Rick Melfi

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

Newton, NJ *****

973-***-****

xwgo9n@r.postjobfree.com

I am looking to contribute my enthusiasm and passion for excellence by working as culinary leader of a foodservice or food manufacturing company to develop, test, define purchasing & production specifications, and implement innovative menu/product concepts.

Qualification Summary

During my 20+ years of professional foodservice experience, I have been instrumental in the creation of industry-leading culinary concepts and guiding them through successful implementation. Proficiencies include:

· Capitalizing on, and contributing to, cutting-edge food trends

· Project management with exceptional speed-to-market: menu and recipe development, culinary skills training, production planning and high volume kitchen management

· Advanced skills in procurement: rationalization of food products and product cuttings; food supply safety, organic food nutrition, HACCP, food cost controls and menu development skills on a national level

· Extensive work with professional food photography for national marketing campaigns

· Public speaking and presentations to large public audiences

· Hands-on culinary leadership and team management

· A high level of discipline, dependability, motivation, integrity and passion

Career Experience

Compass Group

2007- 3/2009 Eurest Dining Services, Compass Group

Director Culinary & Marketing Development

2003-2006 Foodbuy (Procurement Division of Compass Group)

Director of Strategic Culinary Development

1998-2003 Eurest Dining Services, Compass Group

Division Executive Chef

Sodexho / Marriott

1997-1998 Sodexho / Marriott

National Director of Culinary Development

1991-1997 Marriott Corporate Services, Mid-Atlantic Metro

Regional Executive Chef

1987-1991 Waterloo Village, Stanhope NJ

Executive Chef/Project Specialist

1982-1987 Bergen Community College, Paramus, NJ

Adjunct Chef Instructor

Culinary Career Achievements

2008 Wrote and submitted for national publication my first cookbook

2007-2008 Developed menu programs, used nationally and cross-sector for Compass, Mediterranean Flatbreads, Flatbread Folds ™, Sliders, Super Sliders, Breakfast Sliders, Chop’d Salads, Grills & Greens, Souper Sides, Souper Sandwiches, and Breakfast Start-Up Cups

2002-2006 Showcased Culinary Demonstrations in Charlotte Shout, Annual Cultural Event

2005 Appeared in National Training CD, Profiles In Good Taste

2004 Team Member for Compass/Foodbuy European Culinary Fact Finding Tour

2003 Delivered commencement address to the graduating class at The New England Culinary Institute

2002 Award for Development of the Culinary Masterworks II Classes, CIA Greystone

2001 Development Team Member of Compass Group’s Quality Assurance Standards & Solutions Program

1999 Managing Executive Chef, Eurest Dining Services, Developed Baja Flats and Your Way Buffet programs, launched My Menu and Pricing Strategies

1998 Co-captain Sodexho Marriott Services Ice Extravaganza opening day at the NYSE

1997 Appeared in National advertisement Blue Diamond Almond campaign

1997 Named Co-winner Minds to Menu Visionary Award, Marriott Crossroads Cuisine

1996 Led culinary team in development of Marriott’s Crossroads Cuisines corporate dining program, cited by Nation’s Restaurant News as leading 1996’s “#1 food trend.”

1996 Managing Executive Chef for 3 James Beard’s House Culinary Events.

1995 Executive Chef overseeing Special Catering Services, US House of Representatives

Education

Culinary Institute of America, Associate Degree, 1978

Continuing Education classes, Culinary Institute of America; Greystone

· Nutritional Cuisine

· Advanced Ethnic Cuisine

· Mediterranean Way’s Cuisine

· Advanced Garde Manager

· American Regional Cuisine.

Covey Leadership Training

Continuing Education in ServSafe and HACCP

Associations

Culinary Advisory Committee Member, The New England Culinary Institute, 1998-2003

Board Member, Alumni Association, Culinary Institute of America, 1980-1991

Member of the Corporation, Culinary Institute of America, 1985-1987

Member, American Culinary Federation

Volunteer Fire Fighter, 19 years, Andover Township Fire Department.

Chief of Fire Dept. 1998, Department President 2002-present

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