Nicholas W. Argo Email & Phone Number

Rio Tinto Stadium Slc, Ut

Texas A&M

*Title: Executive Sous Chef*Company: Texas A&M with Levy RestaurantsLocation: College Station, TXI am currently working in this role*Start Date: May 2019Description:- Oversight of all aspects of culinary operations for all sports and catering events at Texas A&M University- Direct supervision to a staff of 1 chef, 4 culinary supervisors, 15 culinary employees, and 12 stewarding team members, guaranteeing strict compliance of cleanliness and sanitation programs with… Show more *Title: Executive Sous Chef*Company: Texas A&M with Levy RestaurantsLocation: College Station, TXI am currently working in this role*Start Date: May 2019Description:- Oversight of all aspects of culinary operations for all sports and catering events at Texas A&M University- Direct supervision to a staff of 1 chef, 4 culinary supervisors, 15 culinary employees, and 12 stewarding team members, guaranteeing strict compliance of cleanliness and sanitation programs with Levy core standards- Accountability in updating all recipes and cost cards to new corporate standard as well as mentoring fellow chefs regarding steps in encoding information and understand all relevant excel formulas- Application of industry expertise in tailoring VIP menus for clients looking for special items and menus at certain price points- Engagement in checking sales reports to minimize excessive labor cost- Development of new menu for catering to produce revenue and deliver value to customers- Reduction of overtime and improvement of production standard operating procedures thereby minimizing labor cost by $125K- Driving force for successfully boosting revenue by 5% in catering through thorough planning of new chef’s tables and action stations for the catering thus allowing guests to watch and learn from the chef while cooking for them- Major efforts in removing chef’s table service and generating a more upscale dinner service in large event type settings by introducing family-style dinners for catering- Key role in decreasing food cost by 3% in year one by modifying menu prices and sourcing new products and vendors to obtain a greater profit margin- Obtainment of various Outstanding Manager awards in 2019 for demonstrating outstanding performance- Delivery of effectual support to the following with various functions:− Oklahoma City NBA Thunder (2019): full support to all-inclusive club and catering production; and Show less

Baltimore, Md

Description:- Minimization of cost of goods (COG) by 5% in first year through efficient negotiation of vendor pricing and administration of yield and waste, as well as in driving record-breaking sales growth by 0.6% above budget.- Creation and institution of Kaizen program in three departments throughout the last four months of six-month season that slashed labor cost by 10% and food cost by 2% in second year- Endowment of hands-on assistance to different places:− Buffalo Bills… Show more Description:- Minimization of cost of goods (COG) by 5% in first year through efficient negotiation of vendor pricing and administration of yield and waste, as well as in driving record-breaking sales growth by 0.6% above budget.- Creation and institution of Kaizen program in three departments throughout the last four months of six-month season that slashed labor cost by 10% and food cost by 2% in second year- Endowment of hands-on assistance to different places:− Buffalo Bills Stadium (2012): Assistance in suites production;− Nashville Bridgestone Arena NHL Predators (2015 and 2016): Opening and administration of new six multimillion-dollar concession stands, including grilled cheese, Asian, pizza, Burger, BBQ with state of art smoker, and taco for three weeks and during all-star game. Harrisburg Minor League Baseball Senators (2015; 2016; and 2017): Coordination with VIP ownership plated catered event to offer support while acting as a substitute executive chef for a few games;− Little Caesars Arena Detroit NBA Pistons & NHL Red Wings (2017): Pioneering of brand new arena and proper handling of suites for a month. TD Garden Boston NBA Celtics NHL Bruins (2018): Pivotal role as substitute chef responsible for overseeing the high-end a la carte restaurant in the arena. Generation and preparation of special menu while cooking on a weekly basis in adherence to owners special dietary guidelines. Active involvement in two of their largest events both held out on the main floor of the arena, that included thanksgiving dinner with 1,000 local homeless guests and a hall of fame event with several stations Show less

Baltimore, Maryland Area

My success at Dempsey’s led to a promotion working with the Executive Chef and the Executive Sous Chef in kitchen operations that served multiple clubs, 72 suites, five premium concession stands, and non-game events and generated nearly $6M in revenue. My staff was double that of Dempsey’s at 50 union culinary staff.One of my greatest accomplishments in this role was boosting meat yields from under 60% to over 90%. I introduced a weight tracking process for all the meat sent to… Show more My success at Dempsey’s led to a promotion working with the Executive Chef and the Executive Sous Chef in kitchen operations that served multiple clubs, 72 suites, five premium concession stands, and non-game events and generated nearly $6M in revenue. My staff was double that of Dempsey’s at 50 union culinary staff.One of my greatest accomplishments in this role was boosting meat yields from under 60% to over 90%. I introduced a weight tracking process for all the meat sent to concessions which nearly eliminated waste. Show less

Baltimore, Maryland Area

I opened and managed Dempsey’s Restaurant kitchen, $2.5M operation, to achieve a 35% food cost in the first year. I earned national recognition for developing a new menu item, The Walk-Off. My leadership skills were further developed here by effectively managing a unionized team, as well as by hiring and training several culinary students and developing culinary staff to earn promotions to Cook 3s.

Dover, Delaware Area

At this 4-diamond fine-dining restaurant, I worked with my colleagues to develop a menu at a 40% fixed food cost. I gained the unique opportunity to train with a third party “green” facilitator while working here. I shared this new knowledge with the department and spearheaded initiatives that made our operation more environmentally friendly.

Chester, Pa

I developed, tested, costed, and implemented menus for two different venues, Aces Diner and Temptations Buffet, that delivered all-time high, double-digit improvements in food quality, value, menu variety, and customer satisfaction.