Gregory Gilbert Email & Phone Number

Corvallis, Oregon Area

• Working chef creating lunch and dinner daily for up to 120 people• Writing balanced menus, taking into account the preferences of the members living in the house while catering to member's special dietary restrictions and allergies• Placing orders and work with local purveyors while staying within budgets set by corporate office• Maintaining a clean and sanitary working environment that is utilized by both myself and the house • Working with the house on creating and executing… Show more • Working chef creating lunch and dinner daily for up to 120 people• Writing balanced menus, taking into account the preferences of the members living in the house while catering to member's special dietary restrictions and allergies• Placing orders and work with local purveyors while staying within budgets set by corporate office• Maintaining a clean and sanitary working environment that is utilized by both myself and the house • Working with the house on creating and executing special events for up to 400 guests Show less

Salem, Oregon

• Created new concept restaurant based on urban trends and comfort foods for an existing casual dining chain• Developed menu, wrote new recipes, created plate specs, and worked with local vendors on securing specialized products for the new concept• Oversaw BOH renovations to include dealing with contractors, installers, and budgeting while dealing with a tight reopening window• Hired and trained all BOH staff prior to opening and provided continuous training to staff to improve… Show more • Created new concept restaurant based on urban trends and comfort foods for an existing casual dining chain• Developed menu, wrote new recipes, created plate specs, and worked with local vendors on securing specialized products for the new concept• Oversaw BOH renovations to include dealing with contractors, installers, and budgeting while dealing with a tight reopening window• Hired and trained all BOH staff prior to opening and provided continuous training to staff to improve food quality and safety after opening• Continue to oversee all BOH operations to include seasonal changes to the menu, specialty menus, and special events• Provided Serv-Safe instruction and proctored exam on a Corporate level Show less

Corvallis, Oregon Area

• Working Chef at a Sorority House preparing meals for 65-100 guests, twice daily.• Production of meals to meet varied dietary needs; Lactose Intolerant, Gluten Intolerant, Vegetarian, Vegan, and varied food allergies. • Responsible for Ordering, maintaining pars and inventories, and overseeing sanitation programs to include organizing cooler and pantry to meet Serv-safe guidleines.• Maintain safe and sanitary working conditions in an open kitchen in which guests come into and use… Show more • Working Chef at a Sorority House preparing meals for 65-100 guests, twice daily.• Production of meals to meet varied dietary needs; Lactose Intolerant, Gluten Intolerant, Vegetarian, Vegan, and varied food allergies. • Responsible for Ordering, maintaining pars and inventories, and overseeing sanitation programs to include organizing cooler and pantry to meet Serv-safe guidleines.• Maintain safe and sanitary working conditions in an open kitchen in which guests come into and use while in production. Show less

Las Vegas, Nevada Area

• Responsible for Block 1 of the Professional Cooks Curriculum to include Serv-Safe, Equipment and Hand Tools use and identification, Knife Skills, Culinary Math, and Introduction to Cooking.• Teaching a diverse student base using any methods available to communicate information and challenge students to think about and comprehend complex concepts• Maintain student records and communicate with Student Services regarding students progression, challenges, and complete of the Block

Las Vegas, Nevada Area

• Managed a multiple unit operation with three 24/7 kitchens, to include hiring, training, scheduling, counseling, and terminations when necessary of all BOH positions, ordering of food, china, glass and silver and paper products, scheduling of all needed maintenance and repairs, and making sure all kitchens were inspected as needed to maintain proper permits• Consolidated two existing menus into one menu, while focusing the menu on American Regional Cuisine • Oversaw the opening of a… Show more • Managed a multiple unit operation with three 24/7 kitchens, to include hiring, training, scheduling, counseling, and terminations when necessary of all BOH positions, ordering of food, china, glass and silver and paper products, scheduling of all needed maintenance and repairs, and making sure all kitchens were inspected as needed to maintain proper permits• Consolidated two existing menus into one menu, while focusing the menu on American Regional Cuisine • Oversaw the opening of a new location to include meeting with the health department and filing all the needed applications and paperwork, reorganizing the kitchen to promote a better work flow, buying equipment and arranging for installations, buying all small wares, and holding a job fair to fill all positions• Standardized recipes, plating, and portion sizes• Trained staff to increase food quality, raise guest satisfaction and reduce comps• Reduced cost of sales from 49% to 40% • Re-organized kitchens to cut labor and create leadership positions at each location• Implemented checklists for each location to ensure food safety and sanitation goals were met• Wrote and implemented BOH Policies and Procedures Manual for all locations Show less

