Executive ChefMcKinney, Texas
University of Pennsylvania senior member of a management team responsible for the managing of multiple P&L,s and all operational responsibilities for (16) Residential and Retail Campus dining operations including a Glatt Kosher dining operation. Managed and created a culinary program for Local 54 and 929 employees to help enhance their culinary skills and knowledge.
Responsible for all culinary aspects of this prestigious private boarding school. Broadened menu offerings to accommodate the diverse community in which the school was located while shopping local farmers markets for seasonal ingredients. Cultivated and maintained relationships with various sales representatives and vendors to build brand loyalty which assisted with cost control and stabilization.
Responsible for all phases of corporate dining cafeteria. Duties included: Supervision of employees, oversee food preparation, cash management, planning and preparing new menus daily to include breakfast, lunch and special functions in a high volume corporate setting.
Responsible for the overall success of a retail operation with annual sales of 5.5 million. Adhering to the client's culture and guildelines, the Health Department's regulations, and Bon Appetit's standards and expectations of food quality, freshness and presentation. Responsible for overseeing the sanitation and safety of the retail floor, while ensuring that all kitchen employees produce delicious, eye-appealing and nutritious food, while meeting financial budgetary goals. Solves problems professionally, rapidly and fairly as well as maintains and teaches a good work ethic, while supporting the Director of Retail, and developing a sense of teamwork and cooperation within the team.
Creates weekly menus, meeting special dietary requests, including low-fat low-sodium, vegetarian, meals. Supervises the proper garnishing and presentation of food.
Manages a kitchen staff of 2 Sous chefs and 45 employees.
Responsible for all culinary aspects of the restaurant. Assisted Executive chef with menu development and implementation of seasonal menus while organizing the creation and execution of daily specials.
Participated in a 2 year externship program with RUI to pursue a career in the hospitality industry. Responsibilities included. working Saute', Grill, Garde Manger, and Pastry stations producing daily menu items and specials for a 4 Star Restaurant. Worked side by side with Executive chef in the production of stocks, soups and sauces for intricate menu items.
Managed quality controls on all deliveries and overseen transition from lunch to dinner.
This is a real resume for a Campus Executive Chef in Middletown, Delaware with experience working for such companies as Bon Appetit Management Company, Sage Dining, St Andrews School. This is one of the hundreds of Campus Executive Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Campus Executive Chef resume.
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