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CHEF
education completed:
associates
license info:
Serv safe manager
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1024 E Swallow Rd Apt A122
Fort Collins, CO 80525
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My goal is to serve great food, provide the best service, and keep a winning attitude for myself and
my team.
WORK EXPERIENCE
Executive Chef
Sunrise Senior Living/Active Living - Loveland, CO
October 2024 - Present
As the Food and Beverage Director and Executive Chef at Sugar Valley Estates, my responsibilities include:
Ordering food and supplies for the department using Workday and DCCI; Managing departmental budgets;
Scheduling staff for both front-of-house and back-of-house operations; Developing resident menus while
maintaining budgetary guidelines; Ensuring all stations comply with ServSafe standards and Health
Department regulations; Overseeing staff training completion through the corporate website and ensuring
all team members remain current on required certifications.
Executive Chef
Fort Collins Hilton-Fort Collins, CO
February 2024 to September 2024
As the Chef at the Fort Collins Hilton, I was responsible for managing all culinary operations, including:
Ordering food and supplies to meet operational needs; Overseeing banquet services and special events;
Scheduling, organizing, and leading the kitchen team; Managing invoicing and coding processes;
Maintaining proficiency with BirchStreet, Workday, and Hotel Effectiveness systems.
Executive Chef
Embassy Suites by Hilton-Sarasota, FL
June 2018 to December 2023
As the Executive Chef at the Embassy Suites my duties included: Overseeing all departmental operations,
including liquor ordering, staff scheduling, and cost control, ensuring efficiency and profitability; Managing
a fullservice 200-seat restaurant and a 300-seat banquet facility, serving a 200-room hotel; Maintaining food
and beverage revenue of approximately $2.5 million annually while optimizing operational costs;
Implementing processes and standards to ensure high-quality service and consistent guest satisfaction.
Managing Partner, Executive Chef
Sol Mayer/Sol's NYC Delicatessen-Sarasota, FL
October 2015 to June 2018
Opened up NY style Jewish delicatessen
Executive Chef, Food and Beverage Manager
Hotel Indigo-Sarasota, FL
January 2011 to September 2015
As the Executive Chef and Food and Beverage Manager, my duties included: Scheduling front-of-house and
back-of-house staff to optimize efficiency and coverage; Managing labor costs to ensure profitability while
maintaining staffing needs; Developing menus and daily specials, balancing creativity with consistent cost
control; Maintaining stable food and beverage costs while delivering high-quality offerings.
Banquet Chef
Longboat Key Club & Resort-Longboat Key, FL
January 2009 to January 2011
As a Round Chef, I oversaw culinary operations for six outlets, delivering fine dining experiences and
coordinating banquets for up to 1,000 guests.
Executive Chef
Coasters on the Water-Siesta Key, FL
October 2007 to January 2009
Located on the Gulf of Mexico at the world-famous Siesta Key, Coasters on the Water specialized in
“Floribbean” cuisine. With both indoor and outdoor waterfront seating, this high-volume restaurant served
an average of 300 guests per day during peak season.
Executive Chef/Partner
Andiamo Waterfront Italian Ristorante-Longboat Key, Fl
May 2000 to September 2007
The restaurant served approximately 200 dinners per night during peak season. As Executive Chef, I
managed all kitchen operations, overseeing two line cooks and one prep cook to ensure high-quality,
efficient service.
Chef/Owner
Sol's Catering at Camp Deer Run-Walker Valley, NY
May 2000 to September 2007
Managed full-service catering operations for a summer camp, serving breakfast, lunch, and dinner to
approximately 250 campers daily, seven days per week. The menu included paella, pig and steer roasts,
BBQs, and buffet-style meals. Responsibilities included training international staff on food preparation,
cooking, service, and kitchen cleanup, ensuring high standards of quality and efficiency.
Chef
Wyndham Resort-Breckenridge, CO
October 1994 to May 2000
Managed one of four catering facilities at Breckenridge Ski Resort, overseeing banquet events for
1,000–1,500 guests and running the production kitchen supplying all food outlets for Peaks 8, 9, and 10 on
the mountain. Responsibilities included producing high-quality cuisine, maintaining a positive and
motivated staff, and managing payroll and food costs to ensure operational efficiency and profitability.
Executive Chef/Kitchen Manager
Knicker's Restaurant-Waitsfield, VT
October 1994 to April 2000
Managed the kitchen operations for Knicker’s Restaurant, located on the award-winning Robert Trent Jones
Jr. New England Golf Course, open seasonally during the summer months. Responsibilities included
developing menus and creating New England gourmet cuisine, ensuring high-quality dishes and
exceptional guest experiences.
EDUCATION
Associate
Culinary Institute of America - Hyde Park, NY January 1981 to December 1983
Minisink Valley High School, January 1978 to December 1981
SKILLS
• Banquet experience
• Payroll
• Kitchen experience
• Catering
• Restaurant management
• Culinary experience
• Kitchen management
• Cooking
• Labor cost analysis
• Kitchen Management Experience
- Principals only. Recruiters, please don't contact this poster.