James Brady
Email: *********@********.***
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
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: *********@********.***
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