Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Dedicated food service professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Skills
Organization and Time Management
Planning and Coordination
Written Communication
MS Office
Teambuilding
Problem-Solving
Decision Making
Maintenance and Repair
Training and Development
Good Telephone Etiquette
Critical Thinking
PPE Compliance
Multitasking Abilities
Dependable and Responsible
Analytical and Critical Thinking
Interpersonal Communication
Work History
District Manager
Compass Group USA Eurest Boeing National Accounts
Seattle, Washington
01.2017 - Current
Located, developed and promoted talented employees to cultivate collaborative and hardworking leadership team.
Introduced cost-saving initiatives to reduce losses and increase profit margin.
Built positive and productive relationships with store and field leadership.
Developed sales strategy based on research of consumer buying trends and market conditions.
Worked diligently to resolve unique and recurring complaints, promoting loyalty and enhancing operations.
Met deadlines by proactively managing individual and team tasks and streamlining processes.
Generated financial and operational reports to assist management with business strategy.
Optimized in-store merchandising and monitored inventory availability to increase sales.
Diminished cost of business operation by 2% while boosting sales by 6%.
Developed systems to track and log work issues.
Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
Manage 78 team members across 12 Cafe's, resulting in approximate $100,000.00 increase in annual revenue.
Managed new employee orientation training process for more than 50 employees each year.
Delivered new employee onboarding and training sessions
Executive Chef
Cutters Crabhouse Seattle Washington
08.2013 - 01.2017
Develop new menu items for our fresh sheet and core menu for Cutters
Seattle and Skates On The Bay in Berkley Ca
Create systems to go with new menu items, such as prep and service recipes
Specializing in fresh seafood purchasing, butchery and management of this highly perishable commodity
Control all purchasing for this 8 million a year, high volume, fine dining restaurant
Hire and teach team members to execute high quality food product
Follow strict P and L performance guide lines for labor and food cost
Oversee the bar program for seasonal cocktails
Mentor new managers and facilitate training for new Chefs
Assist in up dating R-U-I company recipes
Adhere to high safety and sanitation standards., Oversee the kitchens and event space for two commonly owned properties,
Hectors is timeless comfort food and Milagro Cantina Modern Mexican regional
Complete fiscal responsibility for Hector’s and logistics for Milagro
Created event packages and collateral for both spaces
Improved menu quality and speed of execution, enabling the business to grow by 8% year over year
Responsible for P&L regarding food cost, labor, plant maintenance and supplies
Verified compliance in preparation of menu items and customer special requests.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Used root cause analysis to conduct assessments and develop improvements.
Executive Chef/Operations Manager
Hectors Restaurant/Milagro Cantina
Kirkland, Wash
04.2012 - 06.2013
Frequently inspected production area to verify proper equipment operation.
Supported creation of detailed, technical financial models to value potential acquisition targets.
Educated staff on organizational mission and goals to help employees achieve success.
Developed effective improvement plans in alignment with goals and specifications.
Developed and updated tracking spreadsheets for process monitoring and reporting.
Optimized customer experience by delivering superior services and effectively troubleshooting issues.
Generated reports detailing findings and recommendations.
Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.
Executive Chef/Owner
Avalon Restaurant
West Seattle, Wash
10.2010 - 03.2012
Pacific Northwest food driven casual fine dining restaurant, lounge and catering
Drive sales with catering and special events
Created a welcoming Farm to Table neighborhood restaurant in West Seattle
Featuring local meats and local fruits and vegetables with a seasonally changing menu
Creative classic cocktails with fresh mixers and house made bitters
Catered lunch and dinners for local businesses
In partnership with West Seattle cellars featured several local wine makers with multi course food and wine pairings
Such a Forgeron of Walla Walla and J
Scott of Oregon
#1 brunch in Seattle voted by Open Table patrons
Oversaw business operations, inventory control and customer service for restaurant.
Produced innovative menu offerings to promote company awareness and customer satisfaction.
Aligned seasonal promotions with ingredient availability to maximize profits.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Coordinated employee schedules and developed staff teams to boost productivity.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Executive Chef, AGM, Culinary
Hard Rock Café Seattle Wa
01.2010 - 10.2010
Opened the new Seattle location
Hired and trained 75 new boh staff members
Implemented systems used to ensure consistent food product
Operated a 400 person capacity banquet venue
Utilizing many styles of cuisine
In charge of Inventory controls
Followed new opening budget for labor and food
cost
Insure the physical plant runs smoothly and stays in like new condition.
Executive Chef/Managing Partner, Culinary development leader
Maggiano’s Little Italy, Brinker International
Bellevue, WA, CA
01.2000 - 01.2010
(create and test new menu items)
Chairman’s club award winner 2008
#1 restaurant in the company
Responsible for all back of house aspects of 300 seat casual fine dining
restaurant and 250 seat Banquet facility featuring southern Italian cuisine
As
well as carryout and delivery service
Yearly sales of 10 million dollars
In charge of inventory control, ordering, HACCP sanitation training and system
implementation
Mentor and discipline kitchen staff of 65 including three Sous chefs, two banquet
chefs and a kitchen manager
Voted best new pasta recipe summer 2004
Awarded chef of the quarter fall 2005
Always exceeds budget expectations in sales, labor and food cost
Lab restaurant for testing new recipes
Executive Chef
Stevie’s Black Jet Catering
Van Nuys, Ca
01.1999 - 01.2000
Facilitated specialty food production for privately owned jets
Each order a
custom job
Prepared international cuisine
Accommodated unusual requests and special
diets
Recruited and managed staff of 25-trained cooks each with specialty I.e
Garnishing, sushi and spa cuisine
Knowledge of allergies (gluten) special vegetarian (vegan) and religious diets
(Muslim, kosher) as well as Atkins, The Zone and Weight Watchers diets.
Executive Chef
The Shark Bar Restaurant
Los Angeles, Ca
01.1999
150 seat fine dining restaurant featuring Southern Cuisine
Fine-tuned menu for use in both catering and special events
Established food cost and inventory control
Researched and implemented a company wide wine and dessert list to achieve
greater consistency throughout the sister restaurants.
Assistant Chef
Home on the Range
Los Angeles, Ca
01.1997 - 01.1999
Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
Chopped ingredients and garnishes.
Assisted head chef in cooking dishes according to ingredients.
Cleaned kitchen work area by sanitizing all cooking equipment, utensils and counters.
Checked food inventory and ordered ingredients.
Stored food safely and orderly in freezer and refrigerator.
Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.
Implemented successful cross-marketing strategies such as food and wine pairings.
Sous Chef
Zinfandel Restaurant
Chicago, IL
01.1993 - 01.1996
Planned and directed high-volume food preparation in fast-paced environment.
Produced innovative menu offerings to promote company awareness and customer satisfaction.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Cultivated positive relationships with vendors to source best ingredients at best prices.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Trained kitchen staff to perform various preparation tasks under pressure.
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Education
ServSafe Certified
Washington food handler card, current -
Western Governors University
Seattle Wa
Associate of Occupational Studies Degree - Culinary Arts
California Culinary Academy
Overview
32
32
years of professional experience
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MARCEL BOUCHERMARCEL BOUCHER
General Manager at Eurest National Accounts, Compass Group USA, Carrier World Global HeadquartersGeneral Manager at Eurest National Accounts, Compass Group USA, Carrier World Global Headquarters