Eecutive Chef/Estate Manager/General Manager

Jeffrey C. Wilson Executive Chef Current Residence: Columbus, OH. Nationality: American Drivers’ License: South Carolina Certifications: Serve Safe, TWIC and ACF Certified Chef Contact Information: Phone: (843) 345-6559 Email: jeffreybaldychef@gmail.com Career Profile: Executive chef offering estate management, hospitality expertise and food service experience of 15+ years. Exceptional record of performance and depth of experience in food service management, corporate chef responsibility, private estate chef management, select private club and resort chef/catering responsibility, university executive sous chef for residential dining, food service management for industry and business, including four diamond national and international hotels. Skilled in Microsoft Word and all property maintenance and subcontractor task logs. Recent Employment Experience: •Private Executive Chef/Manager for Over the Grass Farm The Plains, VA: 7/2012-12/2012 Responsibilities included but not limited to: • Incharge of Household Management and organization and Butler standards Developing of menus for all social events and major functions for a 8,000sq foot home • Designing light, healthy national and international cuisines based on Greek, Russian, Italian, Asian, South American and Regional American food preparation concepts • Setting all tables for service and managing the use of family assets such as antique silver • Supervising the implementation of appropriate social etiquette and formal service • Ordering provisions for all menu preparations • Overseeing the maintenance of kitchen equipment and the inventory of food preparation • Supervising the cleanliness of the kitchen allowing it to meet the requirements of Serve Safe Certification • Controlling food waste by planning and preparing menus utilizing onsite organic vegetables, Beef and lamb. Sustainable seafood was also obtained per the family’s request. •Chef for John Folse White Oak Plantation, Baton Rouge, LA: 11/2010-8/2011 & 4-7/2012 Responsibilities included but not limited to: • Managing and supervising kitchen operations, sanitation and organization • Organizing catering layout, design and implementation for 50 to1500 persons • Developing and presenting cooking demonstrations • Creating recipes and planning menus •Executive Sous Chef of Residential Dining at the University of Montana, Missoula, MT: 8/2011-4/2012 Responsibilities included but not limited to: Product Development using CBORG system • Supervising kitchen operations with a staff of 40, including 25 students • Directing food production and preparation of three meals daily for 3000 students, faculty and Staff • Assisting with the management of a $5,000,000.00 budget •Executive Chef: Compass Group USA Exxon Mobile Refinery, Baton Rouge, LA: 10/2010-4/2011 Responsibilities included but not limited to: • Supervising a staff of 10 and directing all food preparation and production for two meals daily For 1000 employees • Responsibility for all onsite catering •Chef: Lead Human Resources Director Hospitality Staff Charleston, SC: Subcontractor British Petroleum Gulf Oil Spill: 7/2010-10/2010 Responsibilities included but not limited to: • Managing and supervising the proper delivery of all prepared food items to their respective Locations • Managing sanitation and inventory maintenance for all food camps for the Horizon Oil Spill •Executive Chef and Private Estate Manager for Moshe Levy, CEO Safeguards LLC, Ft. Lauderdale, FL: 1/2010-7/2010 Responsibilities included but not limited to: • Overseeing the operations of Mr. Levy’s collection of 60 vintage cars including a 1929 & a 1933 Duesenberg, a 2005 Maybach and a 2001 Bentley • Supervising Mr. Levy’s entire food service operation requirements, including catering and purchasing of all food supplies for Mr. Levy’s social events and major functions held at his 13,000 sq. residence • Providing consultation regarding landscape design and maintenance • Supervising the cleaning and provision of Mr. Levy’s 110ft. Dutch Yacht and his 43 ft. cruiser for parties and cruises • Managing the administrative operations of Mr. Levy’s multiple properties • Supervising Mr. Levy’s vintage wine collection including inventory management •Executive Chef and Catering Director: Compass Group, USA Morrison Healthcare, Roper Saint Frances, Charleston, SC: 2006-2009 Responsibilities included but not limited to: • Overseeing the cleanliness of the kitchen allowing it to meet the requirements of Service Safe Certification • Supervising food preparation for a 400 bed hospital with a physician’s lounge, a cafeteria and Coffee shops •Chef: Kiawah Development Partners, Kiawah Island Club, the River Course Kiawah Island, SC: 2002-2006 Previous Employment Experience: Executive Chef Marriott Charleston, SC. 2001/2002 Executive Chef Carolina Yacht Club Charleston, SC. 1998/2001 Corporate Chef Noble & Associates Springfield, MO. 1997/1998 Owner Proprietor Executive Chef Fifty Lincoln A very Small Hotel 9 room boutique Inn 1992/1997 Chef Savoy Hotel London England- 1991/1992 Restaurant Zum Ochsen Karlsruhe, Germany 1991/1992 Executive Sous Chef The Refectory Restaurant Columbus, OH. 1990/1991 Executive Chef United States Embassy Moscow, Russia 1989/1990 Education: The Culinary School of Kendall College: 6/1986-12/1987 Associates Degree Culinary Art and Hospitality Management Columbus State Community College: 2/1982-5/1984 ACF Chef Apprentice Program Associate Degree United States Air Force Staff Sergeant Food Service: Honorable Discharge: 