Manager Service
Resume:
Matthew L. Wilson
Bluffton, SC 29910
abmesq@r.postjobfree.com
Objective: Looking to create a well-established Food Service department
by using my advanced culinary and management skills to create a WOW
experience every time. I am looking for a Food Service Director position
where I can train and develop the culinary team to their full potential. My
goal is to create increased business through "Raving Fans".
Education:
Sullivan University-Louisville, KY
Associates Degree in Culinary Arts
Associates Degree in Hotel/Restaurant Management
Graduate of Halls High School Knoxville, TN
Current Employment
(12-09 to present) National Healthcare Corporation-Bluffton, SC
Executive Chef / Food & Beverage Director
-Responsible for the opening and organization of the New
Culinary Department
-Hire and develop cooks to their full potential
-Encourage a positive attitude through positive coaching
-Have hands on involvement in the food preparation and service
-Plan all menus for catering events
-Supervises day to day operations of kitchen
-Rotation and utilization of all food products
-Maintain consistency in plate presentation and flavor
(6-07 to 12-09) National Healthcare Corporation-Farragut, TN
Executive Sous Chef / CDM
-Executive Sous Chef over the Assisted Living Facility and
Long Term Care Facility
-Responsible for the quality and safety of healthy dishes
for breakfast, lunch, and dinner.
-Manage a team of 50, while reporting to the Executive Chef
-Have hands on involvement in the food preparation and service
-Delegation of the kitchen line and technical food
production implementing policies and food specifications
-Provides quality food within the established dining
concept of the facility
-Conducts daily inspections of walk ins, all prep areas,
dish room, all reach in refrigerators in kitchen to ensure
all are at proper temperatures
-Organizes and maintains food storage areas daily
-Expedites the preparation and cooking of food tickets in a
timely manner as dictated by the system
Previous Positions:
(11-06 to 6-07) Self-employed
-Remodeling houses with family member
(1-05 to 11-06) Outback Steakhouse Inc. - Kitchen Manager
-Controlled food cost, labor cost, food quality and safety
-Controlled waste
-Lowered food cost by 2%
-Managed Inventory and Price Control
-Purchased Items for Restaurant
-Confirmed Deliveries Correctness for product and condition
of product.
-Manage Food Line Personnel and Dish/bus Personnel.
-Responsible for cleanliness, kitchen time on food,
presentation.
-Managed over 20 people
-Encouraged a positive attitude
-Had hands on involvement in the food preparation and service
(7-04 to 2-05) Chop House - Line Cook
-Learned and worked every station
(1-02 to 7-04) Julep's Catering - Kitchen Prep /Line Cook
-Assisted with on site coordination
-Prepared entrees for events of 300 guests and more
Skills and Certifications
. HACCP Certified Manager
. Certified Instructor and Proctor of ServSafe
. Certified Chef through the American Culinary Federation (ACF)
. Very proficient in managing a diverse environment
. Excellent Communication skills
. Eye for detail
. Creative & critical thinker
. Highly organized and Outstanding computer skills
Contact this candidate