Michael Gamboa
Riverside,USA
Summary
Dynamic Director of Food and Beverage / Executive Chef with a proven track record in enhancing productivity and efficiency. Expertise in menu innovation, inventory control, and delivering outstanding customer service. Strong leadership and communication skills drive team performance and elevate guest satisfaction. Committed to setting high standards and expanding customer reach through strategic oversight and creative promotions.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Director of Food and Beverage
LCS
Mission Viejo, California
01.2025 - 07.2025
- Planned weekly work schedules based on forecasted business needs while ensuring labor costs were kept within budget.
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
Director of Culinary Operations
Discovery Senior Living
Redlands, CA
10.2023 - 01.2025
- Company Overview: Currently working for a new senior living company called Provincial senior living under another brand which is Discovery Senior living
- Assisting in creating new menu rotations and creating new culinary program for senior living
- Currently working for a new senior living company called Provincial senior living under another brand which is Discovery Senior living
- Implemented dietary programs to meet residents' nutritional needs.
- Trained team members on culinary techniques and presentation skills.
- Collaborated with vendors for quality ingredient sourcing and procurement.
- Oversaw food safety protocols to maintain high health standards.
- Managed kitchen staff to ensure efficient food preparation and service.
- Developed innovative menus to enhance resident dining experiences.
- Monitored kitchen operations including meal preparation times, portion sizes, temperature control points, recipe adherence, plate presentation, garnishing techniques.
Executive Chef
Atria Senior Living
Redlands, CA
10.2023 - 07.2024
- In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community
- You drive a culture of hospitality and ensure that residents' tastes are indulged and their suggestions implemented
- You act as a manager on duty as required
- Responsible for interviewing, hiring, training, developing, and performance managing assigned staff
- This includes scheduling of hours, breaks, and meal periods
- Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor
- Maintain the appropriate inventory of kitchen supplies, small wares, and table ware
- Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times
- Maintain strong and positive relationships with all vendors
- Ensure that all food is prepared, stored, and served according to Company standards and legal requirements
- Meet regularly with residents and family members to confirm that high satisfaction levels are maintained
- Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service
- Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident's and/or other guests' expectations
- Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores
- Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company
- Maintain employee satisfaction and engagement scores at or above the Company standard
- Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times
- Conduct and participate in department meetings, in-services, and pre-meal stand ups
- Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs
- Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals
- Work closely with the Community Sales team and community staff to market the community
- Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements
- Act as a manager on duty as required
- May perform other duties as needed and/or assigned
Director of Culinary Services/Executive Chef
MBK Senior Living
Corona, CA
01.2022 - 08.2023
- The Executive Chef at MBK is well trained in many styles from Fine Dining, Modern cuisine to Homestyle comfort foods, and also Glutin Free foods including all Catering Events for the Community
- Executive Chef is responsible for leading by example and developing their staff as assets for the restaurant
- They direct food preparation, production, and control for all food outlets and Senior living facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs and company labor costs
- The Executive Chef Creates Seasonal Menus, Private event menus, Catering menus, and Fine Dining experiences to remember
Culinary Services Director / Executive Chef
Intergeral Senior Living
Fullerton, CA
07.2021 - 12.2021
- The Culinary Services Director is responsible for planning, organizing, developing, and directing the overall operations of the Culinary Department in accordance with current standards, guidelines, and regulations governing our property, and as may be directed by the Executive Director and/or Regional Culinary Services Director, to assure that quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner
- Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise department staff in accordance with company policy
Director of Culinary Services/ Executive Chef
Senior Living Community an Eastern Star Home
Yorba Linda, CA
02.2019 - 07.2021
- Oversee the operation of Dining Services in accordance with current applicable federal, state and local standards, guidelines, regulations and SLC established policies and procedures
- Schedule and monitor the routine work of department personnel
- Prepare meals in a timely manner in accordance with sanitary regulations and planned menus, as well as established policies and procedures
- Assure the adequacy of special diet meals, the production of nutritious, well balanced meals and that quality food service is provided at all times
- Plan, develop, organize, implement and direct the dietary department programs and activities in accordance with established procedures
- Ensure that the food quality meets the expectations of the residents
- Seek feedback on food quality through regular interaction with residents
- Food ordering, purchasing and other related supplies as required
- Handle, store, rotate and dispose of food in a proper manner
- Responsible for all aspects of hiring, termination, orientation, training, counsel/coaching, scheduling, and terminating assigned staff
- Assure that the Dining Department is maintained in a clean and safe manner
- Assist in developing, implementing, and monitoring the annual operating budget for Dining Services
- Recommend the purchase of major equipment, supplies and capital expenditures
Executive Chef / Catering Director / Dining Center Manager / Corporate Dining / Food Innovation
Monster Energy for Food System's Inc.
