         SENIOR EXECUTIVE CHEF           Summary     Utilize my extensive experience in the food service industry and to contribute my skills and knowledge in a management position with an industry leader.           Experience      Senior Executive Chef    January 2012   to   Current     Company Name   －   City  ,   State      Manage and provide leadership and culinary training to 23 direct reports Worked under budgeted costs through effective menu planning Received gold scores in sanitation, safety and compliance audits Demonstrated hands-on leadership skills in training and staff development Implemented branded foods marketing program for retail Introduced the use of sustainable products, local produce and farmers markets Created special per diem menus for conference center increasing catering sale.          Executive Corporate Chef    January 2008   to   January 2012     Company Name   －   City  ,   State      Collaborated with Corporate RD/RN in creating and implementing upscale guest dining room and room service menus.  Led culinary team in the implementation and support of corporate strategies in the opening of new properties and special events.  Developed workplace safety and sanitation training schedule for culinary associates and dining room servers.  Received Top percentile in silver chair training and state health department audits.          Executive Chef / Event Consultant    January 2004   to   January 2008     Company Name   －   City  ,   State      Laison to the Chicago Board of Realtors in consulting and planning of special events Planned private parties and fundraisers for various government organizations and dignitaries Created catering menus targeting specific lifestyle demographics Hired, trained and counseled culinary and server staff of 25 Initiated program with vendors on wine tastings and culinary workshops.          Executive Chef / GM    January 1995   to   January 2003     Company Name   －   City  ,   State      Managed café and conference center with staff of 12 culinary associates.  Worked with editors and publishers of various magazines for the foodservice and hospitality industry.  Test Kitchen for culinary content in R&I magazine.  Conducted culinary seminars and product cuttings with vendors.          Executive Chef / Assistant Manager    January 1993   to   January 1995     Company Name   －   City  ,   State      Managed Chicago style food court, utilizing local vendors (Vienna Beef, Connie's Pizza, Diana's Bananas, Poppies Dough, etc).  Catered functions and special events for NBC, it's affiliates and building tenants.  Appeared regularly on "Coffee Cam" with NBC morning news  Opened lobby Kiosk with grab and go concept and barrista station increasing outside sales.          Executive Sous Chef / Production Manager    January 1988   to   January 1993     Company Name   －   City  ,   State      Performed all essential duties as lead chef in the executive dining rooms and conference center.  Monitored Q & A of both ingredients and finished products.  Led culinary team in the opening of new cafeteria food court with varied ethnic theme cuisine concept stations.          Education      Associate of Arts   :   Culinary Arts  ,   1985    Washburne TradeSchool   －   City  ,   State  ,   United States            Culinary Institute of America Hyde Park   －   City  ,   State  ,   United States            Associate of Arts        Illinois Benedictine University   －   City  ,   State  ,   United States            Culinary Institute of America Greystone   －   City  ,   State              Skills     compliance audits, concept, consulting, content, special events, fame, government, leadership, leadership skills, marketing, outside sales, retail, safety, seminars, servers, staff development, workshops    