Eddie Rice
Hospitality
Austin,TX
Summary
SUMMARY Food service professional adept at FOH and BOH operations. Demonstrating team leader with excellent staff management skills. Driven leader with strong problem-solving and customer service skills.
Overview
20
20
years of professional experience
Work History
Executive sous chef
Maggiano’s little Italy
Austin, Texas
01.2022 - Current
- Recruit and hire employees to build effective culinary team for $8.5Million annual revenue-producing restaurant.
- Train and manage kitchen personnel and supervised related culinary activity.
- Place food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Develop kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety
Culinary Director
Pecan Ridge Memory Care
Austin, Texas
01.2017 - 12.2020
- Supervised staff preparing and serving 34-47 meals 3 times per day.
- Established and enforced standards of personnel performance and service to provide Residents with consistent and positive experiences.
- Completed regular line checks to maximize quality assurance.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
FOH Manager
Daily Grill
Austin, Texas
08.2013 - 11.2016
- Managed team of 46 professionals
- Lowered liquor costs 8 % by leading training on precision pouring and waste reduction to team of 12 bartenders.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
Executive Sous Chef
801 Chophouse
Kansas City, MO
02.2006 - 08.2013
- Reduced food costs by 18% by expertly estimating purchasing needs and buying through approved suppliers Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget and local labor laws Implemented and supported company initiatives and programs.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Education
Culinary Arts/Hotel Restaurant Management -Cleveland, Oh
Cuyahoga Community College
Cleveland, OH02.2003
Cleveland Heights High
1990
Skills
- Executive team leadership Staff training and development
- Inventory report generation Customer relations
- Client/Vendor relations Process Improvement
- Estimating
- Process Improvement
- Purchasing
- Quality
- Receiving
- Staffing
- Vendor relations
- Microsoft proficiency
- Microsoft Excel
- Microsoft PowerPoint
- Microsoft Word
Timeline
Executive sous chef
Maggiano’s little Italy
01.2022 - Current
Culinary Director
Pecan Ridge Memory Care
01.2017 - 12.2020
FOH Manager
Daily Grill
08.2013 - 11.2016
Executive Sous Chef
801 Chophouse
02.2006 - 08.2013
Culinary Arts/Hotel Restaurant Management -Cleveland, Oh
Cuyahoga Community College
Cleveland Heights High
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