Zenisha Rivera

Lead culinary operations across multiple outlets and support banquet execution within a luxury hospitality environment.

Current operational oversight includes:

• Sophia’s Trattoria
• In-Room Dining
• Apero Bar

Leadership Responsibilities:

• Direct day to day culinary operations across four active outlets and banquet support operations, ensuring consistency, quality standards, and service excellence.
• Lead staffing operations including recruitment, interviewing, onboarding, training, coaching, scheduling, and performance management.
• Manage labor and workforce planning through schedule creation, staffing optimization, and productivity initiatives.
• Oversee all food ordering, inventory controls, vendor coordination, pars, and purchasing processes.
• Develop and implement menu changes, seasonal offerings, recipe creation, and culinary concepts aligned with operational goals.
• Standardize recipes, procedures, and production methods to ensure quality, consistency, and cost control.
• Collaborate with leadership teams on strategic planning, outlet performance, and operational improvements.
• Drive food cost initiatives through waste reduction and inventory management.

Commissary Kitchen Leadership

• Direct commissary kitchen production supporting multiple food outlets throughout the property.
• Plan and oversee large batch production of sauces, stocks, dressings and specialty recipes to ensure consistency across all outlets.
• Establish production schedules, pars, and inventory controls to maintain operational efficiency and minimize waste.
• Create standardized recipes, build books, and production guides to ensure consistency, quality standards and execution by culinary teams.

Banquet Culinary Leadership

• Oversee banquet kitchen operations supporting high volume events, conferences, weddings, and special functions.
• Lead banquet culinary teams during event execution, ensuring timely production and flawless service delivery.
• Manage large scale food production while maintaining presentation standards and quality expectations.

• Supervised culinary teams during high-volume operations while maintaining luxury service standards.
• Coordinated production and daily kitchen operations.
• Assisted in inventory control, ordering processes.
• Trained and developed culinary staff in food safety, operational procedures, and execution standards.
• Maintained compliance with sanitation and quality requirements.