Rodrick James

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

Sulphur, LA. ***63

ab8u1l@r.postjobfree.com

318-***-****

Objective: To secure an Executive Chef position where I can use my culinary experience, and also train and motivate employees.

Education:

The Culinary Institute of America, Hyde Park, NY. Aug 99’ to Feb 01’. Associates Occupational Studies Degree in Culinary Arts Graduated: Feb 01’. Wine and Spirits Course.

U.S. Army Food Services School, Fort Lee, VA. Jul 92’ Recipient of Diploma, Military Food Service Operations.

Serv safe Management Course, Lake Charles, LA. Dec 10’

Airline High School, Bossier City, LA. Graduated: May 91’

Experience:

Isle of Capri Casino & Hotel Lula MS. Jan 12'- Present

Culinary Manager

Responsible for the Buffet, Steakhouse, Cafe', Coffee Shop and Banquets. Property generated $16.7 million in annual Food & Beverage sales.

Isle of Capri Casino & Hotel Lake Charles, LA. Oct 10’- Jan12'

Executive Room Chef

Responsible for daily production, menu planning, payroll, inventory, hiring, scheduling, and training of my staff. Opened a new restaurant that seats 165 and does around 350-500 covers a day, and I wrote the menu. Supply Room Service for 810 rooms.

Evangeline Downs Racetrack & Casino/ Amelia Belle Casino/OTB Casino

Corporate Executive Chef Opelousas/Ameila, LA. Jun 09’ -Oct 10’

For seven properties Responsible for 17 food venues which included 2 Buffets, 2 Steakhouses, 7 al la cartes, 3 Banquet halls, 3 Dining rooms, Room Service and during racing season a 750 seat Grand Stand restaurant. Responsible for controlling hiring, purchasing, payroll, scheduling and inventory. Properties generated $20 million in annual Food & Beverage sales.

Evangeline Downs Racetrack & Casino Opelousas, LA. May 08’ - Jun 09’

Executive Chef

Responsible for Buffet, Steakhouse, al la carte, Banquet hall and the employee dining room. Also responsible for controlling hiring, purchasing, payroll, scheduling and inventory.

Boomtown Casino & Hotel Bossier City, LA. Feb 06’ - May 08’

Executive Sous Chef

Responsible for ALL daily production and menu planning in the Fine Dining restaurant 1800 Prime Steakhouse, Buffet, Banquet hall and Cantina Café.

Shuck a' Peel Cafe Tyler, TX. Jun 03’ - Feb 06’

Executive Chef/Owner

Responsible for daily production, menu planning, payroll, inventory, hiring, scheduling and the training.

St. Joseph Casino St. Joseph, MO. Feb 01’ - Jun 03’

Executive Chef

Responsible for the Buffet, Steakhouse, al la carte, Banquet hall and the employee dining room. Also responsible for controlling hiring, purchasing, payroll, scheduling and inventory.

Rio Suite Hotel & Casino Resort Las Vegas, NV. Mar 00’ - Aug 00’

Externship/Roundsman

Worked in 11 restaurants specializing in Italian, Mexican, Californian, French, Cajun/Creole and Asian cuisines. Also worked in the 1,000 seat buffet.

Casino Magic Hotel & Resort Bossier City, LA. Jul 96’ - Aug 99’

Executive Chef

Responsible for the Buffet, Steakhouse, al la carte, Banquet hall and the employee dining room. Also responsible for controlling hiring, purchasing, payroll, scheduling and inventory.

U.S. Army/National Guard CA, WA, VA, Korea, Germany Dec 91’ - Dec 99’

Food Service Sergeant (E5)

Basic and Advanced Individual Training as a Food Service Sergeant. Prepared and served nutritional meals for over 1000 people three meals a day.

Achievements:

Army Chef of the Year (Dec 94') Ft. Lewis, WA.

Supervisor of the Quarter ( Jul 98') Casino Magic, Bossier City, LA.

Dean's List (Aug 99' to Feb 01') C.I.A. NY.

Supervisor of the Quarter (May 08') Boomtown Casino, Bossier City, LA.

References:

Chef Yahya Lockett 318-***-**** (Executive Chef)

Mareen Waloski 318-***-**** (VP of Casino Operations)

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