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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Highway 6 #A104Glenwood Springs, CO Street Address
Cell: PHONE NUMBER AVAILABLEEMAIL AVAILABLEProfile/ObjectiveHard-working, experienced head chef/ baker with excellent time management skills seeking position in a full-service private kitchen.Education2008- 2010 The Culinary Institute of America Hyde Park, NYPursued an Associate Degree of Occupational Sciences in Culinary Arts Management.2006- 2008 Chesterfield Technical Center Chesterfield, VABaking & Pastry Arts Certified and Culinary Arts CertifiedArticulation Agreement with Johnson & Wales University2006-2008 Cosby High School Chesterfield, VAGraduated with Advanced Diploma and 3.6 GPA in June 2008Completed classes in Marketing, Trig/Analysis H, Chemistry HCulinary Arts/Baking SkillsClassic principles and techniques of food preparationInnovative approach to cooking traditional meals and creative dessertsProduction and decorative baking experience at high volumesKnowledge of inventory and ordering, recipe costing, and reporting food costsKitchen Sanitation, ServSafe CertifiedCoordination and timing of food preparationTeam Leader and Team WorkerWork ExperienceJanuary 2021-present Glenwood Caverns Adventure Park Glenwood Springs, COTitle/Duties: Food Service Supervisor; responsible for assisting Restaurant Supervisor and Food and Beverage Manager however necessary. Training, guiding, and working with both FOH and BOH staff daily. Responsible for developing, costing, and executing all menus, including buffets and custom events. Ensuring proper product rotation, food cost control, ordering, receiving, and inventory or all food items. Assisted manager in interviewing and hiring when necessary. Involved in developing training procedures and employee manuals, as well as food safety training. In charge of all scheduling, budgeting, and payroll system for BOH.June 2020- August 2022 Free Range Kitchen & Wine Bar Basalt, COTitle/Duties: Sous Chef; responsible for assisting Chef in all facets. Helps other coworkers complete daily prep/station set-up, ensures all food is of highest quality, and assists Chef in daily special creations, desserts, and responsible for saute station during service. Works closely with Owners on off-site catering events, in which I prepare, transport, and execute all food for parties up to 60.January 2018- May 2020 Hermitage Country Club Manakin-Sabot, VATitle/Duties: a la carte chef, promoted to Executive Sous Chef; responsible for menu/recipe development for regular grille menu as well as weekly seasonal specials. In charge of managing food production, food cost control, ordering, receiving, and inventory for food and beverage department, interviewing, hiring and training of new staff. Assisted Food and Beverage Director and Executive Chef in planning theme nights for our members, and also developing catering menus for special events. During service, I step in the role of expeditor, garnishing/ensuring quality of dishes, and making sure everything goes out in a timely fashion.July 2017- February 2018 Pearls Bake Shoppe Richmond, VATitle/Duties: baker; responsible for baking all cupcakes and cakes from scratch, preparing and baking biscuits, scones, crackers, cookies, doughnuts, muffins, and turnovers. Checking food for freshness and quality, as well as following food safety guidelines. Responsible for cleaning/maintenance of mixers, ovens, and other various equipment, and proper sanitization of work surfaces.Reason for leaving: Felt that my skills were under-utilized and really missed life in a high-volume kitchen.December 2015- July 2017 The Franklin Inn Richmond, VATitle/Duties: Executive Chef; responsible for building of menu and daily specials, recipe testing, food production, execution of dishes, inventory, ordering/shopping/receiving, food cost control, scheduling of all BOH staff, interviewing and hiring/training new employees. Was in charge of day-to-day operations in the kitchen, as well as scheduling routine and emergency maintenance.Reason for leaving: Felt I had given all that I could to the establishment and wanted to round out my resume with more baking experience.April 2015- January 2016 Sodexo- Capital One Chester, VATitle/Duties: head cook: responsible for preparing all foods from scratch, including be well entre station, action station, and regular entrees. Use of all kitchen equipment, as well as maintaining sanitation and health code guidelines. Pastry Chef: started a from-scratch dessert program, which varies on weekly basis. Responsible for menu planning, recipe development, production, and execution of all desserts, as well as garnishes and decorations.Reason for leaving: I heard of a restaurant coming under new management in Richmond, VA and took a chance to become an executive chef, and further my career by creating my own menu and dishes.June 2012- April 2015 Salisbury Country Club Midlothian, VATitle/Duties: Pantry cook, lead line cook (grill, saut, flat-top, fryer, oven, dutch oven, broiler), preparing proteins, garnishes, and accompaniments daily, determining daily food quantities, production baking, as well as plating/decorating desserts (use of piping, gum paste, marzipan skills, etc.), cleaning/sanitizing, help prepare/finish both buffets and reception catering functions, in charge of weekly menu development/execution for dessert specials, inventory and food cost.Reason for leaving: There wasnt room for advancement during my time there, and I wanted to give corporate dining another go.November 2012- 2013 The Commonwealth Club Richmond, VATitle/Duties: Baking and Pastry apprentice. Assist Executive Pastry chef in production of baked goods, as well as decorating/plating the dessert. Also has helped in chocolatier work, gum paste decorations, royal icing, and other various decorative tasks.Reason for leaving: Chef Mutz found an assistant chef and my apprenticeship was no longer needed. Had there been a position open I would have continued there.July 2011- June 2012 Aramark- John Paul Jones Arena (UVA) Charlottesville, VATitle/Duties: Line Cook/Catering Assistant, preparing all athletic meals to nutritional guidelines, determining daily food quantities, action station work, baking/dough making, cooking for special events (concerts, sports events, etc.)Reason for leaving: Again, wanting to pursue another avenue of the food industry, I left Aramark to work in the private club sector.January 2007- November 2010 Bonefish Grill Poughkeepsie, NYDuties: preparing meals, hot side prep cook, sauce cook, P&D prep cook, cleaning/sanitizing, (also worked at Midlothian VA location from 01/07-10-07, lapsing during my time at C.I.A.)Reason for leaving: I left the Midlothian, VA position when I enrolled at C.I.A., and left Poughkeepsie, NY when I moved back to VA.December 2009-April 2010 Skytop Lodge Skytop, PADuties: Culinary internship: worked all stations at high-volume year-round family resort (grill, saut, garde manger, bakery, hot appetizers, prep.) Used every classic French cooking technique. Assisted in finishing appetizers, entrees, and desserts for banquets, receptions, and other catered events.Reason for leaving: completed my internship and moved back to New York.Professional ReferencesJohn McCallisterDirect Contact: PHONE NUMBER AVAILABLEFormer Executive ChefBerkeley Hall ClubBluffton, SCCharles BurtDirect Contact: PHONE NUMBER AVAILABLEExecutive Sous ChefSalisbury Country ClubMidlothian, VARich MutzDirect Contact: PHONE NUMBER AVAILABLEExecutive Pastry ChefThe Commonwealth ClubRichmond, VACarrie ScottDirect Contact: PHONE NUMBER AVAILABLEFood & Beverage ManagerLakewood Country ClubLakewood, CO |
