Summary
A Proven Manager who is a Consummate Professional. Has a Wide Range of Experiences. A Hands on Leader with Excellent Customer Service Skills and an Outgoing Personality.
Qualifications
Vast Knowledge and Culinary Experience in Regional Cuisines
Strong Team Building to Provide Consistent Quality Food & Beverage
Excellent Managerial Skills to Motivate and Train a Diverse Staff
Plan, Organize and Implement a Variety of Special Events
Design and Control Budgets, Interpret Financial Statements
Assist in Attaining Company Goals and Objectives
Outstanding Organizational, Communication and Interpersonal Skills
Kitchen Design and Construction
Computer Literate and Able to Adapt to Various POS Systems
Working Knowledge of Spanish, German, Italian and French
Education
Certified Executive Chef American Culinary Federation
CMAA BMI 1 Georgia State University
Covering HR, Financials, Marketing, Pool and Wine Fundamentals
Culinary Institute of America
Continuing Education Course, Kitchen Systems Management, Nutritional Cuisine American Regional Cuisine, Controlling the Bottom Line
Classically Trained by German, Italian and French Chefs
Culinary Medals Winner International Geneva Association
Ice Sculptor Workshop with Mark Daukis Marriott Marquise NY
Sugar Pulling and Blowing with Ewald Notter Gaithersburg, MD
Show Piece Art and Technique with Laurent Branlard Concord, NC
Sous Vide Workshop with CMC Rich Rosendale
ServeSafe Sanitation Certification
Experience
April 2020- Present
*Executive Chef- Hermitage Country Club, Manakin-Sabot, VA
March 2016-March 2020
*Executive Chef- Essex Fells Country Club, Essex Fells, N.J.
May 2010-July 2015
*Executive Chef- Glen Ridge Country Club, Glen Ridge, N.J.
500+ Family Member Club F&B Sales 1.8 mil
Designed and Spec. New Kitchen
Increased Member Satisfaction with Improved Food Creativity
Hiring, Training, Supervision of 2 Kitchens and Snack Bar Staff
Creating Multiple Menus for Seasonality and Club Functions
Member Event Planning and Setup
Assist Planning Annual Budgets
July 2007-May 2010
*Executive Chef- Porters Neck Country Club, Wilmington, N.C.
500 Family Member Club F&B Sales 1.2 mil
Increased Member Satisfaction with Improved Food Quality
Increased Sanitation Scores
Responsible for Timely Financial Statements
Member Event Planning and Setup
Assist in Training of Service Staff
July 2004-June 2007
* Executive Chef- Cedars of Chapel Hill, Chapel Hill, N.C.
Independent Retirement Community
Opened a New Facility Regarded as the Finest in the Area. Manage a Crew of 16 that Serves 230+ ala Carte Nightly and 75+ Lunches Daily. Responsible for Hiring and Training of Staff, Weekly Menus, Scheduling, Ordering and Inventory. Developed a Standard for Food Which Excelled Member Expectations.
October 1991-July 2004
* Executive Chef- Canoe Brook Country Club, Summit, N.J.
Five Star Platinum Club Top 100
750 Family Member Club with 3 Million F&B Sales.
Two Kitchens that Support Three ala Carte Dining Rooms and Two Banquet Dining Areas with Seasonal Terrace Dining. Responsible for all Development and Implementation of Banquet and ala Carte Menus, Training, Scheduling and Supervision of 18 Kitchen Employees, Ordering and Inventory of all Food Products, Sanitation of Kitchen, Planning Special Events for Members, Budgeting of Annual Labor Cost, Maintaining of Food Cost.
Accomplishments
Design and Construction of 3 Kitchens
Helped Lead the Club to Become One of the Most Respected in the Area
Implemented a Standard of Excellence by Ensuring the Quality of all Food Served to Members
Developed Menus and Special Events that has Become Member Favorites
Trained Sous Chefs who have Become Executive Chefs
Past Experiences
The String and Splinter Club- High Point, NC- Executive Working Chef
Charlotte Country Club- Charlotte, NC- Working Chef
Canoe Brook Country Club- Summit, NJ- Executive Sous Chef
Rams Head Inn (4 Star Mobile Guide) Absecon, NJ- Banquet Chef
Forsyth Country Club- Winston-Salem, NC- Sous Chef