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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Roundtree drBedford va Street Address
PHONE NUMBER AVAILABLE*Candidate's Name
SUMMARY OF QUALIFICATIONS: Dedicated to excellent service and consumer accommodations. Hospitality and food service management. HR policies and standards Four principals of management (planning, leading, organizing and controlling) Excel and spreadsheet proficient Staff training, development and orientation Inventory management Reinforcement methods on motivation, team cohesiveness and contingency methods andapproach Crisis management production P&L accountability Food ordering Costing menu engineeringWORK EXPERIENCESole proprietor of :Blackwater Creek Catering & Venue june 2015 Present405 Crenshaw St. Bedford va, 24523www.iloveblackwatercreekcaterinDirector of Dietary Management June 2014 April 2015English Meadows / Elks Adult Care CenterBedford VA Devising healthy nutritional food programs and modifying current eating habits Administering dietary assessments Administrative duties in addition to food and nutrition planning Hiring, training and benchmarking the performance of associates P&L accountability for 70 residents Creating budgets and ensuring that they meets health and safety code requirements as well asdetermining whether meal plans are meeting nutritional guidelines while staying within cost permealExecutive Chef September 2013 January 2014Peaks of Otter Lodge/SeasonalBedford, VA Menu engineering P&L accountability Hiring Inventory controlExecutive Chef/ Dietary Manager July 2012 June2013Heritage Inn Assisted LivingCharlottesville, VA Devising healthy nutritional food programs and modifying current eating habits Administering dietary assessments Administrative duties in addition to food and nutrition planning Hiring, training and benchmarking the performance of associates P&L accountability for 70 residents* Receipt of the resume acknowledges referral by Quadrant Inc. Please contact us with questions concerning this candidate*1881 Campus Commons Drive ~ Suite 404 ~ Reston, VA 20191Phone: PHONE NUMBER AVAILABLE / Fax: PHONE NUMBER AVAILABLE Creating budgets and ensuring that they meets health and safety code requirements as well asdetermining whether meal plans are meeting nutritional guidelines while staying within cost permealExecutive Chef October 2010 August 2012Hilton Garden InnLynchburg, VA To lead the culinary operation of a 150 room hotel with 3,000 square feet of meeting space Restaurant service is heavy breakfast volume and dinner with room service With a strongemphasis on creative catering for the conference center clients which range from small corporateevents to weddings and social events of up to 300 peopleChef De`Cuisine July 2010 June 2011Chatmoss Country ClubMartinsville, VA Responsible for the kitchen operations of procurement of food, the supervision of all stations anda staff of 8 in and a membership total of 325 Development of a la carte specials, soups, and sauces while maintaining a food cost of 28% Filled in for the Executive Chef, and assisting the station chefs (or line cooks) as necessary Banquets, receptions for a capacity of 300+ and special eventsExecutive Chef Aramark May 2010 February 2011Aramark Dining Services, Mountain. State UniversityBeckley WV Responsible for profit and loss (P&L) expenses vs. Budget of 23% Evaluated assessments and mentored employees on identified areas of improvement Executed menu engineering and implementation Provided nutritional menus for a student rate of 500Kitchen Manager August 2009 May 2010Aramark Dining Services, Randolph CollegeLynchburg, VA Planning and preparation of meal plans for residential students and catering functions Facilitated food cost reduction of 3% from previous year while adhering to meal standards foreducational institutions Played intricate role in increasing overall student ( 450 ) participation in meal consumption Established rapport with student employees that ultimately reduced job turnover and increasedjob satisfaction among employeesExecutive Chef August 2007 May 2009Bon Appetite ManagementAverettUniversityDanville, VA Managed daily activities for staff of twenty employees, including, but not limited to recruitmentof employees, scheduling, and developmental training Performed evaluation assessments and mentored employees on identified areas of improvement* Receipt of the resume acknowledges referral by Quadrant Inc. Please contact us with questions concerning this candidate*1881 Campus Commons Drive ~ Suite 404 ~ Reston, VA 20191Phone: PHONE NUMBER AVAILABLE / Fax: PHONE NUMBER AVAILABLE Executed menu engineering and implementation with emphasis on sustainable and organicproducts in batch cookery Responsible for profit and loss (P&L) expenses vs. budget detailing any variances to executivemanagement.Chef Instructor of Culinary Arts July 2005 April 2007Old Dominion Job CorpsAmherst, VA Educated students on the three phases of (fundamental skills of culinary arts):o Phase 1: sanitation and safety, equipment usage, food terminology, methods of cookingo Phase 2: soups, stocks, braising, appetizers, cold kitcheno Phase 3: baking, pastry, hospitality standards and procedures Instructed, coached students, managed classrooms, and tracked students performance andachievement Outsourced offcenterlearning sites for practical application and student job placement followingsuccessful completion of coursesECUATION & CERTIFICATIONSCertified Food Safety, Instructor and Proctor, ManagerNational Restaurant AssociationCDMTUniversity of Florida Independent StudiesAA&S Business ManagementCentral Virginia Community CollegeLynchburg, VACertificate Nutrition Management &, Supervision and ManagementAmerican Academy Of Independent StudiesAmerican Culinary Federation Member # 170703Pursuing C.E.C* |
