RAFAEL GARCIA
Tucson
Summary
Dynamic professional with extensive experience in operations management, including roles as Assistant Site Supervisor at TUSD and Executive Chef at Velocity Training. Proven expertise in team collaboration and employee training, alongside strong skills in sanitizing protocols and inventory procurement. Committed to optimizing processes and ensuring high-quality standards in every project.
Overview
18
18
years of professional experience
1
1
Certification
Work History
ASSISTANT SITE SUPERVISOR
TUSD
Tucson, Arizona
08.2022 - Current
- Assisted in coordinating site operations and ensuring compliance with safety regulations.
- Collaborated with teams to implement project plans and maintain work schedules.
- Monitored activities on-site to ensure adherence to quality standards and procedures.
- Supervise and coordinate the activities of classified staff, temporary workers, and student helpers, which includes training, directing, and appraising work.
- Assist in overseeing staff and volunteers, including training, scheduling and directing daily work.
KITCHEN MANAGER
Salvation Army
Tucson, AZ
01.2018 - 08.2022
- Train and supervise kitchen personnel on proper cooking techniques in the preparation of meals.
- Train and supervise kitchen personnel on food safety, work safety, and kitchen sanitation.
- Assure that proper kitchen sanitation standards are maintained.
- Perform a bi-weekly inventory of all unused items and rotate stock to ensure freshness.
- Order food consistent with nutritional considerations and within budget restrictions.
- Work with the Director of Special Services for menu planning and for special events.
- Assure that safety measures are established and maintained consistently according to TSA Policy and governmental regulations.
EXECUTIVE CHEF
Velocity Training
Marana, AZ
03.2017 - 05.2021
- Inspected kitchens to ensure food preparation quality and maintain cleanliness standards in production areas.
- Created recipes and prepared advanced dishes for diverse menus.
- Delivered high-quality, great-tasting food while adhering to food safety and sanitation procedures.
- Managed kitchen operations to control costs and optimize resources.
- Utilized and maintained commercial cooking equipment to ensure operational efficiency.
GENERAL MANAGER
Wingstop Restaurant
Tucson, AZ
01.2014 - 03.2017
- Conduct all duties as required including prep and clean up.
- Prepare and cook three meals a day based on American cuisine (Breakfast, Lunch, and Dinner).
- Deliver high quality, great-tasting food, while abiding by proper food safety and sanitation procedures.
- Experience in cost/ kitchen management.
- Able to effectively use and care for commercial cooking equipment.
- Prior involvement or familiarity in 'Farm to Table' operations & local sourcing.
- Familiar with health code inspections relating to commercial cooking operations.
SOUS CHEF
Slo Proper
Tucson, AZ
02.2013 - 01.2014
- Collaborating with the team delivering and teaching them new skills.
- Labor control, food cost, and inventory as part of my role along with scheduling.
- Proper is a farm to table concept, where everyday chef d cuisine and myself were bringing in our kitchen Tucson's freshest produce and game, creating daily and weekly specials.
- Coordinated with front-of-house teams to ensure seamless service delivery.
KITCHEN MANAGER
The Bagelry
Tucson, AZ
03.2009 - 02.2013
- Inventory control, purchasing, Manager in menu planning and design.
- Provide food cost analysis to assist in menu pricing.
- Excellent purchasing skills to obtain competitive prices from vendors.
- Supervise preparation and flow of food.
- Responsible for compliance with safety in kitchen equipment.
- Managed performance of kitchen employees with regular evaluations, coaching and support.
- Worked in team-building strategies, for improvement of customer service on the job or outside the work facility.
- Family operated bakery and deli.
EXECUTIVE CHEF
Rusty's Family Restaurant Bar & Grille
Tucson, AZ
05.2008 - 03.2009
- Collaborate with the General Manager and Restaurant Manager in menu planning and design.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Implemented cost-control measures while maintaining high standards for ingredient quality.
- Monitored food industry trends, adapting offerings to meet consumer demands.
- Controlled costs with supply use and chow portioning oversight.
- Showed staff new cooking techniques and equipment operation.
Education
Le Cordon Bleu Accreditation -
Le Cordon Bleu
Scottsdale, AZ05-2004
Associates of Occupational Studies - Culinary Arts
Scottsdale Culinary Institute
Scottsdale, Arizona01-2004
Skills
- Sanitizing Protocols
- Organization and Prioritization
- Product Weighing and Labeling
- Portion Control
- Team collaboration
- Employee training
- Problem solving
- Effective communication
- Task delegation
- Facility inspection
- Operations management
- Project management
- Inventory procurement
Accomplishments
Chef’s Assistant — “Taste of Sedona” (2005)
Assisted culinary team during a premier regional food and wine event showcasing top Sedona restaurants and resorts. Supported preparation and presentation of gourmet cuisine, coordinated with chefs and staff to ensure high-quality service, and contributed to an event highlighting exceptional wines, craft beers, and non-alcoholic beverages.
Sodexo Sports & Leisure
Orchestrated large-scale, high-volume production for high-profile events including the Presidential Debate and Fiesta Bowl, ensuring seamless service for thousands of attendees.
Certification
- Serve Safe, Food Handler (Maricopa County, AZ)
- NRA Pro Management
- American Culinary Federation Member
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
ASSISTANT SITE SUPERVISOR
TUSD
08.2022 - Current
KITCHEN MANAGER
Salvation Army
01.2018 - 08.2022
EXECUTIVE CHEF
Velocity Training
03.2017 - 05.2021
GENERAL MANAGER
Wingstop Restaurant
01.2014 - 03.2017
SOUS CHEF
Slo Proper
02.2013 - 01.2014
KITCHEN MANAGER
The Bagelry
03.2009 - 02.2013
EXECUTIVE CHEF
Rusty's Family Restaurant Bar & Grille
05.2008 - 03.2009
Associates of Occupational Studies - Culinary Arts
Scottsdale Culinary Institute
Le Cordon Bleu Accreditation -
Le Cordon Bleu