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CV Camp Boss, Executive Chef / Food and Beverage Manager, ServeSafe Certification since 2000

 
Camp Boss, Executive Chef / Food and Beverage Manager, ServeSafe Certification since 2000

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CV/Resume ID no.: 108731

Location (Residence): Locust Hill, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Bachelors in Culinary Arts

Years of Experience: 17 years
Authorized to work in:
   United States
Present Location:
   United States, Locust Hill, VA
Relocation:
   United States, United States
 
Expertise
Category Subcategory Ability Experience
Operations Camp Boss Trainee 10 years
Other Hospitality Experienced 2 years
Other Hospitality Experienced 10 years
Other Hospitality Trainee 17 years
Other Other Trainee 17 years
Other Hospitality Experienced 4 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To obtain a permanent position in the Culinary Field with a well established company where I may use my abilities towards the development and future growth of the business.

I have been selected as one of Mississippi’s top chefs 2006. During the Natchez Literary and Cinema Celebration, I was awarded the Gold Medal Best in Show for presentation and taste, Vicksburg, MS Gold Medal Best in Show Riverfest 2006, and “Vicksburg Choice Award for Elegant Dining with Southern Flare” says Vicksburg Post. In 2007 I was asked to join the Society of Industry Leaders to consult different food and beverage markets. RCC 5 Gulls Award Winning Chef in 2008.
There is no one that can take care of their customers like I can. I have been on the other side of the fence, and I know how they need to be treated and taken care of. I am very eager and willing to go out and get customers using conceptual selling, and not the dog and pony shows. I am a reliable, trustworthy, hardworking individual who not only works well with the public, but also has demonstrated the ability to both delegate authority and problem-solve. Successful management of my own restaurant for six years gives me a unique perspective and understanding of all aspects of business combined with the ability to perform many varied tasks. I have maintained my ServeSafe Certification since 2000.

2. Work Experience - CV/Resume Part 2 [Mandatory]

09/2008-Present US Foodservice Manassas, VA
Territory Manager/ Corporate Chef
Growing sales in 9 months up to $48,400 per month
Building a new Territory
Teaching PKU Chicken Classes
Designing new concepts and menus for customers
Having a GP of 17.49% while growing a new territory
Devoted customers with outstanding relationships
Keeping an AR over 85%
Teaching customers true food cost
Helping my customers succeed with their business


11/2007-9/2008 Steamboat Restaurant Hartfield, VA
Executive Chef / Food and Beverage Manager
Staff Training and Motivation
Scheduling
Profit & Loss Spreadsheets
Menu Planning and Design
Budgets
Inventory Control & Ordering
Cost Analysis
Ensuring Proper Stock Rotation
Creation of new ‘Special’ Entrees
I tend to run at 30.5% food cost
On and Off-site Catering
Edible Fruit Sculptures
I have a different menu each and every week.
Microsoft Word, Excel, Room Master, Micros and much more


5/2007-11/2007 Swank’s on Main Kilmarnock, VA
Restaurant Chef / Catering Chef
Staff Training and Motivation
Scheduling
Profit & Loss Spreadsheets
Menu Planning and Design
Budgets
Inventory Control & Ordering
Cost Analysis
Ensuring Proper Stock Rotation
Creation of new ‘Special’ Entrees
I tend to run at 30.5% food cost
On and Off-site Catering
Edible Fruit Sculptures
Microsoft Word, Excel, Room Master, Micros and much more


2/2007-5/2007 Doubletree Hotel Nashville, TN
Executive Chef
Renovation, Design, and Opening of a Fine Dining restaurant
Initiating new Menu concepts that were well taken to all guest
Supervision of 25 employees and scheduling of 2 restaurants & 1 bar
Planning and Design of a room-service menu
Staff Training and Motivation
Profit & Loss Spreadsheets
Menu Planning and Design
Budgets
Inventory Control & Ordering
Cost Analysis
Ensuring Proper Stock Rotation
Creation of new ‘Special’ Entrees
I tend to run at 31% food cost
On and Off-site Catering
Edible Fruit Sculptures
Microsoft Word, Excel, Room Master, Micros and much more


