Gary R. Klinefelter, CEC® **** S. Ocean Dr. Unit *1P, Hollywood Florida 33019 Phone: 340-***-**** acg1iw@r.postjobfree.com *www.linkedin.com/in/GaryKlinefelter

CERTIFIED EXECUTIVE CHEF

PROFESSIONAL STRENGTHS:

*Menu Re-Concepting & Development *Cultural Diversity *Team Building *Hotel/Resort Management *Food & Labor Cost Analysis *Cost Control *Inventory Management *Sanitation and Safety *Multiple Outlet Venues *Standardized Recipe Development *Cultural Diversity *Hospitality Management

EXPERIENCE:

GIVING THE DREAM FOUNDATION INC. FT. LAUDERDALE, FLORIDA EXECUTIVE CHEF DECEMBER 2013 TO PRESENT Work directly with a team of high profile celebrity chefs to produce and execute epicurean food, wine and music events across the United States and the US Virgin Islands. Giving the Dream Foundation was started to provide need-based scholarships to students seeking culinary-related careers and encourages the pursuit of excellence in memory of Chef Josef Desimone, the first Executive Chef of Facebook.

THE BUCCANEER RESORT AND SPA ST CROIX U.S. VIRGIN ISLANDS

EXECUTIVE CHEF / F&B DIRECTOR JULY 2012 TO NOVEMBER 2014

Selected as Manager of the Year out of 40 Member Executive Management Team. Directly responsible for managing the culinary brigade and entrepreneurial aspects of four outlets as well as in – room dining for this 168 room Four Star resort with annual food and beverage revenues of 4.5 million dollars. Turn-around of food safety and sanitation from a near failing score of 74, to a new resort high of 98 percent. Reduced food costs and labor costs from 53% and 42% to 29% and 19% within my first 3 months, while greatly improving overall food quality, staff retention and guest satisfaction. Increased overall guest dining capture rate and revenues by implementing a fresh and local approach to all menu items. Received Wine Spectator Award of Excellence 3 consecutive years during my tenure. Implemented in-house Serv- Safe training programs for all F&B employees.

SOLSTICE RESTAURANT AND ULTRA-LOUNGE GREENSBURG, PENNSYLVANIA

EXECUTIVE CHEF MAY 2009 TO JULY 2012 Responsible for all aspects of opening an 80 seat upscale casual restaurant, offering eclectic world cuisine utilizing local sustainable agriculture. Featured Chef, Whirl Magazine May 2010 and 2011. Received outstanding food reviews.

SHANNOPIN COUNTRY CLUB PITTSBURGH, PENNSYLVANIA

EXECUTIVE CHEF APRIL 2004 TO MAY 2009

Created contemporary classics and progressive foods contrived from fresh products as well as large scale banquet production. Introduced "Chillin' n' Grillin” al fresco dining concept.

HILL CREST COUNTRY CLUB LOWER BURRELL, PENNSYLVANIA

EXECUTIVE CHEF SEPTEMBER 2001 TO APRIL 2004

Oversee all foodservice operations and a kitchen staff of 20. Created gourmet cuisine and casual fare for 450 members in four food and beverage outlets, as well as banquet production. Achieved 100% on all sanitation inspections.

Gary R. Klinefelter, CEC® 340-***-**** acg1iw@r.postjobfree.com Page 2

FOGGY MOUNTAIN LODGE - OLD DISTILLERY ENTERPRISES STAHLSTOWN, PENNSYLVANIA

EXECUTIVE CHEF MAY 1998 TO SEPT 2001

Directly responsible for pre-opening stage of a 50 seat fine dining restaurant; kitchen layout and design

and menu concept. Received outstanding review from food critic Woodene Merriman.

EDUCATION:

AMERICAN CULINARY FEDERATION APPRENTICESHIP PITTSBURGH, PENNSYLVANIA

GRADUATED TOP HONORS - VOTED “APPRENTICE CHEF OF THE YEAR” 1996

CULINARY INSTITUTE OF AMERICA HYDE PARK, NEW YORK

CERTIFICATE OF ACCOMPLISHMENT - AMERICAN BISTRO 2001

THE GREENBRIER CLUB CHEFS INSTITUTE WHITE SULPHUR SPRINGS, WEST VIRGINIA

ACF CONTINUING EDUCATION UNITS 2004 - 2007

AWARDS RECEIVED:

*Gold Medal- Overall Team - USVI – Taste of the Caribbean – 2014

*Silver Medal – Overall Team - USVI – Taste of the Caribbean – 2013

* Silver Medal – Seafood Category – Taste of the Caribbean - 2013

*Silver Medal – Best Use of Cheese - Taste of the Caribbean - 2012

*Silver Medal – Overall Team- USVI – Taste of the Caribbean - 2012

*Taste of St. Croix Champions Cook Off First Place Winner - 2012

*Winner -“Peoples’ Choice Award” Taste of St. Croix 2012

*Third Place “Best Entrée” Taste of St. Croix - 2012

*St. Croix Food & Wine Experience - Cuisine on the Green Champion - 2011, 2012 & 2014

*Best Dish” Whirl Magazine 2010

*Pittsburgh’s 50 Finest for Cystic Fibrosis Foundation - 2010

*Gold Medal A.C.F. Pittsburgh Chapter Soup Competition -1998

*Gold Medal A.C.F. Pittsburgh Chapter Braised Meat Competition - 1998

*Gold Medal A.C.F. Pittsburgh Chapter Sanctioned Culinary Salon - 1996

*Gold Medal A.C.F. Pittsburgh Chapter Salads Competition - 1995

*Silver Medal A.C.F. Hot Food/Cold Competition - 1995

*Silver Medal U.S.X. Tower Ice Sculpting Competition - 1995

*A.B.E.L. Award For Hot Food Displayed Cold - 1994

*First Place and Best of Show C.C.A.C. / A.B.E.L. Food Show – 1993

PROFESSIONAL AFFILIATIONS AND CERTIFICATIONS:

*Certified Executive Chef - American Culinary Federation

*Founding Father /Treasurer – A.C.F. Virgin Islands Chefs and Cook’s Association Chapter

*American Culinary Federation, Member since 1993

*Member - United States Virgin Islands Culinary Team 2011 - 2014

Gary R. Klinefelter, CEC® 340-***-**** acg1iw@r.postjobfree.com Page 3

*Team Coach / Manager – St. Croix Culinary Juniors

*Serv-Safe Certified - National Restaurant Association

*Foodservice Management Certified - National Restaurant Association

*Nutrition Certified - National Restaurant Association

*Serv-Safe Proctor- National Restaurant Association

*Business Networking International Member/ Membership Committee

*Culinary Chair - American Liver Foundation Flavors of Pittsburgh 2008-2012

*American Red Cross Certified In CPR, First Aid and The Use of AED'S

*Slow Food Symposium Member Since 2005

SKILLS AND PROFICIENCIES:

*Micros, Microsoft Office (Excel, Works/ Word, Internet Explorer and Publisher)

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