Executive Chef Manager

Gabriel Townsend

Executive Chef - Lock ** Brewing Co

Tampa, FL

ac0w2o@r.postjobfree.com - 828-***-****

Authorized to work in the US for any employer

WORK EXPERIENCE

Executive Chef

Lock 27 Brewing Co - September 2015 to May 2017

Overseeing all aspects of production and execution

Hire, train, develop, coach all BOH team members

Accountable for meeting food cost and labor budgets

Forecasting

Overseen opening second location including menu production, staff development, incorporating protocol for two locations, maintaining structure with friendly environment

SOUS-CHEF

Hollywood Gaming - July 2014 to September 2015

Assist and support the Executive Chef in routine and additional tasks

Menu development with specs, standardized recipes, and cost

Team member hiring, separation, and development

Expedite for average 400 nightly covers

SOUS-CHEF

Dayton Country Club - Dayton, OH - August 2013 to August 2014

Developed seasonal menus for dining room, banquets, and tastings

Assist and support the Executive Chef in routine and additional tasks

Maintain food cost and sanitation standards

Oversee all food ordering, production, presentation, and consistency

Supervise quality control, budgeting, purchasing, materials, vendor negotiations, hiring, and firing

Jr. SOUS-CHEF

Inn on Biltmore Estate, Deerpark, and Lioncrest - Asheville, NC - March 2010 to March 2013

Biltmore Catering manager

Prepared plated dinners as well as buffet style dinners for weddings, group functions, anniversaries, birthdays, etc.

Executed functions from 5 people upwards to 1,300 people

Prepared cold appetizers, hot appetizers, soups, salads, and entrees

Worked the sauté, grill, hot/cold appetizer stations at 4-diamond AAA hotel as well as brunch

LEAD-LINE COOK

Curate - Asheville, NC - March 2011 to March 2012

Working the line with average 200 covers per night

Stations include grill, sauté, pantry, and fry with prep kitchen located downstairs

Working with various Spanish foods and recipes

Worked side by side with James Beard Award nominee, who also worked at Ei Buli and Noma

EDUCATION

A.A.S. in Culinary Arts

Johnson & Wales University - Charlotte, NC May 2010

Certification in current

Servsafe management levels 1 and 2

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