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Click here or scroll down to respond to this candidateCandidate's Name
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Home: PHONE NUMBER AVAILABLE Cell: PHONE NUMBER AVAILABLE Email: EMAIL AVAILABLEEMPLOYMENT DIRECTIONSeeking a new, challenging opportunity to utilize my extensive skill set as a CHEF MANAGER in one of the following environments:CORPORATE CAFSCATERING OPERATIONSINSTITUTIONAL FACILITIES(College Cafeterias, Hospitals and Assisted Living Facilities)QUICK SERVICE / QUICK CASUAL RETAIL RESTAURANTSBACKGROUND AND QUALIFICATIONSArmed with over 20 years of experience in a wide variety of food industry settings, combined with a Bachelor of Science degree in Restaurant Management, I am a highly creative, business-focused professional with a passion for delivering quality food and increased revenues throughout my career.Offering training, start-up and turnaround experience along with the oversight and control of fast-paced high quality food service operations, I have the qualifications needed to meet every objective and to support and motivate team members. Highly adaptable and competent, I am able to learn and apply new concepts and products very quickly.Possessing extensive knowledge and experience with the entire culinary business process, from ideation to implementation, management and training, I have experienced many successes and am confident that my skill set is closely aligned with the qualifications necessary for the position.PROFESSIONAL EXPERIENCECOOK 2015 to PresentCompass Group / Florida Atlantic University, Boca Raton, FLCOOK 2012 to 2015Aston Gardens at Parkland Commons, Parkland, FLCHEF MANAGER 2005 to 2012Greentree Food Management / Rite Aid Mid-Atlantic, Perryman, MDOPERATIONS / TRAINING MANAGER 2003 to 2005Royal Farms (multiple locations), Baltimore, MDFOOD SERVICE DIRECTOR 2001 to 2003Sage Dining Service / Friends School of Baltimore, Baltimore, MDEarlier in my progressive career, I held similar positions in restaurants working as Chef Manager and other capacities. Experience at all levels of food service, restaurant and catering operations has enhanced my ability to train and lead staff.EDUCATIONBACHELOR OF SCIENCE: RESTAURANT MANAGEMENTUniversity of New Haven, New Haven, CTContinuedCandidate's Name Page 2STRENGTHS AND SKILLSCAREER DRIVEN TO CONTINUE MY SUCCESS IN THE FOOD SERVICE INDUSTRYEXPERIENCE WITH UNIT OPENINGS AND TURNAROUNDSSUCCESSFULLY PRIORITIZE TASKS AND MEET GOALS IN A TIMELY MANNERSTRONG LEADERSHIP EXPOSURES: TRAINED AND DEVELOPED MANY SUCCESSFUL STAFFCUSTOMER-FOCUSED, WITH EXCELLENT RELATIONSHIP-BUILDING SKILLSPROFIT AWARENESS: FOCUS ON COST CONTROL / EXPENSE REDUCTIONFOOD SERVICE AND MANAGEMENT EXPOSURESOPERATIONS: extensive experience as a chef manager and additional years of valuable overall experience in operations and training management situations; a proven motivating leader with very high standards for my staff and the food service operations I overseeSTRATEGIC PLANNING: possess a big picture perspective and the ability to develop and implement procedures, policies and various improvements; continually looking for ways to fine-tune processes and systemsLEADERSHIP: able to effectively advise staff and trainees; strong mentoring skills; well qualified to empower employees to reach high levels of production and food qualitySTAFF SUPERVISION: emphasis on building strong teams and development of individual talents; responsible for interviewing, hiring, training, supervising, managing and retaining employeesCOST CONTROL AND REDUCTION: examine costs; look for ways to reduce expenses and save money in order to increase my employers profitabilityINVENTORY & PURCHASING: responsible for ordering, maintaining and properly stocking items; established excellent rapport with food vendors and distributors, securing the best prices / best quality productsCUSTOMER SERVICE / HOSPITALITY: a proven personal communicator and relationship-builder with all customers; offer exceptional customer-focused service; carefully and successfully resolve issuesCREATIVITY: from recipe concept to development, created and validated menu items for multiple food industries with consistency and quality; skilled with executing recipes and planning menus that are both nutritionally sound and appealing; have had tremendous success with revamping menus and upgrading catering programs leading to proven increased salesPROGRAM IMPLEMENTATION: have been responsible for implementing facility wide food service programs such as school wide snack programs, faculty and employee food programs, and corporate catering operationsSANITATION AND HYGIENE: keenly aware of the need to maintain exceptionally high cleanliness standards; ServSafe Certification and a record of zero health department violationsPROBLEM SOLVING: a detail focused troubleshooter; able to quickly identify and effectively resolve various issues; very analytical and creative in my approach to problem-solvingSUPPLEMENTALServSafeCertification (current)Completed Principles of Supervision Certification at Germanna Community College in VirginiaQUALITY REFERENCES AVAILABLE UPON REQUEST |
