Executive Chef Owner Operator resume example with 19 years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Motivated Hospitality professional focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Skills
Banquets and catering
Food and beverage pairing
Food preparation techniques
Budgeting and cost control
Customer service oriented
Recruitment and hiring
Training
Purchasing
Diverse beverage knowledge
Work ethic
Multitasking
Computer skills
Teambuilding
First Aid/CPR
People skills
Working collaboratively
Reliable and trustworthy
PPE use
Leadership
Experience
Executive Chef/Owner/Operator, 04/2005 to Current Lincoln Tech – Fayetteville, AR,
Handled client questions and concerns via different communication channels to deliver exceptional customer service.
Organized event facility, food and beverage selections and audio-visual arrangements.
Planned, coordinated and executed weddings and special events.
Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
Kept atmosphere constructive for employees by promoting effective listening skills, regular training and follow up one on ones.
Trained all front of house staff on expectations, policies and procedures, guest service techniques and communication skills to ensure positive experience.
Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
School Nutrition Director , 06/2012 to 06/2017 Stonebridge Companies – Stapleton, CO,
Demonstrated advanced knowledge of laws and regulations governing school nutrition programs.
Supervised budgeting and purchasing initiative for all meal plan inventory.
Managed application process for eligible students to receive meal assistance.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Implemented and enforced adherence to school kitchen safety protocols.
Achieved budgetary targets by monitoring expenses and resource utilization, cutting waste and strengthening revenue streams.
Culinary Arts Instructor, 06/2005 to 06/2010 Career Technical Center – City, STATE,
Developed lesson plans following established culinary curriculum.
Supervised all cooking done in kitchens in non-critical, systematic environment to educate students on what to expect in real-word environment.
Remained knowledgeable on relevant culinary trends.
Inventoried both food and hardware supplies for kitchen and student needs.
Instructed students on terminology and techniques of culinary arts using visual and graphic media.
Instructed students on nutrition, presentation, science and taste of both classical and contemporary cuisine.
Provided individual instruction to students who were having difficulty with courses.
Assessed student progress based on food taste, presentation and nutrition.
Helped students develop personal style after comprehensive lessons on specific recipes.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Planned and conducted activities for balanced program of instruction, demonstration and work time, providing students with opportunities to observe, question and investigate.
Documented and reported on student grades in compliance with school policies.
Administered standardized tests to assess progress and evaluate need for improving course materials.
Crafted lesson plans to meet diverse learning modalities and ensure inclusive learning environment.
Promoted advancement of professional skills for securing certification, employment, leadership development and financial literacy.
Food and Beverage Manager, 08/2002 to 04/2006 Brooksby Village – City, STATE,
Developed and implemented budgets, met or exceeded sales targets, hired, trained and supervised 120 team members and fulfilled dining needs and desires of patrons.
Managed food and beverage operations for upscale urban living community, including bar and restaurant service with relentless focus on hospitable and gracious guest services.
Designed exceptional menus, purchased superior goods, continuously improved and modernized operations and liaised between guests, service staff and kitchen.
Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Reconciled daily transactions, balanced point of sales and deposited restaurant's earnings at bank.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
Education and Training
Associate of Arts: Restaurant And Culinary Management, Expected in 06/2002 Atlantic Culinary Academy - Dover, NH, GPA:
Associate of Applied Science: Culinary Arts, Expected in 06/2002 Le Cordon Bleu - Dover, NH, GPA:
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