Summary
Overview
Work History
Education
Skills
Timeline
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HECTOR ARMENDARIZ

West Jordan,USA

Summary

Innovative Executive Chef recognized for driving productivity and efficiency in kitchen operations. Expertise in menu development, team management, and adherence to food safety protocols. Proven ability in time management and creative problem-solving, resulting in exceptional dining experiences.

Overview

9
9
years of professional experience

Work History

Executive Chef

Aerie Restautant
Salt Lake City, Utah
05.2025 - Current
  • Oversee the operations of the fine dining restaurant and Aerie Lounge, maintaining high standards.
  • Implemented menu development strategies to enrich culinary offerings.
  • Facilitated training programs that elevated staff performance and service quality.
  • $4 million in combined revenue for both outlets.

General Manager

HMS Host Salt Lake City Airport
Salt Lake City, Utah
09.2024 - 06.2025
  • Supervised front and back of house operations, ensuring high-quality service delivery.
  • Trained and hired over 20 employees to maintain optimal performance standards.
  • Implemented menu changes to enhance customer satisfaction and dining experience.
  • Managed labor and food costs, optimizing profitability for both locations.
  • Oversaw operations at White Horse Spirits & Kitchen and Burges Belgian Bistro.
  • Achieved combined revenue of $6.5 million across both establishments.
  • Recognized as one of Newsweek's top 10 best full-service restaurants in 2025 (Reader’s Choice).

Owner

Botana HA
West Jordan, UT
05.2021 - 09.2024
  • Operated food truck, delivering quality meals across multiple locations.
  • Managed labor and food costs to maximize profitability.
  • Oversaw hiring and ordering processes to ensure operational efficiency.
  • Developed menu with scratch-made dishes to elevate customer experience.
  • Handled accounting, taxes, and marketing initiatives for business growth.
  • Coordinated private events, creating customized culinary experiences.
  • Delivered personal chef services, specializing in four-course tasting menus.

Chef De Cuisine Mariposa

Deer Valley Ski Resort
Park City, UT
09.2022 - 04.2024
  • Revamped culinary concepts by altering tasting menu and steak house offerings during three seasons.
  • Controlled food costs through diligent management of ordering and inventory practices.
  • Crafted menus highlighting both regular and vegan options across six- and eight-course tastings.
  • Updated tasting menu thrice within four months to keep offerings dynamic.
  • Implemented new recipes across all concepts, enhancing guest satisfaction.
  • Supervised labor cost strategies while leading two chefs and one sous chef team.
  • Ensured high standards in fine dining through effective team coordination.

Senior Sous Chef

The Lodge at Blue Sky Auberge Resorts
Park City, UT
05.2019 - 05.2021
  • Supported Executive Chef in daily operations and menu development.
  • Assisted in ordering ingredients and managing recipe inventory.
  • Contributed to seasonal menu changes four times annually.
  • Coordinated weekly four-course tasting menu preparations.
  • Monitored food and labor costs to optimize budget efficiency.
  • Facilitated banquets, private dinners, and yurt dining experiences.
  • Prepared breakfast, lunch, and dinner in fine dining setting.
  • Collaborated with James Beard Award-winning Chef Galen Zamarra during opening team efforts.

Executive Chef

Embassy Suites
West Jordan, UT
10.2018 - 06.2019
  • Oversaw all food and beverage operations, including restaurants, banquets, and in-room dining.
  • Managed menus, recipes, inventory, purchasing, and budget allocations to optimize performance.
  • Achieved 23% food cost and 28% labor cost through strategic management.
  • Transformed property from negative ($88,000) F&B profits to positive ($285,050) profits.

Sous Chef

Four Seasons Hotel
Jackson Hole, WY
11.2017 - 10.2018
  • Assisted Executive Chef in daily kitchen operations and menu development.
  • Managed service for breakfast, lunch, and dinner, ensuring high-quality standards.
  • Supported banquet services for private events, enhancing guest experiences.
  • Coordinated private dinners for VIP customers, prioritizing personalized service.
  • Contributed to menu creation, incorporating seasonal ingredients and customer feedback.
  • Trained over 12 employees on culinary techniques and service excellence.

Restaurant Chef

Deer Valley Ski Resort
Park City, Utah
05.2016 - 11.2017
  • Oversaw operations at Brass Tag Restaurant, a gastro pub, ensuring high standards of service.
  • Developed and updated menus three times annually to enhance customer experience.
  • Managed recipes, inventory, and budget to maintain profitability and quality control.
  • Controlled food and labor costs to optimize operational efficiency.
  • Supervised breakfast service during winter season to meet seasonal demand.
  • Led a team of six or more employees, fostering a collaborative work environment.

Education

Associate of Science - Culinary Arts

Utah Valley University
Orem, UT

Skills

  • Menu development and plating
  • Attention to detail
  • Creativity and adaptability
  • Inventory management
  • Fluent in Spanish
  • Employee training and development
  • Computer applications proficiency
  • Labor and food cost control
  • Leadership and team building
  • Problem resolution
  • Operations management

Timeline

Executive Chef

Aerie Restautant
05.2025 - Current

General Manager

HMS Host Salt Lake City Airport
09.2024 - 06.2025

Chef De Cuisine Mariposa

Deer Valley Ski Resort
09.2022 - 04.2024

Owner

Botana HA
05.2021 - 09.2024

Senior Sous Chef

The Lodge at Blue Sky Auberge Resorts
05.2019 - 05.2021

Executive Chef

Embassy Suites
10.2018 - 06.2019

Sous Chef

Four Seasons Hotel
11.2017 - 10.2018

Restaurant Chef

Deer Valley Ski Resort
05.2016 - 11.2017

Associate of Science - Culinary Arts

Utah Valley University

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