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CV Experienced Private & Corporate Executive Chef/Manager (20+years in multi-foodservice field)

 
Experienced Private & Corporate Executive Chef/Manager (20+years in multi-foodservice field)

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CV/Resume ID no.: 93488

Location (Residence): Williamson, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in Culinary & Pastry Arts

Years of Experience: 27 years
Authorized to work in:
   United States
Present Location:
   USA, Williamson
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Expert 34 years
Other Hospitality Expert 25 years
Other Catering Expert 25 years
Other Catering Experienced 11 years
Other Catering Expert 25 years
Other Catering Expert 25 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Chef Foskey has held culinary positions in private homes, private clubs, star rated hotels, restaurants and specialty venues for over twenty years. Sixteen of these years have been in esteemed positions with executive related titles. Chef Foskey’s most relevant and recent positions pertaining to the private sector have been to multi-millionaire Donald L. Blankenship; Chairman, President & C.E.O. of Massey Energy Company of Richmond, Virginia. Also Private Chef to Lorenzo Fertitta, multi-billionaire co-owner of Fertitta Enterprises Inc., Zuffa LLC and WEC Productions LLC of Las Vegas. Several corporate positions Chef Foskey has held also lent themselves to private chef crossover experience when he entered it full time. These positions include Bank of America’s/Flik International’s Corporate Private Dining Executive Chef, Executive Pastry Chef and Assistant Manager in their Washington D. C. headquarter’s branch facility, Baltimore Orioles Baseball Team Ownership, Management, Team Players and Media Private Chef, U.S. Army Fort Sill Post General’s Private Functions Pastry Chef and self starting his own Private Chef business named CHEF!, Especially for You which focused on custom tailored private dining events inlue of staffing a full time Private Chef. In addition to these private sector related positions Chef Foskey has worked for years with his teams of chefs and culinary professionals to bring the highest quality foods and services to fine venues as Executive Chef, Executive Sous Chef, Room Service Manager, Assistant Restaurant Manager, Assistant Bar Manager and Chief Custom Ice Designer of the ITT Sheraton’s Three Star-Three Diamond and Zagat rated Baltimore Inner Harbor Hotel property, Executive Chef and Executive Sous Chef of the esteemed private membership Camden Club of Oriole Park at Camden Yards in Baltimore-the flagship property and premier venue of the American and National Baseball Leagues, Compass Group USA’s Client Corporate Chef, District Executive Chef and Financial-Relief Manager for Allfirst Bank, M & T Financial and Baltimore Aircoil Corporation.

Chef Foskey has also excelled even in areas where gourmets are not so easily accepted. This being the United States Army in which Chef Foskey served as the Post’s Four-Star General’s private functions pastry chef. In addition, Chef Foskey also served as a Culinary Team Member and Instructor for the 1989 American Culinary Federation sponsored United States Military World Culinary Arts Competition where Chef Foskey was awarded a Silver Medal in Pastry and a team Gold Medal overall.

“One’s life may change at any time, without notice, so, you must endeavor to enjoy each and every moment. If not for ourselves then for those who are dependant upon us as parents and leaders. Family is very important for it is why I do what I do. To truly enjoy your life there needs to be balance. ”

“With this philosophy I have, over the years, given my time freely, when available, to such institutions that would benefit the needy. Whether they are hotel charity auctions such as chef auctions, celebrity charity dinners, public and/or private charities such as Zoomerang, food-banks, women’s shelters, school bake sales and/or other similar organizations and functions.”

“I endeavor to continually improve my skills with experimentation, culinary journals and a high-end cookbook manuscript in-process. This culinary adventure is based upon the regional cuisines of the United States.”

Chef Foskey has been featured in numerous media publications such as The Washington Post, The Washington Times, The Baltimore Sun and The Salisbury Times. Chef Foskey has also made several television appearances in relation to his work in the culinary field as well as the tutoring of a number of culinary college externs.

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

PRIVATE EXPERIENCE

Donald L. Blankenship - Chairman, President & CEO, Massey Energy Company
Richmond, VA./WV./KY.
December, 2007 – Present

Private Executive Chef, Residence and Corporate

Self starter private chef with full responsibility for six kitchen facilitated properties and service to guests as service butler. Live-in position as a house is provided on one of the client’s properties. Work schedule is minimum of six day per week, regular availablilty between 5 a.m. through 10 p.m. daily, 24 hours per day during special occasions. If Principle is traveling, duties are sparatic depending on family, household and corporate needs.

