Christopher A. DeSarle

*** ****** **. ****** ******* OH 44814

440-***-**** ( ab7ft1@r.postjobfree.com

EXEPERIENCED FOOD SERVICE PROFESSIONAL

High Energy Seasoned Food Service Business Professional ( Operational

Excellence Specialist

Maximize Profit Contribution ( Minimize Labor Costs

Consummate Culinary Professional ( Employee Training, Coaching &

Counseling

PROFESSIONAL EXPERIENCE

Sammy's at Playhouse Square- RJF Presidents Club- Cleveland Ohio ( October

2012--August 2013

Chef De Cuisine

Hired to create an American continental cuisine menu that would appeal to a

wide range of clientele comprised primarily of theatre goers, whom frequent

the Cleveland Playhouse Theatre. RJF Presidents Club is a private venue

reserved exclusively for Cleveland Playhouse donors. Planned and executed

special events for the Playhouse executive staff, tour company actors and

actresses. Food service and liquor franchise for the RJF Presidents Club is

owned and operated by Sammy's. The main restaurant was a 158 seat venue

under the Ohio theatre awning on Euclid Ave.

Roles and responsibilities

. Created menu comprised of a wide range of appetizers, entrees and

desserts which were approved the concept committee including the

owners, corporate chef, director of food and beverage and board of

trustees

. Hired and trained sous chefs, line chefs, prep staff and dishwashers

to engage the profitably and operational goals of the back of the

house.

. Created kitchen operational systems and processes for the entire back

of the house staff to follow.

. Crafted a master recipe book and procedure books for every station to

ensure quality, consistency of recipes, flavor, integrity of product

and temperature.

. Create a great environment for all employees--foster a team mentality

and approach, praise of progress and look for future leaders.

. Created food costing and inventory control program to ensure both

accurate and profitable numbers for the operation.

. Design and implemented work maximization sheets for each employee at

each station

. Ordering all products for restaurant which after only 90 days after

opening, was averaging 120 customers per night on the weekend and 60

per night during the week

. Maintained inventory levels for both profit centers and ensured

product was properly maintained and stored.

. Look for talent to put through the manager training program, which I

developed for the BOH which was adopted company wide

The Great Lakes Science Center-Cleveland Ohio- ARAMARK- Parks and

Destinations ( December 2009-September 2012

Executive Chef

Conceptualize, create and cost all menus for this 3.5 million dollar unit

within the ARAMARK global community

Roles and responsibilities

. Ensure each profit center is maximizing its potential

. Work with all catering clients to create and execute customized

catered events, which represents 65% of the Science Center's food and

beverage revenue

. Assist in the design and functionality of the kitchens and caf

concept to promote a great guest experience

. Create a great environment for all employees--foster a team mentality

and approach

. Teach and train on a daily basis about the importance of food

management control, food storage, proper rotation of product, product

receiving procedures, time and temperature control and overall good

health practices as it pertains to food handling

. Utilizing our food costing and inventory control program to ensure

both accurate and profitable numbers for both our client and

corporation

. Design and implement work maximization for each employee at each

position

. Ordering all products for our Caf concept for general public which

can be over 8000 people on a busy summer day

. All hiring and training of employees from culinary and facilities

. Scheduling of all employees

. Ordering for our Stem School 9th grade class- 96 students for

breakfast and lunch daily

. Ordering for our catering concept for corporate functions, weddings,

also fundraiser events

CD Hospitality, LLC, Independence Ohio ( August 2004-November 2009

CD Hospitality LLC is a professional organization dedicated to the

restaurant and hospitality industry. Work with clients to create concepts,

including menu development, equipment delivery coordination, and menu

pricing, hiring of employees, and training.

Owner/Operator

Created DeSarle Catering which serves the pharmaceutical rep community-

delivering lunches to hospitals and independent doctors' offices on behalf

of the pharmaceutical company. Duties included:

. Overseeing operations of all concepts.

. Working with customers to ensure the highest level of satisfaction.

. Motivating sales force to sell catering concept and management

services.

. Monthly receivables and payments to vendors.

. Contacting other business owners for the implementation of

restaurant concepts in existing locations. (Example Liberty Auto

Group in Maple Heights Ohio)

. Track and report each concept with daily audit sheets to create a

yearly financial picture.

. Hold monthly meetings with owners to brainstorm direction of

concept, training of staff, and serve as reference point during my

next visit.

A. LoPresti & Sons, Cleveland, Ohio ( March 2001-July, 2004

Privately held full line distributor of food and equipment serving the

Cleveland community for over 100 years.

District Sales Manager

Responsible for opening new accounts and servicing existing client base.

. Initial territory comprised of 95 customers generating 1.25 million in

sales.

. Doubled territory sales volume by opening 58 new accounts within the

first year generating $2.5 million in sales.

. Received top sales award for most territory revenue growth in 2002

competing against sales staff of 18.

. Successfully utilized culinary background and experience working with

chefs and business owners to create new menu ideas and achieve maximum

cost efficiencies while increasing use of LoPresti products.

Romano's Macaroni Grill, Atlanta, Georgia & Strongsville, Ohio ( January

1998- February 2001

Executive Chef/Corporate Opening Team Chef

Responsible for opening new concepts nationally and working with chefs to

make sure both food and labor costs were in line with corporate standards.

. Ran high volume Atlanta location with 20 line chefs under me. My

duties included scheduling verses projected sales volume to hit 15%

labor costs, as well as run and maintain a 32% food costs verses

sales volume.

. Came to Strongsville, Ohio unit to help management team produce the

dishes to the company's specifications in terms of taste profile and

presentation. Order products and maintain the proper storage and

rotation of those products to produce the recipes of the

corporation.

. Clearly define each employees job descption to ensure, consistency,

quality and attention to detail for each dish in each station

. Train to meet and exceed corporate goals and standards. Ensure each

employee is empowered at their position, which promotes a sense of

ownership within the brand

. Directly in control of $6 million dollars in the F&B budget

. Food cost was 29% and labor was 17% consistently for the duration of

my employment

EDUCATION

Associates Degree in Culinary Arts

Johnson & Wales University, Charleston, South Carolina

Graduated February 1997

References

Frank Pinzone- Sale Representative, Northern Haserot Food Distributor-216-

210-2355 ab7ft1@r.postjobfree.com Known for 12 years

James Gray-Director of Food and Beverage for Sammy's in Cleveland-352-255-

8692

ab7ft1@r.postjobfree.com Professional Contact

Mathew Kilbane- Executive Sous Chef Sammy's at Playhouse Square- 216-203-

8454

ab7ft1@r.postjobfree.com Known for 12 Years

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