Sales Executive
Resume:
Kelley Christopher Flynn
Fort Lauderdale Fl. / New London NH.
Executive Chef
Possesses superior leadership, coaching and team building skills. Committed to
creating consistent, diverse and memorable dining experiences for an exclusive
membership that belongs too many of the other top clubs in the nation, and frequent the
top restaurants in the world. Thrive in high pressure environments and multi tasking.
Has an insatiable passion for learning, food, flawless presentation and service.
Professional Profile
Twenty eight years of experience in the culinary field. Seasoned in food preparation, ala
carte, banquets and catering for independent restaurants and top Country Clubs. A
culinary innovator known for producing top quality creations using only the finest prime
meats, game, pristine seafood and seasonal produce, while focusing on staff
development, food and labor costs and exceeding members expectations. Proven ability
to effectively lead multi outlets to include fine dining, resort casual beach dining,
banquets and in home catering. Self taught, starting at age of thirteen with many post
graduate classes at the CIA Greystone in St. Helena California and stages at the Zagat
top rated restaurant in Manhattan; a top club in Tokyo and a three star Michelin award
winning restaurant in Paris. Kitchen design, menu development & Staffing for 9 million
dollars Lost Tree Beach Club which was completed in spring 2008. Becoming Certified
Executive Chef by the ACF.
Core Strengths Budget and P&L management
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Team building and Training
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Purchasing and Price Structuring
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Safety and Sanitation
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Special Event and Menu planning
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Quality control/Banquets
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Seasonality catering
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Member relations
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Multi tasking in high volume
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environments
Product and Creative menu
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development
Fine dining/Ala Carte
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In Home, Off premise
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Specialties include: American
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“seasonal”, Spa Cuisine, Japanese,
Northern Italian, Mediterranean, Haute,
Bistro French, Latin, & Equatorial Cuisines.
Professional Experiences
Executive Chef/Partner
Palette At The Colonial Farm Inn, New London, NH August 2010 – May 2011
Brought in to operate successful Inn and Restaurant outside of Boston Circa 1832.
Responsible for front and back of the house operations. Training, menu development,
wine program, Purchasing, Catering, Billing and advertising. The inn has seven guest
rooms and a fifty six seat dining room. Annual F&B sales of 750 thousand.
Executive Chef
Louisville Boat Club – Louisville, KY October 2008 – July 2010Aug
Louisville Boat Club is one of the oldest Clubs in the nation. Founded in 1879. We are
one of the hosts for the annual Kentucky Derby serving over 2000 people that week at
the boat race on the Ohio river. Our menu changes monthly and in the summer months
the produce is brought by local farmers. Responsibilities include purchasing, inventory
control, budget, training & event planning for members.
Executive Chef
Lost Tree Club – North Palm Beach, FL September 2002 – June 2008
Platinum designated top 100 country Club. Effectively manage a full service Club
House, Beach House and Catering with annual food sales in excess of 2 million dollars,
90% of which occurs between December and Mayt. Leaded staff of 30 culinarians and
stewards in season. Daily responsibilities include overseeing product purchasing,
budget, planning dinner menus that change daily. Training team, overseeing all events
for in home catering and member events up to600 and Holidays for 800 to 1100, event
planning for members and ensuring member satisfaction.
Executive Chef
Town & Country Club St. Paul, MN May 1996 – August 2002
One of the nation’s oldest Clubs circa 1888, third chef in fifty years, Hired by George
Carroll past CMAA president. Produced Fifty weddings annually between 100 – 300
people, lead staff of twenty - 1.2 million annual food sales, responsible for staffing, menu
development, purchasing & production.
Lead staff of 10 in executing eclectic Mediterranean menu for annual food sales over 1
million dollars. Responsible for menu development, P&L budget, staffing training,
scheduling, ordering, production, promotion & receiving
Executive Chef
Muffleta in the Park, St. Paul, MN October 1992 – May 1996
Lead staff of 10 in executing eclectic Mediterranean menu for annual food sales over 1
million dollars. Responsible for menu development, P&L budget, staffing training,
scheduling, ordering, production, promotion & receiving.
Accomplishments “Gold medal” for the state of Minnesota, Pork
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Producers – “Taste of Elegance” - 2000
5 appearances on NBC’s morning show (Cooking
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demonstrations) – live television
Cooking Classes William Sonoma - 1997 to 2002
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Instructor for community education MN Community
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College - 1996 to 2000
Contributor to Children’s Home society “Ultimate
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dinner party” on Palm Beach - 2002 to 2008
Palm Beach taste of Compassion - 2002 to 2008
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Quantum House Palm Beach Contributing Chef -
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2002 to 2008
American Culinary Federation’s Member.
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