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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Azure Mist DriveRaleigh, NC Street Address
EMAIL AVAILABLE PHONE NUMBER AVAILABLE Cellular PhoneWork Experience:March 2023 to Beech Mountain Club Beech Mountain, North CarolinaSeptember 2024 Executive ChefCoordinated all aspects of a 3 campus, 12 month per year Food Service operation.Main Clubhouse contains 2 restaurants. Pool, Pickleball and Tennis Complex and Private Ski Lodge. Multiple Catering venues, In-home Catering and Off-Property Catering venues. Member Insights rated # 1 Club among 2000 participating world-wide Clubs. Our score is consistently 90 or above while the average is 68. multiple catering venues. H2B Culinary Staff of 18. Complete Menu changes every 6 weeks. Purchasing,Recipe costing and Inventory Cost controlsAugust 2022 to Tabacco Road Golf Course Sanford, North CarolinaMarch 2023 General Golf Course MaintenanceDecember 2019 Carolina Trace Country Club Sanford, North Carolinato August 2022 Food & Beverage Manager / Clubhouse ManagerBanquets/Wedding of 250 guests, 45 Weddings per year Oversees Banquet and Catering Director for Function Sheets/BEO for every Event, 2 Dining Rooms and 1 Bar, Pool Bar and Tennis Complex. Upscale Casual Dining Bar/Restaurant environment. Weekly Payroll/Budget analysis, Seasonal Menus, Quarterly Wine List, Seasonal Beer Menu & Food Pairings, Community Special Events, Program Purchasing & Inventory, Off-Property Catering, Management, Training & Supervision of 32 Culinary, Service & Beverage Staff, Annual Budget Food & Beverage Sales of $1 millionCarolina Trace Country Club Advisory Board& Social Committee Board MemberNovember 2016- Croasdaile Country Club Durham, North CarolinaDecember 2019 Executive Chef / Banquet & Catering Sales / Clubhouse ManagerCoordinated all operational aspects of a 6 month, $2million Private Clubhouse renovation. Banquets/Wedding 175 guests, Function Sheets/BEO for every Event, 2 Dining Rooms and 1 Bar, Pool Bar and Tennis Complex. Upscale Casual Dining Bar/Restaurant environment. Weekly Payroll/Budget analysis, Seasonal Menus, Quarterly Wine List, Seasonal Beer Menu & Food Pairings, Community Special Events, Program Purchasing & Inventory, Off-Property Catering, Management, Training & Supervision of 18-24 Culinary, Service & Beverage Staff, Annual Budget Food & Beverage Sales of $ 800kCroasdaile Country Club Social Committee Board MemberJuly 2015- Cobblestone Park Golf Club Blythewood, South CarolinaSeptember 2016 Food & Beverage Manager / Clubhouse ManagerBanquets/Wedding 175 guests, Function Sheets/BEO for every Event, 1 Dining Room and 1 Bar, Pool Bar and Tennis Complex in an Upscale Casual Dining Bar/Restaurant environment. Payroll, Menus, Wine List, Beer Menu & Food Pairings, Special Events, Program Purchasing & Inventory, Off-Property Catering, Management, Training & Supervision of 18-24 Culinary, Service & Beverage Staff, Annual Budget Food & Beverage Sales of $ 735k,Cobblestone Park Golf Club Advisory BoardInternship site for University of South CarolinaCollege of Hotel, Restaurant and Tourism ManagementApril 2012- Forest Creek Golf Club Pinehurst, North CarolinaJanuary 2015 Executive Chef / Assistant Club Manager/Assistant F & B200 guests 3 Dining Rooms and 2 Bars in a Private Club Fine Dining Bar/Restaurant environment. Wine List, Beer Menu & Food Pairings, Special Events, Purchasing & Inventory, Off-Property Catering, Management, Training & Supervision of 28 Culinary, Service & Beverage Staff, Annual Budget Food & Beverage Sales of $ 1.7mServeSafe CertificateSandhills Community CollegeAdjunct Culinary Instructor and Baking & Pastry InstructorSandhills Community College Advisory Board MemberForest Creek Golf Club Advisory Board MemberJanuary 2012- Lady Bedfords Tea Parlour / Culinary & Hospitality Logics Pinehurst, NC April 2012 Consulting Chef Overall Business performance reviewMay 2009- Black Mountain Lodge /Culinary & Hospitality Logics Cheboygan, MichiganOctober 2011 Food & Beverage Director / Executive Chef250 guests in 2 Restaurants including 3 Dining Rooms and 2 Bars in a Fine Dining Bar/Restaurant environment. Wine List, Beer Menu & Food Pairings, Special Events, Purchasing & Inventory, Off-Property Catering, Management, Training & Supervision of 