Hyatt Regency Denver Tech Center

Executive Chef of wild game fine dining institution in Manitou Springs, Colorado. Maintained 33% budgeted food cost while increasing profitability. Wrote menus, recipes and SOPs for entire restaurant both BOH and FOH. Received 5 Star rating from Colorado Springs Gazette while also being named “Best Restaurant” in Colorado Springs by Colorado Springs Independent. Developed devoted following with “Secret Chef’s Table” dinners which sold out weekly. Experience includes tasting menus, wine/beer pairing menus, custom banquet menus and tapas format for Lounge Menu.

In charge of all kitchen operations including writing menus for all hotel outlets and initiating systems to track food costs and production. Oversaw production for entire resort and Country Club. Maintained a 27 percent food cost for the last calendar year while also meeting all budgeted labor costs. Continued to develop “Colorado Fusion” concept in banquet and outlets. Involved in many community events winning First Place- Food in “Taste of the Springs” event. With over 12 million in F&B revenue in 2012, I was directly responsible for over 45 employees. Represented Cheyenne Mountain Resort with appearances on several radio promotions for the resort and events. Developed Team Building exercises for staff and also active on Resort’s Safety Committee. Helped maintain AAA Four Diamond award. IAAC Certified property.

Responsible for planning and executing banquets for up to 1500 diners. Wrote menus and prep sheets for all Resort outlets and all meal periods. Banquet Chef for highest grossing hotel in company. With over 12 million in Food and Beverage sales I was in charge of over 30 employees. Efficient in Word, Excel and Time Saver. Designed order guides for entire resort and created food cost inventory and control measures while maintaining budgeted food cost. Conducted monthly staff meetings and also wrote procedures for daily training and mentoring.

First Executive Chef in new concept restaurant chain. Created inventory control methods, labor forecasting and control spread sheets. Created breakfast, lunch and dinner menus at three different locations. Opened and set up locations in Key West, Florida and Orange Beach, Alabama. Hired and trained all staff and designed both kitchens from the ground up. Designed all operations, prep lists, kitchen layouts, menu descriptions, and Excel worksheets for entire chain as well as establishing contacts with purveyors. Extensive high volume experience with daily sales exceeding 35,000 dollars in food sales. Implemented quality control checklists and line checks for all restaurants. Involved in local charity and community activities. Reviewed and reconciled P&L reports monthly.

During this time frame I was quickly promoted to Executive Sous Chef of this Four Diamond Resort. Duties include assisting the Executive Chef with all responsibilities of running the department, from scheduling and payroll forecasting and ordering, menu writing and recipe creation. Strong skills in banquet and catering operations with over 5 million in yearly F&B sales. Oversaw all operations of Dirona Award winning “One Duval” fine dining restaurant.Three time award winner of Key West’s Master Chef Competition.