Chance Breen

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

Benicia, CA. *****-*230

(H) 707-***-****

(C) 707-***-****

acqiv4@r.postjobfree.com

O BJECT IVE :

To use my extensive experience and education in the restaurant industry, within an

environment that will utilize my people skills and managerial abilities of the kitchen. To

find employment in a company with a progressive outlook, recognizing my ability to

function as an effective team leader, or member of your team.

E XPERIENCE :

Chef de Partie, Methodology; Concord, CA. 2015

Prepare all protein items for a start up tech savvy company in it’s beta stage, attempting to

position itself for outside investment. Prepare restaurant quality individualized highly nutritious

meals derived through a program and algorithm designed by Methodology to meet a specific

individual’s dietary goals and needs. Through their website, the subscriber provides all activity

and dietary goals in conjunction with all activity, any alcohol, or tobacco use weekly. Then the

program indicates the specific meal plan necessary to attain those goals. A rotating menu of 9

dishes are chosen by subscribers each week. As part of a team of three, I helped to produce

1000+ meals weekly; prepared, packaged, and delivered to 100 active subscriptions.There is

currently a growing subscriber waiting list.

Chef de Cuisine, Sunol Ridge; Walnut Creek, CA. 2014

Lead the opening of a new restaurant concept in downtown Walnut Creek with an

emphasis on farm to table fare paired with high end boutique craft beer, largest local

selection of Belgium style on tap, as well as a large selection of local vintners. Opened in

the Spring of 2014. Responsible for all culinary production planning and coordination

within the operation. Developed younger chefs into their respective roles within the

organization. Responsible for all ordering, receiving, butchery, recipe development,

overall management off the kitchen’s budget and labor schedule.

Chef Tournant, FARM at the Carneros Inn; Napa, CA. 2012-2014

Preferred Hotel and Plumpjack Resort wherein it was my responsibility to prepare all mis

en plas and execute service daily in what station was in need within the kitchen. Trained

in all stations for the farm to table style a la carte menu. Assisted the executive Chef and

Chef de Cuisine weekly in the preparation for daily banquets and special events on

property.

Sous Chef, Tender Greens; Walnut Creek, CA. 2011

Opened the first Northern California store for a well established Southern California

group of investors. Established the high quality farm to table salad bar concept focused

on humanely raised meats and fish with organically farmed vegetables, created all at an

extremely competitive price point. Responsible for the ordering, receiving, and monthly

inventories. Responsible for management of all cash handling, processing of of all daily

sales receipts. Staff development and scheduling. Creation of all daily specials sourcing

most ingredients from smaller local farms within 100 miles of the restaurant.

Chef, Vic Stewart’s Famous for Steaks; Walnut Creek, CA. 2008-2010

Responsible for all aspects of daily restaurant and kitchen operations. Preparation and

oversight of daily a la carte menus, nightly prix fixe menus, and regularly scheduled

weekly banquets and special events. Developed food cost controls, seasonal menu

creation, procurement of all food and equipment items. Staff scheduling and

development, conducted monthly inventories, ordering, receiving, and processing of

kitchen timecards & payroll oversight. Butchered all meats in house from primal and sub

primal cuts in this classic Steakhouse. *Special tools such as a large stationary Bandsaw

allowed us to custom cut steaks as well, such as our signature 49 ounce Rib Eye.

Sous Chef, Contra Costa Country Club; Pleasant Hill, CA. 1999-2008

Assisted the Executive Chef with the management of daily operations for a busy private

golf club offering service in three separate dining rooms with 575+ seats combined.

Responsible for the execution, coordination and oversight of the preparation for daily a la

carte service, weekly banquets, weddings, and large outdoor special events monthly. Daily

ordering, receiving, staff scheduling & development, processing of payroll. Assisted Chef

with all banquet coordination, special event planning, weekly golf tournaments, large

outdoor annual events, and all menu development.

E DU CATIO N & FU RTHER EX P ER I E NC E:

Champlain College, Burlington, VT. Hotel & Restaurant Management 1986-1988

Randolph Area Vocational Center, Randolph, VT. - Certificate in Culinary Arts

1983-1985

Chef Craig Stoll, @ Palio D’Asti, AM Sous Chef 1994-1995

Chef Suzette Gresham, @ Acquerello, AM Sous Chef 1993-1994

Chef Judy Rodgers, @ Zuni Cafe, Chef Tournant 1990-1993

S KILLS:

I have held every position, and worked at every level professionally within the kitchen

throughout my career. I truly recognize the importance of each position. I have learned

something valuable at some point from each person within the brigade in every kitchen

I’ve worked . It’s most important to recognize and respect the dedication and focus of the

entire brigade to complete any service to it’s greatest potential. Go team!

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