Brad Rubano
Executive Sous Chef at Seaspice Brasserie & Lounge- Claim this Profile
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Bio
Credentials
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Food Safety Manager Certification (FSMC)
Serve-Safe Food Hygiene Training Services Pty LtdMar, 2017- Oct, 2024
Experience
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Seaspice Brasserie & Lounge
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United States
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Restaurants
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1 - 100 Employee
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Executive Sous Chef
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Feb 2015 - Present
I was recruited by the executive chef to return to Miami and serve as the executive sous chef at this 350-seat fine-dining waterfront brasserie. In this role, I manage all aspects of the kitchen’s day-to-day operations and creative decisions, including all food purchasing and inventory, setting and maintaining recipe standards, scheduling staff, and hiring and training all back of house positions. I lead all culinary and operational management efforts to provide a sophisticated and exceptional guest experience for celebrity clientele including movie stars, sports legends, and politicians. In this role, I designed and managed the installation of a new kitchen layout and reduced food costs by 8% in the first six months. Key achievements: • Reduced food costs from 37% to 29% in the first six months • Designed and managed installation of a new kitchen layout • Create and implement new recipes for the menu • Refine and oversee entire food & beverage program • Oversee 120 employees with a labor cost of 21% Show less
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Owner/Chef
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Oct 2003 - Jan 2015
As the chef and owner, I conceptualized, developed, and operated the waterfront, casual dining restaurant, and the fast/casual restaurant. I initiated and designed business plans, recruited and trained staff, and successfully negotiated insurance contracts and vendor relationships year to year. I ultimately sold both restaurants for profit to move back to Miami. ► Achieved projected sales per year and maintained food costs of 28% ► Created and designed exciting and manageable food and beverage programs ► Restaurants featured in Newsday, Food Network’s Diners, Drive-Ins and Dives and Restaurant Hunters. Show less
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Executive Chef / General Manager
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2003 - 2006
I was recruited/hired to this position to manage kitchen staff and prepare foods at reduced costs without compromising quality or taste. In this role, I led a productive working environment that attracted top-tier talent while hiring and training staff, creating schedules and managing labor costs. I also maintained current knowledge of local competition and restaurant industry trends. I was recruited/hired to this position to manage kitchen staff and prepare foods at reduced costs without compromising quality or taste. In this role, I led a productive working environment that attracted top-tier talent while hiring and training staff, creating schedules and managing labor costs. I also maintained current knowledge of local competition and restaurant industry trends.
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Education
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1998 - 2000
New York Restaurant School
Associate's degree, Restaurant, Culinary, and Catering Management/Manager
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