28 Culinary, Service & Beverage Staff, Annual Budget Food & Beverage Sales of $ 700kVoted Best New Restaurant in Northern MichiganBy Cheboygan Daily Tribune Peoples Choice Award 2010October 2008- Mulligans / Culinary & Hospitality Logics Cheboygan, MichiganMay 2009 Executive Chef250 guests in 3 Dining Rooms in a Fine Dining Bar/Restaurant environment. Wine List, Beer Menu & Food Pairings, Special Events, Purchasing & Inventory, Off-Property Catering, Overall F & B Production; Management, Training and Supervision of 26 Culinary, Service & Beverage Staff, Annual F & B Budget Food Sales of $1.6 mNovember 2007- Staffords Perry Hotel Petoskey, MichiganJanuary 2009 Executive Chef450 guests in 3 Dining Rooms, 3 Banquet Rooms and Bar/Restaurant. Fine Dining, Full Service Hotel environment, Wine List, Beer Menu & Food Pairings, Convention Planning Services, Club Membership Events, Special Events, Purchasing & Inventory, Off-Property Catering, Management, Training and Supervision of 60 Culinary, Service & Beverage Staff, Annual F & B Budget with Food Sales of $2.2mNational Restaurant Association ServeSafe CertifiedMarch 2007- Oakhurst Golf & Country Club Clarkston, MichiganNovember 2007 Director of Food & Beverage / Club Manager & assistant to the General Manager325 guests in 2 Dining Rooms, 3 Banquet Rooms and 2 Snack Shops. Wine List, Beer Menu & Food Pairings, Convention Planning Services, Membership Events, Special Events, Golf Outings, Purchasing & Inventory, Membership Social Calendar of Events, Off-Property Catering, Payroll, Overall F & B Production; Management, Training and Supervision of 72 Culinary, Service & Beverage Staff, Annual Budget F & B Sales of $1.8mSeptember 2006- The Burnt Island Bistro at Pine Bluff Resort Curtis, MichiganJanuary 2007 General Manager / Working Chef: Responsibilities included Menu and Recipe development, Menu Writing, Wine List, Cost Controls, Sales, Marketing, Advertising, Purchasing, Off-Property Catering, Food, Beer & Wine Pairings, Banquet Menus and Production for over 50 guests, Overall Kitchen Production from all stations, Management, Training and Supervision of all Culinary, Bar and Service Staff,Annual F & B Budget responsibility.January 2006- Personal Real Estate Renovations Petoskey, Michigan & McMillan, MichiganSeptember 2006April 2004- Birchwood Farms Golf & Country Club Harbor Springs, MichiganOctober 2005 Sous Chef for 2004 Season then promoted to Club Manager for 2005 Season, a La Carte and Banquet Menus including Daily Production for over 250 guests, Wine List, Beer Menu & Food Pairings, Convention Planning Services, Membership Events, Special Events, Purchasing & Inventory, Membership Social Calendar of Events, Off-Property Catering, Management, Training and Supervision of 50+ Culinary, Service & Beverage Staff, Annual F & B Budget responsibility for $2.2m in salesJune 1997- Bay Harbor Golf Club & The Inn at Bay Harbor Bay Harbor, MichiganOctober 2003 Opening Executive Chef of Bay Harbor Golf Club 1997 & 1998 then opened The Inn at Bay Harbor as Executive Chef from 1999 & 2000. I then transferred back to Bay Harbor Golf Club as Director of Food & Beverage and Crooked Tree Golf Club in 2001, where I was promoted to Bay Harbor Golf Club Manager. Responsibilities include Facilities Planning & Design for The Inn at Bay Harbor, a La Carte & Banquet Menus including Daily Production for over 350 guests, Wine Spectator Award Winning Wine List & Food Pairings, Recipe and F & B Inventory Cost Controls, Convention Planning Services, Membership Events, Inn Manager-on-Duty rotation, Special Events including 1998 Shells Wonderful World of Golf: Phil Mickelson vs Tom Lehman, Competitive Purchasing, Membership Social Calendar of Events, Off-Property Catering, Overall F & B Production; Scratch Bakery; Management, Training and Supervision of 40+ Culinary, Service & Beverage Staff, Annual F & B Budget responsibility.Northwest Michigan Chapter of the American Culinary Federation1997 Chef of the Year NominationNorthwest Michigan College / Great Lakes Culinary Academy1997 Adjunct Faculty Professional Cookery1998 Wine Spectator Honorable Mention Wine ListMay 1995- Boathouse Restaurant Traverse City, MichiganFebruary 1997 Opening Head Chef / Working Chef: All Menus, Inventory Cost Controls & Purchasing, Off-Property