Patrick S.

Experience

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  Silverton Hotel & Casino

  Jul 2004 - Apr 2007

  Assistant Executive Chef

  Development of department budget.P & L variance reporting.New concept creation and development.Staffing, training and coaching.Oversaw a $50 million department.Multi-Unit Management.Food, labor and inventory control. Responsible for six food outlets and the Stewarding Department.Menu and recipe developmentWon the 2005 Epicurean Award for Best Off Strip Steak House (Twin Creeks).Staff management of one hundred seventy with five direct reports.Safety, sanitation and compliance. Team members evaluations.Vendor management. Show less

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  Sysco

  Apr 2007 - Jan 2013

  Corporate Executive Chef

  · Sales, business review, and development.· Develop key accounts valued at $25+ million annually.· Department budget development and revenue projections.· Sales forecasting.· Contract negotiations. · Food show development and management. · Salesforce, customer and culinary training. · F&B demos, presentations, and product comparisons. · Vendor, broker, and manufacture relationship management. · Consult with businesses on menu & recipe development, cost, inventory and labor saving techniques. · Preformed new sales staff and regional training. · Developed startup concepts and build outs on & off the Las Vegas Strip and Southern Utah. · Food product creation and menu analysis.· Consult on SNHD & OSHA regulations, green initiatives, and industry trends.· Operated Sysco's Test Kitchen and Culinary Staff Management. Show less

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  The Culinary Academy of Las Vegas

  Jan 2013 - Apr 2017

  · Responsible for Culinary, Stewarding and Sales Departments with 8 direct reports and 115 indirect. · Budget, KPI, dashboard development and P&L review.· Contract negotiations and development. · Vendor and procurement management. · Food, labor and inventory controls. · Staffing and training. · Grew sales from $300K to $2.15 million from 2013-2016. · Develop plans and strategies for the company to achieve its revenue projections.· Sales forecasting, monitor customer, market and competitor activity.· Develop fundraising events and activities.· Operate the F&B at the Culinary Academy, Smith Center and Eclipse Luxury Theaters. · Develop menus & recipes for catering, restaurant operations, and new venues. · Oversee the Contracted Foods and USDA Federal Programs.· Responsible for safety & sanitation program to keep the company in compliance with the SNHD and OSHA.· Kitchen design and layout. Show less · Responsible for the Culinary and Stewarding Departments with 6 direct reports and 90 indirect. · Budgeting and P&L review.· F&B Curriculum Development.· Procurement. · Food, labor and inventory controls. · Staffing and training. · Muti-venue F&B management: Culinary Academy of Las Vegas, Smith Center, Eclipse Luxury Theaters and offsite catering venues. · Recipe and menu development for catering, restaurant operations and new venues. · Oversee the Contracted Foods and USDA Federal Programs.· Responsible for safety & sanitation program to keep the company in compliance with the SNHD and OSHA.· Kitchen design and layout. Show less

  • VICE PRESIDENT OF SALES AND CULINARY OPERATIONS

    Dec 2014 - Apr 2017

  • DIRECTOR CULINARY OPERATIONS / CORPORATE EXECUTIVE CHEF

    Jan 2013 - Dec 2014
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  Hampton & Associates Food Brokers

  May 2017 - Jul 2019

  Vice President of Sales

  • Responsible for 10+ million in annual sales• Develop plans and strategies for increasing sales and achieving the company’s revenue goals.• Create a culture of success and ongoing business growth. • Define optimal sales force structure.• Hire and develop sales and culinary staff. • Lead food and trade shows.• Define and oversee staff compensation and incentive programs • Define and coordinate sales & culinary training programs that enable staff to achieve their potential and support company sales initiatives. • Manage customer expectations and contribute to a high level of customer satisfaction.• Define sales processes that drive desired sales outcomes and identify improvements where and when required.• Put in place infrastructure and systems to support the success of the sales and culinary functions. • Provide detailed and accurate sales forecasting.• Compile information and data related to customer and prospect interactions.• Monitor customer, market and competitor activity and provide feedback to company leadership team and other company functions.• Work closely with the marketing function to establish successful support, channel and partner programs.• Manage key customer relationships and participate in closing strategic opportunities.• Develop key relationships with manufacturers and suppliers Show less

• 

  Welbilt Inc.

  Aug 2019 - now

  • Develop the West Coast Sales Region of 5+ million annually.• Hunt for new chain accounts in region. • Develop relationships with existing clients, and forge new trust based partnerships with new clients.• Drive growth through collaboration focused on solutions, ideas and operational suggestions.• Focus on the hot side of Welbilt Brands, while looking for cold side opportunities. • Demo & train prospects and customers on Merrychef High Speed & Convotherm Combi Ovens and Cleveland Cook Chill Systems. • Create & develop cooking profiles for chain accounts, hotels and grocery stores. • Develop trade shows, webinars and virtual trainings.• Lead equipment and operations based training of Rep Group Partners and Key Operators• Culinary stewardship in local / regional communities and culinary school(s).• Work with AVP, PSM’s and Territory Sales Managers on developing sales opportunities Show less

  • Director of Sales - Merrychef USA

    Sept 2022 - now

  • Corporate Regional Chef

    Aug 2019 - Sept 2022