Joanna McGinnis

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

Suffolk, Virginia 23437

757-***-****

***-**** (cell)

Job Objective

A management position in a quality foodservice operation that is seeking an individual with extensive culinary background.

Education

VirginiaBeach Vo-, Virginia Beach, Virginia ~ two year course in foodservice.

Tidewater Community College, Virginia Beach, Virginia, various culinary & sanitation management courses.

Bayside High School, Virginia (graduated 1984)

Hilton Garden Inn Riverfront Hotel Executive Chef ~(2011-2016)

Elizabeth Manor Golf and Country Club Executive Chef ~ (2003-2010) On Management team, managed kitchen staff and banquet staff; food & beverage costing, purchasing, Seasonal menu design.

The Grand Lady~ owner / chef ~ (2001- 2003)

Station One Restaurant, Franklin, Virginia ~ owner /chef ~ (2000-2001) manage wait staff, kitchen staff, bar staff; food & beverage costing, purchasing, menu design and handling monies, checking /payroll accounts.

Black Water Grill, Franklin, Virginia ~ General manager/ executive chef ~ (1999-2000) Manage wait staff, kitchen staff, bar staff & banquet staff ; food and beverage costing, purchasing, menu design and handling monies, checking / payroll accounts .

Main Streets Restaurant, Suffolk, Virginia ( 1997-1999) ~ Executive chef Prepare and execute and dinner for up to 300 covers daily; costing, manage kitchen staff, sauté and broiler experience, purchasing and inventory, food costing, menu design, handling monies and making deposits

Elliot’s Restaurant, Norfolk, Virginia (1996-1997) ~ Executive Chef Prepared and executed lunch & dinner, sauté and broiler experience, purchasing and inventory, food costing, menu design, development and costing, managed kitchen staff of up to fifteen .

Grand Affairs at LasGaviotas, Chesapeake, Virginia (1993-1996) ~ Executive chef Prepared and executed banquets for up to 500 Hors d’ oeuvre and 300 sit down on site and up to 300 hors d’ oeuvre off premise; extensive garde manager work; close out cash bars, purchasing and inventory, food costing, menu design, manage kitchen staff up to six, room set up and turn over.

Lake Wright Quality Inn Norfolk, Virginia (1992- 1993) ~ Sous Chef

Grand Affairs / Touch of Class Catering (1987-1991) ~ Sous chef

References upon requests