Chef Clark Sarchet

CAREER OBJECTIVE

To obtain a managerial position in the hospitality industry which will utilize my excellent experiences with operations and creative culinary concepts. Seeking opportunity to capitalize on new business development experiences that will enhance bottom line profitability.

SUMMARY OF QUALIFICATIONS

Have proven abilities for improving profitability in diverse food and beverage outlets, clubs, resorts and hotels. Have utilized state-of-the-art menu expansion software programs for P.O.S. systems, proven proficiency in inventory cost and labor controls. Have thoroughly enjoyed the many opportunities given starting at age 25 with restaurant design and menu implementation. Have done food styling for television programs and catered to the motion picture industry. Special events, fund raisers, wine dinners and competitions have been my forte. Consulting, training, catering and franchising since January 2013.

CERTIFICATIONS

1987-1989 American Culinary Federation; Member and Trainer; Iowa Chapter

2004-Present Tips Trainer

Current: Serve Safe Manager Certified, Law Room Inspired Employer Solutions Training,

Legal Hiring, PCI Certified, Law Room Certified with updated Human Resources Legislation. Also have installation experience with Open Tables, Micros, Squirrel, and Aloha Point of Sale and Marketing Systems.

AWARDS & ACCOMPLISHMENTS

• Won 1st place for the “Extended Menu” competition at Atrium of Grand Valley; judged on quality and variety; competed with 12 residences in 4 states

• Won “Best in Class” for the Grand Valley in Senior.com Magazine for 2016

• Paul Wetzel award for most profit per square foot of property

• Time Life Inc for commendations for You Mind and Body Show on food design for production segments while working as Food & Beverage Director for Two Bunches Palms Resort, Desert Hot Springs CA

• Miss USA Pageant Magazine Best restaurant for 1998 event

• Branson survey: “Best Menu”, Outback Steak and Ouster Bar, 1999 and 2000

• Best restaurant, Citronelle, Santa Barbara, CA; One of four restaurants in the US with perfect food (Zaget Survey)

• A perfect ten for “Food and Service and Wine Selection”, Citronelle, Los Angeles Times Magazine

PROFESSIONAL EXPERIENCE

3/6/17-Present The Center at Foresight

Executive Chef

Responsible for opening the new Five Star Skilled Nursing facility in Grand Junction Colorado.

Organized the kitchen, contracted all of the services and purveyors. Completely designed the culinary program from its inception through hiring ,training and implementing standards and steps of service. We had the fastest, highest scoring State and Federal Survey ever.

1/16-03-17 Atrium of the Grand Valley, Grand Junction, CO

Executive Chef Holiday Retirement

Responsibilities include but not limited to: Hiring, training, maintaining budge and labor percentages to the forecasts, writing menus, preparing two meals a day for 5 of the 7 day three meal periods. Participated in local and company events and demos.

4/14 to 11/15 Kessler Canyon Ranch, Colorado

Second Chef to Food Network Winner, Lenny McNab

Prepared two-thirds of all meals, set up and worked many events; maintained the property; occasionally purchasing and inventory; met and exceeded customer services standards, covered for the Executive Chef when he was gone. I have won several Standing Ovation rewards cards because of trip advisories. Our property maintained service standards that put us in 1st place for customer satisfaction for close to 70 Marriott properties (sometimes for the entire season). For the three months of off season (Jan, Feb, Mar). I was sent to the five-star Cassa Monica Hotel in St. Augustine, FL as task force Sous Chef. There, in cooperation with existing employees and new recruits, we remade the menu concept. It was well received.

9/10 to 1/13 Vines Restaurant & Bar, Hyatt Regency, Valencia, CA

Restaurant and Bar General Manager plus In Room Service and Events

Responsible for staffing, training, customer satisfaction and assuring reasonable profits by managing the labor and expenses for a 250 plus seating capacity restaurant which includes a terrace, patio and large bar area. Implemented and trained staff and supervisors on all new policies, procedures and programs that were mandated by new ownership. Also responsible for wine list, core beverage program, pool service and many special events and fund raisers. I had QR Tags placed in all of the hotel rooms and promoted the food and beverage outlets to all of the hotel guests to maximize revenue per square footage.

3/08 to 4/10 Integrated Support Solutions Inc., Consulting & Management Corp., Encino, CA

Food & Beverage Director, then Purchasing and Chef for Henry Mayo Hospital

Assumed an existing restaurant, bar and banquet facilities; completely renovating the concept. Duties and responsibilities included purchasing, staffing, timely generation of reports, menu design, booking and expediting of banquet functions. Added, updated and integrated a new POS system. Business development: Successfully negotiated two contracts for ancillary services for a skilled nursing facility. Trained and prepared ancillary staff for a governmental survey and inspection. Trained culinary staff at an upscale assisted living facility while purchasing for Henry Mayo and preparing for special events.

1/06 to 2/08 Cliffside Malibu, Malibu, CA

Head Chef

Integrated long-term food and beverage services. Wrote 90 special menus for every day part per month. Managed the dietary staff. Worked with the owner to plan and execute an extremely profitable operation.

2004 to 2006 Sisley Italian Kitchen, Thousand Oaks, CA

Restaurant Manager

Successfully managed an Italian concept restaurant exceeding sales expectations on a daily basis.

2000 to 2004 Citronelle, a Michel Richard Restaurant (Meristar Corp), Santa Barbara, CA

Restaurant Manager

Was asked to return as the restaurant had gotten “off track”. Reorganized and revisited all Standard Operating Procedures and brought organization back to its 5-star status. Also updated the wine cellar to include the finest California wines from local vineyards creating an excellent reputation within the Santa Barbara community of wine makers. Introduced open table marketing and state of the art reservation systems. Received many accolades including L.A. Times magazine one of four restaurants in the United States with perfect food. Increased sales per square foot of property.

1998 to 2000 Outback Resort Complex, Branson, MI

Executive Chef, Food & Beverage Director, Catering Manager

Improved creativity in food presentation and created an award winning menu through implementation of fresh local ingredients. R&D opportunity to create rubs and marinades contracting through a spice company in Kansas City. Assisted the General Manager with updating the POS systems, marketing, purchasing, security and sanitation. Started catering business where we won the contract for the newly opened Branson Creek Country Club. See Golf Digest and the Branson Magazine.

1996 to 1998 Citronelle (A Cap Star Property), Santa Barbara, CA

Restaurant Manager

Within 6 months in my capacity as the Maître D’hôtel, I was promoted to the Manager of this fine dining, gourmet restaurant. Responsibilities included management of the front of the house, purchasing, wine selection, supervision and training of wait staff. Created an enchanting atmosphere for celebrities as well as the local community.

1994 to 1996 Two Bunches Palms Resort, Desert Hot Springs, CA

Food and Beverage Manager

Introduced a grill concept and raised the profit and service level measurably. Served as the food stylist for TV demonstrations and promotions; took care of many celebrities and their families; trained staff; introduced new service techniques and food and beverage concepts.

EDUCATION

1998-2000 Columbia College; Independent Studies, B.A., Graduating GPA – 3.45

1986-1989 University of Minnesota; Communications, A.A. Degree

1984-1985 University of Iowa; Theater & Music