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Click here or scroll down to respond to this candidateCandidate's Name
Lyndhurst, VA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEExtensive cooking and kitchen management experience. Including operating as Executive chef for two Presidential dinners and one President- Elect Inaugural ball. Excellentleadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Extensive catering experience. Up to 10,000 guests (Executive Chef for Service America @ The Washington DC Convention Center. 1989-1993)Authorized to work in the US for any employerWork ExperienceDirector of Dining/Catering ServicesMarquis Services-Staunton, VASeptember 2014 to February 2024Organizing and putting together events with food and beverage. Planned ahead to set catering budgets and goals.Monitored budgets for catering services and implemented cost-saving measures when necessary. Ensured compliance with all food, occupational, and environmental safety policies. Executed quality assurance practices to ensure positive customer dining experiences. Managed the salary of 6staff.Maintained contact with current accounts and arranged details of catering events. Provide completed Banquet Event Orders to team and provide quality assurance all requests are met prior to large event.Keep record of event finances including check request, invoicing and reporting Catering/Dining Services DirectorBrightview Baldwin Park-Staunton, VA2009 to 2012Managed all aspects of catering operations,including planning, budgeting, andexecution for events of varying sizes.Provide full banquet service catering to large, private events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities.Demonstrated genuine hospitality while greeting and establishing rapport with guests. Responsible for execution of catering events of varied size and scope including staffing and management. Facilitate all logistics for events such as luncheons, formal seat dinners and buffets. Meet with clients for possible sales and preparation of upcoming event by conducting research, site visits and find resources to ensure proper execution of event.Uphold compliance of responsible alcohol service.Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation.Chef ManagerHuger Food Services-Lexington, VA2007 to 2009Responsible for catered events and restaurant development. Hire, train, and direct kitchen staffGrew sales of catering services through strategic marketing and promotions.Menu planning, assure quality control, and minimize waste. Oversaw the design and update of catering menus and promotional materials, ensuring they reflect current offerings and trends.Managed budgeting and invoicing for both large and small-scale events. Ensure good Health & Safety and food hygiene practices are followed at all times. Implemented strategies to service large events for up to 500 guests. OWNER/EXECUTIVE CHEF/CATERERThe Dining Room-Staunton, VA2003 to 2007Responsible for all operations. Developed concept, policies, procedures, recipes and menu.Created specialized training program to maximize production and profit. Extensive catering in and out of area.Coordinated facilities and menu based on customers catering requests. Established relationships with vendors to secure competitive prices on supplies needed for catering projects.GM/EXECUTIVE CHEFSheridan Livery Inn-Lexington, VA1997 to 2003Designed kitchen layout and menu concept.Responsible for marketing and development of all catering events. Training of all staff on production and service.Developed and performed practical and profitable catering program. EducationAssociate's degree in Culinary ArtsBaltimore Culinary Arts Institute - Baltimore, MD1988 to 1990Skills Menu Planning Culinary Experience Cooking Food Service Management Restaurant Management Catering Kitchen Management Experience Banquet Experience Supervising Experience Food Production Food Preparation Inventory Control Profit & Loss Financials/Budgeting Hospitality Leadership Inventory Management Performance Tracking Knife skills Food Safety POS Team management Labor Cost Analysis Restaurant Experience Meal Preparation Purchasing Food handlingCertifications and LicensesServSafe |