Guests ranging from one to twelve people on average to include fluctuating weekly family meals. Service three meal periods per day (one to three courses), six days per week with occasional special additions. Preparing food styles for Principle’s food taste profile; ranging from comfortable home cooking (Southern American) to high end multiple course fine dining. Coordinates with external caterers for larger events up to 400 people, due to limited available household staff and culinary facility sizes.

Occasional assistance provided to:
John Blankenship of the Blankenship Racing Team – The World of Outlaws
Della Cline of Cline Attorney at Law Offices

Unlimited product purchasing, line of credit, credit cards, unlimited company vehicles and fuel.
Full family medical benefits.

Forbes Millionaire List Recipient

Reports directly to Principle and consults Executive Secretaries for Principle’s information.

Computer expertise in multi-task related projects. Assists private staff where needed.

Thorough background and drug-alcohol testing applied
Confidentiality contract applied


Lorenzo Fertitta, co-owner, Fertitta Enterprises, Zuffa, WEC Productions
Las Vegas, NV.
August – October, 2007 (short term)

Private Executive Chef, Residence

Private chef and service butler for formal family of five and staff of eight. Meal service included four services per day at three to seven courses. Occasional entertainment of guests. Cuisine style ranging from comfortable home cooking to high end fine dining with emphasis on Old World Italian and Authentic Mexican. Assisted private staff of were needed. Live out position.

Unlimited product purchasing, credit cards, unlimited company vehicle and fuel.
Full family medical benefits

Forbes Young Billionaire List Recipient

Reported to and assisted Estate General Manager as second, contact with Principle through EGM.

Thorough background and drug-alcohol testing applied
Confidentiality contract applied

*Please reference the asterisked positions in the Professional Experience section as these positions lent to private sector crossover experience.


PROFESSIONAL EXPERIENCE

*Bank of America Corporate Headquarters/Flik International of Compass Group
Washington, D.C.
2006 – 2007
Corporate Private Executive Chef, Executive Pastry Chef and Assistant Manager

Unlimited food product purchasing availability (purchasing the best ingredients possible) for Corporate Bank of America Headquarters private dining and private catering of client Corporate Private Dining Services. Located two doors from the White House in the leading one of five Corporate Bank of America Headquarters facilities entertaining client V.I.P.’s, worldwide dignitaries, government officials and celebrities any time day or night. Direct daily and weekly client contact in regards to operations and culinary requirements. Food styles were of Modern American, Modern French, Modern Latino and Regional Mid-Atlantic cuisines. General services were three meals per day ranging from five to eight courses with alterations as well as catering also provided.

Track record of maintaining or beating 30% budgetary guidelines and culinary higher standards as well as exceeding clients’ expectations with multiple documented letters of excellence.

Well versed in intrapersonal communication and computer skills.

Thorough background and drug-alcohol testing applied
Confidentiality contract applied
Government fingerprinting applied


*Chef! Especially For You, L.L.C.
New Windsor, MD./MD./D.C./PA.
Private and Personal Chef Service, Specialty Business Owner

Chef Foskey’s part-time self-built business based on exotic foods prepared in multi-courses in the clients own private kitchen. This business targeted clients who do not have a private chef, but wish to have an elegant custom tailored dining experience or private function that is not available in their favorite restaurant. Not a typical catering service.


Compass Group-USA, Eurest/Canteen Dining Services Division
Jessup and Baltimore, MD.
1998 – 2006
Client Corporate Executive Chef, District Executive Chef and Financial Manager (Simultaneously)

Sole operator in two separate quarter million-dollar yearly cafés, M & T Financial Headquarters-Baltimore and Baltimore Aircoil Corporation-Jessup/Baltimore, reporting directly to a District General Manager. Servicing of worldwide V.I.P.’s and approximate daily customer count of 550 persons. Track record of maintaining or beating 43% budgetary guidelines and culinary standards as well as exceeding clients’ expectations. Assisting District General Manager in the training of other chefs and managers, special events and culinary shows. Well versed in computer skills.


The Wood Company / Sodexho Marriot
Woodlawn, MD.
1997 – 1998
Executive Chef and Assistant Manager (Simultaneously)

Responsible for all culinary aspects servicing 6 dining shifts per day for independent living facility. Standard restaurant chef duties entailed in position. Establishment closed.


ITT Sheraton Inner Harbor Hotel, Three Star –Three Diamond-Zagat Rated
Baltimore, MD.
1995 – 1997
Executive Chef, Executive Sous Chef, Room Service Manager, Assistant Restaurant Manager, Assistant Bar Manager and Chief Custom Ice Designer (Simultaneously)

Responsible for all culinary and culinary management aspects for 150 seat three star, three diamond and Zagat rated restaurant ‘McHenry’s Restaurant’, 300 capacity upscale ‘Oriole’s’ bar & grille and five outlet ‘cafes’ consisting of a staff count of 36 cooks and wait staff. Operated within budgeted 32% cost.

