PROFILE: * A personable, can-do executive chef offering 30 years of culinary management experience from mid level upscale concepts to fine dining. * Proven leadership, planning, organization, trouble-shooting, problem-solving and decision-making skills. scope of experience in hiring, training, managing, scheduling, developing, reviewing staff performance, labor analysis, forecasting, kitchen schematics, and opening venues from the ground up. * Extensive experience in menu development, menu planning, cost controls, purchasing, inventory control, and budgetary compliance. * Able to reduce and manage costs and add to bottom-line profitability without sacrificing quality. * Proficient in most major culinary forms and diverse types of cuisine solid culinary foundation that relies on technique and tradition. * Computer literate Windows, Microsoft Word, Excel, Aloha POS, E-mail and Internet. * Fluent in Spanish. Serv-Safe Certified * Excellent listening, communication and negotiation skills able to readily establish a strong sense of trust and professionalism with individuals at all levels of responsibility. * Relies on experience and good judgment to plan and accomplish goals.

Highlights:

• leadership
• mentor
• custome service
• food savy
• organized
• detailed
• number savy
• Scheduling
• Chef
• Inventory
• SAN (Storage Area Network)
• Quality
• POS
• Profit and Loss Statement
• Purchasing
• Exec