2/1980-2/1987 Jeffrey C. Wilson Executive Chef Current Residence: Columbus, OH. Nationality: American Drivers’ License: South Carolina Certifications: Serve Safe, TWIC and ACF Certified Chef Contact Information: Phone: (843) 345-6559 Email: jeffreybaldychef@gmail.com Career Profile: Executive chef offering estate management, hospitality expertise and food service experience of 15+ years. Exceptional record of performance and depth of experience in food service management, corporate chef responsibility, private estate chef management, select private club and resort chef/catering responsibility, university executive sous chef for residential dining, food service management for industry and business, including four diamond national and international hotels. Skilled in Microsoft Word and all property maintenance and subcontractor task logs. Recent Employment Experience: •Private Executive Chef/Manager for Over the Grass Farm The Plains, VA: 7/2012-12/2012 Responsibilities included but not limited to: • Incharge of Household Management and organization and Butler standards Developing of menus for all social events and major functions for a 8,000sq foot home • Designing light, healthy national and international cuisines based on Greek, Russian, Italian, Asian, South American and Regional American food preparation concepts • Setting all tables for service and managing the use of family assets such as antique silver • Supervising the implementation of appropriate social etiquette and formal service • Ordering provisions for all menu preparations • Overseeing the maintenance of kitchen equipment and the inventory of food preparation • Supervising the cleanliness of the kitchen allowing it to meet the requirements of Serve Safe Certification • Controlling food waste by planning and preparing menus utilizing onsite organic vegetables, Beef and lamb. Sustainable seafood was also obtained per the family’s request. •Chef for John Folse White Oak Plantation, Baton Rouge, LA: 11/2010-8/2011 & 4-7/2012 Responsibilities included but not limited to: • Managing and supervising kitchen operations, sanitation and organization • Organizing catering layout, design and implementation for 50 to1500 persons • Developing and presenting cooking demonstrations • Creating recipes and planning menus •Executive Sous Chef of Residential Dining at the University of Montana, Missoula, MT: 8/2011-4/2012 Responsibilities included but not limited to: Product Development using CBORG system • Supervising kitchen operations with a staff of 40, including 25 students • Directing food production and preparation of three meals daily for 3000 students, faculty and Staff • Assisting with the management of a $5,000,000.00 budget •Executive Chef: Compass Group USA Exxon Mobile Refinery, Baton Rouge, LA: 10/2010-4/2011 Responsibilities included but not limited to: • Supervising a staff of 10 and directing all food preparation and production for two meals daily For 1000 employees • Responsibility for all onsite catering •Chef: Lead Human Resources Director Hospitality Staff Charleston, SC: Subcontractor British Petroleum Gulf Oil Spill: 7/2010-10/2010 Responsibilities included but not limited to: • Managing and supervising the proper delivery of all prepared food items to their respective Locations • Managing sanitation and inventory maintenance for all food camps for the Horizon Oil Spill •Executive Chef and Private Estate Manager for Moshe Levy, CEO Safeguards LLC, Ft. Lauderdale, FL: 1/2010-7/2010 Responsibilities included but not limited to: • Overseeing the operations of Mr. Levy’s collection of 60 vintage cars including a 1929 & a 1933 Duesenberg, a 2005 Maybach and a 2001 Bentley • Supervising Mr. Levy’s entire food service operation requirements, including catering and purchasing of all food supplies for Mr. Levy’s social events and major functions held at his 13,000 sq. residence • Providing consultation regarding landscape design and maintenance • Supervising the cleaning and provision of Mr. Levy’s 110ft. Dutch Yacht and his 43 ft. cruiser for parties and cruises • Managing the administrative operations of Mr. Levy’s multiple properties • Supervising Mr. Levy’s vintage wine collection including inventory management •Executive Chef and Catering Director: Compass Group, USA Morrison Healthcare, Roper Saint Frances, Charleston, SC: 2006-2009 Responsibilities included but not limited to: • Overseeing the cleanliness of the kitchen allowing it to meet the requirements of Service Safe Certification • Supervising food preparation for a 400 bed hospital with a physician’s lounge, a cafeteria and Coffee shops •Chef: Kiawah Development Partners, Kiawah Island Club, the River Course Kiawah Island, SC: 2002-2006 Previous Employment Experience: Executive Chef Marriott Charleston, SC. 2001/2002 Executive Chef Carolina Yacht Club Charleston, SC. 1998/2001 Corporate Chef Noble & Associates Springfield, MO. 1997/1998 Owner Proprietor Executive Chef Fifty Lincoln A very Small Hotel 9 room boutique Inn 1992/1997 Chef Savoy Hotel London England- 1991/1992 Restaurant Zum Ochsen Karlsruhe, Germany 1991/1992 Executive Sous Chef The Refectory Restaurant Columbus, OH. 1990/1991 Executive Chef United States Embassy Moscow, Russia 1989/1990 Education: The Culinary School of Kendall College: 6/1986-12/1987 Associates Degree Culinary Art and Hospitality Management Columbus State Community College: 2/1982-5/1984 ACF Chef Apprentice Program Associate Degree United States Air Force Staff Sergeant Food Service: Honorable Discharge: 2/1980-2/1987

Executive Chef

Powell, OH