Eric Keyes
Castro Valley,CA
Summary
An analytical problem-solver devoted to streamlining operations, decreasing costs and creating organizational efficiencies. Dedicated to training and development to promote staff engagement and improve performance. Utilizes sound judgement and independent decision-making skills to create positive impact on company success
Overview
25
25
years of professional experience
1
1
Certification
Work History
Proprietor/Co-Owner
The Cooler
01.2016 - 01.2024
- Integral in the concept development, build out and opening of a42 tap craft beer bar
- Managed day-to-day operations and tracked all financial information addressing discrepancies and evaluating data to develop menus that were both profitable and popular with the clientele
- Trained and mentored all employees assisting them in improving their skill set and benefiting overall team performance
- Created a loyal client base by continually delivering exceptional service and developing long-term relationships.
- Upheld a strict standard of property cleanliness and safety, following Health Department and OSHA guidelines, to safeguard the security of guests and staff
Executive Chef
Kincaid's
01.2014 - 01.2016
- Managed kitchen operations for a $4.5 million,240 seat steak and seafood restaurant located in the historic Jack London Square
- Continually developed new menu items for a rotational specials menu
- Partnered with clients to create unique menus for large groups served both on and off site
- Implemented cost control measures to reduce inventory levels and lower food costs to below target levels
- Managed kitchen staff, focusing on cross-training, for efficient food production, ensuring timely delivery of high-quality dishes.
Executive Chef
McCormick and Schmick's Fresh Seafood Restaurant
01.2008 - 01.2014
- Responsible for the overall performance of the kitchen in a $4.5 million,230 seat upscale restaurant
- Scheduled, trained and supervised a kitchen staff of 17 to 20 cooks and dishwashers
- Created daily menus for both lunch and dinner in compliance with company standards while highlighting seasonal products
- Controlled food inventory by carefully monitoring daily prep levels, working with various local vendors to obtain better pricing and minimizing purchases to reduce food cost by2%
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Buca di Beppo
01.2006 - 01.2008
- Directed the kitchen operations of a $3 million, 160 seat casual, family style restaurant
- Implemented corporate catering initiative and oversaw the inclusion of lunch service which elevated sales by 7%
- Established food safety and operational cleanliness standards to achieve high scores on all inspections
- Conducted weekly inventories and created cost evaluations to confirm optimal kitchen performance
- Took on all FOH management responsibilities during the General Manager's absence
Executive Sous Chef
Trader Vic's
01.2004 - 01.2006
- Supervised the execution of the kitchen in a $5 million, 225 seat high end restaurant
- Coordinated food production for the dining room(s), the 200 seat banquet facilities as well as room service for the boutique hotel on the same property
- Generated menus for special events such as business meetings, weddings and themed dinners
- Designed and implemented new inventory tools and procedures to verify kitchen inventory levels with greater accuracy and reducing food cost
- Managed a kitchen staff of15 cooks and dishwashers
Chef De Cuisine
Lozano's Restaurant
01.2003 - 01.2004
- Assisted in managing the kitchen of an independently owned restaurant
- Created new recipe ideas and special menus in conjunction with the Executive Chef
- Worked with ownership to create seasonal and special event menus
- Worked multiple hot and cold line stations during lunch and dinner services
- Took over product orders and receiving in the absence of the Executive Chef
Private Chef
SS Properties
01.2002 - 01.2003
- Created elegant yet nutritious meals for a family and staff at an elite, private Beverly Hills residence
- Assisted Executive Chef in developing and preparing elaborate dinner parties for guests that often included celebrities, local officials and foreign dignitaries
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Supported all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Worked special events, both on and off premises, catering to parties ranging from 200 to 600 guests
Chef Instructor
California State Polytechnic University at Pomona
01.2001 - 01.2002
- Instructed and evaluated up to 25 students each quarter at one of the country's top ranked hospitality colleges
- Developed detailed lesson plans to guide students through the fundamental operations of a professional kitchen
- Produced special menus and lesson plans for special college events and meetings
- Supervised food production for quality, safety, and compliance to established standards
- Demonstrated cooking techniques and explained the science behind them to improved each student's culinary skill set
Chef Instructor
California School of Culinary Arts
01.1999 - 01.2001
- Trained and evaluated up to30 students per term at a Le Cordon Bleu accredited culinary school using assessments and feedback to adjust lessons and address areas of opportunity
- Researched and designed comprehensive curriculums covering such subjects as hot food production, garde manger and purchasing/cost controls
- Organized departmental ordering procedures to reduce waste and facilitate product delivery
- Coordinated field trips to local markets and specialty shops to provide an educational opportunity outside of the classroom
- Connected instructions to real-world experiences and provided insight and mentoring to students to guide them on their career path.
Education
B.S. - Hotel and Restaurant Management
California State Polytechnic University At Pomona
Pomona, CA01.1999
A.A.S. - Culinary Arts
Johnson And Wales University
Vail, CO01.1994
A.A. - Liberal Arts
Glendale Community College
Glendale, CA01.1993
Skills
- Operations management
- Training and mentoring
- Purchasing and planning
- Cost analysis and savings
- Planning and execution
- Financial management
Accomplishments
- ServSafe certified food manager
- Silver Key Honor Society
- Honor Graduate of Army Primary Leadership Development Course.
Certification
- ServSafe certified
- Silver Key Honor Society
- Honor graduate of U.S. Army's Primary Leadership Development Course
Timeline
Proprietor/Co-Owner
The Cooler
01.2016 - 01.2024
Executive Chef
Kincaid's
01.2014 - 01.2016
Executive Chef
McCormick and Schmick's Fresh Seafood Restaurant
01.2008 - 01.2014
Executive Chef
Buca di Beppo
01.2006 - 01.2008
Executive Sous Chef
Trader Vic's
01.2004 - 01.2006
Chef De Cuisine
Lozano's Restaurant
01.2003 - 01.2004
Private Chef
SS Properties
01.2002 - 01.2003
Chef Instructor
California State Polytechnic University at Pomona
01.2001 - 01.2002
Chef Instructor
California School of Culinary Arts
01.1999 - 01.2001
B.S. - Hotel and Restaurant Management
California State Polytechnic University At Pomona
A.A.S. - Culinary Arts
Johnson And Wales University
A.A. - Liberal Arts
Glendale Community College
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