Scott Roskovich
Wheeling,West Virginia
Summary
Dynamic Executive Chef Manager with a proven track record at Elior North America, excelling in menu development and kitchen management. Enhanced guest satisfaction through innovative culinary techniques and effective team leadership, achieving consistent revenue targets. Skilled in cost control and fostering a collaborative work environment, driving high employee retention and operational efficiency.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
Elior North America
Wheeling, WV
07.2023 - Current
- Developed and implemented seasonal menus to enhance guest satisfaction and align with culinary trends.
- Managed kitchen staff, providing training and support to ensure high performance and productivity.
- Oversaw food preparation processes, ensuring compliance with safety and sanitation standards.
- Collaborated with suppliers to source quality ingredients while managing inventory levels effectively.
- Conducted regular quality checks to maintain consistency in food presentation and taste across all dishes.
- Streamlined kitchen operations, improving efficiency through optimized workflows and equipment utilization.
- Led staff meetings to discuss menu changes, service improvements, and culinary innovations.
- Analyzed customer feedback to refine menu offerings and enhance overall dining experience.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Established a comprehensive staff training program that emphasized both technical skills as well as customer service excellence, resulting in high employee retention rates.
Sous Chef
Elior North America
Wheeling, WV
2022 - 2023
- Supervised daily kitchen operations, ensuring adherence to food safety standards.
- Trained and mentored junior kitchen staff in culinary techniques and procedures.
- Developed and refined menu items, incorporating seasonal ingredients for enhanced flavor profiles.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Pantry Chef
Parkhurst Dining
Bethany, WV
2017 - 2020
- Prepared and organized ingredients for daily menu items to ensure timely service.
- Maintained cleanliness and sanitation standards in pantry area, adhering to food safety regulations.
- Collaborated with kitchen staff to streamline food preparation processes and improve service efficiency.
- Assisted in inventory management, tracking supplies to minimize waste and ensure stock availability.
- Streamlined pantry operations by implementing effective storage solutions for perishable goods.
- Developed new menu items in collaboration with the head chef, incorporating seasonal ingredients and current culinary trends.
- Maintained a clean and organized pantry, adhering to strict sanitation standards and regulations.
- Continuously expanded culinary knowledge base through self-directed study of cookbooks, online resources, classes/workshops offered through professional organizations.
- Consistently met or exceeded daily production quotas for both cold and hot appetizers, salads, dressings, and garnishes.
- Worked closely with the head chef to maintain portion control standards, minimizing food costs while maintaining quality and consistency across all dishes prepared.
Head Cook
Parkhurst Dining
Wheeling, WV
2006 - 2016
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed menus that reflect seasonal ingredients and dietary preferences.
- Implemented safety and sanitation protocols to maintain a clean kitchen environment.
- Trained new cooks on cooking techniques and kitchen equipment usage.
- Monitored food quality and presentation standards for consistency in service delivery.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
Education
High School Diploma -
Wheeling Park High School
Wheeling, WV05-1996
Skills
- Sanitation standards
- Food presentation
- Kitchen management
- Menu development
- Recipe creation
- Nutrition
- Cost control
- Menu pricing
- Culinary techniques
- Cooking skills
- Cleaning and sanitation
- Food safety
- Team management
- Culinary expertise
- Menu planning
Certification
Servesafe
Timeline
Executive Chef Manager
Elior North America
07.2023 - Current
Sous Chef
Elior North America
2022 - 2023
Pantry Chef
Parkhurst Dining
2017 - 2020
Head Cook
Parkhurst Dining
2006 - 2016
High School Diploma -
Wheeling Park High School