Chef Joseph Crompton, CCC CCE FMP

P.O Box ****

Columbia, SC 29202

803-***-****

abjcmh@r.postjobfree.com

WORK EXPERIENCE:

*Cracker Barrel Restaurant & Old Country Store #42: 2208 bush River Road,

Columbia, S.C. 29210; 32-40 hrs. per week; 06/1996-Present;

*Shift Leader 2004 t0 2007; Preparation, and Back-Up cook; Manager/Hourly

Skill Trainer

*Prepare salads, desserts, fruits, vegetables, meats, quick breads, soups,

sauces, and special daily recipes

*Utilize equipment-convection oven, potato peeler, slicing machine, tomato

slicer, microwave oven, tilt kettles, and griddles

*Train new employees and managers in training in preparation area with

follow-up on their progress

*Managers trained were sent to their new stores

*Responsible for sanitation in my area according to DHEC regulations for

restaurant front window letter grade

*Practice team work: dish room, cleaning, rotation of food products, and

anticipating food needs to ensure food is available for the customer; make

many good calls to alert management on food needed and employee shortages

for shifts

*Involvement in Food Cost Meetings

*Work a station alone for $6000-$10000 hours; $1 million sales per year on

food service side

*Employee of the Month-August 2004

*Employee Service Pin: 10 yrs.-June 2006

*Hampton School District #2: P. O. Box 757, Estill, SC 29918; 40 hrs. per

week; 08/2008-06/2010 (federal and state economy cuts)

*Culinary Arts Instructor: "Palmetto Priority School"

*Taught high school students all participating in hands-on-training at an

ROTC building basic-gourmet foods in a high poverty rural area; most have

been repeats not receiving training without a culinary instructor nor

enough commercial food equipment

*Courses taught: Culinary I, II, and III

*Student engaged in local events and making a television spot for in-school

Careers in Culinary Arts

*Classes consist of mainstream diversity group

*FCCLA Club started with officers chosen; students had one day experiencing

cooking competition with volunteer judges knowledgeable in food service

11/2008, 11/2009 to get them ready for competition 2010-2011 school year

*Increased student enrollments exponentially including 2010-2011 school

year (program closed down 06/2010)

*Articulation Agreement made with Technical School of the Low Country for

students transfer of credits

*Advisor: Technical School of the Low Country

*Teacher garnered $17000 in grants with 19 donations in 15 months for

commercial classroom and lab equipment, food products donated $2000 from

vendor friends of my American Culinary Federation chapter; Bill and Melinda

Gates Foundation gave computers and printers 2008; 2009

*Utilized the media center at separate high school in Estill, SC for

student needs and computer usage until donated computer equipment

*Teacher extra duties: bus duty for 3 schools every morning, lunch for high

school students at noon, and security monitor for commercial kitchen at

ROTC building and property of ROTC.

*Teacher creativity and imagination found farmer for egg donations and

chicken donations from supermarket

*Sodexho Food Service: 1620 Pendleton St. (USC) Columbia, S.C. 29201; 25

hrs. per week; Flexible; 01/2007-05/2007; seasonal position

*Food Service Supervisor-Pandini's Italian Restaurant in Russell House at

University of South Carolina-Columbia campus

*Provided training/developing evening and weekend shift kitchen

personnel/front of the house staff, pass out weekly pay checks, and monitor

employee clock-ins/outs

*Active role in performing nightly safe audits, drawer deposits, total day

deposits, closing procedures and locking up restaurant 4 nights a week

*Sales growth targets; responsible for cash management; forecasting needs

*Participated: upper management meetings; proactive in employee corrections

by changing attitudes of my employees resulting in better attitudes,

cooperation, and team work

*Food & Labor cost controls; managed/controlled food costs issues offering

solutions to minimize waste; oversee/order produce; established night shift

production levels

*Implemented and trained employees ensuring DHEC standard procedures were

met

*Cashiering, Back of House Cooking/Front of House customer needs, and

preparing food (as necessary) for Italian restaurant for college campus

students; supervised cooks; overseeing preparation, food portioning; food

storage; maintain kitchen & storage facilities

*$2,000-3,000 sales per shift; $800,000 volume restaurant per school year

*Demonstrate a commitment to customer service by inquiring about quality

and service while responding promptly to guest needs

*Employee counseling to ensure they stay on task and understand the rules

of operation

*Richland County School District #1: 1600 Richland St., Columbia, S.C.

