         EXECUTIVE CHEF       Summary     Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience.  Skilled in menu planning using seasonal ingredients and a passion with cooking from scratch.  Skilled in staff training and development.  Previously managed more than 20 employees and organized small and large scaled events, including weddings and banquets.  Highly dedicated in career growth.       Highlights          ServSafe certified  Quick problem solver  Strong work ethic  Results oriented  Skillful menu development  Kitchen management  Food Standards enforcement  Experience with catering and events  General knowledge of computer software       High level of aesthetic and culinary execution  Honest, trustworthy and punctual  Knowledge of assigned diets  Knowledge of inventory practices  Management and leadership experience  Strong client-interaction skills  Strong time management skills  Works well as a part of a team  Energetic, friendly and enthusiastic            Accomplishments      Developed popular daily specials with locally sourced ingredients.  Instructed chefs in the preparation, cooking, garnishing and presentation of food.  Planned and prepared food for parties, holiday meals, luncheons, special functions, and other events.  Featured in Plate Magazine  Guest Chef at the Northern New England Home and Garden Show Meet the Chef Series  Taught Cooking Matters Classes       Experience     09/2007   to   02/2015     Executive Chef    Company Name   －   City  ,   State      2007  rounds chef 2009 promoted to sous chef 2011 promoted to executive chef Meets all timelines for menus and ordering.  Create a farm to table culture in the café at Saint Joseph's College by utilizing the college's farms produce and livestock as well as creating business relationships with local farms, artisans, and other family owned companies Create weekly menus based on seasonality Takes over the ownership of the kitchen.  Hires, trains, and supervises the daily conduct of the Chefs and Sous Chefs.  Prices all menu and catering items, specifying portion and prep quantities while adhering to food, and sustainability guidelines.  Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget.  Ensures that food cost meets budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures.  Reviews catering portions and pricing quarterly, suggesting changes and monitoring waste from events Catered special events for the board of the college, weddings, and other events from 10-1200 people Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner in the Cafés and catering.  Works with management team to ensure that all display, catering and café service and culinary set up meet specific account standards.  Prepares a well balanced menu that meets the cultural and dietary needs of the Café guests.  Meets and exceeds the expectations of the customer's perceived value.  Knowledge of multi ethnic cuisines Knowledge of gluten free, vegan, and other allergen restrictive preparations.         06/2006   to   01/2008     Line Chef    Company Name   －   City  ,   State      Prep food for the kitchen Create Specials for the dinner and lunch menu Cooking food for large banquets including weddings and other functions up to 300 people In charge of training new cooks Cook breakfast, lunch, and dinner Clean the kitchen in detail Gained knowledge of building each dish from scratch.         07/2005   to   10/2006     Line Cook    Company Name   －   City  ,   State      Prep food for the line Cook everything from appetizers to fried food, to the main dishes In charge of creating my own specials every day In charge of closing the restaurant Clean the kitchen in detail In charge of training new cooks Developed strong multi-tasking skills by working alone in a busy kitchen.         10/2004   to   04/2005     Line Cook    Company Name   －   City  ,   State      Prepped food for line.  Cooked appetizers, soups, sandwiches, and all fried foods.  Detail cleaned the kitchen.  Developed strong communication skills by working in a high pace kitchen environment.          Education     2004     Associate of Arts  :   Culinary Arts    Southern Maine Community College   －   City  ,   State       Culinary Arts         Skills     Strong communication skills, special events,  multi-tasking, pricing, purchasing, quality, devoted to sustainability, allergen awareness, multi-ethnic cuisines       Professional Affiliations     Member of American Culinary Federation Member of Share Our Strength Taught Cooking Matters Classes Featured in Plate Online Magazine Guest Chef at the Northern New England Home and Garden Show Member of Farm to Institution New England     