Rick Waters
Executive Chef
Stone Mountain,GA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
35
35
years of professional experience
Work History
Executive Chef
The Peachtree Club
07.2014 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations
- Developed custom menus for member dining as well as weddings, rehearsal dinners, corporate, civic and holiday events
- Designed seasonal menus showcasing fresh local ingredients For a discerning membership and their guest
- Participated in food tastings with brides and corporate clients
- Managed P&L responsibilities. Oversaw labor and food cost
Executive Chef
The Decatur Country Club
06.2004 - 07.2014
- Increased member satisfaction by creating innovative and diverse menus tailored To regional preferences
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized member satisfaction by preparing meals according to food committee
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Implemented staff training programs to improve culinary skills, teamwork and overall productivity
- Collaborated with front-of-house staff and houseman to ensure private dining room,s and banquet halls were set according to BEOs
- collaborated with other department heads to provide food for golf, tennis and swimming banquets
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
Executive Chef
The Peachtree Club
04.1994 - 06.2014
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maximized profitability by effectively managing food and labor cost during a major economic downturn which saw the closing of many city clubs
- Created visually appealing plate presentations, enhancing the overall dining experience for members and their guest
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Executive Chef
The Grayson House Restaurant
02.1989 - 01.2004
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus utilizing produce from restaurants private gardens
- Changed menus weekly to utilize freshest ingredients from local farmers and fish from Georgia Mountains
- Visible in community to both promote restaurant and to build connections and expand my social network
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- ServSafe Certification
- Special Events
- Catering and Events
Timeline
Executive Chef
The Peachtree Club
07.2014 - Current
Executive Chef
The Decatur Country Club
06.2004 - 07.2014
Executive Chef
The Peachtree Club
04.1994 - 06.2014
Executive Chef
The Grayson House Restaurant
02.1989 - 01.2004
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