Manager General

Joseph H. Jenkins Email: **************@*****.***

** ******* **** ****: 203-***-****

Stamford, CT 06903 Cell: 203-***-****

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Career Objective: To work for a premier establishment that offers discriminating clients exciting catering experiences and creative food design, in the best venues with top quality standards.

Profile: Energetic and highly organized, Executive Chef with 30 years experience in catering and event planning. A dynamic leader, with imaginative culinary skills, develops and constantly refines the food product offering to achieve ultimate client satisfaction, while maintaining food and labor costs. Strong ability to develop creative menu design, oversee food and pastry production, while meeting client budget requirements. Manage, lead, and mentor culinary staff.

Experience: February 2009 to Present

Jordan Caterers Design & Event Planners

Chesire & Darien CT – Serving Connecticut and Westchester County

Website: jordancaterers.com

Executive Chef

Knowledgeable in fashionable food design trends. Accomplished in menu design, culinary production, food and cost control. Expert in creating and executing weddings, galas, fundraisers and community events.

• Oversee production and execution of high volume, distinctive events for up to 1500 guests while achieving budget constraints in a strongly competitive environment.

• Accountable for multiple events at various venues booked simultaneously.

• Pioneer and innovator in green culinary initiatives through the use of organic and hormone free foods, local, socially, and environmentally, responsible producers, and the use eco friendly dinnerware.

• Well connected to a network of industry event sources and purveyors.

March 2007 through December 2008

Glorious Food Inc. and Le Potager Catering,

New York City, New York – Serving Tri-State Area

Website: gloriousfood.com

Executive Chef and General Manager

• General Manager’s role, which included overall management, budget, operations and business development. Strong organization, problem solving, talent acquisition and communications skills.

• Creative food and dessert menu design, including recipe development, presentation, and execution of all menu items.

• Orchestration of grand events hosted at premier venues.

• Supervise culinary team of 85 employees.

January 1999 through March 2007

Le Potager Catering Inc.

Stamford, CT – Serving Tri-State Area

Website: lepotagercatering.com

Executive Chef and Owner

• Event Planning for all venues, expertise in remote, makeshift kitchen design.

• Invent menu selections for special event themes and parties in accordance with client budgetary guides and expectations.

• Sales, Marketing, and Event Planning.

• Staff Management and training.

• Production and cost control for large volume operations.

August 1985 through December 1998

Glorious Food Inc.

Executive Sous Chef and General Manager

• Chef and team leader.

• All culinary operations, including managing, scheduling, and training of kitchen staff, stewardship, purchasing and waste management.

• Event Execution for up to 5000 guests with 20 million dollar revenues.

February 1985 through July 1985

Guest Services Inc.Sous

National Gallery of Art, Washington, DC.

Chef and Manager

• Orchestrated staff for production of 3 Cafés, executive dining room and cafeteria for 5000 daily guests.

• Management of food and labor cost controls.

• Oversee specialized catering events at premier DC locations.

Education: Culinary Institute of America, Hyde Park, NY

A.O.S. Culinary Arts, February 1985

National Restaurant Association Sanitation Certification, NYC

ServSafe Certified, CT

Career Highlights:

• Costume Ball, The Metropolitan Museum of Art, 900 guests

• Robin Hood Foundation, Jacob Javits Convention Center, 4000 guests

• US Open Tennis Corporate Tents, Arthur Ashe Stadium, 38,000 guests

• Huggy Bear Tennis, South Hampton, NY, 800 guests

• New York City Ballet, New York State Theatre, 900 guests

Experienced Venues:

• The Metropolitan Museum of New York

• Museum of Modern Art, New York

• Lincoln Center

• New York Public Library

• Tiffany’s

• Tribeca Film Festival

• Central Park Conservancy

• The White House

• Yale University

Other Experiences within Hospitality Industry:

• J.W. Marriott , 1331 Pennsylvania Avenue, Washington, DC

• Crystal City Marriott, 1700 Jefferson Davis Highway, Arlington, VA

Contact this candidate