Joe M. Valdez III

· Accountable for new restaurant opening and re-branding of existing restaurant in Henderson, NV.

· Responsible for day-to-day operations including opening prep lists, high dollar protein inventory, safety, sanitation, logs, food quality, plate presentation, food cost, daily specials, ordering, scheduling and overall shift execution.

• Accountable for new restaurant opening and re-branding of existing café inside the Paris Hotel/Casino in Las Vegas, Nevada
• Responsible for day-to-day operations including opening prep lists, high dollar protein inventory, safety, sanitation, logs, food quality, plate presentation, food cost, ordering, scheduling and overall shift execution
• Responsible for training and conditioning of new and existing team members to the Café Americano brand, culture, and food
• Also responsible for team of5 Sous Chefs
• Executing Monday systems quickly and efficiently with tasks including inventory, inventory evaluation, food cost analysis, labor cost analysis, and P&L review
• High Volume experience while maintaining and executing brand standards
• Management experience in regards to union employees and CBA’s
• Promotion within company in under2 years

• Responsible for day-to-day operations including opening prep lists, high dollar protein inventory, safety, sanitation, fridge log, cooling logs, food quality, plate presentation, food cost, ordering, scheduling and overall shift execution
• Daily tasks for sous chefs include production of specialty sauces, line checks, running the kitchen through the pass, daily specials, and butchering of all steaks, chicken, & seafood
• Capable of cooking, expediting, catering parties up to500, and executing shifts ranging upwards of $20,000

• Assist in New Bar opening meanwhile training new and existing staff
• Responsible for ordering all kitchen supplies, bar supplies, kitchen food, and minimal bar products
• Guide new and existing staff into customized prep and production recipes, create prep workbooks, and establish par levels
• Establish kitchen standards regarding organization, cleanliness, training, plating diagrams, TM appearance, menu, and menu appearance
• Conduct weekly reviews and analysis of food cost, sales, labor, margins, team member performance, and schedules
• Responsible for overall Food Quality and recipe executions from all Staff

• Responsible for daily food quality, cleanliness, completion of all prep items, hand crafted recipe adherence, safety & sanitation, and overall quality of guest experience
• With Catering events, duties include preparing food, serving food, transportation, maintaining food quality (appearance, temperature, and quantity), safety and sanitation, interacting with all guests, as well as conducting bar functions as a TAM certified bartender
• Aided daily on increasing business, sales, and profits; in areas including promoting for clients, food cost, maintaining relationships, and attracting new clients