Gary Gravel
Bonney Lake,United States
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Crystal Mountain Resort
Enumclaw, United States
11.2022 - 12.2024
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Sous Chef
Marriott River Center
Covington, United States
09.2019 - 05.2021
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Prep Cook
Oasis Golf Club & Conference Center
Loveland, United States
09.2018 - 12.2020
- Proven experience as prep cook.
- Knowledge of health and safety rules in a kitchen.
- Manual dexterity able to operate cutting tools and kitchen utensils.
- Follow the executive chef's prep list and plan for daily work.
Kitchen Supervisor
Varsity Grill
Cincinnati, United States
05.2018 - 08.2019
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Lead Line Cook
Holiday Inn CVG
Cincinnati, United States
10.2012 - 05.2018
- Maintained optimal inventory levels and kept food costs in line with budget limitations.
- Evaluated department conditions and operations to determine strengths and areas for improvement.
- Interviewed, hired and trained new team members.
- Monitored food preparation, production and plating for quality control.
Education
Food Handler Certification -
ServSafe
04.2025
Bachelor's - Information technology
University of Cincinnati-Main Campus
Cincinnati, OH06.2004
Skills
- Food prep
- Pricing Cost management
- Analysis skills
- Catering
- Food Production
- Mentoring
- Marketing
- Team management
- Sales
- Grill
- Food Safety
- Banquet Experience
- Conflict management
- Supervising
- Profit & Loss
- Inventory Control
- Cash register
- Operations management
- Serving
- POS
- Food Service
- Food Handling
- Kitchen Management
- Computer literacy
- Customer service
- Strategic Planning
- Menu Planning
- Quality control
- Purchasing
- HACCP
- Cooking
- Leadership
- Accounting
- Management
- Forecasting
- Teaching
- Workday
- Communication skills
- Interviewing
Certification
Food Handler Certification, ServSafe, 09/01/22, Present
Additional Information
Worked in every aspect of the hotel including housekeeping, maintenance, security, front desk, banquets, bartender, and server. Won employee of the month 4 of the 5 years I was there.
Personal Information
Title: Chef
Timeline
Executive Sous Chef
Crystal Mountain Resort
11.2022 - 12.2024
Sous Chef
Marriott River Center
09.2019 - 05.2021
Prep Cook
Oasis Golf Club & Conference Center
09.2018 - 12.2020
Kitchen Supervisor
Varsity Grill
05.2018 - 08.2019
Lead Line Cook
Holiday Inn CVG
10.2012 - 05.2018
Food Handler Certification -
ServSafe
Bachelor's - Information technology
University of Cincinnati-Main Campus