Buffet, Banquets

• Managed a top reviewed buffet that averaged 1,300 covers daily, encompassing diverse ethnic cuisines and utilizing 5 action stations.• Oversaw main production kitchen and the team member dining room that servicing 900 employees.• Developed all menus for the buffet and rotated products seasonally. Created specialty buffet menus to support marketing campaigns such as Polynesian night, Seafood night, Oktoberfest, Bellini Brunch, and Cowboy BBQ night. Rotated through an average of 5… Show more • Managed a top reviewed buffet that averaged 1,300 covers daily, encompassing diverse ethnic cuisines and utilizing 5 action stations.• Oversaw main production kitchen and the team member dining room that servicing 900 employees.• Developed all menus for the buffet and rotated products seasonally. Created specialty buffet menus to support marketing campaigns such as Polynesian night, Seafood night, Oktoberfest, Bellini Brunch, and Cowboy BBQ night. Rotated through an average of 5 different menus weekly.• Successfully cut costs of sales from 77% to 52% by analyzing product mix and working with local vendors.• Maintained relationships with local vendors, reviewed and finalized new products for the buffet, and managed a standing inventory valued at $77,000. • Managed a staff of 45-60 hourly team members and 4 sous chefs. Conducted interviews, organized schedules for multiple kitchens and wrote employee evaluations. Instituted team member training to improve culinary skills and raise guest service standards.• Active role in developing annual budgets, participating in monthly profit and loss meetings, and weekly key performance indicator meetings to ensure financial goals are met. • Standardized recipes in the main production kitchen and worked with team members to ensure product quality.• Organized and executed banquets of up to 400 guests from initial planning of menus, client consultations, ordering, staffing, and final firing for the event. Events included Wine Tastings, Plated Lunches and Dinners, Buffets, Action Stations, and Cocktail Parties. • Conducted monthly proactive food safety and sanitation inspections in conjunction with outside contracted auditors to ensure all outlets met Southern Nevada Health District codes. Stations consistently earned A Grades during the biannual SNHD inspections. • Performed live cooking demonstrations on local TV stations (NSNV NBC & KVVU FOX) to promote the property. Show less

Green Hills, Tn

• Managed gourmet retail shop in a store that averaged $1M in weekly sales.• Maintained open kitchen work environment, rotated menu items, produced and stocked sales case, and handled special ordering.• Conducted cooking seminars for shop customers to spotlight new products and seasonal ingredients.

Spring Hill, Tn

• New Orleans style fine dining restaurant that served 150 covers a night and was awarded Best New Restaurant by The Tennessean newspaper.• Worked grill station on a 3 man line for dinner and did Garde Manger work for Sunday Gospel Brunch buffet.

Spring Hill, Tn

• Part of grand opening team that created a French country style cafe that was open for 3 meals a day and served 65 covers a night. • Designed kitchen layout, purchased all small wares, developed menu, crafted plate presentations, built relationships with local vendors, and wrote team member manuals. • Hired and trained all kitchen staff and met 4 month goal of 30% cost of sales at 2 month mark.

Brentwood, Tn

• Catering company specializing in high end events in the Greater Nashville Area serving local celebrities, record labels, and charities in events up to 750 guests.• Worked side by side with both Executive Chef and Pastry Chef to meet savory and pastry production goals.

Lawerenceburg, Tn

• Corporate Chef responsible for multiple locations of a casual dining chain.• Developed and instituted a HACCP program for all locations in accordance with National Restaurant Standards. • Worked with local Health Inspectors to raise food safety levels at all locations.• Oversaw weekly inspections at each location, trained kitchen managers, audited ordering practices, set pars and created specials.

Orlando, Fl

• Worked under award winning Garde Manger Chef in Banquets Department helping with events up to 7,000 guests.• Manned pantry, sauté, and pastry stations at fine dining steak house under a James Beard Award winning chef.

Orlando, Florida Area

• Cooked "On Stage" in front of guests creating dishes from several countries during EPCOT's International Food and Wine Festival.• Maintained station in accordance with HACCP programs while working in open kitchen environments.