Chris Arnold

• Service current customers by taking weekly orders, looking for new menu ideas, finding cost savings and building relationships with owner operators
• prospecting new customers, showing them cost saving options as well as showing them either cost saving products or higher quality products for them to feature
• learning product catalogue by sampling and speaking with distributors and buyers.
• Always looking for ways to ease the strain on operators through financial, economical and labor driven avenues.
• continued training on ways to better serve existing and prospective customers
• continued growth in food service needs and trends to be able to give my customer the tools to be successful

Managed and ran full service butcher shop. Built backend POS system and trained staff on proficiency in using it. Ran all operational functions from finances, invoicing, product management, vendor relationships as well as a staff of 5-6. Employees. Managed all special event functions. Oversaw planning and build out of commercial kitchen and full shop remodel. Grew pre existing business revenue by 30% in the first year of operations. Dealt with 20+ local and broad line food and beverage vendors. Ran all accounting and payroll services along with paying taxes. wrote multiple HACCP and USDA food labels for products and services rendered in the shop.

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. Obtained fresh, local ingredients to improve dish flavors and limit grocery costs. Sourced local food, selected and developed recipes and standardized production recipes for consistent quality. Planned promotional menu additions based on seasonal pricing and product availability. Oversaw a staff of 10-12 full time employees while controlling labor. Wrote menu's and executed multiple wine dinners and offsite events.

Managed a staff of 20 cooks, dishwashers and sous chefs. Managed the daily operations and offsite events and caterings. Responsible for all staff training and teaching. Running front of house menu line ups daily with continued server and food runner food education. Worked private events in on premise catering space with a wide variety of party types. Responsible for butchering, sauce production and prep items. In charge of all small wares orders and kitchen equipment upkeep. Involved in charitable contributions for the community through donation events that benefit those in need. Menu and recipe development seasonally and operating a from scratch kitchen.

· Manage the daily operations of the fine dining restaurant kitchen. Maintain a from-scratch, seasonal and sustainable kitchen. Responsible for hiring, training and development of all staff. Ordering and maintenance of food, equipment and all other kitchen needs. Monthly inventory and price negotiations of kitchen supplies. Monthly and annual budgeting and meeting budgeted food cost. Menu and recipe development that changes seasonally for restaurant, private events and special marketed dinners. Quality control of food execution and presentation. Responsible for butchering, sauce production, cooking and all other operational needs. Running front of the house staff line-up. Responsible for annual charity Christmas dinner for the city of Highlands. Featured Chef at the Highlands Culinary Weekend. Vegetable gardening for the restaurant