Rick L.

Experience

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  Baldy's Bistro

  Feb 1994 - Mar 1997

  Executive Chef/ Owner

  Developed theme menu. Purchased highest quality food, including fresh seasonal ingredients, seafood, and wild game flown in three times per week. Hired and trained 50 wait staff, bartenders, cooks, and managers. Reviewed quarterly P&L statements with partners. Decreased employee turnover 40% through forecasting, scheduling, and troubleshooting. Designed extensive 105-bottle wine list with descriptions of wines and 31 tap beers.

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  Holiday Inn Hotel & Suites

  Mar 1997 - May 2002

  Executive Chef

  Acquired strong understanding of nutritional values, strong food knowledge (butchering protein, cooking, baking, buffet presentation, catering recipe development), costing, and analysis of sales/labor relationship. Gained proficiency with MS Suite: Outlook, Word, Excel.

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  Homestead Trust

  Apr 2002 - May 2006

  Private Chef

  Executed culinary menus and wine-for-two and intimate parties for the family. Designed menus daily with seasonal ingredients. Coordinated culinary operations while traveling.

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  Russell Lowell Catering

  Apr 2006 - Jun 2008

  Executive Chef

  Coordinated preparation of innovative dinners for 5000-seat banquets. Collaborated with guests to create personalized menus. Implemented procedure to hold staff accountable. Catered for Bill Gates Home. Acted as private interim chef for Foss Maritime, and Malibu corporate yacht and Chateau Saint Michelle.

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  Mirabella

  Oct 2008 - Jan 2011

  Executive Chef

  Oversaw fine dining cuisine for 500 people and 225 employees daily at this upscale continued care, assisted living retirement community. Directed purchasing, hiring, training, coaching, menu Marketing, development, and implementation of policy and procedures. Exceeded customer and corporate food & quality and financials.

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  Bellevue Brewing Company

  Jun 2012 - Feb 2014

  Executive chef

  All B.O.H. functions developing concepts, culture, kitchen and restaurant layout. In addition, Menu development, menu engineering, planning, hiring of staff, training and coaching and counseling. Inventory and P&L's statement management consisting of food and labor costs. Opened restaurant, and have exceeded budget with 26.7% F.C. on 30% Forecast and 1% under on forecast labor cost.

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  Lancer Hospitality

  Feb 2014 - Jul 2016

  Executive Chef

  All B.O.H. functions developing concepts, culture, kitchen and restaurant layout. In addition, Menu development, menu engineering, planning, hiring of staff, training and coaching and counseling. Inventory and P&L's statement management consisting of food and labor costs. Opened restaurant, Concerts for 5000, Caterings, Weddings and ran retail operations while exceeding budget expectations with 24.5% F.C. on 26% Forecast and 1% under on forecast labor cost 0n 6.5 million dollars in sales. In addition consult with other properties in the region and assist with 5 community college properties, 3 Zoo’s. Show less

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  Marriott Delta Hotel

  Jul 2016 - Jul 2018

  Director of Food and Beverage/ Executive chef

  Overseeing the entire operation of restaurants, bars, banquets and culinary at the property. Executing and maximizing food and beverage revenue; selecting, training and developing team members; establishing and maintaining quality product and service levels while maximizing profits; forecasting and budgeting. Ensures compliance with health, safety, sanitation and alcohol awareness standards and liquor laws. Show less

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  Bellettini MBK

  Sept 2018 - Feb 2020

  Executive Chef

  Oversee creative fine dining menu’s and measure how they positively impact overall resident wellness in communities. Provide insight and recommendations on kitchen design and equipment, related to all aspects of dining services. Lead and motivate the community teams to excel in their delivery of exceptional service to everyone. Foster positive communication and working relationships among team members. Assist in the hiring and successful on-boarding of all team members Educate, develop and foster the continual growth of team with a focus on their desired personal and professional journey. Evaluate the team’s performance and help them set goals in support of their feedback, continuous improvement and growth Participate in preparation of annual community dining service budgets and capital requirements. Continually provide feedback and suggestions on operating more efficiently to identify cost savings, while still producing a high level of customer satisfaction. Participate in preparation of annual community dining service budgets and capital requirements. Drive dining services financial performance for requirements for the company. Review ancillary income to meet/exceed budget goals. Review all accounts receivable to meet or exceed budget expectations. Show less

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  ForeFront Healthcare Pvt Ltd

  Mar 2020 - Sept 2022

  Executive Chef

  Oversee fine dining, café and assisted living serving 250 meals 3x daily. Designing and executing rotating menus, staffing and ordering. Duties include but not limited of hiring, training, coaching, menu, development marketing, P&L’s and creating a cohesive professional team.

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  Marriott Hotels

  Jan 2023 - now

  Executive chef/ Food and Beverage Director

  Oversee fine dining, lounge, and catering 8M in sales. Designing and executing rotating menus, staffing and ordering. Duties include but not limited of hiring, training, coaching, menu, development marketing, P&L’s and creating a cohesive professional team.