Experience

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  Copper Canyon Grill

  • Executive Chef/Kitchen Manager

    • Aug 2006 - Oct 2013

    Manage kitchen inventory of a $6.5 million annual revenue restaurantDevelop and manage schedules for twenty-five kitchen employees to maximize efficiencyOperate with kitchen labor cost at or below 9% Coordinate daily orders of food and supplies as well as large catering events

• 

  Great American Restaurants, Sweetwater Tavern

  • Head Kitchen Manager

    • Apr 2002 - Aug 2006

    Managed kitchen inventory of a $10+ million annual revenue restaurantOversaw staff of 50+ employees including kitchen managers & shift supervisors Ordered food and supplies with low food cost ranging 29.6% - 31.8%Increased lunch customer count by 9%

• 

  Ruth’s Chris Steakhouse

  • Executive Chef

    • Sep 1996 - Apr 2002

    Managed kitchen inventory of $4.0 million annual revenue restaurantReduced food costs from 39% to 30% within a six month time periodMaintained highest quality by preparing all food from scratch and cutting meat fresh dailyResponsible for the daily ordering, inventory, and inspection of food

• 

  Houston’s Restaurant

  • Assistant Kitchen Manager

    • Jan 1984 - Sep 1996

    Responsible for the daily ordering and food cost controlHired, trained, and maintained kitchen positions including managersAdministered the “back house” training program for all employees

• 

  Asbury Methodist Home

  • Assistant Head Chef

    • Jan 1979 - Jan 1984

    Prepared three daily meals for 250 residents, considering residents’ special dietary needs Responsible for preparing menus and recipe development

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  Marriott Corporation

  • Head Cook

    • Jan 1977 - Jan 1984

    Performed kitchen duties such as inventory, ordering, and scheduling and trained new employees