Manager Executive Chef

Gordon W. Carlson

**** **** ***** **. ****** MD. Apt. 304

540-***-**** *.*.*******@*******.***

Objective:

Utilize my skills as an Executive Chef to further enhance the dining experiences for guests; provide guidance and leadership for members of the culinary team; broaden my scope of culinary arts; continue the advancement of my culinary skills through teamwork, coaching, certified training and membership in professional associations.

Summary:

Executive chef with over 35 years’ experience working in a variety of fine dining establishments. Sharing my knowledge through teaching the culinary arts, both culinary and pastry arts. Other accomplishments include original recipes published in local newspapers, monthly periodicals. Documentation upon request.

My ideal job would allow me to create a dynamic team that takes the art of food seriously, finds time to enjoy what it does, and have the flexibility to be creative. I enjoy teaching my profession and helping others learn with me. My ideal company would believe in its’ people, listen to ideas, and be flexible to the needs of the staff. I will invest significant amounts of time and energy and give 100% dedication to a company that takes the time to invest in me.

Education:

Culinary School of Kendall College – (Evanston) Chicago, IL

Dean’s list (3.75/4.0 GPA)

Graduated June of 1988 – Associates of Applied Science Degree in Culinary Arts

Class Representative; President/founder, Kendall Culinary Competition Team

Awards: Phi Theta Kappa, Outstanding Student Award

Certifications:

Servsafe food Protection Manager, #11702316 Exp: 11/2019

ServeSafe instructor and Test Proctor, #2140571 Exp 3/2020

Food Manager Professional,(FMP) 3/09

Experience:

MJLM / JOB CORP

Laurel, MD. 01/13 to Present

Culinary Arts Instructor: Job Corp is a nation wide training program run by the

Department of Labor. Specializing in teaching a trade to severely disadvantaged

young men and women, using ACF instructional guidelines. My responsibilities include

teaching a self motivated program of Culinary Arts, Baking, and Pastry Arts, while

mentoring and helping the students to develop marketable skills for today’s’

contemporary hospitality needs. I am also responsible for menu development and

implementation for a variety of events ranging from hot stations, full service

dining, to catered events at the DOL. Classes range anywhere from 20-52 students per week, requiring great multi-tasking skills, as each student is at a different point of completion in the program. I am also responsible for job placement and off center work based learning (externship).

MERONES / BUON APPETITO, LLC

Dulles, VA. 10/11 to 10/13

Corporate Executive Chef: This 6M per year business includes 3 restaurants and a catering business that specializes in 5 star aviation, corporate and private catering. Responsible for quality control, precise packaging of catering orders, menu development, standardization and development of recipes, implement cost controls, HACCP, Standardization of ordering, contract purchasing, employee development and training.

STRATFORD UNIVERSITY

Falls Church, VA. 6/02 to 3/12

Culinary Arts Instructor: Responsible to create and teach courses in both culinary arts, and pastry arts as well as non-lab classes. Student development and positive growth; records keeping to stringent requirements. Outside of student needs and teaching requirements I was also responsible for procurement of goods and equipment for as many as 25 classes per week, keeping costs down, rotation of product. Also, I was the externship coordinator for the Falls Church and Woodbridge campuses, tracking and assisting students during their required externships, while grading and recording all necessary documentation for accreditation. I developed a summer camp for kids that was very successful. I also developed and taught a weekly weekend cooking course for non-professional cooks.

KIWI CONSULTING

Ruckersville, VA. 9/00 to 6/02

Executive Chef / Consultant: Responsible for supporting the owner in assessing raw data in the appraisal of restaurants and hotels. My focus is working mainly with the procedures used in forecasting business to determine feasibility. Responsible for menu development, equipment analysis, and design layout to determine projected costs and optimize efficiency of clients’ businesses.

ANDERSON’S CARRIAGE FOOD HOUSE

Charlottesville, VA. 6/96 to 9/00

Executive Chef / Manager: Responsible for overseeing operations and personnel of catering service, deli, bakery, meat/seafood departments, and produce department. Prepared foods for catering service, deli, and bakery sales, prepared and implemented for same; meat and seafood fabrication for retail sale. Purchased and priced a variety of goods for all departments, in addition to stocking inventory and rotation of merchandise. Also responsible for the training and development of employees and standardization of recipes in catering, bakery, and deli.

SILVER THATCH INN

Charlottesville, VA. 6/92 to 6/96

Executive Chef: Responsibilities included Menu development, purchasing, inventory control, food cost, special events, labor control, scheduling of kitchen personnel, establishing kitchen procedures. Also responsible for kitchen and front house employee development. We changed menus every 5 weeks to ensure the use of the freshest ingredients and also developed local resources for farm to table.

BLUE ROCK INN

Washington, VA. 6/90 to 6/92

Executive Sous Chef: Prepared all menu items, worked all stations. In charge of breakfast service, stocks, sauces, baking and pastries, meat, seafood fabrication.

INN AT LITTLE WASHINGTON

Washington, VA. 5/89 to 6/90

Chef Garde Manger: Was part of the staff that earned the original 5 star / 5 diamond rating. Duties included overall supervision of a four – man station, ensuring quality control, menu development, to ensure efficiency. Created and tested new recipes, techniques that became part of the permanent menu. Responsibilities included preparation of at least 25 menu selections per evening for each of approximately 140 services.

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