Candidate Information Title Executive Chef Target Location US-FL-Fort Myers Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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WEBSITES, PORTFOLIOS, PROFILES http://LINKEDIN LINK AVAILABLESelf-motivated and seasoned executive chef with over 15 years of experience in designing delicious dishes, developing innovative menus, and leading top-notch teams in high volume kitchens. Organized and professional visionary who has excellent written, verbal, and interpersonal communication skills that shine brightest when training staff, delegating tasks, and surveying guest satisfaction. Detail-oriented multitasker and passionate problem solver who pays close attention to every aspect of the trade from budgets and finance, to quality and safety, and beyond.PROFESSIONAL SUMMARYSpanish Wells Golf Club - Executive ChefBonita Springs, FL  08/2022 - CurrentGreenbrier Country Club - Executive ChefChesapeake, VA  10/2020 - 08/2022The Chamberlin, Harmony Health Care - Executive Chef, Dining Services DirectorHampton, VA  12/2019 - 12/2020Captiva Island Yacht Club - Executive ChefCaptiva, FL  09/2016 - 10/2019WORK HISTORYDeveloped kitchen staff through training, disciplinary action, and performance reviews.Maintained a safe and sanitary work environment, adhering to health department standards and regulations.Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.Oversaw business operations, inventory control, and customer service for restaurant.Create all new dishes, updating menus in accordance with business needs to wow clienteleControlled all ordering, inventory, schedules, and menus, happily serving the 133 residents of this independent living facility on a daily basis with regular successSKILLS Delegating tasks effectively Handling high kitchen volumes Developing restaurant visions Designing news dishes & menusHR duties (interviewing/hiring/onboarding/etc.) Budgeting & financing Purchasing/sourcing food & supplies Enforcing safety standards Seeking feedback for improvement Strong quality controlAll HR tasks (interviewing/hiring/training/etc.) Excellent communication skills Leadership (10+ years) Cooking (10+ years) Supply chain (10+ years) Restaurant management (10+ years) Supervising experience (10+ years) Kitchen management (10+ years) Management (10+ years) Chef (10+ years) Recruiting (10+ years) Microsoft Office (10+ years) Administrative experience (10+ years) Culinary experience (10+ years) Office manager experience (10+ years) Warehouse distribution (3 years) Baking (10+ years) Property management Negotiation Inventory control Stocking Customer service Cost control Spanish Basic math English Sanitation Expediting Food safetyEDUCATIONGERALD BEAUDRY E: EMAIL AVAILABLEP: PHONE NUMBER AVAILABLEA: Fort Myers, FL 33908James River Country Club - Executive ChefNewport News, VA  01/2016 - 09/2016Gold Key, PHR, Big Italy - Executive ChefVirginia Beach, VA  09/2014 - 01/2016Post Card Inn and Beach Resort - Executive Chef, Consultant Islamorada, FL  02/2014 - 08/2014Off the Hook - Executive Chef, Consultant01/2012 - 12/2013Cedar Point Country Club - Executive Chef01/2010 - 01/2012La Marinella Trottoria Italiana - Executive Chef08/2006 - 01/2010Croc's 19th Street Bristo - Executive ChefVirginia Beach, VA  01/2005 - 01/2008Bella Monte - Executive ChefVirginia Beach, VA  01/2004 - 01/2006The Riverwalk Cafe - Executive ChefStuart, FL  01/2001 - 05/2003Usseppa Island Club - Executive ChefUsseppa Island, Florida  01/2000 - 05/2001Imperial Golf Club - Executive ChefNaples, FL  01/1990 - 06/1995Performed HR tasks such as interviewing and hiring new staff while following up with effective training and motivating techniques that drive culinary excellence as evinced by exceedingly positive customer reviewsManaged kitchen operations involving upwards of 21 staff members, serving as a role model by maintaining standards for appearance, dress, attendance, and professional behaviorOrchestrated culinary operations for three concepts, overseeing all kitchen HR including but not limited to developing staff schedules, facilitating training, and enforcing safety standards for 40 employeesLed and consulted five food outlets, 3 catering and banquet facilities, and a warehouse for an organization generating $8.5M in annual food and beverage revenueCooking skills: Basic food preparation, Expert, 08/01/21, Preparing food, using cooking equipment, and converting ingredient measurementsASSESSMENTSMichigan State UniversityAssociate in Hotel Restaurant ManagementMichigan State UniversityEast Lansing, MI  05/1983Bachelor of Science in Culinary Arts: CulinaryArtsCERTIFICATIONSServSafe National RestaurantAssociaton April 2021 April 2025 Food Handler Certification CPR Certification First Aid Certification Food Handler CertificationWilling To Relocate: AnywherePERSONAL INFORMATION