Robert Salinas

Highly skilled and innovative Executive Chef with extensive experience working in senior living communities & Hotel hospitality. Proficient in creating delicious and nutritious meals that cater to the specific dietary needs and preferences of senior residents. Adept at managing kitchen operations, mentoring kitchen staff, and ensuring high standards of food safety and sanitation.

Known for developing creative menus and delivering exceptional dining experiences that enhance the quality of life for senior residents & hotel guests. A proven leader with a passion for culinary excellence and a commitment to delivering top-notch service in a senior living environment & hotel hospitality.

Food & Beverage Director - Holiday Inn - Lakewood, CO

(2024-10)

• Consistently training and advocating handling procedures to insure minimal china breakage and food waste.
• Develop interesting ways of promoting club functions in the dining room, lounge and other outlets.
• Monitor purchasing and receiving procedures
• Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Approve all product invoices before submitting to the accounting department.
• Manage physical inventory verification and provide updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the POS (Point of Sale systems) and member revenues.
• Maintain records of special events. House counts, food covers, and daily business volumes.
• Ensure that an accurate reservation system is in place.
• Audit and approve weekly payroll

Executive Chef - Sunrise Senior Living - Lakewood, CO

(2023-11 - 2024-10)

• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Collaborate with vendors to source the freshest and highest quality ingredients for seasonal menus
• Maintain strict adherence to health and safety regulations, consistently achieving top scores in health department inspections.

Executive Chef - PF Changs - Denver, CO

(2023-04 - 2023-11)

• Accountable for operational excellence in the kitchen
• Delegates tasks and gives direction to all kitchen staff
• Conducts interviews with kitchen management and staff candidates
• Selection, orientation and continual development of all Sous Chefs and kitchen staff
• Prepares work schedule for Sous Chef and kitchen staff
• On-going preservation of safety certification requirements for all kitchen staff
• Responsible for managing inventory, cost of goods and overall control of financials
• Responsible for health inspections
• Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff

Executive Chef - Atria Senior Living - Lakewood, CO

(2016-01 - 2023-04)

• Ensures proper timing and production for food orders
• On-going performance appraisals for Sous Chefs and kitchen staff
• Holds kitchen staff accountable for dress code standards
• Responsible for maintaining all product quality standards
• Responsible for maintaining expected food costs and inventory
• Oversees or completes all prep lists and ordering guides
• Completes opening and closing checklists

Kitchen Manager - Applebees - Los Angeles, CA

(2007-03 - 2013-07)

• Oversaw daily operations of a high-volume kitchen, ensuring efficient workflow and timely service to customers
• Managed inventory and ordering processes to minimize waste and control costs, resulting in a 15% reduction in food costs
• Trained and mentored kitchen staff on proper cooking techniques, sanitation practices, and teamwork, leading to improved team performance and morale

Technical Records Specialist - Pinnacol Assurance - Denver, CO

(2002-02 - 2006-04)

• Maintain and update technical records, including engineering drawings, documents, and specifications, in compliance with company policies and industry regulations
• Coordinate with various departments to ensure accurate and timely documentation of equipment maintenance, inspections, and repairs
• Audit and verify technical records for accuracy, completeness, and adherence to quality standards
• Process requests for information and provide support to internal and external stakeholders regarding technical records

Regional BOH Trainer and Kitchen Manager - Catalina Restaurant Group - Los Angeles, CA

(1987-03 - 2001-11)

• Developed and implemented training programs for back-of-house staff across multiple restaurant locations to ensure consistent quality, safety, and efficiency standards are met
• Conducted regular in-person training sessions and workshops on food preparation, sanitation guidelines, equipment operation, and kitchen efficiency best practices
• Collaborated with regional managers to assess kitchen operations, identify areas for improvement, and provide recommendations for optimizing workflow and reducing waste
• Monitored and evaluated the performance of kitchen staff to identify training needs, provide feedback, and support career development opportunities within the organization
• Successfully managed kitchen operations at a regional level, overseeing inventory management, ordering supplies, and upholding food safety standards to ensure compliance with industry regulations

Culinary - Culinary Arts - Le Cordon Bleu

High School Diploma - Highland High School