29201; 40 hrs. per week; 08/1994-05/2004

*Culinary Arts Instructor: Heyward Career & Technology Center

*(S.C. Department of Education-Teacher State Certification); 06/2008

*Gave S.C.Practical Cooking Food Exam to prospective culinary arts teachers

8 years under Jack Singletary at Dept. of Vocational Education

*Trained 9th-12th graders all hands on training from 6 sending inner city

high schools basic-gourmet foods utilizing state of the art commercial

kitchen and equipment, nutrition, food science, Prostart, catering

inside/outside events, coordinated community service projects, student run

newsletters, student involvement in television stations morning cooking

spots for WLTX, WIS and WOLO in 1995-2003

*Gave students job titles for job rotations similar to hospitality settings

in my kitchen (such as chef, sous chef, host-hostess, cook stations,

busser), visited schools with students to recruit for culinary arts,

February-job shadowing; highly promoted culinary arts program for the

school with highest enrollments of ALL classes at Heyward Career &

Technology Center

*Obtained articulation agreement with Johnson & Wales University for

students; worked towards agreement with the Art Institute

*Designed computer projects-students utilized their computers for

portfolios, classroom work, and entrance to food service higher education

and/or jobs, and scholarships to Johnson & Wales University

*Placed many students successfully with retention in food service

establishments including after their training at Johnson & Wales University

and after graduation still in the food service field today

*Obtained grants to up-date kitchen, up-dated kitchen equipment, and new

restaurant students named for all student hands-on-training

*Designed future good service wing with school bond referendum program

(Open House 12/2006)

*Student involvement in local American Culinary Federation food service

activities

*South Carolina State Fair Cooking Winners: 1st-3rd place student winners;

Spam Food Contest-instructor won 1st place; 1994-2003 student participation

with ribbons

*FCCLA student winners every year: 1st-3rd regional, state, and national

student winners; advised 1 state president; trained 4 national culinary

student winners; 1994-2004; brought in industry leaders to critique their

work

*FCCLA Food Club Advisor; Judge for non-cooking events; 1994-2003

*Teacher of the Year: 1998

*Employee of the Month: November 2003

*University of South Carolina: Columbia, S.C.; 25 hrs. per week; 06/1998-

08/2002

*Culinary Arts Instructor: "Summer at Carolina" Program

*Created culinary arts program for ages 5-15

*Developed instructional classes with student hands on experience for

breakfast cooking, lunch preparation, pastry and bake shop,

entrepreneurship, safety usage of chef knives, griddle, ovens, mixing

machine, deep fryer, and table setting skill techniques

*Developed an interest in students to consider culinary arts

*Parents and students were well pleased with extra help at home

*Palmetto Health-Baptist: Columbia, S.C.; 45-50 hrs. per week; 10/1988-

08/1994;

*Executive Chef (1st in S.C. hospital-Baptist Medical Center-Columbia)

*Trained cooks and bakers to standardized recipes as needed by Food Service

Director; created standardized recipe system as learned in culinary school;

cross trained bakers and cooks

*Responsible for menu designs/creations, inventory, hiring/firing, shift

scheduling for 20, daily catering functions for various hospital

departments including special menus for doctors lounges, recipe tasting,

and 600 patient dietary and regular meals per day plus dining room for

workers/visitors meals

*Practiced public relations in staff/guest dining room; remembered

birthdays of all staff and gave them a free dessert

*Volunteered at Dutch Square Center Mall SCE&G Energy Station to cooking

for mall visitors; volunteered for Baptist Medical Center "Kids Club" for

cooking demonstrations at Columbiana Centre Mall; appearances on Andy

Thomas Radio Show to speak with radio callers concerning their cooking

questions

*Worked closely with Food Service Director, Assistant Food Director,

Dietitians, & Food Supervisors

*Trained employees in utilizing equipment and safety usage to employees,

such as steam kettles, tray line procedures, convection oven, dish machine,

blenders, tilt braisers, steam tables, production line, etc.

