JOSE A. GONZALEZ
Las Vegas,NV
Summary
Dynamic culinary leader with extensive experience at Fontainebleau Las Vegas, excelling in menu development and HACCP compliance. Proven track record in training and mentoring staff, enhancing kitchen efficiency, and executing large-scale banquet productions. Adept at inventory management and fostering cross-department collaboration to elevate guest experiences.
Overview
27
27
years of professional experience
Work History
Sous Chef
The Canyon at The Retreat on Mt. Charleston
Mt. Charleston, NV
01.2025 - Current
- Directed daily kitchen operations, ensuring timely service and high-quality meals.
- Oversaw procurement and ordering processes, maintaining optimal ingredient levels for consistent menu execution.
- Ensured strict adherence to HACCP standards and maintained accurate product rotation.
- Mentored staff, improving culinary skills and enhancing overall kitchen performance.
- Revised recipes and supported menu updates to improve guest experiences.
- Participated in evaluating and hiring new culinary team members to strengthen workforce.
Executive Sous Chef Main Kitchen
Fontainebleau Las Vegas
Las Vegas, NV
07.2023 - 03.2024
- Oversaw all Main Kitchen operations during pre-opening and launch phases.
- Developed workflow systems, SOPs, and standards implemented resort-wide to enhance operational efficiency.
- Designed structured training programs that improved consistency across all culinary outlets.
- Tested recipes and assisted with menu development for multiple culinary venues.
- Collaborated with multiple departments to coordinate production timelines.
- Assessed culinary candidates to strengthen leadership's hiring decisions.
Cook WG-8
Department of Defense
Nellis AFB, NV
09.2021 - 07.2023
- Prepared therapeutic meals tailored to patient diets and nutrition requirements.
- Coordinated cooking tasks to achieve timely and accurate meal delivery for patient satisfaction.
- Maintained federal HACCP documentation to ensure adherence to safety protocols and protect patient health.
- Organized production stations to enhance sanitation compliance and promote food safety.
- Labeled, cooled, and stored food following federal regulations.
Assistant Chef Main Kitchen
Aria Resort & Casino
Las Vegas, NV
10.2013 - 09.2021
- Streamlined kitchen workflows and optimized staff assignments to enhance operational efficiency.
- Updated recipe methods and standardized preparation procedures.
- Ensured full adherence to HACCP and safe food handling guidelines.
- Collaborated with chefs to coordinate service during peak hours and meet customer demand.
- Managed inventory by tracking supplies and communicating shortages to maintain stock levels.
- Supported interviewing and training processes.
- Participated in food safety and sanitation training programs regularly.
- Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
Master Cook Banquets
Aria Resort & Casino
Las Vegas, NV
10.2013 - 09.2021
- Coordinated event preparation for successful execution of events. to meet strict timelines.
- Coordinated special events and catering services to enhance guest experience.
- Produced soups, platters, garnishes, and banquet mise en place.
- Aided chefs in directing cooks during peak operations to ensure timely food service.
- Prepared diverse menu items following high-quality culinary standards.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained cleanliness and organization of kitchen and storage areas.
- Maintained sanitation and SNHD compliance.
- Ensured compliance with health regulations and safety standards in the kitchen.
- Trained new kitchen staff on safety procedures and cooking techniques.
- Monitored inventory levels and managed supply orders to maintain kitchen efficiency.
- Collaborated with management to develop seasonal menu offerings.
- Managed multiple tasks simultaneously while providing excellent customer service.
Executive Sous Chef Banquets
Park MGM Resort & Casino
Las Vegas, NV
10.2013 - 09.2021
- Coordinated large-scale banquet production, ensuring seamless execution and exceptional guest experiences.
- Participated in daily BEO meetings, aligning team efforts for flawless banquet service delivery.
- Directed operations for Main Kitchen, Garde Manger, and Banquet departments to optimize efficiency.
- Developed culinary staff through targeted training and mentorship, enhancing team skills and service quality.
- Forecasted labor requirements and designed staffing plans for improved productivity.
- Managed ordering systems, controlled inventory, and maintained vendor partnerships.
Master Cook The Henry
The Cosmopolitan of Las Vegas
Las Vegas, NV
11.2010 - 02.2014
- Crafted signature and gourmet dishes in a high-volume kitchen environment.
- Trained new cooks on techniques, recipes, and kitchen protocols, enhancing team efficiency and consistency.
- Coordinated cooking schedules during peak hours to ensure timely service and customer satisfaction.
- Managed kitchen staff to maintain smooth daily operations.
- Ensured strict food safety and hygiene standards across all operations, safeguarding customer health.
- Monitored refrigeration logs to ensure compliance with health regulations.
- Operated diverse kitchen equipment safely for optimal food preparation.
- Ensured exceptional visual presentation through meticulous plating standards.
Line Cook
Pool/Mozen Mandarin Oriental Hotel
Las Vegas, Nevada
03.2010 - 11.2010
- Executed cooking techniques for diverse menu items to deliver quality dishes under pressure.
- Cooked multiple orders simultaneously during busy periods.
- Collaborated with team members to coordinate timely meal preparation and service, enhancing dining experience.
- Adapted quickly to changing menu items and customer requests during service.
- Prepared ingredients and assembled dishes according to menu specifications.
- Followed food safety guidelines to maintain a safe cooking environment.
- Maintained cleanliness and organization of kitchen tools and workstations.
- Communicated effectively with servers to coordinate food orders and timing.
- Managed multiple tasks simultaneously to maintain organization and efficiency in fast-paced kitchen environment.
- Assisted in inventory management by tracking supplies and placing orders.
Corporal / Head Chef
United States Marine Corps
04.1999 - 02.2007
- Led military kitchen operations to enhance troop readiness and efficiency.
- Managed large-scale meal preparation operations, ensuring optimal inventory levels and timely meal delivery.
- Designed rotating menus addressing nutritional needs and aligning with mission requirements.
- Developed menus that adhered to dietary restrictions and nutritional guidelines.
- Trained culinary teams to perform under high-pressure conditions.
- Ensured compliance with federal and military food service standards.
- Oversaw food safety practices to maintain sanitation in military kitchens.
- Implemented standard operating procedures, enhancing workflow efficiency and compliance in kitchen operations.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu - College of Culinary Arts
Los Angeles01.2004
Skills
- Culinary leadership
- Menu development and planning
- HACCP compliance and food safety
- Banquet production and event execution
- Inventory management and control
- Cost awareness and control strategies
- Standard operating procedure design
- Staff training and development
- High-volume kitchen operations
- Recipe creation and quality assurance
- Cross-department collaboration
- Time management skills
- Problem resolution techniques
Languages
Spanish
Professional
Timeline
Sous Chef
The Canyon at The Retreat on Mt. Charleston
01.2025 - Current
Executive Sous Chef Main Kitchen
Fontainebleau Las Vegas
07.2023 - 03.2024
Cook WG-8
Department of Defense
09.2021 - 07.2023
Assistant Chef Main Kitchen
Aria Resort & Casino
10.2013 - 09.2021
Master Cook Banquets
Aria Resort & Casino
10.2013 - 09.2021
Executive Sous Chef Banquets
Park MGM Resort & Casino
10.2013 - 09.2021
Master Cook The Henry
The Cosmopolitan of Las Vegas
11.2010 - 02.2014
Line Cook
Pool/Mozen Mandarin Oriental Hotel
03.2010 - 11.2010
Corporal / Head Chef
United States Marine Corps
04.1999 - 02.2007
Associate of Arts - Culinary Arts
Le Cordon Bleu - College of Culinary Arts