Eric A. Ybarra
Escondido,CA
Summary
To obtain a position as an Executive Chef which will utilize my skills, experience and expertise in the field of culinary arts.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Executive Chef
California Center For The Arts, Escondido
04.2015 - 06.2025
- Directed culinary operations, ensuring quality and consistency across all menu offerings.
- Developed and executed innovative seasonal menus to enhance guest experience and engagement.
- Led kitchen staff in high-pressure environments, fostering teamwork and efficiency during peak service times.
- Streamlined food preparation processes, reducing waste while maintaining operational excellence.
- Oversaw inventory management, implementing systems to monitor supplies and minimize costs effectively.
- Trained and mentored junior chefs, enhancing skills and promoting professional growth within the team.
- Collaborated with event coordinators to create tailored catering menus for diverse functions and events.
- Ensured compliance with health regulations and safety standards, maintaining a safe kitchen environment for all staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Led culinary team in developing innovative menu offerings reflecting seasonal ingredients and local culture.
- Streamlined kitchen operations, enhancing efficiency and reducing food waste through effective inventory management.
- Established quality control standards to ensure consistency in food presentation and taste across all dining services.
- Collaborated with event coordinators to create tailored menus for diverse events, maximizing guest satisfaction.
- Implemented health and safety protocols, ensuring compliance with regulations and maintaining a safe work environment.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
Executive Banquet Chef
Tom Ham’s Lighthouse
01.2013 - 01.2015
- Executive Banquet Chef, oversaw all banquet operations
- Coordinated all banquet functions and met with clients and vendors
- Supervised quality control, budgeting, purchasing, materials, product procurement, vendor negotiations
- Demonstrated strengths in improving banquet selections and menu concept for plated or buffet
- Ordered food products
- Conducted preparatory meetings with staff, maintained scheduling and training of new staff
- Responsible for Sunday Brunch, 1200-1800 covers
Am Sous Chef
L’Auberge Hotel
01.2011 - 01.2012
- Am Sous Chef; responsible for opening the kitchen for breakfast service and transition to lunch
- Daily Line Checks; check quality of all product daily
- Daily Specials and Soups; ordering of all produce, seafood, and meats; scheduling of staff
Paradise Point Resort and Spa
01.2001 - 01.2011
- Responsible for a three service Kitchen, high volume kitchen up to 1500 covers
- Window expediting, maintained quality and consistency
- Supervision of 8-10 cooks, maintained purchasing of all produce, seafood, and meats
- Monitored all par levels, conducted Monthly Inventory, assisted with the hiring of employees
- Coordinated meetings with catering managers, brides and grooms whenever necessary; conducted weekly BEO meetings with catering department; prepared all prep lists for BEOs
- Participated in off site charity events (Critters Celebration, Wine and Roses, and Taste of San Diego)
- I was instrumental in the grand opening of Tikul Coastal Mexican; prepared menu concept; opening of contracts with vendors (i.e. linen, seafood, meats and all other vendors); assisted with design layout of kitchen; trained all staff on recipes, menu items, descriptions, plate presentations, portion and quality control.
Education
Certification - Culinary Arts, Bartending, Hotel and business Management
Century Business College
San Diego, CA01.1992
Skills
- Team leadership; Client/Vendor Relations; Staff training and development; meticulous and attentive to quality and detail; self starter; strong interpersonal and organizational skills; excellent communication skills; exceptional ability to work with high volumes in a fast paced environment; hiring, training, and supervision, Budget and Cost control
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Food prep planning
- Catering and events
- Banquets and catering
- Recipes and menu planning
- Forecasting and planning
- Waste reduction
- Food spoilage prevention
- Plating and garnishing
- Sanitation guidelines
- Kitchen equipment operation and maintenance
- Signature dish creation
- Menu pricing
- Food preparation techniques
- Budgeting and cost control
- Hiring, training, and development
- BOH operations
- Operational oversight
Certification
Culinary arts
Hotel and Business Management
Bartending
Timeline
Executive Chef
California Center For The Arts, Escondido
04.2015 - 06.2025
Executive Banquet Chef
Tom Ham’s Lighthouse
01.2013 - 01.2015
Am Sous Chef
L’Auberge Hotel
01.2011 - 01.2012
Paradise Point Resort and Spa
01.2001 - 01.2011
Certification - Culinary Arts, Bartending, Hotel and business Management
Century Business College
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