Gregory Gilbert

Chef at College Chefs, LLC
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Contact Information
us****@****om
(386) 825-5501
Location
Salem, Oregon, United States, US

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Joseph Mulligan

It is with pleasure that I recommend Chef Gregory Gilbert. Chef Gilbert worked under my guidance for 3 years as Room Chef of the Buffet where he demonstrated creativeness, resourcefulness, & a high degree of competency in managing day to day operations. He was well respected by his staff, maintained high food quality, & exceeded the budget in managing food & labor costs.

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Credentials

  • Servsafe
    National Restaurant Association
    Aug, 2019
    - Nov, 2024
  • Certified Servsafe Instructor & Proctor
    National Restaurant Association
    May, 2019
    - Nov, 2024

Experience

  • College Chefs, LLC
    • United States
    • Food and Beverage Services
    • 100 - 200 Employee
    • Chef
      • Sep 2016 - Present

      • Working chef creating lunch and dinner daily for up to 120 people • Writing balanced menus, taking into account the preferences of the members living in the house while catering to member's special dietary restrictions and allergies • Placing orders and work with local purveyors while staying within budgets set by corporate office • Maintaining a clean and sanitary working environment that is utilized by both myself and the house • Working with the house on creating and executing special events for up to 400 guests Show less

  • Urban Alley Bar & Eatery
    • Salem, Oregon
    • Executive Chef
      • Jul 2015 - Jul 2016

      • Created new concept restaurant based on urban trends and comfort foods for an existing casual dining chain • Developed menu, wrote new recipes, created plate specs, and worked with local vendors on securing specialized products for the new concept • Oversaw BOH renovations to include dealing with contractors, installers, and budgeting while dealing with a tight reopening window • Hired and trained all BOH staff prior to opening and provided continuous training to staff to improve food quality and safety after opening • Continue to oversee all BOH operations to include seasonal changes to the menu, specialty menus, and special events • Provided Serv-Safe instruction and proctored exam on a Corporate level Show less

  • Greek Apron Catering
    • Corvallis, Oregon Area
    • Working Chef
      • Mar 2015 - Jun 2015

      • Working Chef at a Sorority House preparing meals for 65-100 guests, twice daily. • Production of meals to meet varied dietary needs; Lactose Intolerant, Gluten Intolerant, Vegetarian, Vegan, and varied food allergies. • Responsible for Ordering, maintaining pars and inventories, and overseeing sanitation programs to include organizing cooler and pantry to meet Serv-safe guidleines. • Maintain safe and sanitary working conditions in an open kitchen in which guests come into and use while in production. Show less

  • Culinary Academy of Las Vegas
    • United States
    • Education Management
    • 1 - 100 Employee
    • Chef Instructor
      • Jun 2014 - Jan 2015

      • Responsible for Block 1 of the Professional Cooks Curriculum to include Serv-Safe, Equipment and Hand Tools use and identification, Knife Skills, Culinary Math, and Introduction to Cooking. • Teaching a diverse student base using any methods available to communicate information and challenge students to think about and comprehend complex concepts • Maintain student records and communicate with Student Services regarding students progression, challenges, and complete of the Block • Responsible for Block 1 of the Professional Cooks Curriculum to include Serv-Safe, Equipment and Hand Tools use and identification, Knife Skills, Culinary Math, and Introduction to Cooking. • Teaching a diverse student base using any methods available to communicate information and challenge students to think about and comprehend complex concepts • Maintain student records and communicate with Student Services regarding students progression, challenges, and complete of the Block

  • Fireside, Mountainside, & Millside Taverns
    • Las Vegas, Nevada Area
    • Executive Chef
      • Apr 2013 - Mar 2014

      • Managed a multiple unit operation with three 24/7 kitchens, to include hiring, training, scheduling, counseling, and terminations when necessary of all BOH positions, ordering of food, china, glass and silver and paper products, scheduling of all needed maintenance and repairs, and making sure all kitchens were inspected as needed to maintain proper permits • Consolidated two existing menus into one menu, while focusing the menu on American Regional Cuisine • Oversaw the opening of a new location to include meeting with the health department and filing all the needed applications and paperwork, reorganizing the kitchen to promote a better work flow, buying equipment and arranging for installations, buying all small wares, and holding a job fair to fill all positions • Standardized recipes, plating, and portion sizes • Trained staff to increase food quality, raise guest satisfaction and reduce comps • Reduced cost of sales from 49% to 40% • Re-organized kitchens to cut labor and create leadership positions at each location • Implemented checklists for each location to ensure food safety and sanitation goals were met • Wrote and implemented BOH Policies and Procedures Manual for all locations Show less

  • Silverton Casino
    • United States
    • Gambling Facilities and Casinos
    • 100 - 200 Employee
    • Room Chef
      • Jun 2007 - Oct 2012