*Western Montgomery County AVTS: (Western Center for Technical Studies):

Limerick, PA.; 40 hrs. per week; 08/1985-09/1988

*Food Service Teacher: (PA. Dept. of Education license)-State Teacher

Certification; 12/1983-12/2000

*Developed student special community service projects

*Operated restaurant for staff, administration, and VIP guests with all

students hands-on-training

*Trained 10th-12th and adult students basic-gourmet food service in a state

of the arts commercial kitchen; catering inside for outside orders; student

food sales fund raisers; March of Dimes television event students collected

funds and invited to be interviewed for television appearance in

Philadelphia, PA.

*FHA/HERO Club with officers: 1st-3rd state and national student winners (6

state; 1 1st place national)

*Worked evenings, weekends, and summers for fine dining restaurants to keep

current in my food service career

*Salt & Pepper Restaurants, Inc.: Arlington, VA.; 40 hrs. per week; 10/1984-

08/1985; closed due to 911

*Government Cafeteria Manager: (attended Culinary School Full-Time Weekends

in D.C.)

*Responsible for managing breakfast and lunch periods 5 days a week as only

operating manager

*Supervised employees; trained Front of the House and Back of the House new

hires and chef; schedules; sanitation; cash register, food production;

promoted sales of owner's soda beverage drink to customers

*John J. Kane Regional Center: McKeesport, Pa.; 40 hrs. per week; 10/1979-

10/1984

*Quantity Cook-responsible for dietary cooking, such as low fat, bland, low

salt, modified, diabetic, pureed per meal period; 1800 patients county

nursing home (largest in PA.); employee meals; worked full time while

attending full-time: University of Pittsburgh, PA. for B.S. degree in

vocational education

*Promoted to Dish Room Supervisor-John J. Kane Regional Center

*Promoted to Food Service Supervisor with Opening Experience (Kane Regional

Center-Allegheny County Department of Health-Pittsburgh, PA.)-chosen to

operate 1 of 4 new units (Kane Regional Center)

*Addressed daily sanitation concerns; scheduling cooks; new employee

training; food production; tray line

EDUCATION:

*Culinary School of Washington: Washington, D.C.; 39 semester hrs.; 12/1984-

06/1985; hired while in school to teach

*Major: Culinary Arts Education: 3.9 GPA (full time weekends; full time

Government Cafeteria Manager)

*Relevant Coursework: Intro to Career Cookery, Sanitation, Stewarding,

Culinary French, Nutrition, Intro to Baking, Soups, Stocks, Sauces, Pantry,

Dining Room Mgt., Beverage Mgt., Intermediate Baking, Charcuterie, and

Accounting (received credit from college)

*University of Pittsburgh: Pittsburgh, PA.; 126 semester hours; 08/1980-

12/1983

*B.S.: Vocational Education: 3.5 GPA

*Major: Quantity Foods; Minor: Home Economics-food service only

*Dean's List every semester; relevant coursework; student teaching

*Received Department of Education Pennsylvania Teaching License

*Community College of Allegheny County: (Boyce Campus) Monroeville, PA.;

01/1974-06/1976

*A.S.: Major-Hotel/Motel Management.; Minor-Hospitality Administration; GPA

3.75; Dean's List every semester (Phi Theta Kappa); 60 semester hrs.

*Relevant Coursework: Food Service 1; Business Math; Accounting Principals

1; Supervision & Training; Instructor was Past President of national A.C.F.

