Executive Chef Service
Resume:
******@*******.*** 908-***-****
KJR
OBJECTIVE
To further my career in a
management capacity where I
can develop and utilize my
culinary skills. I am a
motivated and reliable with
the ability to multi task in a
fast paced high volume
environment.
INSPIRATION
Seven years’ experience in
fine dining, in French
inspired Restaurants
Proven team building coach
in high volume gourmet
kitchens.
Using fresh ingredients and
local sustainable foods,
keeping seasonal freshness
and strict quality control as
the utmost importance.
KEITH J. RUTHE
EXECUTIVE CHEF MANAGEMENT ******@*******.***
EXPERIENCE
EXECUTIVE CHEF • COMPASS GROUP/CULINART GROUP • AUG 2015 – PRESENT • CADWALDER, WICKERSHAM & TAFT
Supervised a team of 14
Menu writing and planning for Café and office catering for 600 employees
Ordering and inventory for daily and weekly operations
Produced and planned for receptions up to 200 people
Maintained an A grade from New York City Board of Health EXECUTIVE SOUS CHEF • COMPASS GROUP/FLIK • 2013 – AUG 2015 CRAVATH, SWAINE & MOORE, NEW YORK CITY
Managed 15 kitchen personnel
Responsible for sanitation
Serv Safe Certified
NYC Food Certified
Assisted in managing a 50k inventory
Developed new culinary ideas for the café (Asian Station, Middle Eastern)
Helped achieve / maintained NYC BOH “A” sanitation grade
Assisted in achieving 95% on Internal health audit (EHA) EXECUTIVE CATERING CHEF • WHITSONS CULINARY GROUP • 2008 – AUG 2013 • HOWMEDICA OSTEONICS, MAHWAH, NJ
Implemented new and seasonal catering menus to
Managed a staff of 30 to service 1900 occupant with an annual revenue of 6 million
Catered and created menus for high end functions, at Surgeons Research Center on campus
Oversaw and annual catering revenue of 600,000
Responsible for ordering, inventory and maintaining food cost according to budget
KJR KEITH J. RUTHE
EXECUTIVE CHEF MANAGEMENT ******@*******.***
******@*******.*** 908-***-****
2
EDUCATION CERT.
Raritan Valley Community
College Somerville, NJ
Graphic Design 1998
Voorhees High School, Glen
Gardner, NJ - HS Diploma
1996
New York City Food Handlers
Certificate
New York Certification: Food
Protection Manager
Certification Course (Serv
Safe)
National Restaurant
Associations Nutrition
Certification Course
EXECUTIVE CHEF • WHITSONS CULINARY GROUP • LONG ISLAND, NY UNITED PARCEL SERVICE, MAHWAH, NJ (2009
• Managed 12 employees, servicing 1,400 occupants
• Reorganized food program for more cost effective menu by utilizing seasonal products
EXECUTIVE CHEF • WHITSONS CULINARY GROUP • LONG ISLAND, NY TELECORDIA TECHNOLOGIES • PISCATAWAY, NJ (2008)
• Supervised 15 employees, servicing 1900 occupants
• Responsible for food orders, inventory, food production, sanitation
EXECUTIVE CHEF • COMPASS GROUP (NAD) • CHARLOTTE, NC • MAR 2000
– NOV 2008
MET LIFE HEADQUARTERS, LONG ISLAND CITY, QUEENS, NY
• Oversaw all culinary aspects of the dining service for Met Life’s Executive Headquarters
• Supervised 20 employees, servicing 1,800 occupants with an annual revenue of 1.5 million
• Responsible for implementing culinary aspects of the Met Life’s Internal C-store with an additional revenue of 150,000
• In charge of financial responsibilities for the kitchen, including maintaining proper food cost.
• Handled all culinary merchandise marketing and promotional projects in the operation
• Train and provide lectures to all associates in company policies and procedures as well as food safety.
• Managed day-to-day operations including menus, inventory control, purchasing, and merchandising
• Ensure clients specifications are met and company standards are maintained
• Worked at various locations such as Goldman Sachs as Sous Chef (Jersey City), Sanofi Aventis (Bridgewater)
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