      • Managed a top reviewed buffet that averaged 1,300 covers daily, encompassing diverse ethnic cuisines and utilizing 5 action stations. • Oversaw main production kitchen and the team member dining room that servicing 900 employees. • Developed all menus for the buffet and rotated products seasonally. Created specialty buffet menus to support marketing campaigns such as Polynesian night, Seafood night, Oktoberfest, Bellini Brunch, and Cowboy BBQ night. Rotated through an average of 5 different menus weekly. • Successfully cut costs of sales from 77% to 52% by analyzing product mix and working with local vendors. • Maintained relationships with local vendors, reviewed and finalized new products for the buffet, and managed a standing inventory valued at $77,000. • Managed a staff of 45-60 hourly team members and 4 sous chefs. Conducted interviews, organized schedules for multiple kitchens and wrote employee evaluations. Instituted team member training to improve culinary skills and raise guest service standards. • Active role in developing annual budgets, participating in monthly profit and loss meetings, and weekly key performance indicator meetings to ensure financial goals are met. • Standardized recipes in the main production kitchen and worked with team members to ensure product quality. • Organized and executed banquets of up to 400 guests from initial planning of menus, client consultations, ordering, staffing, and final firing for the event. Events included Wine Tastings, Plated Lunches and Dinners, Buffets, Action Stations, and Cocktail Parties. • Conducted monthly proactive food safety and sanitation inspections in conjunction with outside contracted auditors to ensure all outlets met Southern Nevada Health District codes. Stations consistently earned A Grades during the biannual SNHD inspections. • Performed live cooking demonstrations on local TV stations (NSNV NBC & KVVU FOX) to promote the property. Show less

  • Kroger
    • United States
    • Retail
    • 700 & Above Employee
    • Chef
      • May 2006 - Jun 2007

      • Managed gourmet retail shop in a store that averaged $1M in weekly sales. • Maintained open kitchen work environment, rotated menu items, produced and stocked sales case, and handled special ordering. • Conducted cooking seminars for shop customers to spotlight new products and seasonal ingredients. • Managed gourmet retail shop in a store that averaged $1M in weekly sales. • Maintained open kitchen work environment, rotated menu items, produced and stocked sales case, and handled special ordering. • Conducted cooking seminars for shop customers to spotlight new products and seasonal ingredients.

  • Tavern on the Ridge
    • Spring Hill, TN
    • Sous Chef
      • Apr 2006 - Aug 2006

      • New Orleans style fine dining restaurant that served 150 covers a night and was awarded Best New Restaurant by The Tennessean newspaper. • Worked grill station on a 3 man line for dinner and did Garde Manger work for Sunday Gospel Brunch buffet. • New Orleans style fine dining restaurant that served 150 covers a night and was awarded Best New Restaurant by The Tennessean newspaper. • Worked grill station on a 3 man line for dinner and did Garde Manger work for Sunday Gospel Brunch buffet.

  • Gallery Cafe on Main
    • Spring Hill, TN
    • Executive Chef
      • Dec 2005 - May 2006

      • Part of grand opening team that created a French country style cafe that was open for 3 meals a day and served 65 covers a night. • Designed kitchen layout, purchased all small wares, developed menu, crafted plate presentations, built relationships with local vendors, and wrote team member manuals. • Hired and trained all kitchen staff and met 4 month goal of 30% cost of sales at 2 month mark. • Part of grand opening team that created a French country style cafe that was open for 3 meals a day and served 65 covers a night. • Designed kitchen layout, purchased all small wares, developed menu, crafted plate presentations, built relationships with local vendors, and wrote team member manuals. • Hired and trained all kitchen staff and met 4 month goal of 30% cost of sales at 2 month mark.

  • Nick of Thyme
    • Brentwood, TN
    • Sous Chef
      • 2004 - 2006

      • Catering company specializing in high end events in the Greater Nashville Area serving local celebrities, record labels, and charities in events up to 750 guests. • Worked side by side with both Executive Chef and Pastry Chef to meet savory and pastry production goals. • Catering company specializing in high end events in the Greater Nashville Area serving local celebrities, record labels, and charities in events up to 750 guests. • Worked side by side with both Executive Chef and Pastry Chef to meet savory and pastry production goals.

  • Legend's Steakhouse
    • Lawerenceburg, TN
    • Corporate Chef
      • Oct 2004 - Mar 2005

      • Corporate Chef responsible for multiple locations of a casual dining chain. • Developed and instituted a HACCP program for all locations in accordance with National Restaurant Standards. • Worked with local Health Inspectors to raise food safety levels at all locations. • Oversaw weekly inspections at each location, trained kitchen managers, audited ordering practices, set pars and created specials. • Corporate Chef responsible for multiple locations of a casual dining chain. • Developed and instituted a HACCP program for all locations in accordance with National Restaurant Standards. • Worked with local Health Inspectors to raise food safety levels at all locations. • Oversaw weekly inspections at each location, trained kitchen managers, audited ordering practices, set pars and created specials.

  • Gaylord Entertainment Company
    • United States
    • Hospitality
    • 700 & Above Employee
    • Cook II
      • Jan 2004 - Sep 2004

      • Worked under award winning Garde Manger Chef in Banquets Department helping with events up to 7,000 guests. • Manned pantry, sauté, and pastry stations at fine dining steak house under a James Beard Award winning chef. • Worked under award winning Garde Manger Chef in Banquets Department helping with events up to 7,000 guests. • Manned pantry, sauté, and pastry stations at fine dining steak house under a James Beard Award winning chef.

  • Walt Disney World
    • United States
    • Entertainment Providers
    • 700 & Above Employee
    • Cook II
      • Oct 2003 - Dec 2003

      • Cooked "On Stage" in front of guests creating dishes from several countries during EPCOT's International Food and Wine Festival. • Maintained station in accordance with HACCP programs while working in open kitchen environments. • Cooked "On Stage" in front of guests creating dishes from several countries during EPCOT's International Food and Wine Festival. • Maintained station in accordance with HACCP programs while working in open kitchen environments.

Education

  • Orlando Culinary Academy
    Associates, Culinary Arts
    2002 - 2003

Community

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