(American Culinary Federation), promoted to World Ambassador-L. Edwin Brown

OTHER CERTIFICATIONS, COURSES, AND PROFESSIONAL ORGANIZATIONS:

*American Culinary Federation: St. Augustine, FL.; original member 01/1999-

Present; Chef de Cuisine (CCC); Certified Culinary Educator (CCE);

expiration 02/2015; Member: World Association of Chefs Societies

*Clemson University (Extension): Columbia, S.C.; expiration 07/2008; 1st

Food Service Protection Manager-certification

*TAP Training Services from the National Restaurant Association (Servsafe

FMP)-food service course and national test with 98% score proctored at

Midlands Technical College 03/25/2008; Food Service Protection Manager

certification (FMP); I can teach and proctor students and employees; next

renewal 03/2013.

*AAIS: Emmaus, PA.

*Major: Sanitation; 08/2007-10/2007

*Major: Supervisory Management; 10/2007-11/2007

*Major: Food & Labor Cost Controls; 01/2007-07/2007

*Major: Computers in the Culinary Kitchen; 11/2007-01/2008

*Major: Nutrition Considerations for the Culinary Staff; 11/2009-04/2010

(*Relevant Coursework-S.C. Teacher's License renewal and American Culinary

Federation re-certifications)

LICENSES:

*S.C. Dept. of Education Teacher Certification: expiration 06/2013;

Vocational AQ-Culinary Arts (courses taken for renewal)

*PA. Dept. of Education: Teacher Certification; Vocational Education-

Quantity Foods/Home Economics; 0000; (Food Service only)

LANGUAGES: English-Advanced Spoken, Written, and Reading

AFFILIATIONS-VOLUNTEER WORK: (Columbia, S.C.):

*Central Church-Volunteer Cook/Server for the homeless; 04/2006-08/2006

*American Culinary Federation-Midland's Chapter: original member since

1989; Past Horizon's Chairperson; volunteer work, such as Grits Cooking

Contest-Judge 11/2006; Chef and Child-Event 03/2007: group nutritional

demonstration at Leslie Stover Middle School; 03/2008 Irmo Elementary

School nutritional demonstration with fruits and vegetables appealing to

children for right eating choices

*Riverbanks Zoo (Aramark)-Volunteered with corporate chefs and cooks from

the USA and around the world for special events 2005; 2006

*Cross Faith Drama Team-Props man 2006-2008 for non-denominational drama

team with youth from churches within the community in Columbia; Leadership

Council: member 2007-2008

ADDITIONAL INFORMATION:

*I am proficient in Microsoft Word, Microsoft Power Point, Microsoft

Publisher. I was trained in Nova Net.

*I utilize Power Point presentations in the classroom.

*Embassy Suites Hotel: Columbia, S.C.; employed part-time paid position

01/1995-05/1996; Line and Preparation Cook/Salad Prep/Buffet Server/

Garnisher for evening shift

*Capital Senior Center: Columbia, S.C.; 1995-2003; Designed, planned,

performed several cooking demos; volunteered with students for their

exposure to senior citizens 1994-2003

*Carolina Care Plan, Inc.: Columbia, S.C.; 2006; Cooked Low Fat Breakfast

for seniors; paid event

*Alterra Sterling House Assisted Living: Columbia, S.C.; 2006: Created 1 of

my specialties for the senior citizen crowd-Spanish galleon watermelon

fruit salad ship with Spanish village to demonstrate fresh fruit and

vegetable ideas; paid event

*Culinary Institute of Carolina: University of S.C., Columbia, S.C.;

08/2006-12/2006; Culinary Arts Instructor; "Introduction to Culinary Arts

with Food Lab"; "Food Service Equipment with Kitchen Lab"

REFERENCES:

Donna Bundrick Griffin-Coordinator Marketing & Promotions

219 Taylors Cove Road

Lexington, SC 29072

803-***-**** ext.120

abjcmh@r.postjobfree.com

James Russell Twitty-Conference Manager

University of South Carolina (USC)

