Vincent Cofer
Gulf Shores, Alabama
850-630-6641
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Culinary Education and Employment
Johnson and Wales University,
Charleston, SC.
1999-2003
Advanced Culinary Arts and Food Service Management
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Professional Profile
· Twenty years professional experience high volume kitchens
· 2003 Graduate Johnson and Wales University, Charleston, SC. Culinary Arts - advanced
standing and Food Service Management.
· Cooked in two Relais & Chateaux properties (http://www.peninsulagrill.com) (http://www.thelittlenell.com)
· (Little Nell- Aspen, Co., Peninsula Grill- Charleston, SC., Cypress- Charleston, SC.,)
· Cooked Food and Wine Classic in Aspen with Las Vegas Bellagio Hotel and Trenchero
Estates Winery, Napa Valley 2003.
· Managed private restaurant kitchens with sales over $9 million per year. High volume
banquets. Hotel banquets exceeding $30 million annually.
Responsibilities
 Supervise and train up to 250 employees- multiple unit hotels and restaurants
 Opening new restaurants, work with contractors and design team
 Menu planning, banquets, tastings, food pairing
 Court of Masters Sommelier trained, Guild of Sommeliers and Sommelier Society of
America member
 Executing banquets for 1200, 300, 450, 75+ guests simultaneously
 Positive vendor relationships
 Create trendy and artistic daily specials
 Educate staff regarding knowledge of food and supplies
 Maintain a low food/ labor cost, inventory food/ supplies
 Scheduling, organizing events, maintain standards according to establishment
 Hire, fire, evaluate employees, train, mentor
 Establish controls to minimize waste and theft. 
 Requisition and inspect all foods
 Set up and manage banquets, concierge lounge, restaurants, bar, etc… 
 Prepare, execute and deliver all events in timely manner. 
 Room service, to-go foods, catering. 
 Work with GM of hotel, as well as, other departments to improve GSS scores. 
 Enter employees in database, issue time cards
 Extract reports from computers to pinpoint and forecast upcoming issues. 
 Write reports based on P&L.
 HACCP/ OSHA 
 Order & inventory food, beverages, supplies, equipment, FOH & BOH
 Check out servers, wait staff, and bar drawers according to POS report
 Close restaurant, print batch, send batch
 Count money balance drawer at end of shift 
 Document employee files according to unemployment standards.
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Employment History:
Bills by the Beach
Gulf Shores, Al.
March 1, 2014 – September 4/2014
260 seat lighter coastal cuisine. Three meals per day. High volume. 250 employees. Lighter coastal cuisine. My
challenge was to make the food healthy. Sautéed and grilled items mostly.
Crazy Lobster/ Hammerheads
Destin, Fl.
3-2013- 6/28/2013
Executive Chef- High Volume. $30,000- daily, 120 employees. Small kitchen, New Orleans based food. Scratch
kitchen.Five core kitchen staff- six seasonal kitchen employees. Marina setting. Lot of foot traffic.
Buoy’s Lakeside
Kissimmee, Fl.
6/2011- 2/2013
GM, Corp. Executive Chef- Steaks, Seafood, TapasTwo locations, Catering, Banquets, Deli, Tapas bar etc. 300
seats. Combination of cuisines...Southern, tapas, Mexican. Casual dining outside, casual fine dining inside.
La Crema Tapas and Chocolate
Rosemary Beach, Fl..
6/2010- 6/ 2011
Executive Chef - Barcelona Spain Cuisine,
Revived a 75 seat casual restaurant, 750,000 annual sales. Food based on Barcelona, Spain. High wine sales.
Small plates. Voted local favorite restaurant.
Holiday Inn/ Sporting News Grill IHG
Denver, Co.
3/09- 3/01/10
Executive Chef - American
American Regional Cuisine. 294 seat upscale sports bar restaurant, 6000 sq. ft of meeting space, 171 suites,
4 million annual sales. Opening of a new hotel. One franchised restaurant. Hotel banquet and concierge dining
separate. 40 kitchen employees. 120 front of the house employees.
Marriott
Aurora, Co.
10/06- 3/09
Executive Sous Chef - Regional Cuisine
227 rooms, 11 suites, 10 meeting rooms, 6,000 sq ft of total meeting space, 1 concierge level, 1- 300 seat restaurant- 20 million sales. Heavy banquet property.
Elway’s
Denver, Co
3/05- 10/06
Sous Chef /КМ- American
Hall of Fame Quarterback John Elway's 285 seat steakhouse restaurant, four banquet rooms, 3000 sq. ft of
meeting space, 9 million annual sales. 22 line cooks, 2 sous chefs Lunch and dinner. Upscale casual dining.
Little Nell (Relais & Chateaux)
Aspen, Co.
2004 - 2005
Tournat
5 star 5 diamond luxury dining. Many events...I cooked the Food and Wine Classic with Bellagio Hotel Las Vegas, Trenchero Estates, Nappa Valley. Two restaurants. Montagna (Element 47) and the Sky Lounge. Prepares
all dressings and sauces for kitchen as well as banquets. Opened breakfast shift and lunch. Then moved to PM
dinner.
Hyatt Grand
Denver, Co.
2003-2004
Banquet Chef
516 room hotel, 52,600 sq ft meeting space, Banquets with multiple parties executed simultaneously, maintain and cook for 1876 hotel Restaurant, Concierge dining. This property was joined to another high rise
property with banquets via a tunnel.
Cypress Low Country Grill
Charleston, SC.
2000- 2001
Pantry Chef, Banquet Chef for Celebrity Chef Donald Barrickman, and Craig Diehl. Fine dining Southern style
Planters Inn/Peninsula Grill, (Relais & Chateau) Charleston, SC.
1999- 2000
Pantry Chef, for Celebrity Chef Robert Carter
Mobil Four Star and AAA Four diamond rated restaurant
Ferrucci Ristorante
Panama City, Fl.
Fresh Italian scratch kitchen- 80 seats- privately owned- 20 employees.
1994-1999