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 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
• 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

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
• 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.
• Consolidated two existing menus into one menu, while focusing the menu on American Regional Cuisine
• Oversaw the opening of a… Show more
• 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.
• Standardized recipes, plating, and portion sizes
• Trained staff to increase food quality, raise guest satisfaction and reduce comps

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.
• 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.
• 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.

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.