Executive Chef Clay Mitchell

ab311t@r.postjobfree.com

*** ******** ****** **** *** Mobile: 337-

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Palestine, TX 75803 Home: 903-

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SUMMARY

As an Executive Chef with a very strong mathematics background, my primary concern is that of

budgetary control and cost effectiveness in all phases of operation including inventory and labor

management. My acute sense of the business side of culinary operations matched with a broad

knowledge of available food products and preparation techniques allows me to provide the most

enjoyable dining experience possible while ensuring that overall profitability is achieved . Whether in a

fine dining format or a residential/campus environment, I am able to accomplish this with great success.

EDUCATION

California Culinary Academy, San Francisco, CA

Le Cordon Bleu, Culinary Arts

3.9 GPA, Graduated with Honors

Externship at Postrio in San Francisco with Wolfgang Puck

COMPUTER SKILLS

• MS Word- Complete working knowledge of Word for menus, letters, meeting

minutes, presentation outlines, staff directives, checklists, etc.

• MS Excel- Extensive knowledge in creating and writing highly detailed for-

mulas for all types of spreadsheets including annual P&L statements, budget-

ary accounting, inventory tracking & control and evaluation of FC%.

• MS Publisher- Very creative in the design, layout, structural balance and over-

all visual appeal of several types of publications including business cards,

magazine and print ads, web pages, flyers and menus.

DISPLAY & PRESENTATION SKILLS

• Highly creative in all phases of culinary artistic expression, from plate

presentation to carved fruit displays and beautiful ice sculptures as well as ab-

stract dessert sauce paintings.

LICENSES AND CERTIFICATES

• Serve-Safe Food Service Manager Certification

• TABC Alcohol Serve Certification

PROFESSIONAL ORGANIZATIONS

• Member Texas Chefs Association

• Member American Culinary Federation

PUBLICATIONS

• Wedding Ad Layout ‘Pinnacle Golf & Boat Club’

Athens Daily Review Bridal Magazine, Spring 2012

NOTABLE ACCOMPLISHMENTS

• During 2012 the Pinnacle Club F&B Dept. posted the top 2 total sales months since

opening in 1984. We also posted the best overall total sales for the year. This was

done as an exclusive members only club with a membership of just over 200. The

previous F&B annual sales (1984-2010) were the result of public & private dining.

CONFERENCE PRESENTATIONS

• Pinnacle Women’s Club Conference Luncheon– Led presentation and Q & A on

the medicinal & healing qualities of various herbs that are commonly used in the

gourmet kitchen.

• Culinary Classics with Chef Clay– Conducted monthly classes for Pinnacle Club

members on a wide variety of subject matter such as preparation & presentation

of Fine Dine cuisine, breakdown of primal cuts of meat, fish & poultry, cutlery

maintenance & skills

POSITIONS HELD REFERENCES

Culinary Consultations Chris Smith,

Culinary Operations Advisor Executive Chef,

CEO / Chief Consultant Wichita Falls Country Club

January 2013-Present 903-***-****

Pinnacle Golf & Boat Club Rick Neal,

Cedar Creek Lake Executive Chef,

Executive Chef Eagle’s Bluff Country Club

March 2011 December 2012 903-***-****

Garden Estates Senior Living Community Dodie Hankins,

Tyler, TX Food Service Director,

Asst. Food Service Director Garden Estates Senior Living Community

July 2010 February 2011 903-***-****

McKinley Village Lodge Chad Ward,

Denali, Alaska Food Sales Representative,

Executive Sous Chef, Seasonal (Summer) Ben E. Keith Foods

April 2010 July 2010 903-***-****

Half Moon Grill & Saloon Anthony Trovato,

Gresham, Texas Owner/Operator,

Executive Chef Half Moon Grill & Saloon

April 2008 April 2010 469-***-****

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