Quality Assurance Manager

Quinn McCord

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

Address: *** ******** **

City: Galloway

State: NJ

Zip: 08205

Country: USA

Phone: 609-***-****

Skill Level: Director

Salary Range: $100,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

QUINN W. MCCORD

506 Heritage Court ~ Galloway, NJ 08205

609-***-**** (mobile) *********@********.*** 609-***-**** (home)

CULINARY EXECUTIVE

Food and Beverage Services ~ Hotel & Casino Resorts

Results-oriented Professional with comprehensive experience managing staff and food services at five-star restaurants located in hotels and casino resorts across the United States. Proven ability to build rapport with guests, produce creative menus, and exquisite dishes while maintaining profitable food costs. Serves as a member of the America Culinary Association, Professional Chef`s Association of South Jersey, and has additional expertise in:

* Cost Control * Culinarian Training * Quality Assurance * Budget Management * Meat Fabrication/Purchasing * Sanitation Management

* Menu Design * Customer Relations * Garde-Manager Cook-Chill Production

CAREER ACCOMPLISHMENTS

Trump Taj Mahal Casino Resort

* Designed and implemented food cost system for 14 kitchens with $50 million food revenue operation resulting in a 3% cost decrease and profitable food purchasing.

* Improved employee turnover by providing fair management, supervision, hiring, and leadership of over 200 culinarians, service staff of 400, and 125 stewarding employees.

* Received Manager of the Year recognition for two consecutive years.

Interstate Hotels & Resorts

* Provided effective Sanitation and Health Department management through Safe Serve Certification.

* Invited to join the Hotel Opening Task Force Interstate Hotels to train new culinary/steward teams.

* Received Manager of the Year recognition for Marriott in Harrisburg, PA.

PROFESSIONAL EXPERIENCE

TRUMP TAJ MAHAL CASINO RESORT, Atlantic City, NJ 1990-Present

Resort with five-star quality dining with gourmet restaurants, entertainment, casino floor, and spa.

Executive Chef

* Organize and create custom menus for the daily operation of 14 gourmet kitchens, and 2000 rooms.

* Train and develop over 200 culinarians through training classes and providing professional resources to ensure continual improvement of cooking skills quality assurance of food.

* Manage and present financial plans to superiors to ensure cost control and profitable food revenue.

INTERSTATE HOTELS & RESORTS, Multiple Locations 1984 - 1990

The largest U.S. based global hotel-management company with over 50 years of experience.

Executive Sous Chef

* Provided culinary executive services at five different company hotels in Providence, RI, Harrisburg, PA, Miami, FL, Minnetonka, MN, and Boca Raton, FL.

* Managed and supervised daily kitchen operations providing room service to 400 rooms and guests.

EDUCATION

JOHNSON AND WALES UNIVERSITY, Providence, RI

AOS in Culinary Arts, 1986

Magna Cum Laude

OHIO WESLYAN UNIVERSITY, Delaware, OH

Liberal Arts, History, 1981

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