Experience

Huey Luey's Mexican Kitchen & Margarita Bar

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Mar 2021 - Present



Huey Lueys

• Atlanta, Georgia

• Executive Chef

  • May 2014 - Present

  Hired as a kitchen manager Promoted to Executive chef 2016 Operated the #1 location for food and BHO labor cost. * This was achieved by cross training staff, cutting as needed,and ordering food correctly. Responsible for daily food production, line checks, and prep lists for this scratch kitchen. Recognized for operating a clean kitchen with high sanitation scores. Responsible for hiring, training,and scheduling staff. Responsible for ordering and receiving. Hired as a kitchen manager Promoted to Executive chef 2016 Operated the #1 location for food and BHO labor cost. * This was achieved by cross training staff, cutting as needed,and ordering food correctly. Responsible for daily food production, line checks, and prep lists for this scratch kitchen. Recognized for operating a clean kitchen with high sanitation scores. Responsible for hiring, training,and scheduling staff. Responsible for ordering and receiving.



Chepes Mexican Grill

• United States
• Food & Beverages
• 1 - 100 Employee

• Kitchen Manager

  • Mar 2012 - May 2014

  Hired as a kitchen manager Helped create new menu items. Trained staff on menu and cooking techniques. Worked closely with the owner of the restaurant. Hired as a kitchen manager Helped create new menu items. Trained staff on menu and cooking techniques. Worked closely with the owner of the restaurant.



Ted's Montana Grill

• United States
• Restaurants
• 300 - 400 Employee

• Kitchen Manager

  • Sep 2010 - Mar 2012

  Hired as kitchen manager Work at the training store for all new BOH managers hired Worked at the “test kitchen “ location. Where corporate tried new menu items and system Choose to serve as the training store and test kitchen because of the smooth operating procedures and system that were in place. Responsible for daily food production Hired as kitchen manager Work at the training store for all new BOH managers hired Worked at the “test kitchen “ location. Where corporate tried new menu items and system Choose to serve as the training store and test kitchen because of the smooth operating procedures and system that were in place. Responsible for daily food production



Bahama Breeze

• United States
• Restaurants
• 500 - 600 Employee

• Kitchen Manager

  • Jan 2003 - Sep 2010

  Hired as a line cook Promoted to Sous Chef 2004 Promoted to kitchen manager 2006 Completed Darden’s 12- week training program Responsible for a large staff of 25 members Involved in P&L and financial planning of business Hired as a line cook Promoted to Sous Chef 2004 Promoted to kitchen manager 2006 Completed Darden’s 12- week training program Responsible for a large staff of 25 members Involved in P&L and financial planning of business