Robert LaBoy CDM, CFPP

Experience

• 

  Caesars Entertainment Corporation

  Jan 1994 - Oct 2011

  • Responsible for the culinary operations of a contemporary New York style steakhouse and Sushi/Raw Bar• Duties include, but limited to; menu development , staff scheduling, product requisition, sanitation implementation, staff training, quality control, portion and presentation standards, menu seasonality, and food and labor cost analysis. • Coordination of culinary department with front of the house for nightly service and special guest needs and requests. • Conducting daily pre-shift meetings to introduce nightly specials, review and correct service issues, and inform staff of special duties, special requests, business snapshot, and reiterate goals for the restaurant Show less Chef - Peregrines’ - Atlantic City Hilton Casino Resort 2005 to 2009• Responsible for the culinary operations of the five star gourmet continental restaurant featuring seafood• Duties include, but limited to; menu development , staff scheduling, product requisition, sanitation implementation, staff training, quality control, portion and presentation standards, menu seasonality, and food and labor cost analysis. • Coordination of culinary department with front of the house for nightly service and special guest needs and requests. • Serve as Executive Chef on duty as needed.• Conducting daily pre-shift meetings to introduce nightly specials, review and correct service issues, and inform staff of special duties, special requests, business snapshot, and reiterate goals for the restaurant Show less • Responsible for the culinary operation of the gourmet New York style steak house.. • Duties include, but limited to: menu development, staff scheduling, product requisition, sanitation implementation, staff training, quality control, portion and presentation standards, and food and labor cost analysis. • Coordination of culinary department with front of the house for nightly service and special guest needs and requests• Expediting nightly to ensure smooth production and to ensure that quality standards are met. • Conducting daily pre-shift meetings to introduce nightly specials, review and correct service issues, and inform staff of special duties, special requests, business snapshot, and reiterate goals for the restaurant.• Serve as Executive Chef on duty as needed. Show less • Responsible for culinary oversight of all on or off site banquet functions. • Duties include, but limited to; menu development, staff scheduling, product requisition, sanitation implementation, and food and labor cost analysis. • Coordination of Culinary department with front of the house Catering management for banquet planning, production and execution of functions.• Supervision of Horizons Cafe, Sterling Brunch, Production Kitchen, Cornucopia Buffet, Room Service, Garde Manger, V.I.P Club, The Oaks Steak House, Production Kitchen, and various other duties in capacity of Chef on an as needed basis during Banquets and Catering Down time.• Served as Executive Chef on duty as needed. Show less

  • Restaurant Chef

    Nov 2009 - Oct 2011

  • Restaurant Chef

    May 1991 - Nov 2009

  • Restaurant Chef

    Jan 2004 - Sept 2005

  • Banquet Chef

    Jan 2000 - Jun 2004

  • Sous Chef

    Jan 1998 - Jun 2000

  • Sous Chef

    Jan 1996 - Jun 1998

  • Sous Chef

    Jan 1994 - Jun 1996
• 

  Garces Restaurant Group

  Mar 2012 - Oct 2012

  Chef de Cuisine

  Served as Chef de Cuisine to open Village Whiskey - Revel, Atlantic City

• 

  Sodexo

  Mar 2013 - Dec 2016

  United Methodist Homes

  • Area Executive Chef I

    Jul 2015 - Dec 2016

  • Executive Chef II

    Mar 2013 - Jul 2015
• 

  Morrison Healthcare

  Aug 2017 - now

  • Director of Food and Nutrition Services

    Aug 2017 - now

  • Executive Chef

    Aug 2017 - Nov 2020