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Click here or scroll down to respond to this candidateCandidate's Name
Blue Ridge, VA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEWilling to relocate: AnywhereAuthorized to work in the US for any employerWork ExperienceExecutive ChefDelaware North- peaks of otter lodge-Bedford, VAApril 2023 to Present Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives Created and standardized recipes for consistent quality across multiple locations Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses by XX% while maintaining high quality standards Led a team of 12-15 culinary professionals in the creation and execution of innovative menus, resulting in increased customer satisfaction by 50% Kept food costs in-between 28-30% since starting position and maintain the numbers every monthly inventoryExecutive ChefThe Berglund Center(Roanoke Civic Center)-Roanoke, VA November 2021 to April 2023 Oversees all production, hiring, scheduling, ordering, inventory, and everyday workings for the kitchen at the Berglund Center. The kitchen supplies the entire property which includes 10 concession stands and a breakfast lunch caf in the downtown Roanoke municipal building that is opening before the summer. I developed and wrote the menu for this caf. Oversees all catering and works directly with catering manager to plan, order, and execute a busy catering schedule. Wrote a brand new menu for the "club 611" which is a vip/owners pub right near the ice that's in full service for ever hockey game. Full scratch menu includes house brined and breaded chicken tenders, 100% angus smash burgers, and house made birria braised short rib quesadillas. Have built great trust with great quality food for touring artists and crews. Gained trust back from clients who had less then desirable experiences in the past before I took over. Executive Pastry ChefSodexo, Liberty University-Lynchburg, VAFebruary 2021 to November 2021 Oversaw all production, hiring, food cost, ordering, inventory, and scheduling for the Reber Thomas dining hall bakeshop at liberty university. Managed the scheduling and production for the gluten free bakeshop and all retail obligations for the entire campus which included 6 different outlets where we sold large baked goods such as oversized cookies, brownies, muffins and cupcakes. Over saw all bakeshop catering including developing high end plated desserts for VIP plated dinner caterings. Executed plating with catering chef for any VIP events. Developed new menu for the Ecommerce store Sodexo offered for parents and loved ones to order sweet treats for their students. The store consisted of house laminated and baked Danish's and croissants, homemade cupcakes with buttercream roses, cakes, homemade dessert bars, and small/ large deluxe cakes. Also took care of any disciplinary measures including write ups, coaching's, and terminations. Bakery Manager/ Key HolderThe Fresh MarketApril 2019 to February 2021Directs, manages, and assists all functions and activities of the Bakery Department. Helps to manage labor costs through effective scheduling and reduce losses due to shrink, damage and pilferage Directly participates in on-the-job training efforts in the department. Work together with the Store Manager or ManagingPartner to conduct performance reviews Quality and safety duties include receiving, inspecting and storing products to ensure quality, following proper cleaning and sanitation procedures, operating equipment in a safe and focused manner while tracking date and rotation of products and completing any necessary reports Managing inventory and ordering for the department; enforces and follows department practices regarding receiving, stocking and unloading of product to ensure freshness and quality. Unloading and breaking down deliveries as needed; stocking cases and coolers with products; maintain proper product assortment, merchandising product quality on the sales floor and following rotation standards when replenishing product levels Assisting with the making of bakery items according to TFM written recipes and processes for preparing, assembling, and mixing fresh ingredients. Preparation includes a variety of steps that may include: cutting, chopping, slicing, and mixing produce, and other food products together as indicated within TFM recipe. As key holder I am trained on opening and closing manager duties which include; quality check on sanitation in every department before allowing associates to leave the store. Keeping the store locked and only unlocking to let associates out.Working with a department that was hit hard throughout the day to insure they have a quality sanitation close. Recounting all the cash after front end manager counts with the money counter. Equipment(coolers/ freezers all properly shut) check every entrance to insure they are locked. Locking the store and arming the security system.Lead Baker/Pastry ProductionThe Inn at Little Washington-Washington, VAFebruary 2018 to April 2019Mix and bake all savory breads, bulk pastry production, and breakfast breads, croissants, muffins, tarts and pastries. 100% scratch kitchen. Answer overnight inn guest calls and room service orders. 5 Star 5 Diamond customer service for anything related to inn guests; such as answering questions, delivering room services, retrieving vehicles, carrying luggage, etc. Uphold our Three Star Michelin kitchen with pride and consistently perfectly executed product. Work hand in hand with savory and pastry sous chefs to develop new dishes, breads, and other components for our constantly changing tasting menu. Control labor and food cost by minimizing waste and appropriate scheduling. Also controlled through skilled product ordering through compared product pricing Head Baker/Bakery ManagerGoodwin Creek Farm and Bakery-Afton, VAJune 2017 to February 2018Received all orders from customers/restaurants and made daily production consisting of 7-10 different mixes. Lead the crew through daily production in a hands-on manager style. Sliced, labeled, packaged, and priced/dated all breads baked during production. Readied customer orders for delivery according to invoices put together by me or bakery owners. Kept inventory of all ingredients daily and reported back to owners. Quality checked all breads baked and composted all product that did not meet company standards. Controlled food costs by minimizing waste and controlling labor. Lead a monthly deep clean of entire bakery and packaging area. Head Baker/Lead Breakfast CookCharleston-Charleston, SCJune 2016 to May 2017Prepared all laminated breads and pastries from scratch and delivered every morning. Prepared dinner rolls from scratch for dinner service every night. Worked with executive pastry chef in production for the rotating desert menu. Created daily breakfast specials for morning service. Interviewed and hired new assistant bakers and pastry cooks. Handled all inventory and ingredient/equipment ordering for bakeshop. Directly oversaw food costs and labor for the pastry department. Baker/Mixer/Prep Cook/Line CookBread Craft Bakery-Roanoke, VAJuly 2013 to June 2016Prepped everything for the lunch and breakfast menu. Scaled and mixed ingredients according to the daily production sheet using baker's math to write the recipes daily. Set up front of the bakery with breads and pastries for retail. Light line work for lunch consisting of sandwiches and salads. Portioned, shaped, and scored artisan breads according to bread craft standards. Baked various cookies, scones, croissants, quiches, and pastry's. Kept track of inventory and order ingredients and supplies when necessary. Lead a small team consisting of a baker and baker assistant. Line Cook/Prep Cook/Pizza CookRoanoke College-Salem, VAAugust 2015 to May 2016Prepped foods for vegetarian lunch station, stir fry dinner station, pizza and pasta station. Made omelets for the weekend brunch service. Manned different stations according to number of students and number of employees. Catered outdoor and indoor functions often for students, faculty, and sometimes private parties. Order PickerSouthern States Cooperative-Cloverdale, VAJuly 2012 to June 2013Shipper/ProcessorThe Orvis Company-Roanoke, VANovember 2009 to May 2012Line Cook/Prep CookVeranda Bistro-Roanoke, VAFebruary 2008 to November 2009EducationDiplomaLord Botetourt High School2009Skills Labor Cost Analysis Catering Profit & Loss Cake Decorating Culinary Experience POS Banquet Experience Kitchen Management Experience Restaurant Management Menu Planning Food Safety Management Purchasing Supervising Experience Leadership Food Production Cooking Inventory Control Restaurant Experience Pricing Merchandising Food Service Management Forecasting Food Preparation Cleaning Experience Recruiting Retail SalesCertifications and LicensesServSafeServ safe managerJuly 2023 to July 2028 |
