Description
I would very much like to be considered for your opening for executive chef. I have 28+ years of hard working experience as an executive chef. I have worked for hotels, convention centers, stadiums and many fine corporate and private ownership restaurants and luxury retirement communities. I encompass a vast knowledge in many cuisines. I have worked with master chefs who have instilled a great drive for perfection in food quality and presentation. As production manager I can bring all this knowledge to your team. My management style creates an open environment in which both clients and employees can have candid discussion which results in high client satisfaction, strong employee performance and timely resolution of disputes, including less than 1% employee grievances and 25% of managers trained have been promoted within 2 years. Operational experience that spans the spectrum of public and non-public foods with a keen ability to create strategy, dissect it into manageable programs, oversee the implementation, analyze results and take action to consistently achieve high customer satisfaction while lowering costs and increasing revenues. My reputation for running a profitable property and having a well trained professional staff in both the FOH and BOH is well known in Seattle. I have a huge passion for farm to table, local artisan, organic and sustainable foods, as well as advanced knowledge in Seafood, French Bistro, Pan-Asian, Latin and Southwest cuisines. Please consider my application and I hope to meet you in person soon. You may give me a phone call anytime, or email me at: jonnymac3140@hotmail.com. C: 425-970-5970 Thank you, John McNabb
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