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.

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.

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.

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.

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.