Executive Chef

• Feb 2016 - Present

Executive Sous Chef

• Feb 2014 - Feb 2016

Head Chef

• Feb 2011 - Nov 2013

Plans menus for all food outlets Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparationis economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assureconsistently high quality and to minimize food costs; exercises portion control for all items served and assists inestablishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Food & Beverage Director about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs toachieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with food and beverage management to assure that food production consistently exceeds theexpectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordancewith established standards. Evaluates products to assure that quality, price and related goods are consistently met.