Summary
Overview
Work History
Education
Skills
Certification
Awards Recognition
Accomplishments
Timeline
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Luis Salinas Chavez

Jacksonville,FL

Summary

Dynamic Executive Chef with a proven track record at Bartaco, leading culinary operations that generated over $6M in revenue. Expert in inventory management and staff training, achieving an 85% reduction in turnover. Renowned for enhancing dining experiences through innovative event coordination and strict adherence to food safety standards.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Executive Chef

Bartaco/Upstairs Lounge
Jacksonville, FL
05.2023 - Current
  • Oversaw culinary operations for 2 restaurant locations generating over $6M in annual revenue.
  • Led a team of 50+ culinary staff, developing training programs that decreased turnover by 85%.
  • #1 if food avt for 3 consecutive months company of 32 restaurants.
  • Implemented standardized recipes and prep procedures to ensure consistency and reduce food cost by 4%.
  • Collaborated with marketing on award-winning chef’s table events, boosting brand visibility.
  • Supervised kitchen staff to ensure quality food preparation and presentation.
  • Managed inventory levels for ingredients to minimize waste and maintain freshness.
  • Collaborated with front-of-house teams to enhance overall dining experience.
  • Implemented food safety protocols to comply with health regulations and standards.
  • Coordinated special events and catering services for private parties and gatherings.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.

Executive Chef

Matchbox
Sunrise, FL
05.2022 - 05.2023
  • Directed kitchen operations with full responsibility for menu rollouts and food quality.
  • Trained and mentored junior chefs, 2 of whom were promoted to head chef roles.
  • Reduced food waste by 8% through improved inventory practices and batch cooking systems.
  • Supervised kitchen staff to ensure quality food preparation and presentation.
  • Managed inventory levels for ingredients to minimize waste and maintain freshness.
  • Collaborated with front-of-house teams to enhance overall dining experience.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

Corporate Trainer

bravo brio restaurant group
Cherry Hill, New Jersey
04.2013 - 09.2019
  • Collaborated with department heads to create relevant training materials.
  • Provided post-training follow-up support such as answering questions or providing additional resources.
  • Monitored employee progress during training sessions to ensure understanding of material presented.
  • Provided individual coaching sessions for employees who needed additional support with their job duties.
  • Developed and implemented training programs to improve employee performance.
  • Educated team members on time and resource management to improve organizational efficiency and control costs.
  • Boosted confidence of employees by providing skilled training to improve knowledge and productivity.
  • Trained new technical trainers to promote consistency in customer service and quality.

Education

GED -

GED
Cherry Hill, NJ

Skills

  • MULTI-UNIT LEADERSHIP
  • Food safety compliance
  • Inventory management
  • Event coordination
  • Quality assurance
  • Staff training
  • Financial oversight
  • Problem solving
  • Time management
  • Coaching and mentoring
  • Operations management
  • Purchasing management
  • Recruitment and onboarding
  • Sanitation standards
  • Budgeting and cost control
  • CULINARY TEAM TRAINING & MENTORSHIP
  • INVENTORY & FOOD COST MANAGEMENT
  • HEALTH, SAFETY & SANITATION COMPLIANCE
  • HIGH-VOLUME PRODUCTION
  • VENDOR RELATIONS & SOURCING
  • KITCHEN WORKFLOW OPTIMIZATION

Certification

ServSafe Manager Certified

Awards Recognition

  • Chef of the Year (Runner up), Bartaco, 2024
  • Employee Of The Year, Yard House (Darden), 2017

Accomplishments

  • mentor Of the year 2024 bartaco
  • employee of the year yard house 2019

Timeline

Executive Chef

Bartaco/Upstairs Lounge
05.2023 - Current

Executive Chef

Matchbox
05.2022 - 05.2023

Corporate Trainer

bravo brio restaurant group
04.2013 - 09.2019

GED -

GED

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