Responsible for training, quality assurance, and talent development for the fleet, of four vessels, Executive Chefs, To oversee the overall strategy of efficient and safe operation of the galley to include menu planning, food production, crew training, food safety standard compliance and cost controls with Universal Service Standards and AQV Dining Standards. Support Executive Chefs in assisting passengers, clients/vendors, and crew with special needs by designing menus to comply with their requirements. Serve as a feedback partner to the Senior Hotel Director & Onboard Hotel Director for analyzing work center performance across the fleet while sometimes covering as the onboard Executive Chef when business needs arise.Plans, directs, controls, and coordinates the activity of all Chefs, cooks, and other personnel engaged in food preparation to ensure efficient food service.Coordinates and executes demonstrations, galley tours, buffets, passenger interactions, and Waiter training pertaining to menu descriptions.Position encompasses all stated responsibilities as well as those duties of an Executive Chef within AQV.

Delivers dining experiences as established by company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs.Plans, directs, controls, and coordinates the activity of all cooks and other personnel engaged in food preparation to ensure an efficient food service.Manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste.Provides new hire and continuous training of personnel to reach maximum performance and service and to ensure that all staff understand their duties and how to execute those duties. Giving continuous feedback including performance appraisals.Manages galley and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state, federal and USCG regulations.Expedite all meal periods working directly with the FOH managers and thier crew.

Procurement and manage the kitchen staff in the , production, preparation and presentation of all food for the hotel in a safe and sanitary work environment which conforms to all standards and regulations to achieve profitable, competitive and quality products.Manage human resources in the kitchen in order to attract, retain and motivate the employee while providing a safe environment.Hire, train, develop, empower, coach and counsel, conduct performance and salary reviews for a staff of approximately 50 employees. Monitor and control the maintenance and sanitation of kitchen.Develop, recommend, implement and manage the department’s budget; continually analyze, forecast, monitor and control the labor and food costs to meet and exceed management and budget objectives.

Procurement and manage the kitchen staff in the , production, preparation and presentation of all food for the restaurant in a safe and sanitary work environment which conforms to all standards and regulations to achieve profitable, competitive and quality products.Manage human resources in the kitchen in order to attract, retain and motivate the employee while providing a safe environment.Hire, train, develop, empower, coach and counsel, conduct performance and salary reviews for a staff of approximately 50 employees. Monitor and control the maintenance and sanitation of kitchen.Develop, recommend, implement and manage the department’s budget; continually analyze, forecast, monitor and control the labor and food costs to meet and exceed management and budget objectives. Develop and implement menus to continually improve revenues and profit margins

Acting Ex. Chef in the absence of Ex ChefNightly Counts of all proteins in store in order to ensure a consistent weekly food cost. Weekly all food inventory in order to produce a food cost percent in line with Corporate expectations.Leading preshift and RAFFT meetings daily. Participation in weekly manager meetings, Private dinning meetings, Marketing meetings, corporate conference calls and one on ones with my direct report, the Ex Chef.Extensive knowledge of the Sharefile, Hotschedules and Compeat inventory system. Managing all BOH staff to include but not limited to the steward, banquet, prep and line dept.Ensure appropriate staffing levels. Recruitment, hiring and scheduleing of all BOH staff/supervisors ensuring that hiring/disciplinary/termination standards are adhered to.Maintains open door policy/one on ones with staff including 30-60-90 and yearly reviews Ensure proper execution of all corporate mandates, SOP’s and Specs Ensure food is considered excellent value for money and increases guest frequency Assist and support all kitchen staff in any of their job functions, as needed Maintain All areas in dept. in compliance with inspection guidelines

Financial Performance of Departments,Food & Beverage Cost, Labor Cost, Operating Accounts Inventory is controlled, monitored and maintained weekly Develop menu engineering program to project and monitor trend and predict cost Write weekly reports to Executive Chef, DOVO, and Corporate Reports to reflect weekly operations and financial results (pre-cost, perpetual inventory, weekly report, schedule, special planner, and variance report) Supervision of the Department 20-35 Assist and support kitchen management in any of their job functions, as needed Ensure positive and creative team environment within department Perform timely staff evaluations (training, 90-day, annual). Set written development and performance goals for all team members, and monitor progress Assure complete and satisfacto-ry on-going staff training per corporate training program Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines Maintains open door policy/one on one with staff Ensure proper execution of all corporate mandates, SOP’s and Specs Participate in weekly Kitchen Manager’s meeting, SEO meeting Assist and support kitchen staff in any of their job functions, as needed Maintain Operation Supplies All staff has supplies needed to facilitate job All housekeeping standards are maintained in compliance with inspection guidelines Final results are obtained through the use of HOB Citrix tools and systems consistently HOB Specs. Forms are updated and used to insure consistency Maintenance and Update of Micros and Labor Systems All menu item counts are current and maintained weekly All food standards are met per HOB Specs and not deviated fromGuest and crew feedback is reported and issues resolved Recipe adherence is 100%

Participating in MOD program; Acting Ex. Chef in the absence of Ex ChefEnsuring all meals leaving kitchen meet quality, consistency, eye appeal, taste and food cost standards as set by the Ex. ChefControlling food and labor costs while maximizing quest satisfactionCreate menus and food presentation Monitor all banquet and catering events Inventory program; Purchasing, tracking, receiving all products in dept.Supervising 30-40 cooks, stewards, restaurant and banquet servers.

Ensuring all meals leaving kitchen meet quality, consistency, eye appeal, taste and food cost standards as set by the Ex. Chef. Supervising 15-20 cooks and stewards. Provide training for all staff; meet corporate quality standards; establishing and enforcing food specifications, portion control, recipes and sanitation. Controlling food and labor costs while maximizing quest satisfaction.Menu DevelopmentInventory program ADACO; Purchasing, tracking, receiving .

Checking pars daily and placing orders with the Executive Chef. In order to fill those pars as well as ordering from other depts. Responsibility of overseeing the prep and execution of each station prior to and during high volume services. Follow recipes, portion control and presentation specifications as set by the ChefWork all areas of the kitchen including but not limited to garde manager, banquets, breakfast and all stations in the 4 diamond restaurant.A Mastery of all stations on both the hot and cold lines.Creates amuse bouche and specials for dinner service.

Prepared all desserts (cakes, pies, and soufflés) as well as all cold appetizers components.Filled orders for this station during high-volume services. 500+Trained both new and old colleagues in this area.

Floater position rotating through the establishment, working various stations in the kitchen. Preparing meals for Corporate dining as well as mass production of meals for numbers a high as 800 per meal. Prep and cooking for Banquet functions including entrees, starches, veg and their accompanying sauces.

Prepared three meals a day for 35+ residents and their guests, including salads, soups, entrees, and desserts.Expedited communication between upper management and wait staff as well as residents.Assisted Executive Chef in all responsibilities including ordering, waste management and quality control.

Served bar patron's drinks from an extensive knowledge of mix-logy in compliance with TABC Laws. Contributed toward profitability by maintaining the highest grossing numbers among staff. Maintained inventory of all liquor, beer and wine by implementing new inventory and stocking procedures.