Service Executive

Nearly a Commended passionate five years professional for an of unwavering combined with experience, an commitment entrepreneurial demonstrated to providing spirit, a leadership, the deeply highest ingrained and quality success work customer as ethic, a classically-service keen attention and trained exceptional to chef detail, and food. and barbeque an Participated endless pitmaster. quest in over for Recognized knowledge. 20 as barbeque competitions over the last eight years. United States Army veteran who retired in 2001 after 22 years of service. PROFILE

INDUSTRY

EXPERIENCE

BRANDYWINE SENIOR LIVING ALEXANDRIA, VA

Executive Chef February 2018-Present

A developing exceptional HEAVENLY pivotal • • • • • part Crafted Set Develop Establish Oversaw healthy customer up HOGS of the the new relationships staff and daily management framework, BBQ service menu enjoyable training, set-& up items, CATERING while and with of guaranteeing team menus the bringing maintaining nightly vendors entire at for a premier closing ALEXANDRIA, food residents kitchen to residents high ensure costs procedures facility health including and below an are guests. ample providing and served VA 28% dry for safety supply Creates proper storage, in quality a standards friendly, of storage a menu walk-culture care and ins, at items and to and all seniors. timely and cleaning times. for atmosphere freezers three manner Takes of daily equipment pride of meals in Chef and Pitmaster January 2017-February 2018

Prepared pork without MEDSTAR • • shoulder, sacrificing and Prepared Set GEORGETOWN up delivered BBQ buffet food meat chicken, tables, food quality with BBQ for food, various UNIVERSITY and catered sliders beverages, quantity flavor functions sandwiches, profiles HOSPITAL and including service as deli specified platters, items whole WASHINGTON ensuring by and hog, the salads. BBQ clients food brisket, Sustained D.items C. BBQ had a identifiers beef food ribs cost whole below BBQ 26% Sous Chef June 2016-January 2017

Assisted meal pricing TRIBUTE • • preparation, strategies, the Coordinated Designated AT Executive THE the menu GLEN as butchering daily Chef the offerings, with primary with WOODBRIDGE, daily Patient of or raw chef substitutions menu meats, Services to service requirements and VA to to the safe accurately reduce Hospital food and waste handling. inventory. prepare Board and of Observed increase meals, Directors Managed sides, revenue. sales and and and and Surgeon trained desserts recommended a Lounges team of 15 better in Sous Chef January 2016-June 2016

Coordinated prestigious positively • Knowledgeable converse assisted with the with living Executive residents of and safe memory Chef food and and handling guests. care Director facility. protocols on Managed daily and menu workplace a team requirements of three, safety leading practices and inventory by example control on how at a to Fiscal Staff Development Management & Training

Inventory Control

Cultivating Marketing & Vendor Advertising Relationships Event Management

Food Point & of Kitchen Sale System Safety Operations Creative Menu Development

EXPERTISE

GERARD J. OWENS

jerbear.571-384-owens@9068 gmail.com

Alexandria, VA

PROFESSIONAL

AFFILIATIONS American Kansas City Culinary Barbeque Federation Society (KCBS) American National Barbeque Personal & & Grilling Private Association Chef Association (NBBQA) EDUCATION &

TRAINING

French L’Academie Culinary de Cuisine, Diploma Gaithersburg, with honors MD Cool Smoke Masters Competition BBQ School, Richmond, VA 2016

2015

linkedin.com/in/jerryowens

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