405 Sherrill Street Phone: (336)508-9656 Greensboro, North Carolina 27403 E-mail: kirkpspaulding@gmail.com Kirk P. Spaulding Objective: Summary of qualifications: Driven professional looking to obtain an Executive Chef or upper management position in a reputable organization and establish a sound training program to improve the quality and knowledge of all staff members by delivering an outstanding quality of food, beverage and service while ensuring profitability. Holiday Inn- Greensboro, NC March 2011 - Currently Executive Chef/Food and Beverage Director Responsible for daily operation of a 180 guest room Hotel as well as 6,600 square feet of meeting and dinning space, Hiring and Training Staff of all occupations associated with restaurant and banquets. Controller of food and bar cost, Inventory control, purchasing, scheduling and leading my entire department sufficiently and cost effectively. Menu planning and design, set up and room flow precision. Dinning ambiance and guest satisfaction. Starmount Forest Country Club- Greensboro, NC January 2006 – March 2011 Chef de Cuisine ♣ Responsible for the daily operations of an 850 member club, including a casual dining grill room, formal dining rooms, 15,000 sq. feet of meeting and banquet space, golf course food service outlet and seasonal pool food service with annual sales in excess of 2.5 million dollars. ♣ In charge of food and labor costs, purchasing of food, menu development, recipe specs and implementation. ♣ Lead and supervised kitchen personnel by training and staffing all kitchen occupations. Bluewater Grille- High Point, NC September 2003 – December 2005 Sous Chef ♣ Assisted in the design of the kitchen work space. ♣ Supported Executive Chef and Owner with daily operations, including, but not limited to, butchering, food preparation, plate design and quality control. ♣ Set pace for a proficient distribution of a unique and diverse cuisine. Grandover Resort & Conference Center- Greensboro, NC August 1999– September 2003 Banquet Chef ♣ Responsible for banquet food preparation of a 247-room resort hotel and conference center with 75,000 sq. feet of banquet space, 166- seat full service restaurant, and two 50-seat café operations catering to our championship golf courses. ♣ Major tasks incorporated food preparation for several events throughout each day, including plate up, buffet, food stations and line cooking to ensure excellent time management while maintaining quality dishes. ♣ Given the task of making all soups and sauces for each event Romano's Macaroni Grille, Winston-Salem, NC November 1996 – August 1999 Sous Chef ♣ Assisted the Executive Chef with all duties, including training, assignment of tasks and leadership of all kitchen staff. ♣ Provided additional aid to Executive Chef in the categories of food purchase, inventory, food cost and labor control. ♣ Delegated and executed kitchen operations at a high volume under pressure without sacrificing food quality or staff performance. Raddison Hotel- Greensboro, NC Jun.1992 - Oct. 1996 Lead Line Cook ♣ Responsible for the training and development of kitchen staff ♣ Tasks included banquet preparation, line cooking, expediting and maintaining quality control while performing under pressure. Education: Professional Memberships: References: Newburgh Free Academy- Newburgh, NY 1988 – 1990 Western Guilford High- Greensboro, NC 1990 – 1992 (diploma) Guilford Technical Community College- Greensboro, NC 1992 – 1994 Serve Safe Certified Available upon request

Highlights:

• Chef
• Inventory
• Inventory Control
• Scheduling
• Budgeting
• Coding
• Management
• Medical
• Planning
• Purchasing