Ruben Espinal has over 20 years of experience as an executive chef and culinary professional. He is currently the Executive Chef of Brio Tuscan Grille in Cherry Hill, NJ, where he supervises 22 staff members and maintains food costs below industry standards. Previously, Espinal spent over 12 years as an Executive Sous Chef and Restaurant Chef at Resorts Casino Hotel in Atlantic City, NJ, overseeing multiple high volume restaurants and achieving annual revenues of $20 million. He has a proven track record of training staff, developing menus, and ensuring quality food and customer service.

1. Ruben Espinal
201 Roundtree Court • Egg Harbor Township, NJ 08234
609.377.7786 • rubenspnl@yahoo.com
Objective
To work as an Executive Chef with an organization where I can utilize my exceptional culinary
skills.
Qualifications
A skilled Culinary Professional, recognized for comprehensive knowledge of international
cuisine and an innovative approach to an outstanding dining experience, and acting in the
capacity of Executive Chef for over three years. Over twenty years of progressive experience in
the casino/hotel industry, to include the development of impressive menus for various dining
outlets. Ability to cultivate partnerships with vendors in obtaining the freshest and highest
quality ingredients; and committed to leaving customers with an especially memorable dining
experience.
ProfessionalExperience
Brio Tuscan Grille, Cherry Hill, NJ
Executive Chef December 2014 - Present
Provide hands-on expertise in areas that included menu planning, cost control and analysis,
staffing, budgeting, and marketing. Supervise staff of 22.
 Controlled food and operating expenses while enhancing food quality and improving
kitchen techniques:
 Maintained restaurant food costs at 26.3%, in line with industry standard of 28 - 29%
 Cut kitchen labor costs to 15.6%, far surpassing industry standard of 17-18%
Resorts Casino Hotel, Atlantic City NJ
Executive Sous Chef July 2011 – December 2014
Oversee culinary operations to include; three high volume restaurants, gourmet restaurant,
employee dining room, bake shop and banquet functions, achieving revenues totaling
$20,000,000.00 annually. Responsibilities include:
 Recruitment and training, including customer service core values
 Coordinate with purchasing/distribution to ensure quality food products at the best value
 Develop annual budget and responsibility of maintaining monthly P&L
 Continuously updating and revising menus to maintain customer satisfaction
Restaurant Chef May 2005 – July 2011
Supervised three high volume outlets: Breadsticks Café and Grill, Beachball Deli, and the VIP
Lounge. Served up to 4,000 covers daily and achieved revenues of $600,000.00 monthly.
Responsibilities included:
 Training, promoting development and evaluating 50-60 employees
 Maintaining sanitation and safety in all outlets
 Creating menus, departmental procedures, payroll and scheduling. Monitoring food and
labor costs and ServSafe standard certification

2. Page 2
Caesars Entertainment, Atlantic City NJ
Restaurant Chef July 1993 – May 2005
Managed culinary operations for Café Roma, Venice Bar, Gladiator Grill and Pizzeria, Athena
VIP Club. Responsibilities included:
 Hiring, training and evaluating staff
 Generated 3,000 covers daily and supervised 45 staff members
 Directing a 24-hour operation, serving breakfast, lunch, dinner and late-night fare
Notable Events
Men R Cooking – 1st
Place, Best Dinner and Best Dessert 2013, 1st
Place, Best Dessert 2013
“Dinner Impossible” starring Robert Irvine – Guest Chef
Food & Wine Show – Philadelphia, Pennsylvania
Seafood Festival – Baltimore, Maryland
Food & Wine Show - Atlantic City, NJ
Restaurant Week Preview – Atlantic City, NJ February 2014
Chef at the Shore – July 2013
Atlantic City Seafood Festival, Chowder Competition - 2013
Education
Perpetuo Socorro College – Puerto Plata, Dominican Republic