Manager Project

Troy McCulloch

**** *** **.

Shelton, Wa. *****

Phone: 360-***-****

Cell: 360-***-****

Email: *******@*******.***

OBJECTIVE: Executive Chef/ Food and Beverage Manager.

QUALIFICATIONS

I have been in the restaurant business for close to thirty years. I started in hotel chains such as Red Lion

Hotels and Marriott Hotels. I have also worked in some small mom and pops restaurant and in extremely

large operations such as the Louisville Kentucky convention Center which I helped produce meals for as

many as 5,000 people.

EMPLOYMENT

2009-Present Food and Beverage Director Little Creek Casino Resort

I have been the food and beverage director since Oct. 2009. During my time here I have been involved

in many projects. I had the privilege of being involved with the club house design of the beautiful

Salish Cliffs Golf Course, from the color schemes to the kitchen design and set up of beverage carts.

Another great project was our new Skookum Spirit Cigar Lounge which also serves high end liquors and

this last project was the 2012 Canoe Journey which was the biggest under taking so far. We transported

product for up to 5,000 meals twice a day for 8 days, set up portable kitchens and it was quite a logistical

project. In the past 4 years I have been instrumental in the set up of centralized liquor storage and controlling

food costs.

2008-2009 Banquet Chef Great Wolf Lodge

I have been in charge of development of a state of the art banquet facility. Developing menus,

pricing and guest communications, meeting with clients before, during and after their event. Also

discussing menu options with guests had proven to be a very positive way to build relationships

for now and repeat or future events. Great Wolf Lodge stresses family tradition and positive

values which I feel I can bring a fun-positive-work environment and great training to create

traditions where ever I go.

2003-2007 Executive Chef Little Creek Casino Resort

When I began there they had a small buffet restaurant and a 70 seat Café which has now grown to five outlets

plus a large event center with sky boxes. Since I have been with the casino I was involved in opening all these

venues, they now have a large buffet restaurant, a Starlight Night Club, a Seafood Steamer Bar, The Island

Grille fine dining restaurant and a full deli bar. I was involved in design and all menu development. All menus

in the establishment were created by myself. I did all the pricing and percentages for all food costs. The Event

Center was built for concerts, large banquets and convention events. I have taken care of celebrities such as

Bill Cosby, Howie Mandel, Dennis Miller and bands such as Huey Lewis, Jonny Lang and BB King. We have

done banquets up to six hundred people in the Event Center. The six sky boxes also have food service to them

as well. The menus for them were determined by the guests and pricing was done according to menu choices.

There are also two concession stands for beer, wine, hot dogs, pizza, popcorn and such. As you can see I am

very well rounded as far as the restaurant business goes. At the casino I was responsible for over 100

employees. I did my own scheduling and payroll for the employees.

2001.2003 Sous Chef Louisville International Convention Center

At the convention center I ran the Garde Manger department which we produced fine dining quality plates as

well as large displays for banquets up to 4500 people plate up or buffets. I am also familiar with concessions

and suites. They also have the Louisville Cardinal Stadium and the Kentucky Fairgrounds which I also did

work for as far as backstage concert setups and doing VIP contracts. I also have a great line of skills and

oversee our Starbucks Coffee food department. I also had the privilege of working on the Kentucky Derby

and the Mint Jubilee dinners for 3 years in a row.

2000-2001 Executive Chef Louisville Marriott East, Louisville, Ky.

I oversaw kitchen staff, scheduling, product ordering, banquet functions from plate up’s for 250 people to to

buffets for 500 people, inventories and costing menus. It was a 264 room hotel with full concerige suites and

private chefs tables.

1997-2000 Executive Chef Northshore Golf and Country Club

I did different styles of outdoor golf tournament barbeques for big corporations to wedding

Receptions to retirement parties, oversaw the regular kitchen functions, product ordering, inventories,

menú writing and banquet creations.

Personal References:

Eric Smileseke (Marketing director for Chinook Winds Casino)360-463-

6073

Michael Peters (Casino development for Chehalis Tribe) 360-***-****

Joe Calabreze (Casino consultant) 520-***-****

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