Robert L. Martin CEC CCA
Pocatello,USA
Summary
Executive Chef with extensive expertise in culinary arts and management. Demonstrated success in menu development and staff training, resulting in increased customer satisfaction and operational efficiency. Skilled in cost control and budgeting, promoting a collaborative kitchen environment that enhances quality and performance.
Overview
35
35
years of professional experience
3
3
Certification
Work History
Executive Chef
CARVER HOTEL GROUP
05.2023 - Current
- Company Overview: Carver provides executive level Taskforce consulting service to the hotel and hospitality industry.
Executive Chef
CHARTWELLS IDAHO STATE UNIVERSITY
06.2023 - 08.2025
- Company Overview: Chartwells is responsible for managing and operation of the food service program at Idaho State University.
Food Service Director/Executive Chef
DIAMOND CONCESSIONS
04.2022 - 03.2023
- Company Overview: Diamond is responsible for the food service at Mountain America Center and Melaleuca Field in Idaho Falls. It is part of the Elmore Sports Group.
Food & Beverage Director
ALADDIN FOOD SERVICE MANAGEMENT @ INL
09.2018 - 03.2022
- Company Overview: Aladdin is part of Elior North America Food Service Management. We operate 6 different food service facilities at the Idaho National Lab.
Food & Beverage Director
SHOSHONE-BANNOCK HOTEL& EVENTS CENTER
03.2014 - 09.2018
- Company Overview: A Tribal owned hotel and gaming establishment in Fort Hall, Id. Facility includes 156 guest rooms, an Event center that will seat 800 for dinner and 1200 for shows, the Camas Sports Grill that seats 158, and a 10,000sqft production kitchen.
Executive Chef
BINGHAM MEMORIAL HOSPITAL
08.2007 - 01.2014
- Company Overview: Critical Access hospital in Blackfoot, Idaho. Facility includes 25 bed acute care unit, 50 bed extended care unit and 20 bed rehab unit. Food service outlets include dining room with café service and deli for medical office building.
Food Service Director/Executive Chef
SAN JUAN COUNTRY CLUB
09.2006 - 08.2007
- Company Overview: Private country club with 450 equity members. Facilities include: eighteen-hole golf course, dining for 150, full-service bar, banquet facilities for 1000 and pool side snack bar.
Executive Chef/Owner
TETON GRILLE
05.2003 - 09.2006
- Company Overview: Log cabin steakhouse near Yellowstone National Park & Jackson Hole, Wyoming. Restaurant seats 120 guests on four levels with views of both the Teton Mountain Range and the Sawtooth Mountains.
Executive Chef
OAKRIDGE COUNTRY CLUB
06.2002 - 05.2003
- Company Overview: Private country club with 400 equity members. Facilities include; eighteen-hole golf course, dining for 80, full-service bar, banquet facilities for 500 and pool side snack bar.
Executive Chef
OGDEN GOLF & COUNTRY CLUB
05.1995 - 06.2002
- Company Overview: Private country club with 375 equity members. Facilities include; eighteen-hole golf course, dining for 100, banquet facilities for 150 and pool side snack bar.
Sous Chef/Chef
SNOW KING RESORT
03.1991 - 11.1991
- Company Overview: Snow King is a ski resort in downtown Jackson Hole, Wyoming. Facilities include dining for 120 and banquet seating for 250.
Education
Culinary Arts -
Johnson & Wales University
Charleston, South Carolina01.1990
A.S. - Marketing/Advertising
Dixie College
St. George, Utah01.1987
Skills
- Culinary arts and management
- Food presentation and plating
- Culinary competitions and certifications
- Menu development and pricing
- Food safety regulations and compliance
- Inventory control and resource management
- Cost control and budgeting
- Staff training and leadership
- Customer service and retention
- Vendor relations and management
- Event planning and execution
- Quality assurance and performance improvement
- Effective communication skills
- Team collaboration and leadership
- Kitchen operations oversight
- Fine dining expertise and service
- Sanitation standards and safe food handling
- Recipe development and creation
- Problem resolution and complaint handling
- Time management and productivity optimization
Affiliations
AMERICAN CULINARY FEDERATION, BEEHIVE CHEFS ASSOC., Member, Past Officer, 1989 - Present
Certification
Certified Executive Chef-American Culinary Federation 1/30/2006
Certified Culinary Administrator-American Culinary Federation 2/3/2017
ServSafe Manager Certification-National Restaurant Association 10/29/21
Accomplishments
- Teton Grille "Best American Restaurant:-Idaho Falls Magazine 2006
- Teton Grille " Best Food" Taste of Idaho-Idaho Falls Chamber of Commerce 2006
- Chef's Triathlon 2nd Place-Sysco Intermountain 2005
- ACF Bronze Medal-Charlotte Culinary Salon-NC Restaurant Association 1996
- Dean's List-Johnson & Wales University-Charleston, SC 1989
- Silver Key Award-Johnson & Wales University-Charleston, SC 1989
- Le Cordon Bleu Medallion-Johnson & Wales University-Charleston, SC 1990
Community Activities
- Chef's Hands of Hope-Ogden,Utah 2001-2004
- Davis School District-Culinary Mentorship Program-Ogden, Utah 1996-2003
- Student Outreach Teaching Kitchen-ISU-Pocatello, Idaho 2023-2025
- Stone Soup Fundraiser-SEICCA-Blackfoot, Idaho 2010-2017
References
References available upon request.
Timeline
Executive Chef
CHARTWELLS IDAHO STATE UNIVERSITY
06.2023 - 08.2025
Executive Chef
CARVER HOTEL GROUP
05.2023 - Current
Food Service Director/Executive Chef
DIAMOND CONCESSIONS
04.2022 - 03.2023
Food & Beverage Director
ALADDIN FOOD SERVICE MANAGEMENT @ INL
09.2018 - 03.2022
Food & Beverage Director
SHOSHONE-BANNOCK HOTEL& EVENTS CENTER
03.2014 - 09.2018
Executive Chef
BINGHAM MEMORIAL HOSPITAL
08.2007 - 01.2014
Food Service Director/Executive Chef
SAN JUAN COUNTRY CLUB
09.2006 - 08.2007
Executive Chef/Owner
TETON GRILLE
05.2003 - 09.2006
Executive Chef
OAKRIDGE COUNTRY CLUB
06.2002 - 05.2003
Executive Chef
OGDEN GOLF & COUNTRY CLUB
05.1995 - 06.2002
Sous Chef/Chef
SNOW KING RESORT
03.1991 - 11.1991
Culinary Arts -
Johnson & Wales University
A.S. - Marketing/Advertising
Dixie College
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