Description
Highly qualified Executive Chef and experienced General Manager with over 30 years of professional experience. Extensive experience developing innovative culinary creations and the implementation of alacart and banquet menus for a wide array of restaurants, hotels, country club and corporate facilities. Goal driven individual who is passionate and interested in the success of the company. I enjoy managing day to day operations with organization and structure who exemplifies professionalism with leadership to strive in customer satisfaction while fostering a friendly and desirable atmosphere and a "yes, I can!" attitude. Dedicated to maintaining and improving upon a reputation built on quality service, a great dining experience and setting uncompromising standards of ethics and character. Food Safety and Sanitation * Service and Quality Standards * Inventory Management * Menu Design * Culinary Creations * Marketing/Sales * Operations * Culinary/HACCP * Staff Supervision and Leadership * Talent Acquisition * Catering/Event Planning * Cost Control Management * Budgets/P&L * Business Development * Ice Sculpting and DesignFUNCTIONAL EXPERIENCE Operation and Management * Managed a culinary staff of 50 cooks, dishwashers and kitchen managers. * Ensured that the culinary staff performs job responsibilities according to HACCP, OSHA, and state sanitation guidelines. * Responsible for the execution of strategic staffing including budget forecasting and management. * Responsible for profit and loss accountability, variance reports, cost of goods and inventory control. * Coordinated multiple banquets and up to 1,200 guests. * Worked as part of sales team to sell, upgrade and execute events. * Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues. * Renovated and restructured the kitchen lay out to fulfill its maximum potential * Established direct contact with members to drive sales revenue. * Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen. * Controlled and managed food cost and inventory from 35% to 32%. * Maintained amiable relationships with vendors and received preferred pricings. * Designed a start-up deli restaurant as a model for future restaurant franchisees. * Responsible for the selecting and purchasing of kitchen equipment. Kitchen Operation * Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus. * Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations. * Consistently maintained a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements including back to back 99's inspection scores. * Developed menu items to reflect current trends and local taste for restaurants and banquet. * Catered 5 million in private functions annually - size ranging from small tea parties to 1200+ person banquets. * Created & executed monthly high-end specialty wine dinners from 25-45 guests. CHRONOLOGICAL WORK HISTORY Executive Chef, Winton's Grille-Raleigh, NC 2014 - present General Manager, Tracy's New York Deli LLC-Chapel Hill, NC 2011 - 2014 General Manager/Executive Chef, Bon Appetit Management Co -RTP, NC 2008 - 2010 Executive Chef, Radisson Hotel-RTP, NC 2004 - 2008 Executive Chef, Sam Snead's Tavern-Cary, NC 2003 - 2004 Executive Chef, Warehouse Entertainment-Raleigh, NC 1996 - 2003 Executive Chef, Glaxo Aramark-Durham, NC 1993 - 1996 Executive Chef, Embassy Suite Hotel-Raleigh, NC 1986 - 1993 * Featured in the Top Chefs of Triangle * 1st Place recipient Florida Chefs Association Competition * 1st Place recipient March of Dimes Chef's Competition * 4-times 1st Place North Carolina's State Chili Cook-off * 2nd Place Ice Carving Competition Charleston, SC * Increased county health inspection scores from 95.5 to 99.0 * Implemented and developed new sushi program
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