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Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLE. EMAIL AVAILABLEObjectiveTo obtain a position as Director of Culinary Operations/ Executive Chef and utilize my many years of experience in the Food and Dining Industry.EmploymentExecutive ChefDecember 2021- presentSt Matthews House Responsibilities Labelle, FLCurrently oversee productions of Hotel/catering Facilitiesoordering, inventory, managing of employees, maintaining p&l budget, creation and implementation of catering menus and innovative entrees.Staff DevelopmentoEducate, mentor, and build a strong foundation with 15 staff members to help develop their culinary skills which includes safety and sanitation through food handlers training and certification.My background experience has proven effective for me to create a Culture with clients and employees that are conducive to great communication and an excellent work Environmentregional Culinary Director/ Executive ChefDecember 2017- July 2021Gardant Management Solutions; Responsibilitiesoversee 30 Retirement community operations in the Midwest and east coast:oP& L, Quality Control,Planning And Training.oimplementing policy and procedure system to create a structured work environment.oContinuous improvement in the culinary division to set the standard in our field.oConsulting and problem solving all kitchen operations and challengesoMonitoring and reconciling Inventory and Auditing expenditures on a monthly basis.orotating cycle menu planningodesign and furnish kitchens with state-of-the-art equipment for grand openings of new retirement communities.oset up purchasing programs along with creating order guides to streamline and maintain consistent ordering.Chef /Chef de cuisine/chef de partie October 2014- Nov. 2017hartsfield village of community healthcare systemsresponsible for daily and long-term operations of kitchensupport three dining rooms.manage a staff of 60 employeesmaintain food, inventory, and labor costs.other job duties include but are not limited too weekly/monthly training classes, scheduling all employees,opurchasing and inventory control,omenu and recipe writing,oliaison between staff and food service director,omember of food service committees to improve quality and standards,obuild a strong foundation and communication line with the residence to allow them to feel a part of their dining experience.Executive Chef October 2013-October 2014Aramark corporation at griffith laboratoriesresponsible for daily operations of food service and catering service and corporate food service dining. preparation of menu items on a daily basis. responsible for budget, portion, and labor control. in charge of all ordering and receiving. Ensuring all of this while maintaining food quality, emphasis on appeal and efficient preparation and service under sanitary conditions. also able to supervise, communicate effectively, and lead a team in a professional mannerCHEF of CORPORATE DINING/ Kitchen Manager 1992-October 2013Griffith Laboratories Alsip, IllinoisIn charge of all food production, creating new ideas and entrees for the menus, developing and preparing new soups, placing orders for menus, organizing and catering special meetings and events, customer service, and menu planning.Corporate Sous Chef 1990-1992Illinois Sportservice at Balmoral Park Race Track Crete, IllinoisOversee production of buffet menu items, total responsibility of production of dining room menu and special items, solely working broiler and saute` stations.Responsible for the training of employees for the grand opening of the New Comisky Park, now known as Cellular Field, home of the Chicago White SoxASSISTANT CHEF/SOUS CHEF 1988 - 1990Woodmar Country Club Hammond, IndianaDevising Menu specials, banquet production, saute` chef, ordering and receiving, training culinary school personnel.GARDE MANGER of Cathedral Hall 1985-1988Preparation of all specialty foodsBROILER and SAUTE CHEF of College HallResponsible for running the line and training internsBANQUET CHEFResponsible for preparation and production of 14 banquet roomsSAUCIERResponsible for all soups, sauces, stocks; poaching and blanching all proteinsfor the Garde Manger departmentUniversity Club of Chicago Chicago, IllinoisEducationRecertification of Food Service Managers December 2017City of Chicago renewed December2017Serve safe Allergen Course December 2017Professional Cooking Classes February 1985-June 1985Cooking and Hospitality Institute of Chicago Chicago, IllinoisGRADUATE OF FOOD SERVICE IN US ARMY FEBRUARY 1983-APRIL1983Food Service Specialist School of U.S. Army Fort Dix, New JerseySkillsReceived commendations of superior achievement of supervision of construction of dining facility while insuring a high state of kitchen equipment and food service.Excellent people skills and the ability to communicate in a positive up-beat manner.High level of knowledge of culinary industry, including food, equipment, and the ability touse creativity to show clients new products.References are available upon mutual interest. |
