Eric Salnave
Chicago,IL
Summary
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven management skills. High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
21
21
years of professional experience
1
1
Certification
Work History
EXECUTIVE SOUS CHEF
Marriott kansas city overland park
04.2023 - Current
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
HEAD CHEF
Ragazza food & wine
04.2020 - 03.2023
- Supervised all kitchen, including product ordering, food cost control, and kitchen staff management
KITCHEN EXPEDITOR
Ragazza Food & Wine
03.2018 - 03.2020
- Direct the workflow of the kitchen during service
CHEF DE CUISINE
Webster House
08.2011 - 10.2018
- Responsible for the operation of the prep kitchen
CONTORNI CHEF
Lydia's Italy
04.2009 - 08.2011
- Developed and implemented the seasonal menu in this nationally recognized restaurant
Chef De Cuisine
La Laiterie
09.2007 - 12.2008
- Developed and executed daily menu in this nationally recognized slow food restaurant
LEAD SAUTÉ CHEF
Nick's on Broadway
11.2005 - 09.2007
- Developed and implemented the seasonal menu for this local neighborhood favorite and award-winning restaurant
CHEF
Red Fez Restaurant
11.2002 - 11.2005
- Developed and implemented unique and original seasonal menu including daily specials
Education
Les Aigerelles
Skills
- Accomplished culinary professional with proven leadership and management skills
- Offers a successful track record of leading and motivating teams to achieve organizational objectives
- Demonstrated ability to develop creative menus and meal plans with a focus on quality assurance and customer satisfaction
- Well-versed in organizing and running kitchen operations for high-volume establishments
- Hotel experience
- Employment & labor law
- Computer networking
- Fine Dining Expertise
- Food Preparation and Safety
- Inventory Control
- Recipe Development
- Cost Control
- Servsafe Certification
- Catering and Events
- Purchasing Management
- Upscale Dining
- High-Volume Environments
- Cook Consistent Dishes
- Forecasting and Planning
- Production Preparation
- Waste Reduction
- Food Stock and Supply Management
- Health Code Requirements
- Quality Assurance and Control
- P&L Comprehension
- Food Preparing, Plating and Presentation
- Multitasking
- Menu Pricing
- Culinary Techniques
- Inventory Management
- Customer Service
- Allergy Awareness
- Sanitation Standards
- Food Pairing
- Team Leadership
- Staff Training
- Food Presentation
- Menu Development
- Kitchen Management
Certification
Servsafe
Languages
French
Timeline
EXECUTIVE SOUS CHEF
Marriott kansas city overland park
04.2023 - Current
HEAD CHEF
Ragazza food & wine
04.2020 - 03.2023
KITCHEN EXPEDITOR
Ragazza Food & Wine
03.2018 - 03.2020
CHEF DE CUISINE
Webster House
08.2011 - 10.2018
CONTORNI CHEF
Lydia's Italy
04.2009 - 08.2011
Chef De Cuisine
La Laiterie
09.2007 - 12.2008
LEAD SAUTÉ CHEF
Nick's on Broadway
11.2005 - 09.2007
CHEF
Red Fez Restaurant
11.2002 - 11.2005
Les Aigerelles
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