Dennis Bain

Dennis Bain Email and Phone Number

General Manager at Hideaway Kitchen and Bar @
Dennis Bain's Location
Austin, Texas, United States, United States
About Dennis Bain

I started washing dishes when at was 15. I showed up early and stayed late. I loved that I not only got paid to be somewhere, but people were happy to see me show up. I've always been a people pleaser. My medium has been food and service. My goal is the perfect meal, the perfect service, the perfect plate. I fall short every time, had some nights that were pretty damn close, but every day is another chance. I teach my staff my philosophy in life, which is that it's always better to play with a lead. If you are prepared, if you are stocked up and staffed up, things go right easily. On the other hand, if you fall behind on prep, if people don't show up, if you allow yourself to become overwhelmed, things get difficult. You find out who you are when things go wrong, when things are hard, when plans fall apart. In this industry that happens. While I like to believe that the people I work with will always do the right thing, I know from past experience that is not always the case. So, I do my best to not put people in a situation to disappoint. Place people in a position to be successful, and support them. Not the other way around.

Dennis Bain's Current Company Details
Hideaway Kitchen and Bar

Hideaway Kitchen And Bar

General Manager at Hideaway Kitchen and Bar
Dennis Bain Work Experience Details
  • Hideaway Kitchen And Bar
    General Manager
    Hideaway Kitchen And Bar Nov 2018 - Present
    In charge of everything. From menu development, staffing and offsite banquets. Treating the staff with the same courtesy that I expect them to treat our guests. I cannot understate the responsibility/freedom I have been given to help this restaurant achieve its highest potential. My staff and I used the time down from Covid to reimagine and reevaluate the restaurant and what it needs to be successful, reorganizing the hardware in the building, revamping the menu, and even touching up our service systems. Obsessively and relentlessly striving for better every single day.
  • Snooze An A.M. Eatery
    Sous Chef
    Snooze An A.M. Eatery Apr 2016 - Nov 2018
    Austin, Texas Metropolitan Area
    A place I loved being at. Amazing/successful concept in all phases. My restaurant was a training restaurant for other managers, so we were given the chance to train some amazing people who went off and were successful elsewhere. As with any other sous chef, I took care of ordering, inventory, daily specials, scheduling. Most importantly, I worked on keeping our staff moral as high as possible. We asked a lot out of our cooks, a very stressful environment every weekend, and having them happily show up every weekend was my proudest accomplishment. A staff who loves and respects you will go through hell for you.
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  • South Congress Cafe
    Sous Chef
    South Congress Cafe Oct 2014 - Feb 2016
    Austin, Texas Metropolitan Area
    Located in the heart of Austin, a perfect picture location for the capitol building, South Congress Cafe was an amazing step in my career. It was my foray into Texas, into Austin, and I've been in love with the city and state ever since. We worked some long hours and made some amazing food during my time here. Again building and being part of a successful team, ensuring that food quality was top notch, getting all the details right in every possible way.
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  • Sheraton Hotels & Resorts
    Sous Chef
    Sheraton Hotels & Resorts May 2012 - Jun 2014
    Agoura Hills, California, United States
    Smallest staff I've ever worked with, but we did big things. We were in charge of a standalone restaurant, in room dining, banquets, buffet for the staff, and elevating guest experiences throughout the hotel. 4 cooks and 2 dishwashers to help out the Chef and Sous Chef. Needless to say I touched on everything, nightly cleaning, daily ordering, menu development, etc. Wonderful experience, wonderful location, wonderful chance for me to develop.
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  • Thunder Valley Casino Resort
    Lead Line Cook
    Thunder Valley Casino Resort Oct 2011 - May 2012
    Lincoln, California, United States
    The first time I really had plates pushed back to me and it ignited something. I've always been obsessive, pushing my limits and I finally encountered an environment that would push me. I learned that a dining experience was more than just eating. Food is the central focus, but how the food is plated, how its positioned on the plate, how its cooked to perfection, the demeanor of the wait staff and the cooks, the lighting in the building, the table cloths, the carpet and chairs, everything plays into the experience. From the moment the host greets a guest, till they tell them goodbye, before that and after that even, a guest is forming an opinion of the establishment. You need to have all of those things working in unison, in harmony, to create the best dining experience possible. I worked as a line cook, cooking wagu filets, massive ribeyes and T-bones, but I learned restaurant philosophy.
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  • Chili'S
    Corporate Trainer
    Chili'S Jan 2006 - Jan 2012
    Roseville, California, United States
    Opened a restaurant, traveled to assist other nearby restaurants when they were in need. Furthered my skill and knowledge of fast paced/high volume kitchens, and got familiar with the systems they have in place for consistent success. Spent many years here familiarizing myself with proper standards, how to achieve them, how to ask others to achieve them.
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  • Applebee'S Neighborhood Grill + Bar
    Corporate Trainer
    Applebee'S Neighborhood Grill + Bar Jan 2005 - 2006
    Roseville, California, United States
    Opened an restaurant and became a lead line cook/trainer. Helped management achieve their goals of ticket times and sales, learned corporate inventory and ordering. Learned KDS as well as the flow of fast paced volume kitchens.
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  • Lorenzo'S Méxican Restaurant
    Kitchen Manager
    Lorenzo'S Méxican Restaurant 1999 - Jan 2004
    Loomis, California, United States
    My first work experience and the kitchen that will always feel like a home to me. Started out as a dishwasher and worked my way up to open their second location and manage their kitchen. We cooked everything from scratch. A small restaurant that truly felt like a family. Who I am as a person stems from long nights there. As with everywhere I worked, I helped with ordering, schedules, specials. I loved every moment I spent working here and wish I could go back and do it all again.

Dennis Bain Education Details

Frequently Asked Questions about Dennis Bain

What company does Dennis Bain work for?

Dennis Bain works for Hideaway Kitchen And Bar

What is Dennis Bain's role at the current company?

Dennis Bain's current role is General Manager at Hideaway Kitchen and Bar.

What schools did Dennis Bain attend?

Dennis Bain attended Sierra College.

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