8/2006-2/2007 TELLIQUAH RESORT Tellico Plains, TN
Executive Chef / Food & Beverage Manager (F & B)
Bistro by the River / Cascades Riverside Grille
Supervision of 40 employees and scheduling of 2 restaurants & bars
Externship Program with LE CORDON BLEU, Atlanta
Staff Training and Motivation
Profit & Loss Spreadsheets
Menu Planning and Design
Budgets
Inventory Control & Ordering
Cost Analysis
Ensuring Proper Stock Rotation
Creation of new ‘Special’ Entrees
I tend to run at 33% food cost
On and Off-site Catering
Banquets and Weddings (as low as 17.5% food cost)
Edible Fruit Sculptures
Microsoft Word, Excel, Room Master, Micros and much more


10/2005-8/2006 CEDAR GROVE MANSION INN Vicksburg, MS
Executive Chef / F & B Manager / Hotel Night Manager
Profit & Loss Spreadsheets
Menu Analysis
Menu Planning and Design
Budgets
Inventory Control & Ordering
Cost Analysis
Ensuring Proper Stock Rotation
Creation of new ‘Special’ Entrees
I tend to run a 31% food cost!
On & Off-site Catering
Banquets and Weddings (as low as 20% food cost)
Edible Fruit Sculptures
Microsoft Word, Excel, Room Master, Micros and much more


2/2000-10/2005 OL’RIVER STEAKHOUSE Tylertown, MS
Chef / Owner
I personally hand-cut all steaks and have Patented my own blend of Steak Seasoning and Catfish Breading.
Profit & Loss Spreadsheets
Menu Analysis
Menu Planning and Design
Creation of new ‘Special’ Entrees
Budgets / Payroll / Bookkeeping
Inventory Control & Ordering
Cost Analysis
Ensuring Proper Stock Rotation
On and Off-site Catering
Creative Marketing Strategies
Staff Training and Motivation; Reward system
Employee management (hiring, termination, discipline, evaluation etc)
Plate Design
Microsoft Word, Excel, and much more


2/1999-2/2000 MAGNOLIA GARMENT Tylertown, MS
Receiving Manager
Receive Stock and Related Inventory
Ensured entry into the system
Oversaw inspection in preparation for shipment
Employee management (hiring, termination, discipline, evaluation etc)
Payroll
Microsoft Word, Excel, and much more


1/1998-2/1999 SANDERSON FARMS, Inc McComb, MS
MDM Supervisor
Supervise 120 employees
Employee Time Card approval, correction, and submission to payroll
Licensed Fork-Lift Operator
Employee management (hiring, termination, discipline, evaluation etc)


1995-2000 RON & TED’s DEER PROCESSING Tylertown, MS
PARTNER
Deer Season Only
Butchering and Processing (etc…)
Sausage Making
Meat-saw operation


1993-1998 C&T DAIRY Tylertown, MS
Supervisor
Employee management (hiring, termination, evaluation etc)
Increased Production from 1,550 lbs to 3,200 lbs per day!
Welding
General Maintenance
Experienced in Heavy Machinery Operation


3. Education & Training - CV/Resume Part 3 [Mandatory]

1996-1997 Culinary Institute of Louisiana Baton Rouge, LA
1993-1995 Southwest MS Community College Summit, MS
Full-time Student
Robotics Technology
Sociology
1983-1993 Parklane Academy McComb, MS
DIPLOMA
3.5 GPA
Advanced Courses
Mu Alpha Theta Advanced Math Club
WHO’S WHO AMONG HIGH SCHOOL STUDENTS
Fellowship of Christian Athletes
Fellowship of Christian Students
Basketball and Track


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Word Perfect, Microsoft Word, Micros, Aloha, Excel, Power Point, Asys, Tranzmit, Room Master, Chef Tech, Chef Ex, Order Entry
5. Other Skills - CV/Resume Part 5 [Optional]
Welding, Personable, Think well on my feet, Organized
6. Additional Information - CV/Resume Part 6 [Optional]
-


 

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Camp Boss, Executive Chef / Food and Beverage Manager, ServeSafe Certification since 2000
CV/Resume ID no.: 108731

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