Preston McCord, Jr.

acgdxy@r.postjobfree.com

** *. ***** ****** 240-***-****

Laurel, MD 20724 301-***-****

Summary of Qualifications

Seasoned Culinary Professional with over 15 years’ experience in the restaurant industry in various

capacities from Line Cook to Sous Chef to Director of Food and Beverages. Intimate knowledge of a

diversity of cuisine – Asian, Fusion, Caribbean, Italian, American and Indian. Provides a quality dining

experience through superior culinary skills, attention to detail and tableside customer service.

Key Qualifications

development of flavors for unique dishes unique pairings of meats, sauces and wines

f undamentally sound cooking techniques distinctive catering for special events

staging of intimate dining experiences general management of large restaurant

Professional Experience

Restaurant Management

charged with managing restaurant ventures with revenue in excess of $5 million / year

prepared restaurant to function in capacity of a training facility for national staff

developed marketing strategies targeting neighboring communities to increase revenue

full cycle employee development from recruiting to new hires to management trainees

administrative oversight of restaurant – profit / loss; sales goals; human resources; training

Chef / Banquet Chef

progressed from Line Cook to Banquet Chef during tenure in the restaurant field

prepared meals for Dignitaries and top Government Officials at the Sheraton Silver Spring

upscale dining for foreign dignitaries and Presidential family members – Vapiano

use of German based culinary system for implementation in United States culinary outlets

planned menus for daily specials and signature dishes; prepared alternate dietary dishes

prepared food for special event tasting menus and implemented menus for special events

ensured superior dining experience through preparation and presentation of meals

Work History

Executive Chef, Sheraton Silver Spring, Silver Spring, MD 09/2013 – P resent

Executive Sous Chef, Sheraton Silver Spring, Silver Spring, MD 10/2012 – 09/2013

General Manager / Chef, Vapiano Restaurant, Bethesda, MD 02/2011 – 10/2012

Director of Food & Beverage, Best Western Cromwell Bridge, Towson, MD 01/2010 – 02/2011

Banquet Chef, Hilton Baltimore, Baltimore, MD 10/2008 – 01/2010

Chef, Bo Brooks, Baltimore, MD 07/2005 – 10/2008

General Manager, Friendly’s, Edgewood, MD 04/2001 – 06/2005

Chef / Back of House Manager, CEC Entertainment, Glen Burnie, MD 03/1999 – 01/2001

Certifications

Trained Instructor for ServSafe Food and Alcohol Certified in Food Management (MD, VA)

Education

Baltimore International Culinary College, Baltimore, MD 1998

AA in Culinary Arts

Alabama State University, Montgomery, AL 1995

BA in Business Administration

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