Roger Wilton

Experience

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  Pine Tree Cafe

  Jan 1996 - May 2000

  Restaurant Owner
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  Centerplate - BellMTS Place

  Jun 2004 - Oct 2020

  Executive Chef

  • Interview, hire, evaluate, reward and discipline 145 kitchen personnel as appropriate.• Orient and train kitchen personnel in property and department rules, policies and procedures.• Establish and train kitchen personnel in food production principles and practices.• Establish quality standards for food production.• Plan, price and cost all menus.• Plan, organize and supervise daily culinary operation of main Kitchen, premium suites, retail concessions and catering services for Hockey Athletes, Media and Backstage services.• Direct and participate in the daily preparation of standard and gourmet food items• Ensure overall consistency and high quality across the various operations; • Plan menus based on such factors as market trends, customer preferences and nutritional considerations.• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services• Inspection assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.• Plan, develop and implement culinary production for special events and catered functions• Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service• Schedule kitchen employees in conjunction with business forecasts and predetermined Budget.• Maintain payroll records for submission to payroll department. Show less

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  Sports & Entertainment

  Jun 2004 - Oct 2020

  Executive Chef
• 

  Centerplate - Winnipeg Stadium

  Jun 2004 - Nov 2011

  Executive Chef

  • Interview, hire, evaluate, reward and discipline 120 kitchen personnel as appropriate.• Orient and train kitchen personnel in property and department rules, policies and procedures.• Establish and train kitchen personnel in food production principles and practices.• Establish quality standards for food production.• Plan, price and cost all menus.• Plan, organize and supervise daily culinary operation of main Kitchen, premium suites, retail concessions and catering services for Hockey Athletes, Media and Backstage services.• Direct and participate in the daily preparation of standard and gourmet food items• Ensure overall consistency and high quality across the various operations; • Plan menus based on such factors as market trends, customer preferences and nutritional considerations.• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services• Inspection assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.• Plan, develop and implement culinary production for special events and catered functions• Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service• Schedule kitchen employees in conjunction with business forecasts and predetermined Budget.• Maintain payroll records for submission to payroll department. Show less

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  #chefinthehouse

  Oct 2020 - now

  Personal Chef