Sean Bernardy
Jemez Pueblo,NM
Summary
Strategic Executive Chef with 20 years in culinary arts, focusing on high-volume kitchen operations and innovative menu development. Manages inventory and controls costs while enhancing guest satisfaction through seasonal cuisine. Trains staff, upholds food safety standards, and collaborates with management to achieve business objectives.
Overview
1
1
Certification
13
13
years of professional experience
Work History
Sous Chef
Lajitas Golf Resort
04.2025 - 08.2026
- Supervised kitchen line operations and maintained consistent food quality across service periods.
- Coordinated prep schedules to ensure timely production of meals and banquets.
- Trained kitchen staff on sanitation procedures, knife safety, and recipe standards.
- Monitored inventory levels and ordered supplies to prevent stock shortages.
- Enforced food safety protocols and verified proper storage temperatures.
- Supported menu execution by adapting preparation plans for special dietary needs.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced a fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected plated dishes for presentation, portion control, and recipe compliance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with chef team to streamline workflow and reduce service delays.
Executive Chef
Boyd's Mason Resort
01.2025 - 01.2025
- Directed all kitchen operations including ordering, inventory control, and menu planning.
- Designed seasonal and daily menus tailored to guest preferences
- Managed food ordering and inventory systems, ensuring timely availability of ingredients
- Designed seasonal and daily menus that enhanced guest satisfaction and dining experience
- Supervised and trained kitchen employees, fostering skills development and teamwork
- Ensured compliance with food safety regulations and resort standards
Sous Chef
Camp Michael
01.2024 - 01.2024
- Inspected kitchen equipment weekly for safety compliance
- Established plating standards and enforced portion control
- Reviewed line cooks' performance and provided constructive feedback
- Set plating standards and enforced portion control practices
Sous Chef
Yavapai Lodge
01.2023 - 01.2024
- Led kitchen staff of 34+ employees to ensure smooth operations
- Managed a kitchen staff of 34+ employees
- Placed orders with suppliers to ensure timely delivery through Sysco and Zanios Food Distributors
- Ensured sanitation standards and cooking temperatures met health regulations
Cook Supervisor
Icy Strait Point
01.2023 - 01.2023
- Supervised a team of 5 employees to ensure productivity and efficiency.
- Coordinated menu development and managed inventory control to optimize food offerings
- Supervised daily kitchen operations, ensuring consistent food quality and timely service
- Trained culinary staff on sanitation standards, food handling procedures, and station readiness
- Coordinated prep schedules and production flow to support peak meal periods efficiently
Cook 4
Santa Ana Casino
01.2022 - 01.2023
- Operated sauté station during dinner service and prep for all stations
- Performed line checks to maintain food quality standards and inventory control
- Prepared menu items following recipe standards and station procedures
- Coordinated line production to maintain timely service during peak dining periods
- Monitored food quality, portion consistency, and presentation before serving
Sous Chef
Xanterra Travel Collection
01.2022 - 01.2022
- Coordinated seasonal openings for five dining locations, ensuring smooth operations and enhanced guest experiences
- Coordinated product orders from various distributors
- Supervised kitchen operations, maintaining consistent food quality and service standards.
- Coordinated meal preparation, aligning production with camp dining schedules and attendance.
- Trained kitchen staff on food safety, sanitation, and efficient prep procedures.
Cook 4
Hyatt Regency Tamaya
01.2017 - 01.2019
- Created daily specials while ensuring compliance with safety standards
- Prepared menu items in high-volume kitchen, maintaining consistent quality and presentation standards.
- Operated grills, fryers, and ovens safely while following established food preparation procedures.
- Coordinated line production to support timely service during peak casino dining periods.
Chef De Cuisine
Santiago's Mexican Grill
01.2014 - 01.2016
- Oversaw daily back-of-house operations to ensure efficient workflow.
- Managed food prep, sanitation, cost control, and scheduling to maintain high standards
- Collaborated with FOH managers to align kitchen operations with service goals
Education
High School Diploma - Culinary Arts
Central New Mexico Community College
Albuquerque, NMHigh School Diploma - undefined
Jemez Valley High School
Jemez Pueblo, NMSkills
- Advanced Cooking Techniques
- Menu Development
- Seasonal Specials
- Food Safety
- Sanitation
- Meat Fabrication Techniques
- Cost Efficiency
- Profit Optimization
- Labor Cost Analysis
- Event catering
- Resort Operations Management
- Catering
- Restaurant Experience
- Cost control
- Knife Skills
- Computer Literacy
- Workday
- Kitchen Workflow Optimization
Accomplishments
- Reduced costs 27% by sourcing local ingredients and negotiating favorable contracts.
- Increased productivity by revamping workflow and restructuring line.
- Managed 27 kitchen staff in restaurant with 108-seat capacity.
Certification
- ServSafe Certification
- Food Handler Certification (2018, 2020)
Interests
Regularly hired for private events and social functions with excellent client feedback Passionate about learning new culinary techniques and expanding creative approaches to meal preparation
Timeline
Sous Chef
Lajitas Golf Resort
04.2025 - 08.2026
Executive Chef
Boyd's Mason Resort
01.2025 - 01.2025
Sous Chef
Camp Michael
01.2024 - 01.2024
Sous Chef
Yavapai Lodge
01.2023 - 01.2024
Cook Supervisor
Icy Strait Point
01.2023 - 01.2023
Cook 4
Santa Ana Casino
01.2022 - 01.2023
Sous Chef
Xanterra Travel Collection
01.2022 - 01.2022
Cook 4
Hyatt Regency Tamaya
01.2017 - 01.2019
Chef De Cuisine
Santiago's Mexican Grill
01.2014 - 01.2016
High School Diploma - undefined
Jemez Valley High School
High School Diploma - Culinary Arts
Central New Mexico Community College