James Brady

Email: abpzzg@r.postjobfree.com

Address: **** ****** ***. ***. *

City: Sheridan

State: WY

Zip: 82801

Country: USA

Phone: 307-***-****

Skill Level: Director

Salary Range: $60,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

12/03/12

James Brady

1030 Exeter Apt. A

Sheridan, WY 82801

307-***-****

Re: Chef Position

Dear Sirs,

I started out cooking at Bud`s Drive-In in Cody, Wyoming when I was 14. After that I went to Alaska and cooked for several years then in 1999 Chef Emeril Laggasse hired me to cook at Delmonico Steakhouse which had just opened two weeks before. I worked for him for 5 years and learned many things about fine dining food and service.

I received my associate degree for culinary arts Dec. 2005 from Le Cordon Bleu Las Vegas with very high honors. I am proud to be able to attend LCB and tried my hardest to learn as much as I could. I am also Servesafe certified with a current certificate.

I have over 4 years of experience as working executive chef in hotel - convention facilities and independent restaurants with bar service and in-room dining and I have more than 17 years of experience working in kitchen, banquet and dining facilities.

Most of my fine dining experience has been with creole/cajun/low-country southern foods. Although with the many years of experience in different kitchens I am well rounded as far as my experience in cooking different world or American cuisines. I like to cook the well-known favorites but one place that I think I shine best is creativity with foods and keeping them healthy and nutritional. I like to cook good food that is not only healthy but tastes even better with the use of fresh ingredients and good flavor combinations.

On the following pages you will find my resume. I hope you like what you see! I am not working right now. Thank you for your attention.

Best Regards,

James Brady

Resume Follows

JAMES BRADY

1030 Exeter Ave. Apt. A

Sheridan, WY 82801

Cell: 307-***-**** Email: abpzzg@r.postjobfree.com

THIS IS ME

I am an experienced, educated and creative chef successful in developing unique themes, dishes, and menus with excellent communication and interpersonal skills, successful in staff training, motivation, and development. Proficient in improving operational procedures to maximize productivity and reduce operating costs and skilled at creating a professional work environment. Oh yeah, and I really love to cook!

MY EDUCATION

Le Cordon Bleu College of Culinary Arts Las Vegas, NV

Graduated - 2005

Graduated with Highest Honors 3.9 GPA

Associates in Occupational Science in Culinary Arts

Servesafe

Certified 3 times latest in November 2011

MY SKILLS

Many years of restaurant and banquet kitchen experience

Extensive meat fabrication and charcuterie skills including use of band saw, sausage and cured meats, breakdown of fowl and boning technique remarkable knife skills. Breakdown of fish and seafood items from whole product easily

Professional saucier experience with made from scratch stocks and sauces

Fast and professional pantry, hot line and pastry experience with years of proven high volume experience

MY OTHER SKILLS

Proficient in MS Windows 8/7/XP; 2010 Office, Excel, Word, Outlook and Publisher

Extensive use of several online ordering systems and food cost spreadsheets

Development of food cost, labor and purchasing tracking spreadsheets

Installation of HACCP controls

Smart phone literate

Experienced with menu and media restaurant design

Proficient at using social media for communicating with customers

Experienced at developing newsletters and event communications

MY JOB HISTORY

Executive Chef 2012 to October 2012

1893 Grille & Spirits at the Historic Sheridan Inn

Sheridan, WY

Fine dining steakhouse and banquet facilities. In charge of FOH and BOH. Set to close October 1st due to insolvency of the non-profit organization that owns it.

Restaurant Chef Sept. 2011 - Feb. 2012

Ameristar Casino Vicksburg - Bourbon`s BBQ and Steaks

Vicksburg, MS

Working Restaurant Chef in charge of FOH and BOH for the fine dining steakhouse with an open kitchen. Normal business levels were 100 on the weeknights and 200 and more on Friday and Saturdays with a 4 person cooks line, including me and 10 servers. I would help cook and expo the line. I did table touches between the rushes.

Food and Beverage Director/Executive Chef June 2008 - September 2011

Holiday Inn and Convention Center

Sheridan, WY

Three restaurants, room service, over 13,000 sq. ft. of banquet facilities with a capacity of up to 1100 guests. A daily breakfast buffet as well as a Monday through Friday lunch buffet. Develop and implement new menus for the three restaurants and banquet services for the convention center and direct all beverage operations for the upscale restaurant/lounge as well as in-room dining.

Sous Chef 2007-2008

Louis`s Las Vegas and Fish Camp Bar

Las Vegas, NV

I helped open and operate two new restaurants that were developed by Louis Osteen from South Carolina a James Beard Award winning Chef in 2004. Fish Camp Bar is a 220 seat upscale casual restaurant and Louis`s is his 80 seat award winning five star fine dining establishment. Supervise and train staff of 30 kitchen personnel

Sous Chef 2005 - 2007

Norwegian Cruise Lines

Honolulu, HI

Recruited to improve quality of food, revenues, and ratings Lazy J Steakhouse located on the MS Pride of America. On my second contract I held the same position for main dining. Train personnel in proper food preparation techniques. Maintain inventory. Maintain the USFDA health score of 100% Worked seven days a week 14 hours days for five months at a time no days off

Broiler Cook 2004 - 2005

Commander`s Palace

Las Vegas, NV

Voted #1 Fine Dining Restaurant in Las Vegas. I learned how to operate a full kitchen brigade system. We had very low food costs due to complete utilization of product. Helped to mentor new line cooks. Expedite the Hot Food line. Prepped and worked the broiler and grill station with five entree items.

Butcher/Saucier/Line Cook

1999 - 2004

Emeril Lagasse`s Restaurants

Las Vegas, NV / Atlanta, GA

Worked my way up from the bottom for Chef Emeril at Delmonico Steakhouse in Las Vegas and Emeril's Restaurant in Atlanta. Everything made from scratch and the best ingredients available.

MY REFERENCES ARE

Available upon request

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