Jose Chavez
Stanton
Summary
Experienced Executive Chef & Executive Kitchen Manager bringing demonstrated success in developing and motivating strong restaurant teams. High-achieving Manager offering over17 years' experience in the restaurant industry. Background includes: Fine Dining, Up and Coming smaller mom and pop shops, Casual Dining, Catering, Bakery, & Corporate establishments. Cooking and assisting in developing menus for all types of cuisines. System Driven, goal oriented, Self Driven and Experienced & successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Personable, responsible, and hardworking professional. Skilled and knowledgeable about best practices, safe food handling and inventory management. Service-oriented with good multitasking, safety management and decision-making skills. Ambitious, career-focused, Organized, dependable and skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Katella Deli Bakery & Restaurant
10.2024 - Current
- Oversaw food preparation and monitored safety protocols.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Developed and maintained courteous and effective working relationships.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked well in a team setting, providing support and guidance.
- Excellent communication skills, both verbal and written.
- Worked effectively in fast-paced environments.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Improved customer satisfaction with timely and accurate food delivery.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
Senior Kitchen Manager
BJ's Restaurant & Brewhouse
04.2024 - 10.2024
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Oversaw food preparation and monitored safety protocols.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
Executive Kitchen Manager
Din Tai Fung
06.2022 - 03.2024
- Provide clear vision and execution for the growth of the store
- Set sales and production goals by scheduling and delegating the back of house team to achieve set goals while partnering with GM and the management team
- Focus on back of house operations, consisting of managing the brand, ensuring food quality meets the brand expectation, managing inventory, and controlling costs (COG's) as it relates to product and labor to ensure budgets are met
- Build a strong leadership team within their store to not only support their store but also to support other stores and/or the corporate team
- Train MIT's
- Develop and Mentor BOH Managers, BOH leadership, and BOH staff
- Purchase food and cultivate strong vendor relationships
- Maintaining a Grocery style kitchen organization
- Adhere to all food safety procedures by maintaining kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Developed and enforced food safety and sanitation protocols to maintain a clean and healthy kitchen environment.
- Upheld high standards of excellence in all aspects of kitchen operations, ultimately contributing to the restaurant''s reputation for exceptional dining experiences.
- Hired and managed entire kitchen staff.
- Contributed to restaurant''s overall success through active participation in marketing campaigns, special events planning, and community outreach activities.
Executive Chef
Urban Plates
10.2021 - 05.2022
- Responsible for achieving company budgeting targets specifically; controllable costs, labor and COGS
- Assures sanitation standards meet or exceed Health Department and third party auditor standards
- Responsible for the implementation of training activities, both upon initial hire and ongoing, including culinary skills, Guest service skills, company culture and product knowledge
- Responsible for coaching, developing, disciplining and educating all Team Members consistently and fairly to create and maintain a cohesive and efficient work environment
- Responsible for implementing inventory controls and conducting full and partial inventory counts as needed
- Promotes and manages line and kitchen organization, cleanliness, safety and sanitation and is responsible for upkeep, maintenance, and cleanliness of the line and kitchen
- Responsible for ensuring all orders are placed with vendors, tracking order deliveries and managing all paperwork relating to ordering and receiving, including communication to the support center
- Sets pace for the Team including proper line execution, ticket timing and ensures quality control
- Interacts with Guests to ensure food is prepared to their liking any issues are resolved
Executive Kitchen Manager
The Cheesecake Factory
05.2016 - 10.2021
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Conduct Regular RAFTT food quality taste checks to ensure proper recipe adhearance and conduct side by side cooking coaching as needed
- Coordinated and organized restaurant inventory
- Purchased food and cultivated strong vendor relationships
- Maximized quality assurance by completing frequent line checks
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Motivated staff to perform at peak efficiency and quality
- Oversaw food preparation and monitored safety protocols
- Hired and managed entire kitchen staff
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition
- Developed kitchen staff through training, disciplinary action and performance reviews
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
Executive Kitchen Manager
Slater's50/50
07.2011 - 04.2016
- Followed standardized recipes set by Corporate Chef for production of breakfast, lunch and dinner meals