1600 Hampton Street Annex, 208

Columbia, S.C. 29201

803-***-****

abjcmh@r.postjobfree.com

Stan Charles Minemier-Retired Sales Director-Adluh Flour

*Very involved with ACF Midlands chapter

(Home Address) 104 Bryars Court

Lexington, S.C. 29072

803-***-****

William J. Singletary-S.C. State Voc-Ed Test Dept. Head

S.C. Department of Education Associate

3700 Forest Drive-Suite 500

Columbia, S.C. 29204

abjcmh@r.postjobfree.com

803-***-****

Chef Edwin Brown, H.A.A.C.-World Ambassador for ACF (American Culinary

Federation)

Center Place Way

St. Augustine, FL. 32095

800-***-****

www.acfchefs.org

(Home Address) 41 White Ct.

St. Augustine, FL. 32080

Chef Sheila Veach

Midland's Chapter-American Culinary Federation

(Home Address) 11860 Broad River Road

Chapin, S.C. 29036

803-***-****

abjcmh@r.postjobfree.com

James M. Stokes-Estil High School Assistant Principal/Head Football

Coach/Jean Stokes-former Human Resources (hired me)

(Home address) 275 Perryclear Drive

Beaufort, S.C. 29906

843-***-****

abjcmh@r.postjobfree.com

StokJam@hampton2

CRACKER BARREL EMPLOYER REFERENCE:

George A. Bauchat-Associate Manager

(Home Address) 233 Deer Run Road

Elgin, S.C. 29045

803-***-****

abjcmh@r.postjobfree.com

SODEXHO PREVIOUS EMPLOYER REFERENCE:

Terry Lovelace-Food Service Manager

(Home Address) 5 Legacy Court

Elgin, S.C. 29045

803-***-****

My past year's assistant principal (Mr. James Stokes), human resources

personnel who hired me (Mrs. Jean Stokes), principal (Ron Youmans-now at

Allendale-Fairfax School District), and Family & Consumer Science

Department Head (Ms. Linda Brown) have written letters of recommendation

for my future employer. My culinary arts teaching position, though

increasing enrollments and building my program over 2 years, was deleted

due to federal and state budgetary cuts. I am so blessed being a part of

the "Hampton Family" and will truly miss my administration, peer teachers,

and past/future students.

I am available to make your culinary arts program one of the best with my

vast knowledge, education, and current restaurant experience. I have

acquired for my students an articulation agreement with the Technical

School of the Low Country offering transfer of high school credits and

scholarships. Donors who provided my students $17,000 in 15 months from

grants I worked hard for much needed equipment I am grateful to. Purveyors

in my American Culinary Federation chapter provided food products worth

$2000 knowing my students needed to learn for culinary school and/or jobs.

One of my last best surprises was a donor who supplied a top of the line

clothes washer and dryer for student's uniforms, table cloths, and napkin

cleaning for school catering events through one of my many written funded

grants.

A vast majority of my students from 2 schools in 2 states, where I have

taught before, had become winners 1st-3rd place team and individual in

regional, states, and national competitions every year. One was a South

Carolina FCCLA president. My students from Heyward Career & Technology

Center ARE still in the food service industry careers as their chosen field

of work and are considered retentions. This was just one of my many goals

for my students at Hampton School District #2. This year I would have had

their siblings, current students, and friends who enjoyed being taught by

an ACF nationally certified chef.

I believe in doing whatever I can to make sure my students can find more

than beginning jobs and attend culinary school with my association with

culinary schools for articulation agreements. This is where they transfer

their high school credits and go for scholarships. Dean Ken Flick from the

Technical College of the Low Country was my closest and first responder for

such an agreement. I had been invited and joined as one of his advisory

committee members. In the past, I had one with Johnson & Wales University

and had plans to do the same with the Art Institute for Heyward Career &

Technology Center.

Contact this candidate