Kirkland, Washington, United States
- Nearly fifteen years of experience in the field of culinary arts and foodservice, including roles in management, menu development, food preparation, catering, and off-site events operations for established restaurants and resorts - Passionate innovator known for creating unique food experiences, while increasing revenue and simultaneously reducing food and labor costs - A committed leader who is driven to continue culinary education and to build a team environment where trust, communication, and support are paramount - Highly developed organizational skills while managing multiple employees and tasks in a fast-paced kitchen environment - Focus on customer satisfaction through a collaborative, high-energy, creative, and detail-oriented approach to menu design - Recognition: DLIST Magazine Spring 2015, Bon Appetite Magazine February 2013 - Certifications: ServeSafe® Certified, Washington State Food Worker Card, MAST Certified - Degree of Culinary Arts: Le Cordon Bleu of Seattle
- Daily review of sales reports to track labor and food costs to ensure the restaurant hits quarterly budgets as outlined by the executive team - Monthly review and revision of menus for freshness, seasonality of food items, and market price adjustments - Responsible for weekly back-of-house scheduling, labor control, manhour breakdown, inventory tracking, and food cost reports for executive team review - Oversees kitchen operations including hiring, training, and supervising the back-of-house staff to ensure ESR standards are both understood and continuously met - Work with the front-of-house manager and events director for private catering, banquets and events, restaurant buy-outs, and pop-up events
- Honed interpersonal skills used to meet with clients and collaboratively design menus for their desired culinary experiences - Displayed depth of culinary skills and understanding of current industry trends through unique dishes and coursed menu offerings - Operated all facets of small business including marketing, professional operations, staffing, and event execution
- Thorough evaluation of the restaurant’s needs which led to increased production, productivity, and restaurant sales by nearly $400,000 annually - Multifaceted menu development including cross-utilization of ingredients, food costing and budgeting, place presentation, fresh sheets, and prefixed options, catering, and events menus - Responsible for monthly back-of-house scheduling, labor control, manhour breakdown, inventory tracking, and food cost reports for ownership review - Oversaw kitchen operations including hiring, training, and supervising of staff to ensure restaurant standards are both understood and continuously met - Developed and executed menus for private catering, luncheon, and off-site events for 50+ attendees
- Oversaw food preparation, kitchen operations, and service management across all three resort restaurants and contracted special events - Designed unique seasonal menus and weekly specials for multiple restaurants - Mastered culinary skills necessary to execute quality high volume dishes in a fast-paced kitchen environment - Organized and managed staff for 200+ guest events including both buffet style and seated service - Worked side by side with culinary interns and cooks to train, guide, and advance their culinary skillset - Led by example to uphold the standard in food quality, ticket times, and overall guest experience set forth by the Executive Chef and Resort Management Team