Implementation of ‘Cuisines of the Old World’ program, menu development and testing, cooking demonstrations and classes as well as execution of ‘McHenry’s Private Dining Concepts’. Featuring the first ‘Chef’s Table’ in Baltimore and numerous wine dinners hosted by persons the like of: The Mondovi’s from California, Moet & Condon’s private function Sommelier and world famous chefs Julie Child, Jacque Pepin and Jacques Pfeiffer.

ARAMARK at Camden Club of Oriole Park at Camden Yards
Baltimore, MD.
1993 – 1995
Executive Chef and Executive Sous Chef

Responsible for all culinary and culinary management aspects of 275 seat private members only restaurant club and 350 seat upscale bar & grille employed by a kitchen staff of 18 chefs and cooks and a battalion of wait staff. Quadrupled revenue and operated a 29% food cost and increased lunch sales by 60% as a al a carte and catering operation. Provided a wide range of special events such as bar and bat mitzvahs, weddings, celebrity events, business and corporate meeting and servicing of the Papal visit.


*Baltimore Orioles
Baltimore, MD.
1991 – 1993
Sous Chef and Private Chef de Partie

Responsible for private culinary facility for the Baltimore Orioles team ownership, team members, VIP’s and media affiliates. Kitchen was also a demonstration/show kitchen using in the entertain of guests and to train culinary college externs.


United States Army – Alpha Battery 5/18th Airborne Field Artillery – 3rd Corp, US Army
Persian Gulf Combat Veteran – Worldwide
1988 – 1991
Post Four Star General’s Private Special Functions Pastry Chef – Food Service Specialist (P)

Prepared 2,000 meals per day at three meal periods for combat soldiers. Awarded maximum points by government in medals & citations for special achievement & combat commendations.

*Highly Decorated Gulf War Combat Veteran
Highest medals awarded: Bronze Star Cluster (three bronze stars) for victorious military conflict involvement.


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

Education

Culinary Institute of America - Hyde Park, New York
Culinary Masterworks Classes through Compass Group

Baltimore International Culinary College, Baltimore, MD.

World Champion ‘Ice Master’ Mark Daukas Designs
Custom Ice Carving Workshop

U.S. Army 6,000-Hour Cooking and Baking Apprenticeship (Associate Degree Equivalent)
U.S. Army World Culinary Team Member, Awarded

United States Army – Alpha Battery 5/18th Airborne Field Artillery – 3rd Corp, US Army
Persian Gulf Combat Veteran – Worldwide
1988 – 1991
Post Four Star General’s Private Special Functions Pastry Chef – Food Service Specialist (P)

Prepared 2,000 meals per day at three meal periods for combat soldiers. Awarded maximum points by government in medals & citations for special achievement & combat commendations.

*Highly Decorated Gulf War Combat Veteran
Highest medals awarded: Bronze Star Cluster (three bronze stars) for victorious military conflict involvement.


4. Computer Skills - CV/Resume Part 4 [Mandatory]
MS word, XP, Excel, CABS, PowerPoint, Acrobat
5. Other Skills - CV/Resume Part 5 [Optional]
Certifications

National ServSafe Certified, (97% out of 100% scored) ‘Qualified Instructor’

Health and Sanitation Inspection (H.S.S.) consistent scoring of 99%

American Culinary Federation (A.C.F.)
Certified Executive Chef and Pastry Chef Testing (in-process)

Foodservice Management Professional Certification (F.M.P.) (in-process)

Special Events & Awards:

Baseball legend Cal Ripken’s World Record Lou Gehrig’s Event
Catered to Presidents Bush Senior and Clinton

Catholic Papal visit to Baltimore-catered to 500 Cardinals and Bishops as well as the Pope

United States Army (A.C.F. Sponsored) World Culinary Team:

A.C.F. Bronze Medal-Third Best in Overall World
A.C.F. Silver Medal in Artistic Pastry Division
A.C.F. Most Original in Show, Artistic Chocolate Sculptures, Culinary Arts Competition 1999

Numerous Multi-Presidential, Gubernatorial, government, charity and fundraising related events.
6. Additional Information - CV/Resume Part 6 [Optional]
American built motorcycles
Continuing restoration of the families circa 1863 Victorian era home.


 

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Experienced Private & Corporate Executive Chef/Manager (20+years in multi-foodservice field)
CV/Resume ID no.: 93488

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