Executive Food
Resume:
A Man Becomes A Chef, But He Is Born A Roaster Of Flesh
Resume
Wilbur Glenn Cox Jr.
Baltimore, MD 21224
wilburcoxjr.com
abqmpr@r.postjobfree.com
Mobile: 410-***-****
I have an A.A.S. in Culinary Arts, Serve-Safe Certified, and Alcohol Service Certified. I have worked in the best restaurants that Baltimore has to offer. I have also done numerous television appearances, and I am very camera friendly. I have traveled the world chasing my dream, and studying culinary arts. Annually, I attend Star Chefs in New York City to stay current with the most modern food trends and technology that the industry has to offer. In my 18 years of cooking experience, 13 of those years have been in a Management or Chef position. Please note that I am very computer literate, with both MAC and PC operating systems. Food and Labor costs are another strong point of mine. I am an avid grower of heirloom vegetables and love the use of locally sourced ingredients. I am very business minded as I was part owner of a small family business for 10 years. I have worked under or with some of the finest Chefs in the country, including Chef E. Michael Reidt (Food and Wine Best New Chef 2001), Guerillmo Tellez-Cruz (Charlie Trotter s), Patricia Yeo, and Thomas Dunklin (Emeril Group).
Thank you for your consideration.
EXPERIENCE:
4/2012-Present
The Wine Market
Executive Chef
I took over the kitchen at The Wine Market because I needed a new challenge, and they were in need of help. Food and labor costs were astronomical, and the quality of food was mediocre at best. I hired a completely new kitchen staff, changed all menus, and currently buy 75% of all ingredients from local farms when the seasons permit. All proteins on the menu are local and sustainable. I won The American Institute of Food and Wine s Farmer and the Chef competition for the second year in a row. I have done 3 television appearances thus far, including ABC s The List for National Vegetarian Day. Since taking over the kitchen at The Wine Market, our Open Table score has risen to the highest level in the eight year history of the restaurant (4.3 OT ).
7/2009-4/2012
Kimpton Group
Hotel Monaco Baltimore
B+O American Brasserie
Executive Sous Chef / Chef De Cuisine
I opened this property from the ground up with Food and Wine Best New Chef E. Michael Reidt. During my tenure the restaurant received numerous awards from a multitude of media outlets. After being open for only a year and a half, we were ranked #2 and won Best New Restaurant in Baltimore Magazine. I also won Most Creative Use of Chocolate at the 20th Annual Chocolate Affair, and Most Creative Dish at the American Institute of Food and Wine s Farmer and the Chef competition. I managed over 25 employees at this 6 Million dollar a year property. I was also chosen to be on the Chefs Task Force for Kimpton Group, and worked at a multitude of other company properties. My daily responsibilities included over seeing all food and beverage operations at this full service hotel including banquets up to 300 guests. I also had the opportunity to work with Guillermo Tellez-Cruz (formerly Chef De Cuisine Charlie Trotters ), Patricia Yeo, and Thomas Dunklin (Emeril Group).
10/2008-5/2009 (the restaurant closed indefinitely due to contract disputes)
FIN
Executive Sous Chef
Fin received 3.5 Stars from Elizabeth Large in the Baltimore Sun. Fin received a ranking of #19 of the 50 best restaurants in Baltimore magazine, after only being open for 4 months. I oversaw banquets for up to 200 people.
9/2007-10/2008
The Bicycle
Chef De Cuisine
The Bicycle received a Zagat rating in Baltimore of 27. The Bicycle received 3.5 stars from Elizabeth Large in the Baltimore Sun. I oversaw all staff, FOH and BOH reported directly to me.
2/2006-3/2007
IXIA
Sous Chef
Total control of all Kitchen Operations, Inventory, Ordering, Menu Creation, Prep, Line, and supervising a kitchen staff of 5 or more. While Sous Chef, I consistently maintained a food cost of 30% or less. I also helped in the implementation of a Chef s Degustation Menu. During my time there helped in raising the restaurants Zagat Guide rating from 21 to 26 for food.
3/2005-2/2006
Meyer Jabara Hotels
True At The Admiral Fell Inn
Executive Chef
I supervised a brigade of 12 staff members and was in total control of all banquette operations for up to 200 guests. Consistently maintained a food cost of 30% or less and always stayed within budgeted labor cost. True received 3.5 Stars from the Baltimore Sun, and all ingredients were farm to table organic.
7/1995 2/2005
Al s American Grill
Hanover, MD
Chef/Co-Owner
I oversaw all kitchen operations for this 56 seat family restaurant. I was responsible for scheduling, ordering, inventory, soliciting business, and attaining corporate catering clients. I opened this business from day one and I was there a combined total of 10 years. I handled all advertising, hiring and supervised a brigade of up to 8 employees.
Education:
9/1998-5/2000
Baltimore International Culinary College
US-MD-Baltimore
Associate Degree
A.A.S. Culinary Arts, Minor in Pastry
9/1994-5/1998
Arch Bishop Curley
US-MD-BaltimoreCollege Prep
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