LiveCareer-Resume

Executive Chef resume example with 20+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Professional Objective
Seeking a position with an organization that is committed to being a leader in the hospitality industry; which takes a balanced approach between profitability and quality and believes in long term sustainable relationships with their customers, employees, and financial partners.
Education
Culinary Institute of America New Hyde Park, NY Expected in Associate of Arts : Culinary - GPA :
  • Gourmet Society
  • American Culinary Federation Student Chapter
Skills
  • Flair for Experimentation
  • Keen Attention to Detail
  • Creative
  • Recipe Development
  • Efficient Cost Control
  • Organizational Leadership

 

Work History
Grand Living At Lake Lorraine - Executive Chef
Valley Junction, IA, 06/2005 - 03/2015

Responsible for all culinary operations for the 800 member organization. Duties included managing the 4 outlets - Banquet, Pool, Ala Carte, Morand House/Golf Course while supervising and delegating duties to 20 employees. Ensured that all supplies were ordered, stocked and properly stored. Worked directly with the General Manager, Board of Governors, and various committees in regards to budgeting, menu planning, capital allocation, private event sales, operating schedule and long term planning of this member owned Country Club. Implemented several retention/usage programs that increased both revenues and retention. Upgraded culinary offering by holding focus groups and creating menus and events that the membership desired.

Benchmark Hospitality - Director of Food and Beverage
Scottsdale, AZ, 08/2001 - 09/2005
Accountable for overseeing all aspects of a 1.25 million dollar Food and Beverage department of a 120 room/private golf course resort. Duties include but were not limited to hiring, design of menus, cost controls, training of staff, scheduling, booking of private functions as well as Food and Beverage requirements for golf outings. Lowered resorts food cost by 10% and bar cost by 10% without decreasing quality or performance
Grand Living At Lake Lorraine - Executive Chef
Coralville, IA, 09/1989 - 06/2001
Responsible for all aspects of operating a 2 million dollar multi-outlet food operation. Designed and created all menus to maximize profit and minimize loss. Implemented and maintained all quality standards and conceptualized different outlets as member preference changed. Customized menu planning for private dining occasions. Recruited and trained new heart of the house positions in addition to conducting training sessions for fJessicat of the house employees as well. Collaborated with several different member committees on club events and menu changes.

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Resume Overview

School Attended

  • Culinary Institute of America

Job Titles Held:

  • Executive Chef
  • Director of Food and Beverage
  • Executive Chef

Degrees

  • Associate of Arts

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