Kenneth J. Turner

(T) 920-***-**** (E) acgf0t@r.postjobfree.com

Executive Profile

Passionate hands-on/working Executive Chef with many years of experience within private clubs.

Excellent work ethic, self-motivated, productive, detail oriented professional chef. Articulate and

effective communicator, demonstrating excellent interpersonal skills across all levels. Team player,

committed to time management so patrons leave with an exceptionally memorable dining experience.

Skill Highlights

• Food inventory, menu pricing • Ordering and purchasing • Menu development

• Special event planning, catering • Food safety, sanitation • Ethnic food

preparation • Food standards, recipe enforcement • Plate portion, presentation •

Kitchen labor scheduling • Staffing, training, instructing • Calculate annual budget •

Special dietary needs • Communicating with members/guests • Front of

house interaction • Food, labor cost control

Professional Experience

03/2013-07/2014 Old Hickory Golf Club (Semi Private Club) – Beaver Dam, WI

Executive Chef

• Management of entire kitchen, staff of 6, maintaining complete kitchen functions.

• Increased volume of ala carte dining on Fridays from 50 to over 250 covers.

• Purchasing, receiving all kitchen supplies within established budgetary guidelines.

• Coordinating with General Manager in aspects of food and beverage.

• Maintaining contact with members by being visible in club dining areas.

• Creative menu development for special events, banquet, ala carte dining.

• Preparing and submitting all monthly kitchen reports.

11/2004-05/2012 Pine Hills Country Club (Sheboygan Country Club) - Sheboygan, WI

Executive Chef

• Administration of kitchen staff including 12 employees, complete kitchen operations.

• Researching and purchasing various large kitchen equipment; stove and steamers.

• Interaction with General Manager on budgeting and P/L management.

• Collaborating directly with club members, planning private functions, 5 to 900.

• Cleaned, organized and maintained the kitchen to health code standards.

• Reduced inventory, raised quality of food, maintained or lowered food cost.

03/1998-11/2004 Parkersburg Country Club - Vienna, WV

Executive Chef

• Complete kitchen operations and administration of 10 employees.

• Increased quality of food and plate portion and presentation.

• Working with General Manager about getting the food/labor cost in line.

• Train culinary staff in proper cooking methods and presentation.

• Managing expenses in a manner consistent with budgeted guideline.

03/1992-03/1998 Greenbrier Management Company – White Sulphur Springs, West Virginia

Boca Bay Pass Club - Boca Grande, FL

Executive Chef – 10/1994

• Administration of entire kitchen operations with staff of 10 employees.

The Greenbrier Resort - White Sulphur Springs, WV

Saucier Chef, Main Kitchen – 5/1993

• Responsible for all hot food production within main kitchen.

• Production for ala carte and banquets serving 500-2000 in a given night.

• Supervised, trained all apprentice students about sauce production.

• In highly regarded Culinary Apprenticeship Program at The Greenbrier.

• Promoted to Executive Chef of the Boca Bay Pass Club.

• Part of The Greenbrier Management Company.

Chef de Cuisine, Drapers Café – 11/1992

• Working breakfast and lunch.

• Promoted to Saucier Chef

Full Rounds, 3 outlets – 3/1992

• Sam Snead’s Golf Club, Drapers Café, Main Kitchen

• Primarily worked at the Golf Club, pantry, sauté, broiler stations

• Promoted to Chef de Cuisine

Education

Food Manager Certification - The State of Wisconsin

Culinary Institute of America - Hyde Park, NY

Associate Degree, Occupational Studies, Culinary Arts

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