Erik Carlson

Develop and verify compliance in preparation and service of banquet menus.

Create and execute custom menus for local catering and corporate events.

Work alongside, oversee, and train culinary associates in all kitchen positions and required disciplines.

Offer constant presence, support and guidance to all hotel staff and associates.

Supervise and conduct daily stand-up and monthly training meetings.

Collaborate with fellow leaders of all hotel areas and departments to find common solutions to any given situation.

• Directed kitchen operations, maintaining consistency in food quality, safety, and presentation standards.
• Supervised culinary staff, assigning stations and reinforcing efficient workflow during service.
• Collaborated with management on banquet execution, special events, and menu planning.
• Enforced food safety, sanitation, and compliance standards throughout kitchen operations.

• Manage 20+ chefs and cooks by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• 1310 room convention hotel with over 145,00 square feet of meeting space with 2 major ballrooms and 22 meeting rooms providing in excess of $10 million in revenues from .5 million covers annually.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

•  1620 room hotel with  600,000 sq. ft. of meeting and event space with 11 major  ballrooms and 79 meeting Rooms providing in excess of $40 million from 1 million covers annually.
  
• Directly responsible for the purchasing of all food for banquet operations while maintaining a 14% budgeted food cost by using seasonal ingredients, setting standards for portion size and minimizing waste.
• Managed kitchen staff of 50+ chefs and cooks by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

• Responsible for management of all culinary aspects of day to day operations of a fine dining, high volume 3 meal restaurant in a 448 room luxury hotel with yearly revenues in excess of $2 million. Oversaw the hotels room service department and Oceanside bar and grill as well.
• Maintained a skilled kitchen staff of 20+ cooks and chefs by properly coaching, counseling and training.
• Planned breakfast, lunch, dinner and bar menus, as well as menus for in-house special events and catering.