Dashon Scott Email & Phone Number

Memphis, Tennessee, United States

Sheridan, Wyoming, United States

Executive Chef for Best Western and Sheridan Inn, I maintained and met all budget goals. Had a direct impact on theplanning and opening of the restaurants. I was responsible for hiring the entire kitchen crew as this was a new opening.Maintained and met all company target margins. Supervised a team of 10 employees both front and back of the house

West Memphis, Arkansas, United States, Memphis, Tn Usa

Executive Chef /Sous Chef at Delaware North as the Executive Sous Chef I ran the Steak House at their Southland Casinoproperty for 1 year. It was my responsibility to manage my budgeting P&L including my labor cost for my hourly employees.During my time with this company, I hit all my target points set forth by corporate. I maintained food costs at 34 percent onceI came into this position. I wrote and implemented a new Standard of Operations for the steak house and its employees. In mytime here my overall turnover rate stayed at 2 percent. Which in turn led to my kitchen bringing in an additional 150K to thebottom line for the fiscal year at this property. While doubling the previous customer base.

Executive Chef/Culinary Business Professional and Military Veteran with 17+ years of proven leadership experience inthe culinary arts, food service, and personnel management. Accomplished measurable results while leading teams of 40+cooks and staff in high-pressure, high-volume culinary environments. Possess a comprehensive background in creative culinaryarts and food service business management derived from overseeing all operations of dining facilities/restaurants thatprovided 500 diners 3 daily meals, and included catering services for 500+ in austere, remote locations. Managed food stuffsupplies and food service equipment inventories valued over $250K. Possess extensive knowledge in kitchen management.Recipient of multiple awards for outstanding professionalism and culinary creativity. Career supported by various certifications,including Master Certified Food Executive, formal culinary training and leadership development in the United StatesArmy