Holly Cox
Loveland,CO
Summary
Retired Resort Banquet Chef with 30 years of experience in providing excellent customer service. More than cooking, chefs are masters at making people feel like the most important person in the room, exceeding expectations, and upselling for maximum profitability.
High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
Intermountain Park City Hospital
Park City, UT
07.2023 - 11.2024
- Managed and coordinated proper food production according to recipe, menu, diet requirements, department standards, and regulatory agencies for retail, catering, and patient meal services within Park City Intermountain Hospital. This role had direct responsibility for providing food and beverages that meet nutrient, appearance, freshness, variety, and ample choice expectations while ensuring adherence to cost containment measures and realized patient and customer expectations. In addition, I oversaw supervision of 35 culinary caregivers. Park City residents and patients alike demanded an elevated level of customer satisfaction, and I enjoyed meeting and exceeding their expectations.
Executive Chef/Kitchen Manager
Zona Rosa LLC
Park City, UT
05.2022 - 07.2023
- Oversaw operations for high-volume, well-established family-owned restaurant on Park City Main Street. I managed 10 to 20 employees depending on the season. I oversaw the preparation and execution of food for banquets and wedding receptions, catering to dietary requests, while keeping food and labor costs in line.
Brass Tag Chef
Deer Valley Resort
Park City, UT
02.2019 - 01.2022
- Chef de cuisine for Brass tag restaurant at Deer Valley. Launched successful regional Italian concept. Hand stretched pizza, house made pastas, authentic sauces and desserts. I developed my own gluten free yeast crust which had become a local’s favorite. Scheduling for breakfast and dinner shifts during ski season. Sourcing of all products for service, food cost management, meeting labor cost goals, meeting or exceeding local and corporate health codes.
Snow Park Day Chef
Deer Valley Resort
Park City, UT
02.2013 - 03.2019
- Supervised daily operation of Snow Park Lodge food and beverage. Breakfast and lunch for 500 to 800 people, as well as ski school lunch daily for 200 to 500 children, meeting dietary and allergy requirements for children and adult guests. For 7 years I coordinated and executed the athlete and press tent for FIS World Cup. 800 skiers and press every night for 4 nights during competition. Oversaw transport of food and supplies from Snow Park Lodge up the mountain to the tent. Kept meticulous notes on consumption from year to year to cut food costs. Kept sanitation standards in tent and all food safe for guests. Trained international students yearly in culinary arts to execute various stations in Snow Park Kitchen. Including saucier, roast, soups, and ski school. In addition, executed banquets for 10 to 250 during the summer months for banquet events resort wide. Managed a kitchen staff of 15 to 35 culinarians, depending on the season. Direct customer service and satisfaction were vital on a daily basis.
Pastry Chef
Homestead Resort/Zermatt
Midway, UT
08.2008 - 02.2013
- Executed pastry and breads for Homestead Resort. I was the first pastry chef to produce everything from scratch. When I arrived, pies, Danish, etc. were all Sysco and Schulstad boxed product. By Thanksgiving of the first year, everything was made in house from frozen Danish dough, hand folded Danish shapes, pies, etc. Executed pastry for summer banquets, daily service, and holiday brunches. When Zermatt and Homestead were purchased together, I was transferred to the Zermatt bakery, where we produced bakery items for retail and banquets, and transported product across the street to the Homestead until the property was sold.
Education
Associate in Arts (AA) - Culinary Arts and restaurant management
Scottsdale Culinary Institute
Scottsdale, AZ08-1997
Skills
- Culinary Experience (10 years)
- Sourcing (10 years)
- Banquet Experience (10 years)
- Kitchen Management Experience (20 years)
- Profit & Loss (5 years)
- Purchasing (10 years)
- Catering (10 years)
- Strategic Planning (10 years)
- Supervising Experience (10 years)
- Leadership (10 years)
- Inventory Control (10 years)
- Menu Planning (10 years)
- Microsoft Office (10 years)
- Recruiting (5 years)
- Guest Services (30 years)
- Customer service
- Team leadership
- Time management
- Decision-making
- Verbal and written communication
- Complex Problem-solving
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- ServSafe March 2024 to March 2027
- Food Handler Certification up to date
Timeline
Chef de Cuisine
Intermountain Park City Hospital
07.2023 - 11.2024
Executive Chef/Kitchen Manager
Zona Rosa LLC
05.2022 - 07.2023
Brass Tag Chef
Deer Valley Resort
02.2019 - 01.2022
Snow Park Day Chef
Deer Valley Resort
02.2013 - 03.2019
Pastry Chef
Homestead Resort/Zermatt
08.2008 - 02.2013
Associate in Arts (AA) - Culinary Arts and restaurant management
Scottsdale Culinary Institute