Kenneth Curry Email & Phone Number

Fountain Hills, Arizona

Executive Chef- Responsible for running a 98% scratch kitchen and maintaining a 26% food cost, detaching from outsourced products; menu development; costing and execution; three direct reports’ hire, evaluation, termination, daily time management, scheduling and conduct; created and enforced employee practices. Responsible for all cuisine from preparation to plating, all in an acceptable time frame with full attention and attentiveness of temperatures, flavors, and presentation. Developed and enforced employee practices, standards and establishment guidelines following all OSHA NRFSP and Maricopa County food handling procedures. Responsible for weekly changing menu using available and seasonal ingredients.Co-founder of Ditat Deus Farm and Arizona Territory 1863 Brewery

Fountain Hills, Arizona

Co Owner Chef De Cuisine – Menu Development, Costing, Production, Demographic research, Daily specials. Hand selected Spirits, on premise only exclusive wines, fine ales paired with daily specials and menus items. Scratch made in house product with a philosophy of local farm to table seasonal rotatiting menu based on freshness and quality. Organic locally grown produce, wild caught seafood, and 90% Arizona raised meat protiens. Established all processes and standards for in house dry age meat program. Human resources FOH and BOH, employee manuals, practices, procedures, hiring, coaching, evaluations, scheduling, pay. Sanitation set and National Serv Safe standards. All vendor realtions and negotiations for food, wine, spirits and beer.Weekly and Daily checklist design and implementation for routine maintenance, inventory control and time temperature logs

Responsibilities for running a 26% to a 28% food cost by making 95% of cuisine in house from scratch, detaching from outsourced premade products. Take great strives to bring cuisine, culinary staff, wait staff to the highest levels with all culinary and sanitation standards followed. I am responsible for preparing solely all catering function both large and small scale in addition to running the daily functions of the in-house restaurant preparations. Daily I create international cuisine selection for both lunch and dinner specials, to include specialty soups and sauces. I take great pride in the artfulness of preparation and the plating of cuisine to include the personal preparation of all meats, fish, poultry, wild game and fowl.

Created all Entrées on menu as well as daily specials all of which were hand crafted from scratch in a blend of International Cuisine folded into contemporary American with European overtones. Attentive to all plates from start to finish, details of presentation and flavor, while pairing all menu items to ales and wines. Additional responsibilities include: enforcing strict employee practices and conduct in food handling procedures, sanitation laws, proper hold times and food storage. Giving all culinary staff the opportunity to learn and achieve goals in culinary arts.

Responsible for a nightly changing menu, which consisted of Bistro style cuisine, Southwestern Louisiana Rustic, Spanish Mediterranean entrees, Tapas, French, Italian, Contemporary American and European Classical. Ordered, daily prepped, prepared, and plated all entrees solo. Attentive to details. Inspired to present my cuisine as attractive as it is flavorful, complementing all entrees to wine and or ales.

Responsible for all soups, sauces, heavy line work, braising, grilling, and sauté stations. Striving to ensure all food left kitchen hot, flavorful, and presented in accordance with restaurant standards. Attentive to details and plate presentation.

Responsible for creating lunch and dinner menus; prioritize daily duties to ensure par levels and freshness; making sure that daily functions are properly prepared and prepped. Inspection of all food incoming and outgoing; shrewd negotiating with all food vendors. Three direct obligations: hire, terminate, and evaluate all culinary staff, including, corrective and disciplinary action. Specialized in Southern Italian, and Spanish Mediterranean cuisine with seasonal American overtones.

Responsible for all kitchen positions in absence of employees or Executive Chef; all soups, sauces, stocks, boning of all meat and fish. Creative fish and pasta dishes made daily. Responsible to oversee and develop students of Culinary Institute of America Internship. Cuisine consisted of Northern and Southern Italian, Contemporary American, European Classical, and Mediterranean.

Responsible for daily time management, food costs, ordering of all food products, and bar. Oversee all employee practices and conduct, preparation of daily lunch and entrée specials, and all menus. Cuisine consisted of International, Seasonal, Contemporary American, and Vegetarian Cuisines.