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Executive Chef

Location:
Hammonton, NJ
Posted:
July 11, 2015

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Original resume on Jobvertise

Resume:

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



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