Description
Executive Chef * Executive Director of Culinary * Career Chef and experienced multi-unit manager with a love for food as well as proven track record of success through team building and leadership towards common goals and objectives. * Ability to create interesting menus for different price points and cuisines and maintain quality and consistency of food to ensure the best guest experience and repeat customers. * Strong business focus with track record of reducing and maintaining costs without sacrificing quality or guest experience, as well as knowledge of financial statements. * Successfully created and implemented Food Safety policy procedures that comply with Southern Nevada Health District regulations to provide consistent inspection results for a level 4 food service outlets that give a level of confidence to operating team during day to day operations and at time of inspection. Creative Food Development * Attention to Detail * Guest Relations * Controlling Operating Costs * Team Building and Mentoring * Communicate in Professional Manner * Catering and Large Parties * Food Safety and Regulations * Ability to Prioritize and Organize Deadlines * Financial Statements
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| Emeril Lagasse Restaurant Group | Executive Director Of Culinary Operationsstaffing And Financials. Chef Emeril Is | 5/2012 - 9/2019 |
Accomplishments
Highlights:
Job Skills
Keywords
