Resume: Chef David V. Young

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Chef David V. Young

** ********* *****

Hilton Head Island

South Carolina, 29926

Phone: 843-***-****

E-mail: acgtmt@r.postjobfree.com

Objectives

To acquire a position that fully utilizes my passion for cooking and the depth of my culinary

knowledge. I want to join an organization in which I can tribute my expansive culinary and

kitchen management skill set. I want to help make a good kitchen great!

Looking to work with a strong talented team of Management Professionals

Education

Currently attending Ashford University Online for Educational Studies BA

Associates Degree in Culinary Trades (2001)

Maintained A++ average

Was on Deans list for academic excellence

Voted Most Outstanding Freshman in 1st Year of Culinary Program

Member of Phi Kappa Theta Honor Society for Two Year Colleges

Received a Baking and Pastry Arts Diploma

University of Wisconsin: Studied Spanish and Science (1992 to 1995)

Experience

Executive Chef/Author/Owner (November 2009 – Currently)

Roastfish and Cornbread (70 Marshland road Hilton Head Island)

As Executive Chef I inspire all culinary excellence at Roastfish and Cornbread.

Menu creation and full implementation.

Excellence in event catering and high priority client catering

Expert in Low Country and Gullah Cuisine

Responsible For all purchases

Conducted all job interview and reviews and administer administrative discipline

Resume: Chef David V. Young

Scheduling

Monthly and weekly cleaning

Implement Strong customer service strategies

Features in New York Times and The Wall Street Journal Featured in Various magazine

publications

Cooking demonstrations and Cooking Classes

Executive Chef/Author (April 2004 to November 2009)

The Sea Shack (Hilton Head Island)

As Executive Chef I inspired all culinary excellence at The Sea Shack during my

employment.

Wrote and self-published my first cookbook while employed here

Established a strong customer service standard

Responsible for restaurant cleaning and sanitation goals

Catering

New recipes and Menu expansion

Cooking demonstrations and Cooking Classes

Implement Staff Training procedures

Eliminate waste foods

Executive Chef/ Team Leader (January 2003 to April 2004)

Hilton Head Hospital-Morrison Management Specialist (Hilton Head Island)

As the Executive Chef I inspired the staff to work as a team By Leading by Example

Coordinate and Motivated staff to reach weekly and monthly goals

Recognized at the first Non-Clinical Employee of The Month

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Resume: Chef David V. Young

Prepared Meals for Hospital rooms, Meals on wheels, Cafeteria, Doctors Lounge

Catered for Hospital Executive Board

Did Catering for Doctors and Special events

Responsible for all food ordering

Inventory

Donated time to Childrens hospital

Patient customer service surveys daily

Am-Sous Chef/ Team Leader (April 2001 to August 2002)

University of Wisconsin Fluno Center for Executive Education-Aramark Foodservice

Management

Create and implement cycle menu and recipes

Breakfast cookery (omelet stations, pasta bars, Waffle stations, Meat Carvery)

Daily lunch buffet Production

Special event catering (Wisconsin boosters, Executive offices)

Ordered all provisions for the facility

Staff development

Cleaning and sanitation

Inventory

Menu costing

Attended Franklyn Covey Seminar “Learning to Lead”

Lead team building exercises

Banquet catering

Pizza Chef/ Corporate Trainer/ Kitchen Manager (August 1995 to April 2001)

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Resume: Chef David V. Young

Pizzaria Unos Corporation, Madison Wisconsin

Train kitchen staff

Implementation of Seasonal menu

Frozen Pizza production for retail

Implement cleaning and sanitation control

Training of staff and managers for new store openings

Cost control

inventory

Skills

Fluent in Spanish

Proficient in Microsoft Word

Excellent in Customer service

Can Cook any cuisine

Work Great under Pressure

Team Player

References can be provided as requested

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