Kevin Rasberry

Experience

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  Sheraton World Resort

  Feb 2004 - Nov 2008

  Lead Cook

  Hired as a prep cook, where I was quickly promoted to line cook and became responsible for ensuring proper set up of the line for dinner service. Entrusted with the opportunity to conduct inventory and ordering of all outlets.

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  Rosen Plaza Hotel

  Nov 2008 - Jan 2011

  Lead Cook

  Learned the fine dining aspect of the kitchen where I crafted my talent and skills. Responsible for the banquet functions and events on a daily basis. Assisted the executive chef with daily specials in the restaurant.

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  Orlando Health

  Dec 2008 - Mar 2018

  Line Cook

  Responsible for preparing breakfast and lunch meals for the patients and their guests. Assist with pantry prep, grilling, catering events, soups and sauces for other outlets, while assuring quality control and minimizing waste.

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  Grand Bohemian Hotel Orlando

  Jan 2012 - Aug 2014

  Line Cook

  Responsible for setting up stations, collecting necessary supplies, preparing a variety of meat, seafood, poultry, vegetables, and cold food items for menu service in a timely manner, while assisting the kitchen lead with additional assigned duties. Served menu items compliant with the established standards, as well as maintained a sanitary work area at all times, while consistently using safe and hygienic food handling practices. Followed recipes, portion controls, and upheld presentation specification guidelines provided by the restaurant management. Managed time accordingly to ensure proper stocking and availability of items throughout the shift. Always willing, ready, and happy to assist with additional tasks and responsibilities assigned by the Chef, Sous Chef, or kitchen manage Show less

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  Florida Hospital

  Aug 2014 - Aug 2017

  Lead Cook

  Responsible for preparation of all patient food according to recipe specifications, and proper procedures. Ensuring that all products meet standard quality, taste, appearance, and freshness, while following all sanitation, safety, cleanliness, and food storage standards. Diligently provides record of product temperature, and monitor appropriate holding times. Assist customers, patients, team members, and leadership with outstanding service.

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  Atria Senior Living

  Aug 2017 - Oct 2021

  Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy.Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere. Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements. Interview and hire staff for the Culinary Services department. Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor. Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets. Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs. Maintain the appropriate inventory of kitchen supplies, small wares and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals Show less Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the overall food quality and presentation of meals according to established recipes and approved menus. Provide a high level of customer service and promote a restaurant style dining atmosphere. Conduct Pre-Meal stand up for all dining and kitchen staff. Document temperatures of food prior to service, as well as refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweep and mop) and trash emptied.Assist with planning, preparation, and execution of special events, banquets, and theme meals. Operate and maintain kitchen equipment in a clean and sanitary manner.Work closely with the Director of Culinary Services and/or Executive Director to keep residents satisfied with food and dining programs. Show less

  • Executive Chef

    Dec 2019 - Oct 2021

  • Sous Chef

    Aug 2017 - Dec 2019
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  Starling

  Oct 2021 - now

  Executive Chef