Bon Appetit Management Company - Campus Executive Chef Resume Example

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Savannah Hughes

X XXXXX XXXXXX, Middletown, DE 19709

Ph: XXXXXXXXXXXX

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Professional Summary

A dynamic and highly accomplished senior level culinary arts management executive with 20 + years of experience looking to obtain a culinary position that will utilize my unique and varied culinary expertise in a senior culinary management role.

Skills

Administration and Management
Time Management

Critical Thinking
Active Listening

Judgment and Decision Making
Food Production

Education and Training
Operation and Control

Coordination

Experience

Campus Executive Chef Jul 2009－Present Bon Appetit Management Company － Philadelphia, Pa

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.

7 direct reporting Executive chefs and 3 Sous chefs to oversee the complexities of this prestigious Ivy league campus dining account on this high profile, fast paced, urban multi-unit campus.

Union environment-multiple union contracts

26 mm annual sales

Executive Chef May 2005－Jul 2009 Sage Dining/ St. Andrews School － Middletown, De

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.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Record production or operational data on specified forms.

Met with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
Effectively managed a kitchen staff of 15 employees.

Chef Manager Mar 2003－May 2005 Sodexho Business Dining － Newark, De

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.

Perform payroll functions, such as maintaining timekeeping information and processing and submitting payroll.
Staff Schedules.
Control food costs, inventory, ordering, production and HAACP logs on a daily basis.

Executive Chef of Retail Operations Apr 1999－May 2003 Bon Appetit Management Company － Philadelphia, Pa

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.

Chef de cuisine Nov 1995－Apr 1999 Pastabilities － Philadelphia, Pa

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.

Responsible for daily ordering and monthly inventory.

Managed quality controls on all deliveries.

Overseen transition from lunch to dinner menu

Managed a kitchen staff of 10 employees.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Supervise or coordinate activities of cooks or workers engaged in food preparation.

Lead Cook/ Externship Oct 1989－Sep 1995 Cutters Grand Cafe & Bar/ RUI － Philadelphia, Pa

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.

Education