MICHAEL B. KENNY

918-***-****

*/**-**/** ***** PRESBYTERIAN CHURCH, Tulsa OK Sous Chef

*/**-*/** ****** SPRINGS COUNTRY CLUB, Broken Arrow OK Line Cook

Line Cook and Production Work

**/**-*/14 REASORS, Tulsa OK Meat Dept Counter Display and Production Work

2/12-9/13 MAYO HOTEL, Tulsa OK Sous Chef

Managed Trula restaurant.

9/11-2/12 SUMMIT CLUB, Tulsa OK Banquet Chef

Responsible for banquet production and execution at 1600-member private city club.

5/08-9/11 GOLF CLUB OF OKLAHOMA, Tulsa OK Sous Chef

Responsible for food and labor costs, menus, and scheduling.

1/07-5/08 PETROLEUM CLUB, Tulsa OK Sous Chef

Responsibilities included daily operation of full scale restaurant and banquet kitchens.

6/06-12/06 SALVATION ARMY, Tulsa OK Utility man

Responsibilities included a floating position to ensure smooth kitchen operation.

2/06-6/06 AVALON STEAK HOUSE, Sapulpa OK Lead Cook, Prep/Line

Maintained consistency of menu items and expedited during rush hours.

6/05-1/06 OAKS COUNTRY CLUB, Tulsa OK Sous Chef

Developed menus and daily specials, trained kitchen staff, maintained and organized kitchen.

6/02-6/05 SOUTHERN HILLS COUNTRY CLUB, Tulsa OK Lead Cook, Fine Dining

Worked in high end, high quality, high intensity environment.

11/01-6/02 T 2, Tulsa, OK Lead Cook

Bistro-style cooking. Homemade breads, pizzas, desserts.

3/01-11/01 PHILBROOK ART MUSEUM, Tulsa OK Banquet Sous Chef

Developed and managed menus, operations for large/small parties, and Sunday brunch.

9/00-3/01 MEADOWBROOK COUNTRY CLUB, Tulsa OK Sous Chef

Additional responsibilities included ordering, receiving, special functions, and banquets.

3/99-7/00 KITZINGEN (Germany) CHILD DEVELOPMENT CENTER Manager, two-person kitchen

Managed breakfast and lunch menus, training, ordering, and receiving.

6/98-12/98 CHARLIE’S LOBSTER HOUSE, Orlando FL Roundsman

Trained various stations of cook’s line in 500-seat fine-dining restaurant.

1/97-6/98 SHADES OF GREEN HOTEL, Orlando FL Sous Chef

Managed front and back of house staff dining room and sports bar grill.

Developed menus and recipes, managed ordering, receiving, and food costs.

5/93-1/97 CLARION HOTEL, Orlando FL Saucier Chef

Functions were sauces and soups for dining rooms and banquets. Also had roundsman

responsibilities. Food service generated $16MM annually.

1/91-5/93 MARRIOTT HOTEL, Orlando FL Lead Cook

Responsibilities included all aspects of menu preparation and food expediting for a 100-seat formal

Italian dining room. Also included staff training, banquet production, and roundsman.

3/90-6/91 ENZO’S ITALIAN RESTAURANT, Orlando FL Line Cook

Gained classical and fine dining experience in a 180-seat restaurant.

THE BEST ITALIAN RESTAURANT IN THE STATE!

9/89-7/90 BORDER CANTINA, Winter Park FL Broiler Cook

Responsibilities included wood-burning mesquite grill, line set-up, and expediting.

4/89-9/89 SIMPSON’S BEEF AND SEAFOOD, Raleigh NC Sous Chef

Responsibilities included creating daily specials, production/cooking, and organization/ teamwork in the kitchen.

6/88-6/89 SEASIDE RESTAURANT, Raleigh NC Assistant Chef

Responsibilities included line cook, sharpening organizational skills, and teamwork in the kitchen. Worked closely with CIA-graduate chef in creating classical dishes and daily specials.

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