Manager Management
Resume:
Stephen Minton, CEC
Statesboro, Georgia 30458
********@*****.***
Education
** ***** ****** * ******* in Employee Training and Development at
Georgia Southern University, Statesboro, Georgia
ServSafe Alcohol Certified - 2005
Certified Executive Chef thru the American Culinary Federation - 2001;
Recertified 2006
ServSafe Certified Instructor - 2001to present
Bachelor of Science in Business Administration with a concentration in
Hospitality Management from Appalachian State University, Boone NC -
2000
Experience
August 2002 to May 2010 - Instructor Georgia Southern University,
Statesboro Ga.
Taught second semester juniors and first semester seniors Quantity Food
Production (Meal Management), Hospitality Layout and Design, Food and
Beverage Management, Catering Management, ServSafe and ServSafe Alcohol.
Coordinated student teams in planning and performing catering events up to
1200 people and a la carte full service meals up to 88 in 1.5 hours.
ServSafe pass rate is 94%.
Summers 2003 to 2010 - Trainer for Georgia Department of Education
Part of Team that developed Georgia's Department of Education's Culinary
Institute II. The Institute is two one week long continual education
concerning food preparation and nutrition for school food service managers.
The team has been instrumental in developing a higher level culinary
training program for advanced manager training in using culinary standards
in improving the food quality and flavor in Georgia's School Foodservices.
Contracted to re-standardized five USDA recipes lowering sodium and sugars.
These recipes are now being used statewide.
July 2007 to September 2009 - Partner, JaMan Caribbean Caf , Statesboro,
Ga.
Developed and maintained standardized recipes; developed and maintained an
Excel inventory and costing program; Maintained and programmed Aloha POS
system; Developed and supervised marketing and promotions.
1992 to 2003 - Owner and Operator Caribbean Caf , Boone, NC.
The restaurant employed up to thirty employees and developed a reputation
by being mentioned in regional magazines and newspapers as well as national
publications such as New York Times, Playboy, Ale Street News, Skiing
Magazine and Men's Journal. The Caribbean Caf built this reputation by
empathizing quality, price point, perceived value and gourmet beer dinners.
The Catfish Charleston's recipe was requested for publication from Gourmet
Magazine. National and international breweries including Scottish
Newcastle Imports, Merchant du Vin, Spaten, Carolina Brewing Company and
the Craft Brewers Guild consider Chef Stephen is considered one of the top
national experts in food and beer pairings. The Caribbean Caf was a Top
100 College Bar from1997 until it sold in 2003.
Career and Job Accomplishments
Working Positions - Have worked various positions in hotels, country
clubs, fine dining restaurants, contract food service and fast food.
ServSafe Certification - Certified in ServSafe Food and Alcohol
Doral Country Club - Produced two buffets a day for seven days for
5,000 people during the Doral Ryder Open.
Chef Demonstrator - Demonstrate food products and equipment for
manufacturers at National Restaurant Show, NAFEM, Myrtle Beach
Restaurant Show and PYA Food Shows representing Market Forge
Manufacturing, Scott Adams Foods, Inc., Aqua Fryer, Rational and
Otafuka, Inc.
Food Stylist - Paula Deen Show (16 shows) and Throwdown with Bobby
Flay (1 show)
Radio Show Host- Hosted Chef Stephen's Food for Thought for 2 years on
WATA Boone, NC.
TV Show Host - Hosted Southern's Cooking with Gas for 3 years on
Statesboro's Local Channel 98.
ACF Member - Held various Southeastern regional and local positions
with leadership and service awards.
Board Member - North Carolina Restaurant Association for 4 years.
Food Competitions - Have won various awards in sanctioned food
competitions.
Charity - Created and chaired various charity events including Salute
to High Country Chefs, Taste of the High Country and the OASIS Charity
Dart Tournament.
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