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.

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.

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.

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.

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.

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.

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.

School Of Culinary Arts; Associates Degree

Culinary Internship