John Alexander Sellick Email and Phone Number

Forum Food Court: Assisted with the reformatting of the food court. Introduced seven new dining concepts, including DiFara Pizza, Phillips Seafood, La Gloria Taqueria, Smashburger, Tiger Wok and Ramen, Earl of Sandwich, and Grater’s Ice Cream. Created all Standard Operating Procedures for the Food Court Outlets. Maintained a Food Cost of 23.4% Developed late night menu options to drive Omnia nightclub revenueEarned and maintained an A Health Grade from Southern Nevada Health Department

Bacchanal Buffet: Oversaw Purchasing and Inventory for $48 million restaurant that serves up to 3500 guests a day. Scheduled and coordinated a staff of 180 cooks and 5 Sous Chefs. Maintained a 36.8% Food Cost Holiday Sales grossed between $1 million & $7million

During KSL’s ownership of the resort I opened the healthy cuisine/lifestyle brand Canyon Ranch Spa and Café. This included travel to Tucson AZ to train in Canyon Ranch’s techniques and philosophy. After Omni’s acquisition of the property the Canyon Ranch Café was reconcepted into the Casino, a country club style casual dining venue and transformed the 1766 Grill into the modern fine dining steakhouse Jefferson’s Grill.Jefferson’s Grill: Developed a cocktail and appetizer pairing menu for Lounge area Lead Butchery and Sausage-making class for staffThe Casino: Implemented a Wood Fire Pizza program Fostered a warm hospitable environment between both the FOH &BOH and the guestsCanyon Ranch Spa Café: Meet with guests to discuss individual dietary concerns and needs Followed the Canyon Ranch Spa recipe guidelines explicitlyProvided comprehensive training for all staff in Canyon Ranch Spa cooking techniquesOversaw outfitting of kitchen including installation of ceramic wood fired pizza oven

Was brought on by Michelin Star Chef Joseph Humphreys to open a modern southern fine dining restaurant. Created and developed a House Made Charcuterie and Artisanal Cheese program. Created specialty bourbon in conjunction with Master Bourbon maker Lincoln Henderson for bar program. Facilitated multiple charity events. Ran kitchen in Chef’s absenceResponsible for butchery; ½ a cow every 12 days, 1 whole pig a week, minimum 100 quail a week, 30 ducks a week and chicken daily.

Managed the Line Cooks scheduling using the Time Center ProgramButchered and processed all proteins for restaurantCharcuterie for Murray Circle and Farley Bar

Lead the Line Cooks in their preparation and execution of servicePrepared roasted and braised meats, Prepared saucesOnly Chef de Partie allowed to Butcher and create Charcuterie

A casual East Coast Fish House in the busy San Francisco Financial District. Lunch service averaged 150 covers in 2 ½ hours. In conjunction with typical line cook duties, assisted Chef Sarah Schafer and the owners at off-site catering events, eventually running the off-site events exclusively for the restaurant. Was entrusted with keys and allowed to accept orders if Chef and Sous Chef were not present. Implemented charcuterie program and developed recipes for DSM restaurant group restaurant Irving Street Kitchen in Portland OR.

Negotiate with representatives from supply companies to determine order details. Receive, inspect, and store meat upon delivery, to ensure meat quality.Record quantity of meat received and issued to cooks and/or keep records of meat sales.Cure, smoke, tenderize and preserve meat.Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.

Chef Elizabeth Falkner’s foray into Molecular Gastronomy. Received extensive training through Le Sanctuaire in the uses and applications of Molecular Gastronomy. Responsible for prep and service of the Veg/Sauté stations as well as the Grill station. Worked many private and Charity events.

The business of making delicious cakes and desserts that will make any occasion more memorable. I assisted in the Production of the Holiday Desserts and Cookies for the 2007 Holiday Season.