Commitment to Quality: Gary Oakes Takes the Lead as Executive Sous Chef

We are delighted to announce the promotion of Gary Oakes to Executive Sous Chef! This well-deserved advancement recognizes Gary’s extensive experience, which includes over a decade of comprehensive culinary operations expertise. His proven proficiency in kitchen management and multi-unit oversight makes him an exceptional fit to ensure consistency and operational excellence across all our culinary venues.

Gary's leadership is characterized by a strong organizational focus and an adaptable, hands-on approach. He is particularly skilled in managing large, diverse teams by championing operational excellence through systematic control. He achieves this by implementing clear, tangible mechanisms, such as detailed checklists, prep lists, and established standards, ensuring consistently high-quality execution and clear accountability for all tasks.

His systematic approach and dedication to standardization will be instrumental in shaping the future of our food and beverage offerings and in ensuring continuous Quality Assurance. Gary’s experience with inventory management systems and performance monitoring will be vital to refining our menu engineering, enabling us to control costs effectively while elevating the quality of the ingredients we use. He will also assist the Executive Chef with recipe development, focusing on consistency in both quality and cost while maintaining adaptability to various staff skill levels and evolving customer preferences. This will ensure our menus remain current, appealing, and financially viable.

We are confident that Gary will be a vital asset to our Food & Beverage senior leadership team as we continue our pursuit of elevating the standards of quality and service for our guests. Please join us in extending congratulations to Gary on his promotion!