MICHAEL J. CASS
Lakewood,CO
Summary
Diverse work experience includes roles as stock boy, line cook, and warehouse manager. Proven leadership and organizational skills through effective team supervision and accountability. Over twenty years in hospitality with a strong commitment to customer service excellence.
Overview
28
28
years of professional experience
Work History
ASM/FC Associate IV, L4 Fresh FC Field Management
Amazon
Colorado
05.2020 - Current
- Managed associate workflows for inbound and outbound processes to enhance efficiency.
- Engaged with associates to share best practices and promote adherence to company policies, fostering a compliant work environment.
- Oversaw purchase orders for produce, ensuring product quality control to meet company standards.
- Confirmed purchase orders and invoices, resolving discrepancies to ensure accuracy and timely processing.
Executive Chef
FnG Restaurant
Colorado
08.2019 - 11.2019
- Directed culinary operations for restaurant, ensuring high-quality food delivery and guest satisfaction.
- Managed kitchen inventory and ordering, ensuring optimal stock levels to support daily operations.
- Create daily specials new menu items.
- Coordinated employee schedules for 12 staff members, enhancing workflow efficiency and team collaboration.
- Compile prep lists for daily operations.
- Maintain EcoSan and local health standards
Chef/Kitchen Manager
Timberline Steaks & Grille
Colorado
05.2016 - 03.2019
- Oversaw daily kitchen operations to ensure smooth workflow and high-quality food preparation.
- Coordinated employee schedules for 50 team members to optimize staffing and meet service demands.
- Developed organized lists for associates to streamline tasks and improve daily production efficiency.
- Train, coach and counsel associates.
- Performed and documented reviews and evaluations.
- Monitoring temperatures of products and equipment to maintain product quality.
Sous Chef
Table Mountain Inn & Cantina
Colorado
06.2015 - 03.2016
- Support Executive Chef on day-to-day “from scratch” kitchen operations.
- Created and executed weekly specials and burgers, enhancing menu variety and customer satisfaction.
- Assisted with inventory and labor control, maintaining optimal stock levels and staffing efficiency.
- Train, coach and counsel associates.
BOH Lead
Hopdoddy Gourmet Burger Bar
Colorado
10.2014 - 06.2015
- Maintain company standards for execution and production in back of the house.
- Developed kitchen skills across multiple stations to ensure seamless operation.
- Assisting management team with inventory, product ordering and daily production forecast.
Culinary Management
Krogers / King Soopers
Colorado
03.2009 - 10.2014
- Curated cheese selection as store formagier, leveraging expertise in imported and domestic cheeses to enhance product offerings.
- Provided exceptional guest service by applying knowledge, experience, and expertise.
- Led crew of 12 sales/prep associates, ensuring effective teamwork and operations.
- Maintained accurate record-keeping per corporate and inspection (EcoLab) standards to ensure compliance.
Kitchen Manager/Chef de Cuisine
C.B. & POTTS
Colorado
03.2006 - 03.2009
- Maintained inventory, food cost control and par levels of all kitchen items, reduced Food Cost from 36% to 29%.
- Led kitchen operations with hands-on leadership to ensure smooth service.
- Mentored, coached and counseled subordinate sous chefs and kitchen staff.
- Created checklists and coordinated new product roll-out to enhance operational efficiency.
- Maintained workplace standards to ensure compliance with company maintenance guidelines.
Sous Chef
RUTH’S CHRIS STEAKHOUSE
Colorado
07.2005 - 03.2006
- Managed daily kitchen preparation and operations, ensuring smooth workflow.
- Oversight of quality control for all prepared daily service items.
- Controlled inventory and procured perishables and consumables for optimal kitchen supply.
- Daily butchering of meat.
- Trained and coached new team members to enhance skill development and team integration.
Chef Saucier/Banquet Assistant Sous Chef
ARIZONA BILTMORE RESORT & SPA
Arizona
12.2002 - 06.2005
- Created and prepared stocks and sauces to enhance banquet and outlet production quality.
- Supervised Kosher Events and led training for new associates and externs on proper sauce utilization and kosher symbol recognition.
- Managed inventory control and product ordering to ensure seamless kitchen operations.
- 1929 the Arizona Biltmore, a Waldorf Astoria Resort has been a destination of inspiration, creating unforgettable memories. 39 acres of gardens, swimming pools and iconic architecture stir a city to life, provide a safe haven to celebrities and presidents, and play muse to guests’ whims and wishes throughout this historical luxury resort. Championship golf, the 22,000+ sq.ft. Spa Biltmore and fitness center, multiple restaurants, and a variety of amenities await you. Experience the unrivaled grace of this timeless treasure nestled in the heart of the Camelback Corridor.
Extern, Brunch Chef and Lead Cook
THE PHOENICIAN RESORT
05.1998 - 12.2002
- Created, planned, and executed production of hot food items for 'Phoenix’s Best' Sunday Brunch, enhancing guest experience.
- Maintained five-star standards at resort restaurant, ensuring exceptional quality and service.
- Managed AM Banquet staff, coordinating food product and equipment for seamless daily operations.
- First Assistant to Executive Chef Peter Hoefler in preparation for The Praying Monk specialty room.
- Collaborated with Management Team to address staffing needs.
- Nestled at the base of Camelback Mountain, the 250-acre Phoenician offers two exquisite experiences a 583-room AAA Five Diamond resort hotel and an exclusive Five Diamond boutique hotel, The Canyon Suites-at one magnificent destination. The property features elegant, residential-style accommodations, distinctive and tantalizing cuisine across a variety of restaurants and lounges, a USGA championship golf course, 11 tennis courts, the Four-Star Centre for Well-Being spa complex, an activities program for all ages and interests, numerous boutique shops and a $25 million art collection.
Education
AS - Culinary Arts and Hotel Management
Scottsdale Culinary Institute
Scottsdale, AZ01-1998
EE,CSEG
University of Arkansas
Fayetteville, AR01-1992
Skills
- Purchase order management
- Quality control
- Inventory management
- Workflow optimization
- Compliance assurance
- Team leadership
Timeline
ASM/FC Associate IV, L4 Fresh FC Field Management
Amazon
05.2020 - Current
Executive Chef
FnG Restaurant
08.2019 - 11.2019
Chef/Kitchen Manager
Timberline Steaks & Grille
05.2016 - 03.2019
Sous Chef
Table Mountain Inn & Cantina
06.2015 - 03.2016
BOH Lead
Hopdoddy Gourmet Burger Bar
10.2014 - 06.2015
Culinary Management
Krogers / King Soopers
03.2009 - 10.2014
Kitchen Manager/Chef de Cuisine
C.B. & POTTS
03.2006 - 03.2009
Sous Chef
RUTH’S CHRIS STEAKHOUSE
07.2005 - 03.2006
Chef Saucier/Banquet Assistant Sous Chef
ARIZONA BILTMORE RESORT & SPA
12.2002 - 06.2005
Extern, Brunch Chef and Lead Cook
THE PHOENICIAN RESORT
05.1998 - 12.2002
AS - Culinary Arts and Hotel Management
Scottsdale Culinary Institute
EE,CSEG
University of Arkansas