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ChefPROFESSIONAL PROFILEHigh professional standards in the food and beverage industry.Is responsible for planning and managing food service across the entire campus. In conjunction with direct reports, develop strategic operations plans aligned with the client's mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation,, utilizing abilities, training, and experience obtained in the military food service, Ameriquest Field in Arlington (TX), and at The Culinary Institute of America at Greystone (CIA).Management:Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Establish and maintain food production systems (PRIMA) and procedures for the ordering, receiving, storing, preparing, and serving of food related products. Responsible for menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop operational component forecasts; monitor expenses and reports all variances. Responsible for component's budgeting and accounting functions. Conduct period inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain front line team. Provide Student, Client, Employee, and Community Advocacy. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Attention to detail, deadlines, and quality of work; high sanitation standards. Proficient in various aspects of food service including supervision, inventory, food cost, and management in customer service. Extensive supervisory experience over kitchen personnel: servers, cooks, dishwashers, and food runners.Team Work:Solid background in planning and executing team-based projects. Equally strong in scheduling and time management.Communication: Great verbal and writing skills, both English and Spanish. Able to develop strong relationships with colleagues, customers, and staff at all levels; to make the work environment a great experience.EXPERIENCEExecutive Chef  2012-presentAramark Higher Education Texas Wesleyan UniversityChef Manager/Executive Chef Preform daily operation in the kitchen, serving areas and storerooms to include catering. Ensure great customer service both internal and external guest and customers. Train and assist staff with production sheets and waste management. Ordered foods and supplies. Maintain records to comply with Aramark, government, and accrediting agency standards. Interact with Client Management and maintains effective client and customer relations at all levels within the client organization. Develop annual marketing plan for account. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts.Concessions Manager- 2008-2012Mesquite Rodeo Resistal ArenaConcessions ManagerPreform daily operations of all concession stand bars and suites to ensure all front of the house and back of the house areas are properly maintained and all health codes are followed. Ensure guest satisfaction, great customer service for both external and internal customers. Supervising and training of all concessions and bar personnel.Food and Beverage Director/Executive Chef - 2006-2010Great Southwest Golf ClubFood and Beverage Director/ChefPerformed daily operation of the Food and Beverage department to ensure all guidelines and health codes were followed in response to local and federal laws. Delivered a special experience to each guest and club member.Executive Sous Chef - 1995-2006Metroplex SportService Inc., Ameriquest Field in ArlingtonPromoted to Chef of Luxury Suites, Press Room, and In-seat Service.Promoted to Sous Chef of Luxury Suites.Promoted to Assistant Sous Chef of Suite Kitchen.Promoted to Suites Kitchen, Line Cook Supervisor.U.S. NAVY Mess Management Specialist -1985-1997Promoted to E-5 as Galley Supervisor/Kitchen Manager.Promoted to E-4 Supervisor for outstanding skills in management.Promoted to E-3 for high quality service in assisting supervisors.EDUCATION - 2010-2012Tarrant County College, Arlington, TXDegrees/Major Associate of Applied Science in Culinary Arts and Hospitality Management.