Michael k Cooper
MICHAEL COOPER Kanab, Utah (435) 899 - 0191 ------------
Overview
• Experienced and accomplished Executive Chef with over 30 years of experience in high volume, fast paced environments
• Extensive background in kitchen management with ability to perform cost and labor impact analysis, create menus, monitor sales mix, and P&L accountability
• Track record of reducing costs and increasing profitability without reducing quality or customer satisfaction
• Strong communication and conflict resolution skills
• Demonstrated ability to motivate teams in both union and non-union environments
• Strong knowledge of luxury and high-end
• Solid collective bargaining experience
Areas of culinary expertise:
? • American • American Italian • Jewish Deli • Pizzeria
? • American Steak House • BBQ (Southern Smokehouse) • Poolside Café
? • Gourmet French • Gourmet Italian • Vegan/Vegetarian
Technical skills: Stratton Warren Systems (SWS) inventory/ordering software; InfoGenesis POS; IBM HIS POS; Kronos timekeeping/ scheduling software; Microsoft Office (Access, Excel, Outlook, PowerPoint, Publisher, Visio and Word).
Experience
FOREVER RESORTS, INC.
Executive Chef Parry Lodge Hotel and Iron Horse Steakhouse and Saloon (2018-2020)
Managed venues at separate locations with independent crews, utilizing seasonal and full – time personnel.
• Implemented and operated a daily breakfast buffet for 100 - 250 hotel guests.
• Daily operations for the Steakhouse, 300 seats with a full-service bar.
• During season (May – November) held banquets for tour groups of 55 – 90 guests, averaging 6 groups per week.
PEEKABOO CANYON WOOD FIRED PIZZA KITCHEN (2015-2018)
General Manager/Executive Chef
Designed and oversaw construction and installation of The Wood Fired Kitchen from the ground up. Created a full service series of vegan/vegetarian menus, including dine – in, catering, banquets, delivery and take – out.
• Managed daily operations of the restaurant, training, hiring, waste management, Health Dept. compliance, OSHA and Fire Safety regulations, guest satisfaction, and daily reporting.
• Oversaw all accounting and billing procedures and payments. Negotiated all terms/contracts with vendors, maintenance teams, taxation and payroll.
MGM RESORTS INTERNATIONAL, Las Vegas, NV (2007-2015)
Executive Room Chef Carnegie Deli, 2014 – 2015
Managed all aspects of this 250 seat, $10M annual volume deli with 22 direct reports and 58 service staff. Accountable for P&L creation and reporting, menu mix, cost of goods, daily operations and all staff and union issues.
• Designed and implement a complete kitchen remodel which increased profitability by $600k annually.
• Pioneered a successful program to eliminate service kitchens enterprise wide.
• Negotiated successfully with owner and managers of Carnegie Deli in New York to improve profitability.
MGM RESORTS INTERNATIONAL, Las Vegas, NV (cont’d)
Paradise Café (Poolside Café), Executive Sous Chef 2013 – 2014
Directed 24 direct reports and 70 service staff in servicing the largest restaurant in the hotel with a capacity of 1200 seats at the poolside café, 150 high-end cabanas and room service for a 3300 room luxury resort hotel with a $3M volume each season. Created menus, scheduled staff, generated profitability reports, and managed inventory and ordering.
• Designed and implemented a remodel which increased profitability by $300K annually.
Assistant Executive Room Chef Main Service Kitchen/Buffet/Room Service/EDR, 2011 – 2013
Directed 160 direct reports and a team of 300 support staff personnel in servicing a 310 seat buffet, a 450 seat employee dining room and providing room service for a 3300 room luxury resort hotel. Created menus, managed inventory and ordering, generated profitability reports and managed cost reporting.
• Created an ordering program to streamline the ordering process for these four kitchens.
Assistant Executive Room Chef California Pizza Kitchen, 2007 – 2011
Led 55 direct reports and 75 support staff members in servicing this 190 seat, $12M dollar restaurant which is the largest California Pizza Kitchen in the world.
• Retained this position for over 2 years in an environment where senior management had been turning over every 11 weeks on average, with over 200 managers in the 20 years previous.
• Recognized for having zero HR or union issues during entire tenure.
AMERICAN FINE DINING INTERNATIONAL, Las Vegas, NV/New York City, NY
Corporate Executive Chef (2003 – 2007)
Successfully rebranded 32 failing restaurants by managing remodel, recreating menu, and hiring and training staff.
Prior to 2003 held positions of increasing scope and scale in the hospitality industry.
