Andrew C. Elf

425-***-**** **** Kromer Ave #

C

abhvev@r.postjobfree.com

Everett, Washington 98201

Seeking Position As:

Account Executive

Successful, award-winning, Food Broker Sales Management & Corporate

Chef/Operator Specialist offering over 25 years of food service management,

sales and marketing experience. Excellent presenter interweaving strong

culinary and operations experience with solid sales experience that

encompasses street sales to high level corporate accounts.

Classically French-trained Culinary background with proven ability to

effectively present and close Large Leverage operators, multi-unit chains

and high-volume Independents. Active learner with a passion for food and

current "On Trend" concepts.

( Distributor/ Broker management ( Food Concept

Presentation

( Management Team Building ( Planning & Marketing

Strategies

( Business to Business sales ( Research & Development

( Staff Development & Evaluation ( Vendor/Supplier

Relations

( Multi faceted concept developer ( Distributor sales

presenter

Professional Experience

Kenco Food Service 2004 - Present

Corporate Chef/Operator Specialist sales

Renton, WA

< Worked as key account presenter and food concept developer to major

chains, Casino's, Military, large independent operators from fast-food to

fine dining, contract food services and college/university.

< Provided strong support to all major Northwest distributors including

Sysco and FSA branches Seattle, Portland, Spokane and Anchorage, US

Foodservice, Food Services Inc and Petersen's.

< Conducted large LLO sales calls independently and worked as feature

presenter at all major Northwest food shows.

Food Services of America 2001 - 2004

Account Executive

< Handled and broad line food distribution increasing sales to 30% in the

first six months.

< Participated and completed several courses/trainings on shrimp, beverage,

disposables, produce, seafood and meat preparation; computer learning on

the " Starlink" Program to include Lotus notes, Excel and Word programs.

< Worked as Featured Chef at the 2003 Washington State Chefs Association

dinner and executing a five-course dinner for 200 local executive chefs,

hotel managers and restaurant owners.

Seattle Crab Company 1996 - 2001

Corporate Executive Chef

Seattle, WA

< Contributed to dramatic increase in sales and profitability as Executive

Chef by lowering food cost from 37% to 30% while increasing volume by 25%

within the first six months of personal leadership.

< Developed key marketing strategies and promotions along with a total menu

revamping and food cost revision.

< Performed as executive R & D chef for a 115-unit restaurant chain while

successfully creating and implementing four restaurant concept menus from

the ground floor.

< Provided quality service leading to the company voted as KCTS Chef's IV

Restaurant favorites, featuring the Dungeness Crab Bisque.

Fountain Court Off Main 1985 - 1996

Executive Chef / Owner

Bellevue, WA

< Established, promoted, and operated all aspects of the fine dining

restaurant specializing in seasonal Pacific Northwest menu with French

Classical undertones capable of seating 75 diners inside the restaurant

and another 75 in an outside courtyard.

< Negotiated and procured initial financing to fuel business operations

while employing 45 staff to include Sous Chef and General Manager.

< Developed, verified, updated, and maintained record-keeping systems and

bookwork.

< Maintained elegant restaurant atmosphere and ambiance including a

substantial wine list offering over 100 specific selections; a menu which

was changed four times (seasonally) per year featuring approximately 12

appetizers and 24 entrees for dinner and 22 menu items for lunch.

< Served fresh foods and herbs, home-made stocks, and aesthetically

pleasing plate presentations which were key factors in the success of the

restaurant.

Arnie's 1980 - 1983

Executive Chef

Edmonds, WA

< Performed a wide range of duties within the kitchen for a high volume 200-

seater steak and seafood restaurant with 6 locations around the Pacific

Northwest featuring a wide variety of seafood, pastas, and hand-cut

quality mid west steaks.

< Directed 32 employees, controlled and managed kitchen costs, equipment

maintenance, food quality, sanitation, menu development and safety

programs implementation.

EDUCATION & TECHNICAL SKILLS

California Culinary Academy

Professional Chef Degree (French Trained), 1984

Completed Comprehensive Hands-on Training with European / A-La-Carte

Orientation

San Francisco, CA

Washington State University

Restaurant Management Seminars, 1998- 2000

Pullman, WA

Story Art Institute

Chef Instructor, 1999 - 2003

American Culinary Federation

Food for Thought, 1999

Chicago, IL

Tyson Chicken University, 2005

Kens Dressing

Salad Dressing/Salads Presentation, 2008

French Fry University

Lamb Weston, 2007

Tyson Culinary top tier Culinary Alliance

Tyson foods 2006-present

Land O lakes Culinary Advisor Board

Land o Lakes 2009-present

Billings Sysco

Garnishing and Presentation Trends, 2007

Microsoft Excel ( Microsoft Word ( Microsoft PowerPoint ( Microsoft

Publisher

E-Street (Starlink (Menu-pro ( Time 2

Notable Highlights & Awards

Land O Lakes

National Recipe Contest Winner, 2009

Iron Chef

Iron Chef Winner in Las Vegas, sponsored by Ken's Dressings, 2007

Fountain Court Off Main

Excellent Cuisine by Seattle Weekly, 1998

Top Continental Restaurant in Pacific Northwest by Zagat Report, 1990

Seattle Best Places

Excellent Service and Cuisine by Pacific Northwest Business Journal

Glowing Reviews by Puget Sound Business Journal & Bellevue Business

Journal, 1987

5 Star Reviews by Bellevue Journal American, 1985 &1986

Dining at its Best by Seattle Post-Intelligencer, 1986 &1987

5 Star Restaurant by Seattle Post-Intelligencer

Featured on KIRO Channel 7's "Gourmet on Restaurants" Review Segment

Best Eastside Restaurant by Bellevue Journal American

References Gladly Provided Upon Request

Contact this candidate