EXECUTIVE CHEF Executive Profile Award winning executive chef comprehensive experience kitchen, banquets, a-la-carte operations, hotels, resorts restaurants. Culinary innovator known producing top quality, creative products contributing revenue growth. Proven ability lead successful multi-outlets, fine dining high volume operations. Expertise Multi-Outlet/High Volume Operations Budgeting/P&L Management Staff Training/Leadership/Supervision Sanitation Quality Control Creative Menu Development Research Service Marketing Experience Price Structuring Cost Containment Inventory/Purchasing Team Building Guest Relations Skill Highlights Leadership/communication skills Product development Menu Development New product delivery Budgeting expertise Employee relations Self-motivated Customer-oriented Staff Training Staff Retention Team Building Staff Motivation Cost Controlling Core Accomplishments Project Management: Initiated Inventory control system, FoodTrac resulted cost savings Human Resources: Spearheaded new CIA Culinary Training program increased retention. Operations Management: Managed Food Safety Program. Handled functions related Food Beverage. Professional Experience Executive Chef 06/2003 01/2015 Company Name City State 559.935.0717 Flagship Restaurant promote Harris Ranch Agricultural products; Food Beverage Revenue 13 million, 500,000 plus guest per year. Concept: "Gate Plate Farm Table" Seasonal Menu Changes based local farm product new beef items. Three Restaurants, Banquet Facility, Off Site Cater-Out. Created new revenue streams Culinary Classes public. Accountable culinary department including overall customer satisfaction. Supervised 90 culinary individuals included 5 sous chefs, 8 supervisors, purchasing department line staff. 7th busiest independently owned restaurant California 67th busiest independently owned restaurant United States. Promoted Harris Ranch means television appearances, supermarkets, Sunset magazine, food shows, cooking classes culinary schools. Played key role entertaining current future clients HRBC, "Choose Your Own Steak" tour restaurant. Introduced implemented Food Trac, inventory control system. Produce annual budget supplied detailed information Cap X along ROI justifications. Hotel Complex consisted of: Gas Station, Subway Franchise, Air Strip, RV Park Hotel. Harris Ranch Entities: Harris Ranch Beef Company, Harris Ranch Feed Lot, Harris Ranch Farm (Fruits, nuts vegetables), Wine Vineyards, Horse Division. Kitchen Manager 01/2001 01/2003 Company Name City State High-end retirement community, 300 guest, model future properties. Developed new seasonal menus based local farm product healthy alternatives. Two Restaurants, Banquet Facility, Off Site Cater-Out. Promoted Love Management Communities means television appearances, newspaper, resort magazine, food shows, cooking classes Chamber Commerce. Played key role entertaining current future clients Produce annual budget supplied detailed information Cap X along ROI justifications. Executive Chef 06/1997 07/2001 Company Name City State Flagship promote Harris Ranch Agricultural products; Food Beverage Revenue 13 million, 500,000 plus guest per year. Concept: "Gate Plate Farm Table" Seasonal Menu Changes based local farm product new beef items. Three Restaurants, Banquet Facility, Off Site Cater-Out. Supervised 90 culinary individuals included 6 sous chefs, 8 supervisors, purchasing department line staff. Promoted Harris Ranch Beef means television appearances, supermarkets, Sunset magazine, food shows, cooking classes culinary schools. Played key role entertaining current future clients HRBC, "Choose Your Own Steak" tour restaurant. Worked closely Harris Ranch Beef Company cuttings, beef specs, new product lines, aging primal cuts, developing test new pre-cooked items. Introduced implemented Food Trac, inventory control system. Produce annual budget supplied detailed information Cap X along ROI justifications. Hotel Complex consisted of: Gas Station, Subway Franchise, Air Strip, RV Park Hotel. Harris Ranch Entities: Harris Ranch Beef Company, Harris Ranch Feed Lot, Harris Ranch Farm (Fruits, nuts vegetables), Wine Vineyards, Horse Division. Executive Chef 01/1995 01/1997 Company Name City State Was hired promote 100 Year Anniversary. One first resort hotels west coast Florida. Four Restaurants, Banquet Facilities, Golf Course Yacht. Researched promoted 100 year anniversary, ice cream social, Hormel, Coleman Mustard, Quaker Oats, menus years ago, old newspaper articles. Supervised 60 culinary individuals included 3 sous chefs, 2 supervisors, purchasing department line staff. Food Beverage Revenue 7.5 million Red Lion Inn Hotels: Fess Parker Resort, Santa Barbara California, Red Lion Inn Quay Vancouver Washington, Red Lion Janzen Beach, Portland Oregon Worked closely corporate office, high volume banquets restaurant revenues. Executive Chef 01/1985 01/1994 Company Name City State high-end destination, first class. Introduced implemented 6 new conceptual concepts Hotels Restaurants Company wide. Would evaluate Red Lion properties ensure guidelines followed. Red Lion Janzen Beach, largest banquet facility south Seattle north San Francisco. Notable: Nike's International Sales meeting National Women Action Conference Was awarded POP PIP programs 6 years row. Red Lion Inn Quay Main Concept: Seafood Restaurant, Pacific Sea Foods number 1 customer Pacific Northwest. Casa Marina, Key West Florida. Executive Sous Chef 01/1983 01/1985 Company Name City State Executive Banquet Chef 01/1981 01/1983 Company Name City State Education Associate Arts Culinary Arts 1982 Saint Augustine Culinary School City State City Skills budget, Concept, cooking, clients, International Sales, inventory control, office, newspaper, purchasing, San, television, articles