JACK WHELAN
acqovw@r.postjobfree.com C 609-***-**** Hammonton, New Jersey
www.linkedin.com/pub/john-whelan/37/549/78b
SUMMARY
Over 30 years of restaurant experience, which includes independent restaurants, hotel casinos and private country clubs; consisting of menu development and engineering, food purchase specifications and recipes as well as the monitoring of food and labor budgets. I possess experience in all aspect of food and beverage service, with a strong understanding of customer service, employee engagement and culinary knowledge.
PROFESSIONAL EXPERIENCE
April 2013 to Present
Executive Chef of Greate Bay Country Club, Somers Point NJ
? Responsible for overseeing the day-to-day culinary operations of the club.
? Prepares an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management.
? Coordinates the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
? Responsible for hiring of all kitchen staff and their training/development through education and creative instruction.
? Ensuring standardization of recipes and plate presentation for a la Carte venues and catered events.
March 2009- March of 2013
Executive Chef of Harrah?s Resort, Atlantic City NJ
? Operated and supported a culinary team of 200 which included 8 F&B outlets.
? Responsible for overall management of the kitchen, including Sous Chefs, lead line cooks, and cooks.
? Full comprehension of labor control models and scheduling optimizing efficiencies, food cost controls and saving programs, budget development.
? Planned menus; maintained financial responsibility for menu mix.
? Oversaw inventory of food product and coordinates product ordering and receiving within corporate specifications.
? Directly responsible for managing food and labor budget.
? Ensured compliance with State and local Health Department regulations as well as adhering to ServSafe procedures.
? Ensured compliance with all corporate policies and procedures to ensure guest satisfaction.
August 1988-March 2009
Assistant Executive Chef of Bally?s, Atlantic City NJ
? Managed the following venues:
o Room Manager Banquet Chef / Catering and special event 10 years
o Casual Dining Chef ?Animations? 370 seat bistro
o Steak House Chef ?Prime Place 245 seat
o Italian Fine dining ?Arturo?s 200 seat
o Buffet /employee dining / production/Cook chill program/butcher/Garde Mange/Kosher Catering
August 1979- July 1988
Executive Sous Chef of Resorts International, Atlantic City NJ
EDUCATION
2 Year Apprentice training Resort International
Satisfied all requirements, tutelage under Master Chef Detlev Kreiner CMC