Christopher Rouse Email & Phone Number

Leading the food and beverage operations for Andiamo Italian Grille, Chet's Restaurant, Fondue Stube, Huntley Dining Room and the Pastry Department.

Big Sky Resort, Mt

Andiamo Italian Grille serves Italian style locally sourced food at a high level of service in a uniquely individual setting.Pizza Works creates hand tossed pizzas with Italian ingredients that are available for delivery, pickup or served in house at Andiamo.Responsible for Food, Beverage, and Service. Overseeing and leading the restaurant team to deliver a high end experience and product for Andiamos' first summer season.

Big Sky Resort, Mt

Whiskey Jack's is a Southwestern restaurant at the foot of the lifts. It is the premier Lunch, Apre, and Music venue. Lunch time can service over 600 people alone. It is fast, loud and a fun place to spend your time at during your time at Big Sky Resort. Responsible for overseeing and leading the restaurant team to deliver fresh hot food, beverage and service for a high volume outlet at a fast pace.

Duluth, Mn

The New Scenic Cafe is a roadside diner that uses technique, knowledge, and passion to create a Michelin level restaurant in Northern Minnesota.Working under the Owners/Chef direction to create a high level product and deliver exceptional service at the New Scenic Cafe. Researching, procuring, and cooking with unique ingredients from around the world.

Responsible for three meal periods, including breakfast, employee lunch, and dinner. Responsible for ordering, scheduling, controlling food cost, labor cost, quality control, and following sanitation standards Personally worked with purveyors to receive higher quality products and the best prices. Took lead of reorganizing all stock and supplies to ensure the best product as well as increasing accuracy of inventory Create new menu items, write specifications, and price items to be profitable for the resort. Update preparation and menu specifications to a new, updated format. Recalculated costs for all items to gain a more accurate food cost analysis. Assist with banquet functions, team building with managers of various resort restaurants, and oversee other resort restaurant managers. Manage an inventory system upgrade. Specifically working with purveyors to integrate current programs with the new system to be able to easily update prices. Assist the Executive Chef with creating procedures manuals to reach the goals of the internal audit program within Big Sky Resort. Procedure manual to include standardized temperature logs, operating procedures, product tracking, available employee information, sanitation training, and knowledge of the resorts food and beverage programs goals.

Responsible for ordering food, scheduling, controlling food cost, controlling labor cost, quality control and following sanitation standards Built new programs and procedures to increase efficiency of a high volume restaurant with limited kitchen space. These include updated preparation sheets, new procedures for deliveries, building an employee locker room, updating organization and rotation specifications. Consistently hands on with kitchen operations. Specifically, overseeing deliveries, hands on with food preparation, working on the hot line to ensure quality, and running the expedition of food to the restaurant. Personally interacted with the front of the house operations to help ensure positive relationships throughout the restaurant. Assisted in the convention kitchen, work action stations, as well as future planning for the food and beverage program.

Partnered with the Executive Chef to lower food cost and to increase efficiency and organization of the kitchen through reorganizing dry storage and temperature sensitive areas, changing procedures for deliveries, and taking an active role in hands on kitchen work.CHRISTOPHER ROUSE Page 2 Phone: (218) 260-8145 Oversaw and was involved with food operations/preparations for three meal periods, room service, and banquets. Responsible for ordering food, scheduling, controlling food cost, controlling labor costs, quality control and following sanitation standards Assisted Resort Chefs with preparations for parties ranging from 250- 600 people

Responsible for ordering food, scheduling, controlling food cost, controlling labor cost, quality control and following sanitation standards Proficient in creating new techniques to meet demands for a high volume restaurant with limited kitchen space. These include creating preparation sheets, creating procedures for deliveries, creating organization and rotation specifications. Oversaw all aspects of a high volume kitchen. Ensuring correct stock is put away, safe handling of temperature sensitive products, all food preparation, and worked closely with cooks on the hot line. Collaborated with the General Manager to revise the menu to eliminate waste and increase efficiency of the kitchen. Trained all back of the house employees. Coached specifically on cooking techniques and how to be efficient in a production kitchen. Trained on each position and expectations for that particular job. Oversaw two meat periods, lunch and dinner.

An upscale family restaurant, serving lunch, dinner, buffets and catering options.; Responsible for line training, food and labor cost controls. Decreased food costs by 6% during tenure as kitchen manager. Responsible for safety and sanitation standards. Monitored daily menu preparation for 65 menu items. Implemented quality control measures to improve food quality. Responsible for two meal periods and banquet production Collaborated with management about deli operation standards on two other properties.

School Of Culinary Arts; Associates Degree

Culinary Internship