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Candidate's Name
Street Address  PHONE NUMBER AVAILABLEEMAIL AVAILABLEProfessional SummaryInventive and well-trained chef excited to lead and help grow the prospective company. A dedicated leader who is continually working to improve guest satisfaction and experience. Over 30 years of experience in managing kitchen staff, controlling food and labor costs, preparing menus, and developing recipes.EXPERIENCEJANUARY 2023 - MAY 2023LEAD LINE COOK, BLACK HAUS TAVERN, PARKER, CO Leading Team of 6-8 cooks through nightly dinner service DAILY AND WEEKLY CLEANINGOCTOBER 2021-DECEMBER 2022CHEF DE CUISINE, OFFICE CLUB, DENVER, CO SEASONAL MENU DEVELOPMENT Creating Daily Specials Daily Production Sheets for all stations Leading a team of 5 during service periodsFEBRUARY 2018-MARCH 2021SOUS CHEF, LONGMONT PUBLIC HOUSE, LONGMONT COResponsible for Daily Special creationsDevelopment of monthly wine and beer pairingsCreating Daily Production SheetsLeading Team of 5 Through All Service PeriodsFEBRUARY 2014-MAY 2015EXECUTIVE CHEF, DUSHANBE TEA HOUSE, (THREE LEAF CONCEPTS), BOULDER COContinually maintained food and labor costsPrepared 70% of off-premise catering events for Three Leaf ConceptsDesigned and executed Traditional Peruvian New Year CelebrationOCTOBER 2011-JULY 2014CHEF MANAGER, EUREST DINING SERVICES AT LOCKEED MARTIN, BOULDER, COChef and General Manager serving a population of 750 employeesDeveloped inside catering sales to nearly $13,000 a monthManaged Accounts Payable and ReceivableMaintained all budgeted food and labor costsJANUARY 2011-OCTOBER 2011EXECUTIVE CHEF, ZI SOUTH, DENVER, CODesigned and created menu for the new restaurant of former Denver Bronco, Jerry SturmResponsible for hiring initial staffDeveloped inventory cost controls and maintained an average food cost of thirty-four percentOpened on St. Patricks Day, with first day gross sales of $68,000MAY 2004-JUNE 2006CHEF/GENERAL MANAGER GUCKENHEIMER, SEAGATE, LONGMONT COImproved catering sales from $1600 per month, with previous contractor, to $32,000 per month by integrating new menus and providing top notch customer service.Maintained and controlled all budgeted food and labor costs.Coordinated and trained chefs for new openings in the Denver Metro AreaChef of the Year finalist for Western Region, 2005Promoted to Corporate Training Chef, Western RegionEDUCATIONMAY 1991ASSOCIATE OF ARTS, CULINARY SCIENCE, EMILY GRIFFIN OPPORTUNITY SCHOOLMAY 1988ASSOCIATE OF ARTS, BUSINESS ADMINISTRATION, FRONT RANGE COMMUNITY COLLEGESKILLSSpecializing in Classical French, Spanish, Central and Southern Mexican Cuisine, and current FusionsMenu development and signature recipe creationFood plating and presentationAchieves and maintains cost control and analysisKitchen management including HR, Accounts Payable and ReceivableDevelopment and training of upcoming chefsServe Safe Certified (2018 last certification)Thorough understanding of HAACP