executive chef

Allen Spivey Memphis,TN 38133 H: 901-385-8626 W: 901-684-1010 Email: Spiveym@bellsouth.net OBJECTIVE To obtain a challenging Executive Chef Position within a quality oriented private club, where I can utilize all of my talents and look forward to career growth, based upon exceptional performance. EXPERIENCE The Crescent Club, Memphis, TN, ClubCorp-Private Members Club Executive Chef, May 2007- Present * Responsible for all of the clubs kitchen operations including: wine dinners, chef tasting, ala Carte, fine dining dinner service, ala Carte breakfast, lunch, and buffets as well as banquet functions and catering. * Responsible for restructuring and redesigning all menus for entire club operation. * Responsible for all operations and aspects of club dining including: food production, food and labor costs, purchasing, equipment needs and all kitchen employees. * Responsible for all hiring, scheduling, ordering and inventories. Hilton, Pensacola Beach, FL Executive Chef, June 2005 - May 2007 * Responsible for all operations of hotels $3 million culinary operation including: restaurant, room service, and banquets for the Hilton and adjacent Hampton Inn hotel (400 rooms). * Redesigned all menus for all departments in dining. * Responsible for all costs, purchasing, equipment needs, and kitchen employees. * Responsible for all hiring, scheduling, ordering, and inventories. * Hotel Restaurant Received “Best of the Coast” Award from Pensacola Magazine 2005, 2006 * Achieved Highest restaurant Sales Revenue Record since hotel’s opening-2005. Boca Raton Resort & Club, Boca Raton, FL 1,041 rooms 80,000 Sq Ft 2/2001-5/2005 Private Dining, Boca Raton Resort &Club, Boca Raton, FL Executive Chef Private Dining, January 2004 - May 2005 * Redesigned all private dining menus to bring food and presentation to a higher level. * Responsible for all operations, and aspects of private dining: including food production, food & labor costs, menus, hiring, supervising, and training kitchen employees, for the main resort, and the beach club. * Responsible for overseeing menus and operation for the Cathedral, our breakfast outlet, which is capable of doing 600+ covers , and the outside pool restaurant. Allen Spivey Club Room, Boca Raton Resort & Club, Boca Raton, FL Executive Chef, January 2004 - May 2005 * Promoted to Executive Chef of the Club Room by Resort Executive Chef James Reaux to operate and run members only fine dining Seasonal restaurant. * Designed and created all menus, including chefs tasting, holiday, and party menus. * Responsible for hiring process, supervising and training staff. * Responsible for all costs, purchasing, and equipment needs. Chauncey’s, Boca Raton Resort & Club, Boca Raton, FL Sous Chef, October 2001- January 2004 * Hired by Executive Chef Mike McLeoud to open the new Chauncey’s from ground zero. * Worked hand-in-hand with Executive Chef on creating and perfecting all recipes for opening. * Organized entire hot line set-up. * Responsible for hiring process, supervising and training more than 16 employees and doing schedules, ordering and inventory. Ran food operations for Mulligans-an offshoot of Chauncey’s that operates at the Golf Clubhouse. * Operated Chauncey’s solo for two months in absence of an Executive Chef. * Worked with Executive Chef Brian Frakes on creating and designing several new menus. * Participated and worked resorts Food & Wine Weekends. Deer Creek Golf Club, at the Boca Raton Resort & Club, Deerfield Beach, FL Banquet Sous Chef, February 2001 - October 2001 * Directly responsible for all banquet functions, which generates 85% of volume dollars for Deer Creek. * Worked directly with Executive Chef Brian Frakes on ordering, delegation and banquet organization. * Organized all tasting for clients; designed food presentations; conversed directly with clients at tasting to customize the menu to clients desires. * Provided food service to Scampi’s Restaurant including but not limited to all aspects of food service encompassing preparation, ordering and line. * Redesigned all banquet menus. * Worked directly with the Food & Beverage director in the planning and execution of all wedding functions. * Worked in the main kitchen at the hotel for Chef Claude doing large plate-ups for more than 1,000 people. Participated in Food & Wine Weekend and assisted Chef Scott Monakio at the Beach Club during Fourth of July festivities. Allen Spivey Chateau Elan Winery and Marriott Resort, Atlanta, GA Line Supervisor / Sous Chef, July 1999 - January 2001 * Hired by Executive Chef Sally Renda as line supervisor for Café Elan Restaurant (4 Star). * Cross trained, reorganized line for food service, brought food quality and presentation to a new level of excellence. * Created menus for Café Elan and corporate events. * worked hand-in-hand with Executive Sous Chef of Le Clos Restaurant (8 course fine dining) and banquet functions for the winery. * Helped organize and participated in the Harvest Festival for 1,000 people. Worked directly with all European externs and Chefs in training. Dalton Depot, Dalton, GA Sous Chef, February 1998 - July 1999 * High volume, exclusive restaurant that was voted by House & Garden as one of the Top 10 restaurants for locals in the country. * Hired as line chef and promoted to Sous Chef. * Supervised line and food service and training of all staff through all facets of kitchen operations. * Prepared and customized banquet and ala Carte menus with Executive Chef and Dalton Depot owner. Dalton Golf and Country Club, Dalton, GA Sous Chef, April 1995 - January 1998 * Hired by Executive Chef Bic Johnson, President of A.C.F Chapter as line chef and then promoted to Sous Chef. * Responsibilities included food service for the club, ala Carte dining, banquets, halfway house, doing menus, special ordering, and all aspects of inventory. Hired and trained kitchen staff. * Participated in the American Culinary Federation’s Golden Balls and Mardi Gras Dinners, which featured 5 courses for 800 people. Also did private banquets and catering for celebrities is Chattanooga, TN. Allen Spivey EDUCATION Art Institute of Atlanta, Atlanta, GA. ACF Certificate of Certification 2 year program - 1995 Culinary Department, Swiss Otel Extern - Macarthur’s, New Orleans, LA Apprenticeship Chattanooga State College, Chattanooga, TN X-Ray Physics Pathway Private School AWARDS “Best of The Coast” restaurant award, Pensacola Magazine 2005, 2006 Won - Iron Chef competition, Boca Raton, FL 2003 PREVIOUS WORK EXPERIENCE Prior to 1995 - Worked in a variety of culinary positions for free standing and chain restaurants.

Executive Chef

Memphis, TN