Julian Rivera
Sunrise,FL
Summary
Highly accomplished and result-orientated chef with over 10 years experience directing food and beverage services for highly- rated restaurants. Proven history of conceptualizing, developing and implementing innovative menus which optimize guest satisfaction and retention, while leading staff training initiatives and ensuring inventory and cost containment to maximize restaurant profits.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Chef
Gary Racks Farmhouse Kitchen
Delray Beach, Florida
09.2025 - Current
- Created innovative menu items using seasonal ingredients for diverse clientele.
- Managed kitchen staff, ensuring smooth operations and efficient workflow.
- Prepared high-quality dishes in accordance with established recipes and standards.
- Coordinated inventory management, tracking supplies and minimizing waste.
- Trained junior chefs on culinary techniques and kitchen safety procedures.
- Collaborated with front-of-house staff to enhance guest dining experiences.
- Ensured compliance with health regulations and maintained cleanliness standards.
- Developed relationships with local suppliers to source fresh produce and ingredients.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Ensured proper ticket time per entree ordered.
Executive Chef
Casimir French Bistro
Boca Raton, USA
01.2023 - 12.2024
- Responsible for the overall management of the back of house including assisting in the selection, training, supervision, and performance management activities of supervisors, cooks, and utility staff
- Creates a highly functional, teamwork-orientated back of house team
- Conduct daily shift briefings with all Staff
- Controls the flow of food and identifies opportunities to improve safety, efficiencies, and costs
- Manages facility and equipment maintenance and repair to ensure the highest standards of food safety and cleanliness are met
Executive Chef
Fries to Caviar
Boca Raton, USA
01.2020 - 01.2023
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Owner to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
- Knowledge of butchering, filleting, grinding, stocks, broths, and purees
- Special Event planning and pricing
- Schedule making
Sous Chef
The Boca Raton
Boca Raton, USA
12.2016 - 12.2022
- In this role, supervised all culinary and stewarding operations for the food and beverage outlet and work closely with our management company for banquets and or parties.
- I managed a team of 25-30 to include 4 leaders and reported directly to the Hotel Manager and Executive Chef
- I was a visionary leader with a passion for mentoring and developing others, as I drive for innovation, and ability to create a great working culture for others
- As Sous Chef my responsibilities were directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability
- Specifically, I would be responsible for performing the following tasks to the highest standards:
- Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Created and implemented new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
- Interacted with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
- Ensured compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Performed general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
- Monitored and developed team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Cook/Prep
Boca Raton Regional Hospital
Boca Raton, USA
01.2015 - 12.2016
- Processing, validating, and interpreting physician diet prescription.
- Handling routine clerical, data entry per patient(s) specified diet, and nutrient care responsibility per unit.
- Collaborate with leadership team to improve quality of service.
Skills
- Culinary Experience
- Profit & Loss
- Microsoft Excel
- Kitchen Management Experience
- Purchasing
- Microsoft PowerPoint
- Cooking
- Microsoft Word
- Banquet Experience
- Microsoft Outlook
- Microsoft Office
- Fabrication
- Food Safety
- Catering
Certification
ServSafe: 01/31/2026-01/31/2031
Personal Information
- Willing To Relocate: Anywhere
- Authorized To Work: US for any employer
- Title: Executive Chef
Timeline
Executive Chef
Gary Racks Farmhouse Kitchen
09.2025 - Current
Executive Chef
Casimir French Bistro
01.2023 - 12.2024
Executive Chef
Fries to Caviar
01.2020 - 01.2023
Sous Chef
The Boca Raton
12.2016 - 12.2022
Cook/Prep
Boca Raton Regional Hospital
01.2015 - 12.2016