Responsible for correcting the functionality of multiple areas in need of help.
Through the implementation of controls and procedures I have improved the efficiency and management of Banquets, Room Service, and Breakfast Service.
Developer of the menus offered for special events.
Responsible for building an in-depth food manual inclusive of photos and detailed instructions for use by the kitchen staff for each dish that we prepare.
Simultaneously, prepare for off-site events, banquets and intimate sit-downs. All of which range from the casual family style to fine dining. View Photos
Present food at parties with unobtrusive explanations. I'm an excellent public speaker.
Responsible for identifying new purveyors with very specific price points and qualities.
Manage the day-to-day operations of all food preparations and presentation for both hotels and well as off-site catering.
Heavily involved in food preparation and presentation.
Teach large cooking classes to hotel quests in the styles of food of their choice. Examples include teaching groups of 20 in grilling techniques and Middle Eastern Food.
Often given the opportunity, and removed from my realm of familiarity, I meet the challenge with extensive research to successfully meet client needs.
" At The Vintage Estate, food and the exquisite execution of its service are our passion. Our approach is decidedly different. What sets us apart is our unique and singular emphasis on 'private dining'. Absent the daily operation of restaurant service, our Executuive Chef Kevin Miller and his handpicked team are soley focused on crafting original menus and culinary experiences tailored to exceed the personal dining expectations of you and your guests. With a garden-to-table philosophy, our dining experiences are customized to your tastes and disires. Our culinary team eagerly awaits the opportunity to showcase an unforgettable event for you and your guests, drawing from the freshest local ingredients that our bountiful region has to offer. And, our service tells the rest of the story.
While the core of our signature menu is California-Mediterranean cusine, our culinarians have the flexibility to produce menus of a much broader spectrum and delight in customizing menus that reflect your ideas and personal style."
The Vintage Estate.
Bohemian Club - San Francisco, CA
Bohemian Grove - Monte Rio, CA
Bohemian Club & Bohemian Grove
Private City Club and 2700 Acre Retreat San Francisco CA - Monte Rio, CA
October 2001 - October 2006
Executive Sous Chef
I successfully took over all duties of Executive Chef in his long term absentce; including all encampment planning and execution, general menu planning, ordering, maintaining excellent relations with food purveyors, budgeting, scheduling of union and non-union employees and running daily luncheons and private simultaneous parties of 50-600.
The Bohemian has a one-week long and a three-week long encampment; both held off site. Encampment requires the setup and teardown of a full service kitchen inclusive of complete menu planning, ordering for the entire stay, and serving up to 2500 at at time. The success of encampment relies strongly on my ability to plan all the above in addition to scheduling and managing an extra 100 employees, while additionally planning and executing special plated dinners at other off site kitchens. This is accomplished with regard to established budgets and with intention of minimizing waste. I was responsible for encampment for 3 years running.
As the Executive Sous Chef I managed the regular staff and directed the flow of food preparation for all forms of service including lunch to order, buffet and banquet service.
Although not a pastry chef, I regularly prepared deserts; both for small events and mass production.
I offered extended training in culinary skills to our staff in effort to promote from within.
The Claremont Resort
The Claremont Resort & Spa
Four Star Fine Dining Restaurant - Resort & Spa Berkeley, CA
With my knack for quick learning and execution, I was quickly promoted to the position of Sous Chef.
In addition to traditional Sous Chef responsibilities, I was afforded the opportunity to be heavily involved with the culinary managment team creating and executing a la carte menu items.
I began my development of extensive wine and wine pairing knowledge on this job and often worked on special 'Meet the Vintner' Dinners serving 5-10 course meals perfectly matched to several wines.
Lunch Lead Line Cook (November 1996- July 1997)
Day Roundsman (July 1996 - October 1996)
Breakfast Cook (January 1996 - June 1996)
Hired after successful completion of my internship.
Mt. Bachelor Ski Resort
Mt. Bachelor Ski Resort Bend, OR
February 1994 - September 1994
Breakfast Cook & Barbeque Manager
The skill I acquired on this job that is truly of most importance was how to deal with extremely high volumes. I learned, and have never forgotten, how to be prepared to serve hundreds of meals within a three-hour breakfast rush. This skill I have truly honed and have implemented throughout my entire career.
Mt Bachelor Resort was my first job in the food industry. Honestly, I was mostly excited about the free ski pass I received in addition to getting paid to cook my favorite meal of the day. I was quick to jump on any opportunity they would give me. Amazingly, with all that I went through on this job... accidentally starting the grill on fire, running out of eggs 1 hour into service, making Mickey Mouse shaped pancakes to order for little kids, fearing I would be found out a 'fraud' with no formal training... all by day five... I knew that I was definitely on the right career path. I knew that I would be able to work at something I was always passionate about, and was thusly prepared to start and successfully finish culinary school with honors.
Eudcation Western Culinary Institute Portland, OR (January 1995 - January 1996)