SAUL LOPEZ
Food Service Operations Manager
LA MESA
Summary
Versatile Culinary Professional with 19 years + experience in various culinary concepts and platforms. Skilled in high volume production, team management, team training and operational excellence.
Overview
22
22
years of professional experience
1
1
Certification
1
1
Language
Work History
Head Chef/Galley Manager
Dolphin Sportfishing
07.2023 - Current
- Managed provisioning, ordering, and inventory for sportfishing trips
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Coordinated deliveries and adjusted orders based on availability and customer needs
- Maintained cost control while ensuring consistent quality
- Supported vessel crew and guest satisfaction
Owner/Operating Manager
Independent Catering & Foodservice
02.2020 - Current
- Founded and operated a high volume Mexican Cuisine catering and pop-up business specializing in Birria.
- Managed full operation oversight including purchasing, inventory control, employee management and vendor/client negotiations
- Executed events ranging from intimate small gatherings to parties of 500+
- Maintained and adhered to health department compliance and regulations.
Chef de Cuisine / Acting Executive Sous Chef
San Diego State University Dining Services
09.2013 - 03.2021
- Led daily food production for high-volume dining operations
- Executed large-scale catering events and campus functions
- Managed multiple food-producing venues simultaneously
- Supervised, scheduled, and trained large culinary teams
- Oversaw ordering, inventory, cost control, and quality standards
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
Chef De Partie
Pamplemousse Grille
03.2012 - 09.2013
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Cook 1
Barona Resort and Casino
05.2007 - 04.2011
- Cross trained across various culinary venues including a 24 hour cafe, Buffet, Fine Dining steakhouse, Italian restaurant, butcher shop, Bakery/Pastry shop, Garde Mange, Catering and Events
- Worked and managed any given station throughout the property including table side carving stations for VIP guests, Chinese Wok station, Steakhouse wood-fired grill, Italian hearth oven and multiple others.
- Trusted and Versatile team member capable of operating independently across multiple kitchen concepts
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Kitchen Team Member
IHOP
04.2004 - 11.2005
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
Education
Certified Culinarian (CC) -
Barona Culinary Academy
Lakeside, CAHigh School Diploma - undefined
Grossmont School District
San Diego, CASkills
- Foodservice Product Knowledge
- "Mise en Place" disciplined
- Menu & Product Recommendations
- Order & Delivery Coordination
- Large-Scale Catering Operations
- High-Volume Restaurant Operations
- Team Leadership & Training
- Inventory & Cost Control
Accomplishments
2018 Tastes of the World Chef Culinary Conference "Iron Chef Competition" - Champion/Gold Medal, Amherst, MA
2018 ACF "4 Man Competition" - Silver Medal, Amherst, MA
2017 "Nacufs ACF Competition" - Silver Medal, Salt Lake City, UT
2017 Premier/Sysco "On Trend Bowl Recipe Contest" - Top 5 National Finalist, Washington D.C.
Certification
ServSafe Manager
Timeline
Head Chef/Galley Manager
Dolphin Sportfishing
07.2023 - Current
Owner/Operating Manager
Independent Catering & Foodservice
02.2020 - Current
Chef de Cuisine / Acting Executive Sous Chef
San Diego State University Dining Services
09.2013 - 03.2021
Chef De Partie
Pamplemousse Grille
03.2012 - 09.2013
Cook 1
Barona Resort and Casino
05.2007 - 04.2011
Kitchen Team Member
IHOP
04.2004 - 11.2005
High School Diploma - undefined
Grossmont School District
Certified Culinarian (CC) -
Barona Culinary Academy