Professional Development
B.S., Mathematics, LINCOLN COLLEGE, Lincoln, UK
Judge for SkillsUSA Vocational Industrial Culinary Arts program for 3 years
Company-sponsored training:
• Diversity • Profit and Loss
• HAACP certification • Communication
• Executive Management • Union Laws and Bylaws
• Restaurant Management
MICHAEL COOPER Kanab, Utah (435) 899 - 0191 ------------
Overview
• Experienced and accomplished Executive Chef with over 30 years of experience in high volume, fast paced environments
• Extensive background in kitchen management with ability to perform cost and labor impact analysis, create menus, monitor sales mix, and P&L accountability
• Track record of reducing costs and increasing profitability without reducing quality or customer satisfaction
• Strong communication and conflict resolution skills
• Demonstrated ability to motivate teams in both union and non-union environments
• Strong knowledge of luxury and high-end
• Solid collective bargaining experience
Areas of culinary expertise:
? • American • American Italian • Jewish Deli • Pizzeria
? • American Steak House • BBQ (Southern Smokehouse) • Poolside Café
? • Gourmet French • Gourmet Italian • Vegan/Vegetarian
Technical skills: Stratton Warren Systems (SWS) inventory/ordering software; InfoGenesis POS; IBM HIS POS; Kronos timekeeping/ scheduling software; Microsoft Office (Access, Excel, Outlook, PowerPoint, Publisher, Visio and Word).
Experience
FOREVER RESORTS, INC.
Executive Chef Parry Lodge Hotel and Iron Horse Steakhouse and Saloon (2018-2020)
Managed venues at separate locations with independent crews, utilizing seasonal and full – time personnel.
• Implemented and operated a daily breakfast buffet for 100 - 250 hotel guests.
• Daily operations for the Steakhouse, 300 seats with a full-service bar.
• During season (May – November) held banquets for tour groups of 55 – 90 guests, averaging 6 groups per week.
PEEKABOO CANYON WOOD FIRED PIZZA KITCHEN (2015-2018)
General Manager/Executive Chef
Designed and oversaw construction and installation of The Wood Fired Kitchen from the ground up. Created a full service series of vegan/vegetarian menus, including dine – in, catering, banquets, delivery and take – out.
• Managed daily operations of the restaurant, training, hiring, waste management, Health Dept. compliance, OSHA and Fire Safety regulations, guest satisfaction, and daily reporting.
• Oversaw all accounting and billing procedures and payments. Negotiated all terms/contracts with vendors, maintenance teams, taxation and payroll.
MGM RESORTS INTERNATIONAL, Las Vegas, NV (2007-2015)
Executive Room Chef Carnegie Deli, 2014 – 2015
Managed all aspects of this 250 seat, $10M annual volume deli with 22 direct reports and 58 service staff. Accountable for P&L creation and reporting, menu mix, cost of goods, daily operations and all staff and union issues.
• Designed and implement a complete kitchen remodel which increased profitability by $600k annually.
• Pioneered a successful program to eliminate service kitchens enterprise wide.
• Negotiated successfully with owner and managers of Carnegie Deli in New York to improve profitability.
MGM RESORTS INTERNATIONAL, Las Vegas, NV (cont’d)
Paradise Café (Poolside Café), Executive Sous Chef 2013 – 2014
Directed 24 direct reports and 70 service staff in servicing the largest restaurant in the hotel with a capacity of 1200 seats at the poolside café, 150 high-end cabanas and room service for a 3300 room luxury resort hotel with a $3M volume each season. Created menus, scheduled staff, generated profitability reports, and managed inventory and ordering.
• Designed and implemented a remodel which increased profitability by $300K annually.
Assistant Executive Room Chef Main Service Kitchen/Buffet/Room Service/EDR, 2011 – 2013
Directed 160 direct reports and a team of 300 support staff personnel in servicing a 310 seat buffet, a 450 seat employee dining room and providing room service for a 3300 room luxury resort hotel. Created menus, managed inventory and ordering, generated profitability reports and managed cost reporting.
• Created an ordering program to streamline the ordering process for these four kitchens.
Assistant Executive Room Chef California Pizza Kitchen, 2007 – 2011
Led 55 direct reports and 75 support staff members in servicing this 190 seat, $12M dollar restaurant which is the largest California Pizza Kitchen in the world.
• Retained this position for over 2 years in an environment where senior management had been turning over every 11 weeks on average, with over 200 managers in the 20 years previous.
• Recognized for having zero HR or union issues during entire tenure.
AMERICAN FINE DINING INTERNATIONAL, Las Vegas, NV/New York City, NY
Corporate Executive Chef (2003 – 2007)
Successfully rebranded 32 failing restaurants by managing remodel, recreating menu, and hiring and training staff.
Prior to 2003 held positions of increasing scope and scale in the hospitality industry.
Professional Development
B.S., Mathematics, LINCOLN COLLEGE, Lincoln, UK
Judge for SkillsUSA Vocational Industrial Culinary Arts program for 3 years
Company-sponsored training:
• Diversity • Profit and Loss
• HAACP certification • Communication
• Executive Management • Union Laws and Bylaws
• Restaurant Management