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Click here or scroll down to respond to this candidateCandidate's Name
Fort Collins, CO Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEMy goal is to serve great food, provide the best service and keep a winning attitude for myself and my team.Work ExperienceExecutive ChefFort Collins Hilton-Fort Collins, COFebruary 2024 to PresentAs the chef of the Fort Collins Hilton, Im in charge of ordering food, taking care of the banquets, scheduling and organizing my team so it runs smooth also invoicing, coding and staying up-to-date on Birch Street, workday And Hotel EffectivenessExecutive ChefEmbassy Suites by Hilton-Sarasota, FLJune 2018 to December 2023 Duties include running all the aspects of the food and beverage department, including ordering liquor, employee scheduling and maintaining great food cost. Embassy Suites in Sarasota is a 200-room hotel with a full-service restaurant that seats 200 people and a 300 seat banquet room. Annual earnings for food and beverage are roughly 2.5 million. Managing Partner, Executive ChefSol Mayer/Sols Nyc Delicatessen-Sarasota, FLOctober 2015 to June 2018 Opened up NY style Jewish delicatessenExecutive Chef, Food and Beverage ManagerHotel Indigo-Sarasota, FLJanuary 2011 to September 2015 Duties included: scheduling employees, holding proper labor costs for front and back of the house; menu developing, creating specials and holding a stable cost. Banquet ChefLongboat Key Club & Resort-Longboat Key, FLJanuary 2009 to January 2011Round Chef for six outlets, all serving fine dining cuisine and banquets up to 1000 people Executive ChefCoasters on the Water-Siesta Key, FLOctober 2007 to January 2009 Located on the Gulf of Mexico on the world famous Siesta Key, Coasters on the Water was focused on serving Floribbean style cuisine. With the inside and outside seating located right on the water this high volume restaurant served on average 300 customers per day during high season. Executive Chef/PartnerAndiamo Waterfront Italian Ristorante-Longboat Key, FL May 2000 to September 20072 Andiamo Waterfront Italian Ristorante served 200 dinners per night during the peak of season. Duties included running the kitchen as an Executive Chef with two line cooks and prep person. Chef/OwnerSols Catering at Camp Deer Run-Walker Valley, NYMay 2000 to September 2007 Running Sols Catering out of Camp Deer Run in the Catskill Mountains. The business was focused on serving a variety of food including: Paella, Pig and Steer Roasts, BBQs and buffets. Serving breakfast, lunch and dinner for 250 campers a day, 7 days per week for the entire summer; training foreign students from abroad ranging in age from 18-22 on how to prepare, cook, serve, and clean-up the kitchen. ChefWyndham Resort-Breckenridge, COOctober 1994 to May 2000 Running one of the four catering facilities at the Breckenridge Ski Resort. Doing banquets for 1000-1500 people, running the production kitchen to feed all of the food outlets for Breckenridge Ski Resort Peaks 8,9, and 10 located right on the mountain. In addition to producing great food, duties included maintaining a positive staff, proper payroll and food cost. Executive Chef/Kitchen ManagerKnickers Restaurant-Waitsfield, VTOctober 1994 to April 2000 Running kitchen for the Knickers Restaurant located right in the middle of the mountains on the award winning Robert Trent Jones Junior New England Golf Course, which was opened only during the summer months. Duties included menu developing, specializing in New England Gourmet Cuisine.EducationAssociateCulinary Institute of America - Hyde Park, NYJanuary 1981 to December 1983Minisink Valley High SchoolJanuary 1978 to December 1981Skills Banquet experience Payroll Kitchen experience Catering Restaurant management Culinary experience Kitchen management Cooking Labor cost analysis Kitchen Management Experience POS Profit & Loss Food Safety Human Resources Menu Planning Management Purchasing Supervising Experience Recruiting Food Production (10+ years) Restaurant Experience Inventory Control Bartending Merchandising Meal Preparation Microsoft Office Event Planning Food Preparation Forecasting Produce Experience Employee Orientation Retail SalesCertifications and LicensesFood Handler Certification |
