Kyle Mares Email & Phone Number

Fort Wayne, IN, US

Assisted in opening procedures and wrote SOPs as well as developed the labor costed schedule and assisted in writing, ordering, and developing the foundation of the restaurants at the sister location in SF (La Conessa, Louie's Original). Achieving a seasonal menu and building the team, managing and training from dishwashing to sous chefs, while also.

Ran a team of passionate individuals serving VIP and all guests excellent experiences under the direct mentorship of Chef Chiarello. Returned the menu to classics and started the base as well as built the team to future success. Managed Multiple P&Ls and day to day operations.

San Francisco, California, US

Daily menu for Mediterranean, Indian, and American concepts serving 3k+ tech employees high level execution plated entrees while managing budget and opening a new building. During covid, developing a culture program to entice and encourage people to cook and embrace food.

San Jose, CA, US

High volume with a focus on customer service, client service, high quality execution, and proper management of staffTraining staff from all experience levels culinary techniques, inventory management, food and environment safety

Actively manage a staff of 50+ personnel across three foodservice locations ($.25 million/week sales)Coordinate with the rest of the chef team to create multiple seasonal menus for both sit-down locationsAdhere to strict corporate and government health, service, and operational standardsTrain and coordinate to bring employees up to higher standard and.

Reduced food cost from 54% to 33%Ordered and maintain stock of both food and beverage products, including alcoholCo-op with local brewery for multiple instances of video marketing and cross promotionCrafted multiple menus and created dishes utilizing locally farmed produce and embracing the cuisine of the area

New Braunfels, Texas, US

Enforced disciplinary policy and perform documentation for employeesOrdered and maintain stock of both food and beverage products, including alcoholScheduled and coordinate employees to maintain coverageCoordinated catering successfully for a month during high seasonFrequently instructed and train cooks on safe food and equipment handling procedures

Charlotte, NC, US

Prepared meals for customers, students, faculty, and staff in efficient, timely mannerCleaned and maintained station following latest hygiene standardsTrained temporary employees on how to execute prep and service

Have worked every position in the back of the houseTrained in food running and catering

Cooked for the 2012 LPGA US Women's OpenBecame proficient at all the menus and line positions to become restaurant tournant

Culinary Arts

Education record