George A. Russo

***-** **** ****

Whitestone, N.Y. 11357

917-***-****

acvfer@r.postjobfree.com

Career Summary: A graduate of New York Food and Hotel Management with over 23 years experience in all aspects of the food and beverage industry. Possessing a strong background in both high-end and classical cooking, as well as being proficient in all administrative areas, I am a well-rounded Chef who can be an asset to any operation.

Executive Chef

Sodexo at Fordham University, Bronx NY

April 2015- Present

Responsible for all Retail outlets on campus with $6 million in revenue

Manage all purchasing, receiving, production and HACCP

Train all staff to uphold company standards

Support catering division with $2 million in revenues

Manage all P&L’s for retail

Operation Manager

Blue Dog Café, New York, NY

September 2013- January 2015

Responsible for all production in commissary including financial reporting

Responsible for purchasing programs and vendor relations

Responsible for 5 retail outlets with $ 5 million in revenues

Assist with marketing programs

Developed and maintain all HACCP programs

Chef

Restaurant Piquant, Brooklyn, NY

February 2013- September 2013

Temporary position

Redeveloped all back of house functions for 200 seat full service restaurant including menu planning, purchasing, inventory and service standards

Executive Chef

Sodexo Group at Mount Sinai Medical Center, New York, NY

July 2008- January 2013

Responsible for all patient feeding for 1,000 bed facility

Responsible for all menu development

Responsible for all production for multiple retail outlets. $6 million annual sales

Responsible for all catering services. $2 million annual sales

Responsible for all purchasing/receiving in department

Responsible for all HACCP and safety in department

Food Service Director/Executive Chef

Aramark Corporation at J.P. Morgan Chase, Tampa, FL

August 2006- April 2008

Building Population- 1900

Responsible for daily service in Café

Write menus and monitor production utilizing production sheets

Control all HACCP and Safety

Responsible for all In-house catering

Provide all financials to corporate including P&L, Labor Analysis, Food Cost Analysis, Sales and Budget Forecast and Direct Expenses

Responsible for C-Store and Vending

District Manager

L.A.Food Services, Tampa, FL

April 2004-August 2006

Responsible for 12 Units and Catering Division

Responsible for New Account Sales and Openings

Maintain all Budgets for Sales and Operating Costs

Maintain Communications with all Clients

Develop Purchasing Programs including Rebates

Director of Dining Services

Restaurant Associates at J. P. Morgan Chase, New York, NY

August 2001- April 2004

Building Population- 3,000

Responsible for daily service in Cafe

Responsible for all Purchasing, Receiving and HACCP

Responsible for all Cash Handling Operations

Weekly duties include Accounts Payable, Payroll, P&L and Budget

Train incoming Stewards and Controllers

Assisted in menu development and costing

Assist in new unit openings

Executive Sous Chef

Restaurant Associates at Rockefeller University, New York, NY

November 1999-August 2001

Primarily responsible for all Cafe Operations

Responsible for overall operations in the Faculty Dining Room

Provided assistance in a full range of Catering Services with annual sales of $1.5 million

Responsible for all Purchasing, Receiving and HACCP

Responsible for menu development and costing

Sous Chef

The Landmark Club, Stanford, CT

December 1997- November 1999

Membership 1,000 people

The University Club, New York, NY

February 1997- December 1997

Membership 2,500 people

The Boathouse Cafe, New York, NY

March 1995-December 1996

Cook Tournant

The Mark Hotel, New York, NY

September 1990-March 1995

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