Executive Chef Of Restaurants
Executive Chef of USC’s Entire restaurant portfolio to include the LAB Gastropub, Moreton Fig, Traditions, Mckays, Raddison hotel, Rosso’s, Urban Market, and HSC Dinning Hall. Directed and oversaw all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitabilityCreated and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage.Interacted with guests and clients to monitor and assess satisfaction trends, evaluated and addressed issues and made improvements accordinglyEnsured compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standardsPerformed general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitationMonitored and developed team members performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and rewardRecruited, interviewed and trained team members