Buena Park, CA
03.2017 - 02.2019
- Responsible for the full production of the account which includes
- Weekly menu planning for in-house kitchen as well as Food truck production
- Also directly responsible for Private Menus for Celebrity Clients, Owners, and Shareholders
- Responsible for Catering Events for large events including offsite events
- Ordering and inventory, training all staff, and instruction of procedures of the menu items and recipes
- Cleaning and sanitation
- Responsible for all executive meals, and pop-up events meals including catering events for 10 people to 1000 people
- Worked at Monster Energy Multi-level Corporate Building
Kitchen Manager
Kisco Senior Living, LLC
Corona, CA
01.2015 - 03.2017
- Supervised All cooks, and utility workers
- Severs when needed
- Ordered, tracked, and organized all inventory
- Delegated work tasks
- Provided excellent customer service and addressed problems quickly and efficiently
- Provided leadership to the staff in a high volume Kitchen
- Cooked online when needed
- Scheduled and submitted weekly schedules to Executive Director
- Enforced all state and company policies and procedures for sanitation and food quality
- Produce daily specials based on unused inventory for Revenue
Line Cook/Lead Heart Surgery Recovery /Behavioral Health Building
Loma Linda University Hospital
Loma Linda, CA
10.2014 - 12.2014
- Prepared food items according to menu and production forecast including Dietary Restrictions/Allergies
- Assures accuracy and quality acceptability of recipes and food items produced
- Assists with maintaining overall cleanliness and sanitation of cook's area
- Performs other duties as assigned
Corporate Executive Chef
Ability Counts
Redlands, CA
08.2010 - 02.2014
- Responsible for running Redlands Building Coffee shop
- Responsible for Training Disabled to make sandwiches, prep, and clean
- Responsible for the Creation of the Menu from the ground up including beverages
- Prepared all orders Ensured smooth kitchen operation by overseeing daily product inventory, purchasing, and receiving
- Responsible for the financial and bank deposits
- Followed proper food handling methods and maintained the correct temperature of all food products
- Quickly and courteously resolved all guest problems and complaints
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
- Displayed a positive and friendly attitude toward customers and fellow team members
- Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly
- Provided nutritious, safe, visually appealing, innovative, and properly prepared and flavored food
Gyu-Kaku - Kitchen Manager Supervisor/Sushi Maker
Reins International
Rancho Cucamonga, CA
04.2007 - 07.2010
- Opened and Closed, Made Sushi Rice
- Sushi Rolls, Hand Rolls Cut Sushi Rolls Precisely
- Cooked with Japanese ingredients Prep and Stocked all Line Items
- Cut and Prepared Fresh Fish
- Knowledgeable in Inventory control and portion control
- Maintained a High Sanitation regiment
- Supervised and Trained Line Cooks, Dishwashers, and Prep Cooks
Sous Chef/Catering Chef
Salvinos Italian Market and Bistro Café
Corona, CA
03.2002 - 07.2007
- Created daily specials for lunch and dinner
- Worked all Catering offsite including weddings and Large Events Made Fresh Pizzas, Calzones, and Salads Daily
- Overseen Prep of Steaks, Fresh Fish, and Production of fresh sausage
- Opened and closed supervised and trained line Cooks to execute plates efficiently
- Inventory control and Labor control as well as sanitation standards
- Food cost, Vendor relationships
- Ordering all products for the deli such as imported meats and cheeses
Education
Riverside Culinary Academy
Riverside, CA Skills
- Inventory
- Buying/procurement
- Purchasing
- Inventory control
- Operations management
- Culinary experience
- Kitchen management experience
- Profit & loss
- Menu planning
- Catering
- Banquet experience
- Restaurant experience
- Knife skills
- Cooking
- Labor cost analysis
- Food production
- Supervising experience
- Restaurant management
- Budgeting
- Training & development
- Recruiting
- Strategic planning
- Food preparation
- Meal preparation
- POS
- Microsoft office
- Pricing
- Quality assurance
- Merchandising
- Employee orientation
- Events management
- Retail sales
- Forecasting
- Food safety
- Sales management
- Management
- Food handling
- Customer service
- Kitchen experience
- Hotel experience
- Kitchen management
- Microsoft excel
- Sanitation
- Microsoft powerpoint
- Microsoft word
- Leadership
- Shift management
- Team management
- Dietary department experience
- Food management
- Food service management
- Food industry
- Food service
- Serving
- Allergies awareness
- Culinary Arts
- Documentation
- Staff training
- Focus
- Inventory management
- Quality
- Receiving
- Safety
- Supervision
- Guest services
- HACCP
- Cash register
- Hospital experience
- Financial acumen
- Chef
- Conflict management
- Google Docs
- Payroll
- Employment & labor law
- Teaching
- Marketing
- Social media management
- Accounting
- Research & development
- Sales
- Windows
- Mentoring
- Procurement
- Project management
- Food Prep Planning
Certification
- ServSafe
- Food Handler Certification
Personal Information
- Willing To Relocate: Anywhere
- Authorized To Work: US for any employer
Timeline
Director of Food and Beverage
LCS
01.2025 - 07.2025
Director of Culinary Operations
Discovery Senior Living
10.2023 - 01.2025
Executive Chef
Atria Senior Living
10.2023 - 07.2024
Director of Culinary Services/Executive Chef
MBK Senior Living
01.2022 - 08.2023
Culinary Services Director / Executive Chef
Intergeral Senior Living
07.2021 - 12.2021
Director of Culinary Services/ Executive Chef
Senior Living Community an Eastern Star Home
02.2019 - 07.2021
Executive Chef / Catering Director / Dining Center Manager / Corporate Dining / Food Innovation
Monster Energy for Food System's Inc.
03.2017 - 02.2019
Kitchen Manager
Kisco Senior Living, LLC
01.2015 - 03.2017
Line Cook/Lead Heart Surgery Recovery /Behavioral Health Building
Loma Linda University Hospital
10.2014 - 12.2014
Corporate Executive Chef
Ability Counts
08.2010 - 02.2014
Gyu-Kaku - Kitchen Manager Supervisor/Sushi Maker
Reins International
04.2007 - 07.2010
Sous Chef/Catering Chef
Salvinos Italian Market and Bistro Café
03.2002 - 07.2007
Riverside Culinary Academy