Sales Manager

Marty M. Murray

**** **** ******** #*

Phoenix AZ.85014

********@*****.***

Career Objective

Obtain a position in a professional kitchen with a stable, growing company enabling me to enhance my career while helping others achieve theirs.

Summary of Qualifications

• Multiple years experience in fine, corporate and retail food service.

• Understanding of cost control, labor and budget planning.

• Maintain core values and standards within company guidelines.

• HACCP and Serve Safe Certified

• Working in a Team Environment

• Training Team members to achieve professional and company goals

• Able to work all areas of the professional kitchen

Kens Market

Lead Meat Cutter Nov.2011 – Oct. 2012

Create daily Cut and Prep List

Re-paper and set all meat case product

Cut and trim all meat items to set in case

Provide customer support to guarantee customer satisfaction

Inventory and ordering

Cleaning cut room and all equipment

(Left due to Medical)

Grand Rapids Brewing Company

Executive Chef Aug. 2009 –Sept 2012 GM. Mellissa Thibeuex-616-***-****

Oversee daily kitchen operations, revamped kitchen and service standards.

Maintain food cost while working with Chef’s on weekly inventory and ordering.

Create new menu to increase sales and lower food and labor cost.

Schedule kitchen staff to insure proper coverage and maintain labor budget

Work and train team members in proper recipe production, food safety and HACCP

Create special event menus for large parties, Company events and Holidays

(Owners closed company)

The Compound Grill

Chef de Cuisine - Jan 2008 – Jul. 2009 – GM: Mike Reyes 602-***-****

Part of opening kitchen team for new restaurant concept

Work with Management on Menu development and buying product from our local farms and vendors

Train team on standards and food safety

Inventory and ordering to maintain standard food cost.

Work with bands on special menu’s, Sushi, Vegan, Raw and Other requested food items.

Operate the McDowell Mountain Music festival food venue.

(Left Phoenix to move to Michigan)

Whole Foods Market

Prepared Foods Team Leader - May. 2005 – Nov. 2007- Team Leader: Matthew Heard-602-***-****

Maintain a large kitchen department in the retail market with over 35 team members.

Purchasing and inventory controls

Maintain labor cost with projected sales on a weekly basis

Work with Marketing Team to create fresh, organic and raw foods for all venues.

Multiple TV spots showcasing Whole Foods Market prepared foods.

Support and team training for new store openings in AZ. and CA.

(Left Whole Foods to open The Compound Grill)

Sodexho Corporate Services

Executive Chef – Regional Culinary Trainer - GM: Glenn Piccolo-602-***-****

Feb.-1997 – Apr. –2005

Oversee large corporate dinning accounts, weekly menu and production cycles.

Work with NFS on corporate standards for Food and Physical safety.

Create new food programs; train Chefs to implement in accounts

Culinary Foundations Training throughout Southwest region

Opening other accounts throughout the Southwest Region

Oversee Arizona chapter Sodexho Chef Association.

(Left Sodexho to join Whole Foods Market)

Certifications and Awards

Serve Safe Food Manager

HACCP Certification

CIA Culinary Foundations Certified Culinary Trainer

West of Western – Peoples choice 2009

Sam’s Café – Chef of the West 1998

Taste of Nation – Gold Medal 2007

Restaurant and Lodging – Silver medal 2005

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