John Sarg

**** ****** ******, *******, ******** *0855

571-***-****

acfd1x@r.postjobfree.com

EXECUTIVE CHEF/GENERAL MANAGER

Specializing in Mediterranean, American Continental Fine-Dining Cuisine & Corporate Dining

Dynamic, Results Oriented and Team Spirited

More than 17 years of professional cooking, kitchen/restaurant management experience in

Overview

fine dining restaurants, hotels & law firms. Exemplify leadership qualities and

professionalism, backed by a consistent, verifiable record of achievement.

1. Executive Chef/General Manager experience with multi million dollar, upscale

Areas of Expertise

establishments

2. Highly proficient in all Microsoft Office applications & QuickBooks

3. Over 10 years experience analyzing P&L’s to maximize financial profitability

without sacrificing quality

4. Successful catering experience (5000+ people)

5. Maximizing kitchen productivity and staff performance

Seasons Culinary Services

Professional Oct. 2012 –

Dickstein Shapiro LLP & Dechert LLP, Washington DC GENRAL

Present

Experience MANAGER / EXECUTIVE CHEF

Manage overall operation of upscale café, catering & conference

services for over 400 staff & lawyers for Dickstein Shapiro LLP

Manage overall catering production for Dechert LLP

Hire, train, and direct 4 cooks/sous chef, 2 managers & 3 conference

attendants

Coordinate directly with Senior Operations Director of both law firms

& outside clients to plan menus, receptions & banquets

In direct communication with 4 corporate partners to insure financial

goals are met

The Hunters Inn, Potomac Maryland Oct. 2002 –

EXECUTIVE CHEF June 2012

Specializing in upscale casual American continental cuisine

•

Managed all aspects of the day to day operation of the kitchen and

•

certain aspects of the front of the house including servers, bussers &

runners

Increased sales from 1.3 million to 3.1 million, with 70% of revenue

•

from the kitchen

Coordinated revolving menu thru diverse purveyors, including daily

•

specials, banquets and holidays

Hired and trained staff of 16

•

That’s Amore, Rockville Maryland Oct. 2000 –

EXECUTIVE CHEF/SOUS CHEF Oct. 2002

High volume family dining Italian Restaurant

•

Opened 6 million dollar restaurant in Fredericksburg Virginia,

•

including finishing design of kitchen, hiring & training of new employees

both front & back of house

Responsible for staff of 3 sous chefs & 20 kitchen employees

•

Able to maintain or exceed food & labor cost in line with

•

budget

Teatro Goldoni Restaurant, Washington DC Feb. 2000 –

Oct. 2000

SOUS CHEF

Fine dining high volume Italian regional restaurant

•

Responsible for staff of 12

•

Marriot Wardman Park, Washington DC Sept. 1999 –

JUNIOR SOUS CHEF Oct. 2000

One of the largest hotels in Washington DC

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Managed 12 staff members

•

Worked in all aspects of kitchen facilities

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Coordinated with banquet chef for events up to 5000 people

•

Galileo Restaurant, Washington DC March 1999 –

CHEF DE PARTIE Sept. 1999

• Trained under Todd Gray

San Domenico Restaurant, New York New York March 1997 –

SOUS CHEF/CHEF DE PARTIE Feb. 1999

Fine dining high volume 3 star N.Y.T. Italian Restaurant

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Worked during externship

•

Culinary Institute of America

Education & Graduate: 1998 AOS

Qualifications

Serve Safe Certified

Media

1 of 6 Chefs interviewed for inaugural issue of Bethesda Magazine

Reviewed for Montgomery County Gazette

Star Chef of 2003

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