GARRETT V. LIEBER
Placerville,CA
Summary
Accomplished Head Chef with a strong combination of culinary experience and managerial skills, coupled with a passion for learning. Seeking a positive atmosphere with personal & professional growth opportunities.
Overview
21
21
years of professional experience
Work History
Executive Chef
Waterways Cruises and Events
05.2023 - 04.2024
- Directed culinary operations to enhance guest satisfaction and dining experience.
- Developed seasonal menus incorporating fresh, local ingredients to elevate restaurant offerings.
- Managed kitchen staff, fostering a collaborative environment through training and mentorship.
- Streamlined food preparation processes, reducing waste and improving overall kitchen efficiency.
- Prepare food for up the 1000 people per day.
- Managed to logistic of up to 8 trips a day on 4 large yachts.
- Ensured compliance with health and safety regulations, maintaining high standards of cleanliness.
- Collaborated with suppliers to source quality ingredients, optimizing cost-effectiveness of menu items.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
Head Chef & Assistant Manager
Sneaky’s BBQ
01.2018 - 03.2020
- Digital platform-based catering with a focus on Carolina style barbecue
- Menu design, food cost analysis, personnel management, efficiency analysis/scaling of operations
- Quadrupled business revenue within the past year
Catering Director
111 Minna Gallery
01.2017 - 01.2018
- Catering program development from the ground up (established in-house operations)
- Custom event-based menu development, food cost analysis, personnel management, food preparation
Catering Director
Ryan Scott To-Go
01.2016 - 01.2017
- Managed and executed all business operations for celebrity chef Ryan Scott’s catering business
- Menu design, food cost analysis, purchasing, personnel management, vendor management and digital catering platforms
Head Chef & Back of House Manager
The Backdoor
01.2014 - 01.2016
- Elegant speakeasy-themed craft cocktail lounge and restaurant with seating for 100 guests
- Robust menu options including authentic dishes with origins spanning the globe
- Fast paced-environment, covering both The Backdoor and ‘virtual’ restaurants satisfied via delivery services simultaneously
- Built a successful, mutually respectful environment between the front and back of house, resulting in improved productivity, customer service and staff longevity
- Management of digital delivery service orders and shift operations with 6+ independent menus & a variety of platforms
Head Chef & Kitchen Manager
Sonya’s Bar & Grill/Olde 99 Pub
01.2009 - 01.2014
- Independently managed & ran two kitchens as independent contract businesses
- Intense collaboration with the owner from the purchase of Olde 99 Pub, throughout its design, setup, opening and operations. Successfully operated the business in the black for two years from its open until its sale in 2014
- Solely responsible for all kitchen staff staffing needs (acquisition, etc) and their training/development
Head Chef & Catering Director
La Casa del Mojito
01.2007 - 01.2009
- Head chef for award winning Latin American restaurant focusing on a variety of Mexican and South/Central American cuisines
- Frequent catering events, most commonly serving 150-250 patrons
Executive Chef
Independence Sport Fishing
01.2005 - 01.2007
- Exquisite dining on an 113 foot modern yacht/sports boat for charter. 32 patrons resided upon the boat for anywhere between 5 and 18 days in duration, with 5 dining services per patron daily.
- Managed all facets of the culinary operation including meal planning, menu development, ordering, preparation and plating.
- Promoted to Executive Chef after one year after initially working as a Sous Chef under Chef Walter McFarland, former Chef de Cuisine at Roy’s Maui.
Line Cook
The Marine Room
01.2004 - 01.2005
- Demonstrated great proficiency as a line cook, working pantry, grill and sate stations
- Large scale preparation for frequent catering operations serving up to 1000 guests
- Supported high volume brunch operations
- Trained beneath Chef Bernard Guiasse & Chef Ron Oliver
Extern
Restaurant Gary Danko
01.2003 - 01.2003
- 3 month long unpaid externship
- During the course of the externship, responsibilities increased rapidly – beginning with preparation and amuse bouche, and concluding the externship working the hot apps station
- Single greatest career culinary learning experience with specifically influential knowledge about how to think about food rather than ‘how to cook’
- Received profoundly influential tutelage and instruction from Chefs Gary Danko, Ryan Scott and Sean O’Brian.
Education
Associates in Occupational Science - Culinary Arts
Le Cordon Bleu, California Institute of Culinary Arts
Pasadena, CA01.2003
Culinary 1, baking, and culinary competition
Grossmont College
San Diego, CA01.2000
High School Diploma - undefined
Saint Augustine High School
San Diego, CA01.2000
Skills
- Restaurant Operations Management
- Staff Training / Development
- Budgeting/P&L Management
- Team building
- Special Events Development & Catering
- Sanitation & Quality Control
- Inventory & Purchasing
- Digital Delivery Service Platforms
Timeline
Executive Chef
Waterways Cruises and Events
05.2023 - 04.2024
Head Chef & Assistant Manager
Sneaky’s BBQ
01.2018 - 03.2020
Catering Director
111 Minna Gallery
01.2017 - 01.2018
Catering Director
Ryan Scott To-Go
01.2016 - 01.2017
Head Chef & Back of House Manager
The Backdoor
01.2014 - 01.2016
Head Chef & Kitchen Manager
Sonya’s Bar & Grill/Olde 99 Pub
01.2009 - 01.2014
Head Chef & Catering Director
La Casa del Mojito
01.2007 - 01.2009
Executive Chef
Independence Sport Fishing
01.2005 - 01.2007
Line Cook
The Marine Room
01.2004 - 01.2005
Extern
Restaurant Gary Danko
01.2003 - 01.2003
Associates in Occupational Science - Culinary Arts
Le Cordon Bleu, California Institute of Culinary Arts
Culinary 1, baking, and culinary competition
Grossmont College
High School Diploma - undefined
Saint Augustine High School
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