High School Manager

Andrew Williams

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

Address:

City: Gardiner

State: MT

Zip: 59030

Country: USA

Phone: 406-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Line Cook with 10 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Educational Background:

High School Dipolma from Johnson and Wales University, Providence RI 1/2001 to 5/1984 (Hospitality Management)

High School Dipolma from Food Service Specialist School-US ARMY, Providence RI 1/2001 to 11/2012

Job History / Details:

Summary

Line Cook with 10 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Highlights

Focused and disciplined

High volume production capability

Well-tuned palette

Focus on portion and cost control

Inventory management familiarity

Accomplishments

Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 700 diners each night.

Promoted from Line cook to Sous Chef within 2 months of joining the operation-Lake Hotel.

Successfully completed ServeSafe Train the Trainer.

Experience

October 2005 to February 2008

Raytheon Polar Services Centennial, Colorado

AM Sous Chef-McMurdo Station-(Antarctica)

Manage the kitchen of a Buffet style operation providing meals of approximately 800 people.

Preparing and supervising the daily lunch meal including a meat entree and a vegetarian option, starch, vegetable and soup. Utilize any leftover foods from the previous day to maximize efficiency and minimize waste. Conduct daily sanitation inspection of the facility. Organize and oversee the daily cleanup after the meal period had been completed.

Prepare an order for the weekly food delivery based on the needs of the upcoming menu.

June 2000 to September 2002

Xanterra Parks and Resorts Yellowstone National Park, Wyoming

Restaurant Chef-Old Faithful Inn

Manage the food production kitchen of a full service, 3 meal a day kitchen including an employee meal facility.

Supervise a staff of approximately 75 seasonal employees ranging in ages from 18 to 80 and from a wide variety of backgrounds including foreign nationals, college students and retirees.

Prepare weekly schedules for all aspects of the kitchen operation. Prepare training schedules for incoming employees, cross training for current employees and career guidance for the Sous Chefs.

Participate in monthly inventories. Daily inspection of fresh fruit and vegetable deliveries. Monitor, plan and react to payroll issues.

Conduct daily cooler inspections, temperature log inspections and illness reporting log.

Conduct weekly HACCP review.

April 1996 to October 1997

Xanterra Parks and Resorts Yellowstone National Park, Wyoming

Restaurant Chef-Roosevelt Lodge

Manage the food production kitchen of a 3 meal a day restaurant, including an employee meal facility and an off site catering facility.

Responsibilities included opening a seasonal operation, training a seasonal staff, organizing the kitchen to maximize productivity and profit. Assume Sous Chef duties on their days off and cover the off site Manager's days off.

Participate in monthly inventory process. Stay within the budget for payroll, food cost and other expenses.

Train replacement employees as needed.

May 1995 to October 1995

Xanterra Parks and Resorts Yellowstone National Park, Wyoming

Sous Chef-Lake Yellowstone Hotel

Oversee and co-ordinate the operation of a high volume, upscale restaurant serving three (3) meals daily.

Directly responsible for the (pm) line operation managing up to 20 kitchen staff during the set-up, operation and breakdown of the operation. Responsibilities also included organization and sanitation of all walk-in coolers, food in use inventories and determining prep cook needs for the following day.

July 1994 to October 1994

Xanterra Parks and Resorts Yellowstone National Park, Wyoming

Line Cook-Lake Yellowstone Hotel

Prepare dinner plates from a variety of hot line stations including Broiler, Sautee and Wheel. Broiling station entrees included steaks, chops, burgers and fresh fish. sautee station entrees included pasta, vegetarian and polenta dishes with a la minute sauces. Wheel station was the hot line leader. Calling orders and fires, organizing cooking times and assuring food quality and plate appearance were optimized.

Education

Johnson and Wales University Providence, Rhode Island

Bachelor of Science Hospitality Management

Course of study included general college level courses with a focus on the operation and management of hotels, restaurants and clubs.

Food Service Specialist School-US ARMY Fort Dix, New Jersey

Food production and baking

Attended a 12 week course in food preparation and baking. This course covered preparation of foods for breakfast, lunch and dinner as well as basic baking techniques.

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