Ernie Vernengo
Gina’s Cafe
Stockton,CA
19
years of professional experience
I am a result oriented food service professional with administrative, operations, and management experience in medium sized facilities. I am experienced in supervision, accounting, payroll, budgeting, employee development, inventory control, purchasing, public relations and strategic planning. I am a team player, I have excellent inter-personal skills and the ability to work on all levels of an organization including trouble shooting and problem solving. I am computer literate, proficient in word processing, spreadsheets, applications, the internet and P.O.S.
Work History
Head Chef
2 Years- Directed kitchen operations, maintaining consistent food quality and timely service
- Supervised culinary staff, assigning prep tasks and coordinating daily workflow
- Developed menu items, balancing creativity with cost control and ingredient availability
- Trained cooks on sanitation standards, plating presentation, and station procedures
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Kitchen Manager
5 Years 3 Months- Oversaw kitchen operations, coordinating prep, service, and closing procedures for consistent daily flow.
- Managed inventory counts, ordering, and stock rotation to reduce waste and prevent shortages.
- Enforced food safety, sanitation, and temperature standards to maintain compliance and kitchen readiness.
- Trained kitchen staff on recipes, station setup, and workflow expectations for reliable execution.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
Sous Chef
1 Year 10 Months- Supervised kitchen line execution, maintaining consistency, pacing, and plate presentation during service.
- Coordinated prep schedules, ensuring ingredients, stations, and equipment were ready before service.
- Trained kitchen staff on recipes, portioning, sanitation standards, and knife safety.
- Monitored inventory levels, rotated stock, and reduced waste through organized product handling.
- Managed kitchen coverage, delegating tasks effectively to maintain productivity during peak periods.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Front of House Manager
3 Years 10 Months- Supervised front-of-house operations, ensuring smooth guest flow and consistent service standards.
- Coordinated host, server, and bar teams to maintain efficient floor coverage during peak periods.
- Managed reservations, waitlists, and table assignments to reduce delays and improve seating accuracy.
- Trained front-of-house staff on service procedures, POS use, and guest recovery techniques.
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
General Manager
17 Years 4 Months- Purchase order, manage staff, food cost analysis, daily sales analysis.
- Directed daily restaurant operations, ensuring consistent service, food quality, and guest satisfaction.
- Managed staff scheduling, labor allocation, and shift coverage to support smooth workflow.
- Trained and coached team members on service standards, safety, and operational procedures.
- Monitored inventory levels, coordinated ordering, and reduced supply shortages.
- Resolved customer concerns promptly, maintaining positive guest experience and brand standards.
assistant manager
8 Months- Controlled Daily food prep, Sales, delegated closing procedures
8 Months
- Assisted owner with daily operation, food prep, sales
Education
Associate degree - Culinary Arts
- Serv Safe Certification
- Graduated with High Honors
Skills
Positive attitude
quick study
eager to learn
excellent salesmanship
Food safety
Kitchen management
Team management
Menu development
Menu planning
Culinary expertise
Food safety regulations
Kitchen operations
Special event catering
Banquets and catering
Cost reduction
Cost management
Seasonal menu planning
Recipe creation
Leadership qualities
Cost control
Timeline
Head Chef
Gina’s Cafe
10.2024 - 10.2026Read More
Kitchen Manager
Cast Iron Trading Co
07.2018 - 10.2023Read More
Sous Chef
Mile Wine
09.2016 - 07.2018Read More
Front of House Manager
MarketBar
09.2012 - 07.2016Read More
General Manager
Ike’s Place
06.2009 - 2012Read More
assistant manager
Ike’s place
10.2008 - 06.2009Read More
Yosemite Meat Market and Deli
01.2008 - 09.2008Read More
California Culinary Academy
Associate degree from Culinary Arts
Read More