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

Ft. Worth, TX, *****

817-***-****

acvha7@r.postjobfree.com

JAMES SLAUGHTER, CEC

OBJECTIVE

To obtain a position as an Executive Chef that will allow me the opportunity to utilize my formal training and fine dining experience to create a professional work environment resulting in desired goals for a the overall operations of the facility.

EXPERIENCE

EXECUTIVE CHEF AT TRINITY TERRACE/PACIFIC RETIREMENT SERVICES IN FORT WORTH TEXAS FROM SEPTEMBER 2014-PRESENT

Responsible for all purchasing/receiving and inventory control. Planning of daily and holiday/special event menus. Hiring, training and periodic evaluations of all kitchen employees. Insure that all labor and food cost goals are maintained within budgetary guidelines. Designing and executing exhibition cooking stations for dining room and banquets.

EXECUTIVE CHEF AT WALNUT CREEK COUNTRY CLUB IN MANSFIELD TEXAS FROM NOVEMBER 2012-JANUARY 2014

Created a food budget and labor budget, headed inventory, purchasing, scheduling, cost control management, and handled private event menu planning and execution.

EXECUTIVE CHEF AT RIVER CREST COUNTRY CLUB IN FT. WORTH, TX FROM AUGUST 1996-JUNE 2012 Created a food budget, headed inventory, food cost, scheduling and purchasing. Composed restaurant, banquet and catering menus. Assured compliance with health and food handler requirements. Designed and carved ice sculptures for banquet displays.

EXTERN AT CULINARY SCHOOL EXTERNSHIP AT PEAKS RESORT AND SPA IN TELLURIDE, CO FROM JULY 1995- JULY 1996 Worked all stations in the restaurant and helped the banquet department with plated and buffet events. Catered to guests’ needs and various hotel food presentation amenities.

SOUS CHEF AT SEASHORE RESTAURANT IN SAN ANTONIO, TX FROM 1991-1993 Trained employees in restaurant policies, operations and procedures for food preparation. Created recipes and nightly specials while working a line cook position. Fostered teamwork by fairly resolving any problems and helping co-workers.

LINE COOK AT FARA’S INTERNATIONAL RESTAURANT IN KERRVILLE, TX FROM 1989-1991 Prepared soups, stocks and sauces for daily service. Fabricated all meats and seafood and worked all hot and cold stations.

EDUCATION

SCOTTSDALE CULINARY INSTITUTE- SCOTTSDALE, AZ- A.O.S CULINARY ARTS AND SCIENCES AND RESTAURANT MANAGEMENT

LEADERSHIP

ACTIVE MEMBER OF THE AMERICAN CULINARY FEDERATION; CERTIFIED EXECUTIVE CHEF, MEMBER OF THE TEXAS CHEF’S ASSOCIATION- CHAPTER TREASURER 2001- 2009, CHAPTER DIRECTOR 2009-2011, LIFETIME MEMBER OF THE NATIONAL ICE CARVERS ASSOCIATION.