Anthony Ludlow Email & Phone Number

Las Vegas, Nevada, United States

Michigan, United States

I am responsible for all areas of kitchen operations. I execute weekly inventory and review COGS and variances to ensure we are running an accurate profitable food cost within company standards. I am responsible for all controllable costs in the restaurant and do the ordering for all departments. I oversee all training and development of all BOH Team.

As the Kitchen Manager for Eureka! I am responsible for all areas of our all scratch kitchen operations as well as the Cash Flow to the bottom line. I execute weekly inventories with the General Manager and review the COGS and Inventory Variance Reports to monitor our growths and losses digging in to each variance +/- to ensure we are running an accurate.

Red Rock Hotel And Casino Las Vegas, NV

Manage the daily activites of a full service scratch kitchen. I complete inventory through doing weekly counts and orders. When inventory is received I am required to account for everything being delivered. I assist in completing the monthly inventory and create action plans for the opportunities in our food and labor cost. I also manage all Team members.

Downtown Denver, CO

Manage the daily activites of a kitchen. I complete inventory through doing weekly counts and orders. When inventory is received I am required to account for everything being delivered that was needed. I assist in completing the monthly inventory and create action plans for opportunities in our food and labor cost. I also manage all Team members on a daily.

Lone Tree, CO

Manage the daily activites of a kitchen. I complete inventory through doing weekly counts and orders. When inventory is received I am required to account for everything being delivered that was needed. I also manage shiftly line cooks on a daily basis. I work one on one with the cooks behind the line boosting the moral of the kitchen

Cherry Creek, CO

As an Executive Kitchen Manager for California Pizza Kitchen, I am responsible for the entire operations of the Back of House as well as working in the Front of House Management positions. At certain times I am held accountable for all Front of House cash handling procedures. This includes collecting all paperwork and cash from the Servers, Bartenders and.

Summerlin, Las Vegas Nevada

In 2009 I started with the Cheesecake Factory Inc as a Kitchen Manager. In my time spent there I was developed and promoted to Senior Kitchen Manager II in 2010. During my time as a Senior Kitchen Manager, I was the direct assistant to the Executive Chef. I held the same responsibilities including weekly inventory, upholding recipe adherence and standards.

Las Vegas, Nevada Area

I started with Kahunaville as the Assistant Executive Chef and was promoted to Executive Chef in 2005. I am responsible for all hiring of kitchen cast members, scheduling in compliance with the local union contract, monthly inventory and food cost and labor cost control. I participate in weekly P&L and declining budget meetings. I currently travel to.

Las Vegas, Nevada Area

I started with the House of Blues as a Line Cook. In 2002 I was promoted to Kitchen Supervisor and in that time I became a certified corporate trainer for all stations in the kitchen. I assisted in the prep and production of an average of $10 million dollars in special events. In 2003 I was promoted to Sous Chef and took over the responsibilities of weekly.