James J. Quinter CWPC, CHE.

**** ********* ******* **.

Louisville, KY 40291

502-***-****

502-***-**** (cell)

Job Objective: Seeking a challenging position that would best utilize my

creative ideas and unique abilities from my past experiences in the

culinary industry. This position should have many opportunities for

advancement for a dedicated individual with leadership abilities.

Summary of Skills:

. Manage by example

. Carry high expectations

. Always maintain employee loyalty

. High focus on food and labor cost management

Work History:

Four Aces Transportation, Louisville, Ky. May 2014 to present. Owner. Limo

driver and chaufuer to folks that need rides in the city of Louisville.

Working through UBER.

Freelance Consulting and Catering, Louisville, KY, February 2011 to Present

Polo Fields Golf and Country Club, Louisville, KY, January 2012 to December

2013, Executive Chef. Menu development, Catering, Manage kitchen staff,

food ordering-, focus on labor and food cost.

Sullivan University, Louisville, Ky. Chef instructor in Baking and

Pastry, October 2005- December 2010.. Responsible for teaching Baking I,

Baking II, International and Baking Science which includes basic baking for

Pastry and Culinary students. Demonstrate and help student with hands on

approach to the baking field. Order raw materials to be used to produce

baked goods. Cleaning and sanitation of the kitchen labs.

Baptist Homes Inc, Louisville, KY, Executive Chef/Food Service Director,

December 2004- August 2005.

Cost control, food cost control, labor control, menu development, manage

kitchen staff and server staff, cater small receptions and events.

Mac's on Main, LaGrange, KY, Executive Chef / Pastry Chef, 2001-2004

Opened new restaurant. Menu development. Control food costs.

Manage kitchen and server staff.

Cater private parties (sit down and buffet style services).

Atria at Springdale, Louisville, KY, Food Service Director/Executive

Chef, 1999- 2001

Manage kitchen and dining room staff. Menu management. Food and

labor cost control. Maintain

100% Board of Health Certification. Inventory Control. Instituted

restaurant style service.

Cater special events.

ARAMARK- SFS/ Pennsylvania Convention Center, Philadelphia, PA, Asst

Pastry Chef, 1999-1999

Beaujolais Restaurant, Philadelphia, PA, Pastry Chef/ Sous Chef, 1997-1999

Positions While Student- Internships

Circa Restaurant, Philadelphia, PA, Pastry Chef, 1996-1997

Park Hyatt of Philadelphia, Philadelphia, PA. Pastry Cook /School

Apprentice, 1996-1997

La Campagne, Cherry Hill, NJ, School Apprentice, 1996-1997

United Creditors Alliance, Marlton, NJ, Legal Collection Specialist, 1994-

1996

Recovery of high balance accounts for America Express.

Financial Collection Agencies, Cherry Hill NJ. Collection Specialist, 1989-

1994

Recovery of utility accounts.

Education:

Sullivan University, Louisville, Ky, 2007 to present

Taking classes to obtain Bachelor's Degree in Hospitality Management. GPA

of 4.0

The Restaurant School of Philadelphia, Philadelphia, PA. 1996-1998

Associates Degree in Specialized Technology. Certification in Sanitation,

Menu Management, Supervision and Nutrition. Graduated with a G.P.A. of

3.35.

Camden County College, Blackwood, NJ. 1990-1994

Management and Business Administration.

Certificates - Awards - Accomplishments

Board Member of the Local ACF Chapter- Offices Held-Sergent at Arms, Vice

President, 2006- Present

Chair person for Spina Bifida - Ginger Bread Workshop 2008- present

Pastry Chef of the Year Award 2010 Local Chapter

Written Articles for CET 2009, 2008

Written Articles for Food and Dining Magazine 2009, 2010

Member of ACF national and local chapters

Certified Working Pastry Chef- October 2006

Culinary Society of Philadelphia - Scholarship

DVCA (Delaware Valley Chefs Association) - Outstanding Service Award

The Restaurant School Culinary Salon Competition - Silver medal

The Restaurant School Pastry Club - Past President

The Philadelphia Pastry Society - Past Member

The Worlds Largest Strawberry Shortcake- Aramark, May 1999

Pastry Demonstrations- October 1997- The Home Place, Jenkintown, PA

January 1998- Reading Terminal Market, Philadelphia, PA

March 1998 - Home Show, Philadelphia, PA

Prepared dinner for former White House Executive Chef, Henry Haller,

November 2000

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