Samuel Baxter Email and Phone Number

leading a crew of 7-10 cooks in a high volume three meal restaurant, serving up to 700 covers for breakfast and 250-300 covers for lunchDirecting the breakfast and lunch services that included a daily breakfast buffet & Sunday brunch, while also servicing the IRD menu, Waltz & Weiser Saloon and catering functions in our PDRAssisting the Chef de Cuisine in ordering, daily prep, menu writing, execution & presentation, Ecosure tracking, food cost and quality Leading a culinary team through hands on training and guidance, personal attention, one on one interviews and raising morale through support and encouragementRenegade by MOD, SCOTTSDALE, AZ/ Wicked 6 bar & Grill, fountain hills, AZ Chef de Cuisine, Apr 2013 – Nov 2013Developing a culinary team including mentoring, scheduling, the hiring and firing of personnel, building unity between the FOH & BOHCollaborated with Exec. Chef/ Owner to plan and develop menus and recipes, taking into account factors such as seasonal availability, special events and customer requestsAssisted in opening and remodeling two restaurants facilitating, including ordering of equipment, china, menu concepts and kitchen design for functionality and productivitySupervised and coordinated cooks in food preparation, assisted GM on steps of service, server presentation and guest interactionProcure food or other supplies needed to ensure efficient and timely operationPlate presentation, and daily specials utilizing available inventory

Directed a team of professional cooks and trained individuals with mental and physical disabilities on two campuses (Banner Corporate Center Mesa and Desert Schools FCU Corporate offices)Oversaw and contributed to revenue growth from $250K to $600K in first year by expanding options with daily entrée, full grill, daily soup & salad bar, full sandwich station, Grab n Go items and a Proudly Brewing Starbucks coffee shop along with in house made pastriesManaged and maintained a food cost of 31%, quarterly inventory, staffing guidelines for both FOH and BOH Lead a team that produced over 500 meals daily along with special events and catering from10-1400 persons, while maintaining customer price pointsDeveloped job skills in cooking, sanitation, service standards and strengthened team building through one on one meetingsTrained and skilled in Food-Trak perpetual inventory software

A small foot print restaurant with high volume, open from breakfast to late nightSpecializing in South American Food and Wines, worked directly with owner and bar manager on special events, catering and daily specialsResponsible for managing food cost, menu development, ordering, inventory and establishing steps of serviceEstablished new breakfast and lunch menu with South American inspired dishes and accents

Lead a team of up to thirty associates at a AAA Four Diamond resort and home to Kai restaurant a AAA 5 Star/ Forbe’s 5 Diamond restaurantAssisted Executive Chef in $30M revenue for banquets, with achieving growth through maintaining food cost and productivityResponsible for the overall appearance and functionality of the banquet kitchen ,associate café and special off-site eventsManaged the procurement of food and equipment, prep sheets, menu concepts, the hiring and firing of personnelMotivated and maintained a high level of morale through one-on-one interviews and recognition programsPrepared banquet functions for up to 2500 person events for both buffet, plated and offsite venuesAttended weekly BEO meeting, attended Pre-Con meetings, attended weekly productivity meeting, prepared and conducted client tastings, served on the safety committee, lead the distribution and inventory of the OS&E for the new ballroom expansionDirectly worked with Executive Chef on Six Sigma projects and was part of the Geo Green Team- recycling of materials and composting, assisted with the Gila River Indian Community with farming, reading and cooking classes with the schoolsWyndham buttes resort- Top of the rock restaurant, tempe, az

Responsible for the prep and execution of service of the station, training and working all stations in a high volume fine dining restaurantWorked with Chef de Cuisine and Sous Chef on the prep, execution and set up of Sunday brunchResponsible for nightly features, addressing service staff during daily line up, placing nightly meat orders with butcher and pastry orders with bake shop