Leo Dominguez
Lenexa,KS
Summary
High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Executive Chef
Levy Restaurants At Arrowhead Stadium
03.2013 - Current
- In charge of all premium culinary operations including 135 private suites, 9 all inclusive clubs, 8 concessions stands, press box, owners suite and all banquets. with total yearly revenue of $11 million.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
Executive Chef
Levy Restaurants At Raymond James Stadium
06.2012 - 03.2013
- In charge of all culinary operations including 120 private suites, 5 all inclusive clubs, 36 concessions stands, press box, owners suite and all banquets. with total yearly revenue of $20 million.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
Levy Restaurants At Lambeau Field
07.2003 - 06.2012
- In charge of all premium culinary operations including 130 private suites, 4 all inclusive clubs, 52 concessions stands, press box, owners suite and all banquets. with total yearly revenue of $20 million.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
Executive Sous Chef
Levy Restaurants At Pepsi Center
08.2000 - 07.2003
- In charge of culinary operations for a 200 seat ala carte restaurant, Blue Sky Grill.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Participated in food tastings and taste tests.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Skills
- Food Stock and Supply Management
- Restaurant Operations
- Recipes and menu planning
- Forecasting and planning
- Order Management
- Staff Scheduling
- Safe Food Handling
- Menu Planning
- Performance Assessments
- Food plating and presentation
- Hiring, Training, and Development
- Food spoilage prevention
- Team Leadership
- Banquets and catering
- ServSafe Certification
- Menu Item Pricing
Certification
- ServSafe Certified
Timeline
Executive Chef
Levy Restaurants At Arrowhead Stadium
03.2013 - Current
Executive Chef
Levy Restaurants At Raymond James Stadium
06.2012 - 03.2013
Executive Chef
Levy Restaurants At Lambeau Field
07.2003 - 06.2012
Executive Sous Chef
Levy Restaurants At Pepsi Center
08.2000 - 07.2003
- ServSafe Certified
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