- Identified team weak points and implemented corrective actions to resolve concerns
- Managed restaurant marketing, sales building and community involvement
- Hands on management assisting in BOH departments as needed: dishwasher duties, prepping, cooking, receiving orders, expo, etc
- Hired and managed entire kitchen staff
- Mentored and Developed team of6 Managers both Front of house and Back of house
- Overseeing high volume lunch and dinner shifts
- Ensured excellence in guest satisfaction through commitment with "Do Whatever It Takes Attitude" and hands-on, lead by example management style
- Achieved or exceeded budgeted labor and other cost centers through proper planning and execution
- Guest recovery, table touches, voids&comps on POS systems
- Hands on management assisting in FOH departments as needed: Bussing, bar backing, seating guests, running food & drinks, etc
Broiler & Appetizer Cook
BJ's Restaurant & Brewhouse
03.2012 - 01.2013
- Maintained food safety and sanitation standards
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency
- Performed opening and closing shift kitchen tasks & duties
- Did self line checks to ensure equipment was working properly at all times and ensure food safety
- Stayed "Everclean Ready" at all times
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork
- Proved successful working within tight deadlines and fast-paced atmosphere
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
- Measured, weighed and mixed appropriate ingredients according to recipe adhearance
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
Kitchen Manager/FOH Manager/Catering Manager
Specialty's Cafe & Bakery
08.2009 - 09.2011
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Managed restaurant marketing, sales building and managed catering events
- Checked and tested foods to verify quality and temperature
- Secured new clients and accounts by analyzing and catering products to specific needs
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages
- Inspected preparation and storage equipment regularly to assessand maintain performance for cost-effective, safe operations
- Promoted catering packages with most profitable outcomes without sacrificing client desires
- Worked with chefs to plan menus according to client needs and budgets
- Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
- Handled catering scheduling, ordered food and planned events
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions
- Developed unique events and special promotions to drive sales
Saute Cook
King's Fish House
12.2010 - 04.2011
- Prepared sauces and garnishes to complement sauteed menu items
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference
- Notified kitchen manager of shortages to maintain inventory
- Covered, dated, rotated and properly stored food items top preserve quality and freshness
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury
- Maintained neat appearance and clean uniform to project professionalism to guests
- Set up and maintained saute station to facilitate kitchen operations
- Performed thorough quality checks of food plating and presentation
- Set up work stations and prepped for dishes to increase productivity for service
Pantry Line Cook
The Long Beach Yacht Club
06.2004 - 01.2006
- Completed side work and prep according to back of house checklist
- Stocked supplies to maintain sufficient levels of food products at pantry station
- Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items
- Communicated with servers and chef to expedite food delivery
- Prepared salads, sandwiches and desserts for restaurant guests and catered events
- Cleaned counters, shelves, walls, furniture and equipment in food service areas
- Cleaned and sanitized pantry station at end of shift
- Notified chef in advance of supply needs to prevent inventory shortage
Education
HS Diploma -
Western High School
Anaheim, CA05.2006
Skills
- Recruitment and hiring
- Scheduling
- Staff & Manager Management
- High-Volume Dining
- Managing Brand Standards
- Putting Procedures and systems in place
- Bilingual (English & Spanish)
- High Performing under pressure
- Teaching, mentoring and developing
- Food Allergies Knowledgeable
- Adaptability
- Multitasking and organization
- Inventory management
- Staff training and development
- Verbal and written communication
- Sanitation standards
- Kitchen operations
- Food presentation
- Purchasing
- Recipe creation
- Leadership development
- Team building
- Operations management
- Quality assurance
- ServSafe certification
- Labor cost management
Certification
- ServSafe Food Protection Manager Certification - National Restaurant Association.
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Kitchen Manager
Katella Deli Bakery & Restaurant
10.2024 - Current
Senior Kitchen Manager
BJ's Restaurant & Brewhouse
04.2024 - 10.2024
Executive Kitchen Manager
Din Tai Fung
06.2022 - 03.2024
Executive Chef
Urban Plates
10.2021 - 05.2022
Executive Kitchen Manager
The Cheesecake Factory
05.2016 - 10.2021
Broiler & Appetizer Cook
BJ's Restaurant & Brewhouse
03.2012 - 01.2013
Executive Kitchen Manager
Slater's50/50
07.2011 - 04.2016
Saute Cook
King's Fish House
12.2010 - 04.2011
Kitchen Manager/FOH Manager/Catering Manager
Specialty's Cafe & Bakery
08.2009 - 09.2011
Pantry Line Cook
The Long Beach Yacht Club
06.2004 - 01.2006
- ServSafe Food Protection Manager Certification - National Restaurant Association.
HS Diploma -
Western High School
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