This document summarizes the experience of Chase Gomez as an executive chef and manager in restaurant kitchens in North Carolina and Florida since 2008. It outlines his roles as executive chef at Ruth's Chris Steak House in Charlotte since 2014, as well as previous positions as sous chef at various hotels and country clubs. It details his responsibilities for all kitchen operations, food ordering, menu creation, staff management, and banquet catering. Gomez earned an Associate's degree in Culinary Arts from Johnson & Wales University in 2007 and holds a ServSafe certification.

1. C H A S E G O M E Z
EXPERIENCE
June 2014 – Present
Executive Chef Ruth’s Chris Steak House-South Park—Charlotte, NC
 Manages all kitchen operations while creating standards that exceed safety and health
regulations
 Responsible for all food and beverage ordering, and the creation and execution of new
menus
 Oversees all food production on a daily basis in a high-pressure, fast-paced environment
that includes 200-300 guests per day and numerous banquets
 Manages and leads a kitchen staff of 20 while collaborating with restaurant management
and banquet staff to ensure a smooth-running operation on a daily basis
 Responsible for the hiring and ongoing training of new and current team members
May 2012 – May 2014
Sous Chef Embassy Suites Hotel—Charlotte, NC
 Oversaw all food production and ensured effective operation of kitchen and food
production outlets including both the hotel and Omaha Steakhouse Restaurant
 Lead a team of 20 while maintaining daily food costs, procedures, inventory, sanitation and
brand standards
 Successfully served 100-200 restaurant guests per day with numerous banquets
 Assisted in food and beverage ordering, and collaborated with the Executive Chef on the
creation and implementation of new menus
Feb. 2011 – Feb. 2012
Kitchen Manager Charlotte Marriott at South Park—Charlotte, NC
 Managed kitchen staff in meeting the Marriott global standard to be one of the top Marriott
Hotels for food quality and dining experience
 Executed multiple banquets with up to 400 guests
 Coordinated restaurant and room service meals for the hotel, with nightly covers averaging
200 guests
 Collaborated with the executive chef to create invigorating menus while delivering inspiring
cuisine and creating a loyal fan base
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2. 2
Sept. 2010 – Jan. 2011
Head Garde Manger Chef Myers Park Country Club—Charlotte, NC
 Ensured that all production was held to the 4-Diamond/4-Star Platinum standard of the
club
 Catered events up to 600 guests, including displays and both plated and buffet styles
 Planned and executed banquets daily, ensuring efficient production of the utmost quality
and consistency
 Honed ice-carving skills and created ice sculptures for event displays
 Collaborated with the Executive Chef in menu planning and execution
May 2008 – Aug. 2010
Sous Chef Miami Shores Country Club—Miami, FL
 Managed and directed all kitchen staff and food production, while maintaining the strictest
standards of quality and food safety
 Responsible for purchasing and cost control
 Created and implemented new cooking techniques and menus that provided guests with an
unforgettable dining experience
 Oversaw and executed daily banquets ranging from 20 to 350 guests
 Maintained and controlled restaurant operations, and assisted in the opening and
revamping of the new nightly bistro
 Promoted to Sous Chef after three months, as my proactive behavior and professionalism
was an ongoing asset
Nov. 2007 – May 2008
Line Cook Island Club, Williams Isle—Miami, FL
 Assisted in opening the fine-dining restaurant catering to the elite of Williams Isle
 Ensured quality control over all food production and presentation, while exceeding
sanitation standards and motivating staff in a fast-paced work environment
 Catered events of up to 500 guests with Arabic, Israeli, Italian and New World American-
inspired cuisines

3. 3
EDUCATION
Associates Degree in Science, Culinary Arts 2007
Johnson & Wales University—North Miami, FL
• Excellent organizational and communication skills
• Exceptionally experienced and skilled in a variety of cooking techniques and cuisines,
including ice carving
• Fundamental in maintaining inventory, purchasing and cost control
• Consistent motivator with emphasis on teamwork, a positive attitude, staff leadership
and training
• High emphasis on anticipating guests needs and exceeding their expectations
• Highly proficient in creating appealing menus and ensuring food quality
• Sustains a high level of sanitation and safety, while utilizing problem solving skills and
proactively addressing the situation
HONORS, CERTIFICATIONS AND ASSOCIATIONS
• ServSafe Certified and member of The National Registry of Food Safety Professionals; 2007
to present.
• Johnson & Wales Competition Culinary Team 11/05 – 02/06.
• Dean’s List at Johnson & Wales University for several semesters between 2005 and 2007.
References & Further Work History Available Upon Request