1. Daniel Nicolas Vega
Executive Chef
1240 Grant Street
Fairfield CA, 94533
707-225-7252
vicknega@gmail.com
Skills
Fluent in English and Spanish
Perform various tasks simultaneously while maintaining decorum.
Inventory, order, and Cost controls.
Interpret P&L statements.
Certified Food Safety Manager.
Proficient in the use of all kitchen equipment including meat-saw, knives and
all hot line equipment.
​EXPERIENCE
Redwood Retirement, Napa CA​ - Executive Chef
April 2012 - Nov. 2016
● Hire, Train, and Schedule all kitchen associates.
● Monitor compliance with Industry Safety Standards.
● Prepare recipe binders for daily use including HACCP production
logs.
● Conduct regular satisfaction meetings with residents.
● Monitor product quality and consistency.
● Maintain inventory, submit and receive product orders, maintain food
cost within a tight budget.
● Attend regular operations and marketing meetings.
● Provide support for Sales Leader and Activities Coordinator through
special menu requests and execution of special events and daily
activities.
● Prepare and serve 3 square meals per day with various options for
over 100 residents.
Ress Restaurant, St Helena CA​ - Sous Chef
Feb. 2007 - April 2012
● Monitor protein and dried goods inventory, order product as
necessary working with multiple vendors to ensure product quality
and availability.

2. ● Butcher, clean and portion all steaks and seafood.
● Make all stocks, work with morning prep crew to maintain proper par
and product quality.
● Assist Chef in monitoring and managing line cooks and support staff.
● Work as liaison with overnight cleaning crew.
● Lead service as the primary grill cook, expedite and coordinate
service process between stations.
● Float between stations to maintain speed and efficiency of course
turns.
Dean and DeLuca, St Helena CA​ - Cook
October 2007 - Feb. 2010
● Preparation and packaging of daily catering orders ranging from
boxed lunches to high end picnic baskets and charcuterie platters.
When there where no catering orders I assisted in Prepared Food
production for the Dean and DeLuca, and Oakville grocery deli
department.
Aegis Assisted Living, Napa CA ​- Lead Cook
January 2004 - Feb. 2007
● Duties included preparation of daily meals, desserts, and meal
service. Putting away merchandise, washing dishes when needed
and regular cleaning,
● For a period of six months I serve as the acting culinary director
during the hiring process. Duties included, order placement,
inventory, scheduling and menu planning. Overseeing kitchen staff
and coordinating event buffets.
● Assist in the training of the new Culinary Service Director.
EDUCATION
Temescal High School ​- High School Diploma
2001
REFERENCES AVAILABLE UPON REQUEST.