Catering, Banquet Menus and Production for over 150 guests, Overall Kitchen Production, Management, Training and Supervision of 20 Culinary and Service StaffVoted Best New Restaurant in Northern Michiganby Traverse Magazine Readers Poll July 1996National Restaurant Association Lifetime Sanitation CertificateMichigan Lifetime Sanitation Certificate - American Red Cross CPR CertificateNorthwest Michigan Chapter of the American Culinary FederationMembership Committee ChairmanAugust 1991- Holiday Inn Traverse City, MichiganMay 1995 Executive Chef: Completive purchasing of $ 475k for Sales exceeding $ 1.35m, Perpetual Inventory, Daily analysis of Food & Labor Cost. Competitive Menus for a full service 200 room Hotel. Off-Property Catering, Banquet Menus & Daily Production capacity of 300 guests, Overall Kitchen Production from all stations, Management, Training and Supervision of 50+ Culinary and Service Staff, Annual F & B Budget responsibility.May 1988- Tucson Hilton East Tucson, ArizonaJune 1991 Opening Executive Chef: Completive purchasing of $ 525k for Sales exceeding $ 1.7m, Development of Perpetual Inventory, Daily analysis of Food & Labor Cost. Competitive Menus for a full service 325 room Hotel including Exhibition Kitchen. Off-Property Catering, Banquet Menus & Daily Production capacity of 400 guests, Overall Kitchen Production from all stations, Management, Training and Supervision of 80+ Culinary and Service Staff, Annual F & B Budget responsibility.Assisted at Tucson National Resort & Spa during the 1991 Tucson OpenMarch 1986- InCahoots Feed & Grain Tucson, ArizonaMay 1988 Opening Head Chef / Working Chef: One of Tucsons Top 5 Restaurants, Menu Writing, Cost Controls, Sales, Purchasing, Off-Property Catering, Banquet Menus & Production for over 250 guests, Overall Kitchen Production from all stations, Management, Training and Supervision of all Culinary and Service StaffJanuary 1984- Truffles West Bloomfield, MichiganFebruary 1986 Opening Head Chef / Working Chef: One of Oakland Countys Top 5 Restaurants, Menu Writing, Cost Controls, Sales, Purchasing, Off-Property Catering, Banquet Production, Overall Kitchen Production from all stations, Management, Training and Supervision of all Culinary and Service StaffAssisted at Oakland Hills during the 1985 US OpenJune 1983- Americana Great Gorge Resort McAfee, New JerseyNovember 1983 Executive Sous Chef / Saucier: Menu Writing for a full service luxury 700 room resort, Cost Controls, Sales, Purchasing, Off-Property Catering, Banquet Menus & Daily Production for over 1000 guests, Overall Kitchen Production from all stations, Management, Training and Supervision of all Culinary and Service StaffMay 1982- Blue Spruce Inn Warwick, New YorkJune 1983 Apprentice ChefOctober 1979- The George Inn McAfee, New JerseyJanuary 1982 Apprentice ChefOctober 1977- Bagel Nosh Fort Lee, New JerseySeptember 1979 Manager of Deli & Fresh & Smoked Fish Dept.Head Baker, Assistant RollerEducation:December 2012- Sandhills Community College Pinehurst, North CarolinaMay 2013 RMS 220 Nutrition - AuditServeSafe CertificateSeptember 1996- Northwest Michigan College Traverse City, MichiganDecember 1996 Great Lakes Culinary AcademyRMS 210 Nutrition 4.0 GPAJanuary 1984- Oakland Community College Farmington Hills, MichiganMay 1985 Associate of Science Degree in Food Service Management - AuditMarch 1981- Johnson & Wales University Providence, Rhode IslandMay 1983 Associate of Science Degree in Culinary Arts Academic Deans ListMay 1982- Blue Spruce Inn Warwick, New YorkJune 1983 Apprentice Chef Chef Mentor - CIA Instructor Henry KolaczOctober 1979- The George Inn McAfee, New JerseyJanuary 1982 Apprentice Chef Chef Mentor - CIA Instructor Henry KolaczJune 1978 Cliffside Park Public High School Cliffside Park, New JerseyDiploma GrantedPersonal Data:Birth Date: August 20, 1960Height: 62Weight: 255Non-Smoker / Non-DrinkerDivorced - No ChildrenType 2 DiabeticPersonal References:Ms. Patty Glosson PHONE NUMBER AVAILABLECroasdaile Country Club Business Office Manager / AccountantMs. Debbie Davis PHONE NUMBER AVAILABLEForest Creek Golf Club Real Estate & Membership Sales DirectorMr. Mike Howell PHONE NUMBER AVAILABLEBakery Owner (now retired)Lynn Goodwin PHONE NUMBER AVAILABLEBeech Mtn Club MemberJavier Lizano PHONE NUMBER AVAILABLEChef |
