Scott Nielsen
Executive Chef at The Oceanaire Seafood Room- Claim this Profile
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English Native or bilingual proficiency
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Spanish Limited working proficiency
Topline Score
Bio
David Garvey
I have the opportunity to work with Scott at different venues throughout the past 25+ years. He knows his F&B. He is very talented in in all aspects of the BOH, he knows how to direct, manage any sized kitchen. He is an excellent trainer. He is fully competent in all financial aspects of P&L, for restaurant's. He meets the companies financial goals by understanding them and having input into what it will take to meet them. He knows this business inside and out, he knows his food and is very specific on meeting Company standards as well as exceeding those. He willingness to accommodate Guest exceptions has been seen over the years I have had the opportunity to work with him. I highly recommend him for any\all restaurant positions.
David Garvey
I have the opportunity to work with Scott at different venues throughout the past 25+ years. He knows his F&B. He is very talented in in all aspects of the BOH, he knows how to direct, manage any sized kitchen. He is an excellent trainer. He is fully competent in all financial aspects of P&L, for restaurant's. He meets the companies financial goals by understanding them and having input into what it will take to meet them. He knows this business inside and out, he knows his food and is very specific on meeting Company standards as well as exceeding those. He willingness to accommodate Guest exceptions has been seen over the years I have had the opportunity to work with him. I highly recommend him for any\all restaurant positions.
David Garvey
I have the opportunity to work with Scott at different venues throughout the past 25+ years. He knows his F&B. He is very talented in in all aspects of the BOH, he knows how to direct, manage any sized kitchen. He is an excellent trainer. He is fully competent in all financial aspects of P&L, for restaurant's. He meets the companies financial goals by understanding them and having input into what it will take to meet them. He knows this business inside and out, he knows his food and is very specific on meeting Company standards as well as exceeding those. He willingness to accommodate Guest exceptions has been seen over the years I have had the opportunity to work with him. I highly recommend him for any\all restaurant positions.
David Garvey
I have the opportunity to work with Scott at different venues throughout the past 25+ years. He knows his F&B. He is very talented in in all aspects of the BOH, he knows how to direct, manage any sized kitchen. He is an excellent trainer. He is fully competent in all financial aspects of P&L, for restaurant's. He meets the companies financial goals by understanding them and having input into what it will take to meet them. He knows this business inside and out, he knows his food and is very specific on meeting Company standards as well as exceeding those. He willingness to accommodate Guest exceptions has been seen over the years I have had the opportunity to work with him. I highly recommend him for any\all restaurant positions.
Credentials
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Serve Safe Instructor / Proctor
National Restaurant AssociationSep, 2018- Nov, 2024 -
Food Manager Certificate
State of Minnesota Department of HealthSep, 2018- Nov, 2024
Experience
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The Oceanaire Seafood Room
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Restaurants
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100 - 200 Employee
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Executive Chef
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Sep 2021 - Present
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Rock Bottom Restaurant & Brewery
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United States
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Restaurants
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100 - 200 Employee
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Executive Chef
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Oct 2017 - Apr 2020
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Little Sisters of the Poor
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Non-profit Organizations
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400 - 500 Employee
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Executive Chef / Dietary Manager
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Dec 2014 - May 2017
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Grand Casino Mille Lacs & Hinckley
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United States
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Gambling Facilities and Casinos
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400 - 500 Employee
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Corporate Executive Chef
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Oct 2010 - Mar 2014
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Executive Chef
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Sep 2008 - Oct 2010
Banquet Chef / Production Kitchen Chef
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Rock Bottom Restaurant & Brewery
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United States
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Restaurants
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100 - 200 Employee
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Executive Chef
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Dec 2005 - Sep 2008
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Rock Bottom Restaurant & Brewery
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United States
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Restaurants
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100 - 200 Employee
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Corporate Executive Chef / Training Manager
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Nov 1998 - May 2005
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Executive Chef
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Sep 1994 - Nov 1998
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Grand Casino Mille Lacs & Hinckley
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United States
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Gambling Facilities and Casinos
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400 - 500 Employee
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Executive Chef
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Nov 1992 - Sep 1994
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The Park Bistro
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United Kingdom
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1 - 100 Employee
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Chef de Partie
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1989 - 1990
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Education
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The Streets
All aspects of running a professional kitchen. -
Coon Rapids High School
High School Diploma