek Kitchen, Lobby Kitchen
2019.04 - 2019.09
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Scheduling of staff
- Payroll for back of house staff
- Product ordering for entire kitchen
- Lead teams throughout shift
- Help create menu items for seasonal changes and specialty events.
Kitchen Supervisor
Citron/Primo
2017.01 - 2019.04
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Scheduling of staff
- Payroll for back of house staff
- Product ordering for entire kitchen
- Lead team throughout shift
- Help create menu items for seasonal changes and specialty events.
Cook 1
J.W. Marriott
2013.05 - 2017.01
- Ensures that all food goes out for functions in a smooth timely manner
- Lead team to help stay organized throughout shifts
- Meets the needs of all special guest request such a dietary restrictions or allergies.
Dishwasher/Line cook
Oblivion Taproom
2011.06 - 2013.05
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Led shifts while personally preparing food items and executing requests based on required specifications.
Education
Celebration High School
06.2010
Skills
- High sense of urgency
- Attention to detail
- Culinary techniques
- Positive attitude
- Strong work ethic
- Effective planner
- Expertise with computers and programs
- Kitchen Leadership
- Inventory Management/Cost Control
- Food Safety- Follows HACCP Procedures
- Culinary Experience
Awards
- Rays of Excellence Award 2022
- Manager of the 2nd Quarter 2022
- Five Diamond Supervisor of the Year 2017
- Supervisor of the Quarter Nominee 2017
- Gold Coin Recipient 2015, 2016
- Five Diamond of the Quarter 2014
- Golden Pineapple Award Nominee 2014
Timeline
Senior Banquet Chef
JW Marriott Tampa Water Street
2023.04 - Current
Senior Sous Chef Restaurants
Driftlight, Turntable, SIX, IRD- JW Marriott Tampa Water Street
2022.01 - 2023.04
Sous Chef
Driftlight Steakhouse- JW Marriott Tampa Water Street
2021.03 - 2022.01
Sous Chef
3 Outlets- Quench, Whisper Creek Kitchen, Lobby Kitchen
2019.10 - 2021.04
Kitchen Sr. Supervisor
Quench, Whisper Creek Kitchen, Lobby Kitchen
2019.04 - 2019.09
Kitchen Supervisor
Citron/Primo
2017.01 - 2019.04
Cook 1
J.W. Marriott
2013.05 - 2017.01
Dishwasher/Line cook
Oblivion Taproom
2011.06 - 2013.05
Celebration High School
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