Executive Chef/ GM

Executive Profile

Formerly trained Chef through the US Army with over 25 years’ experience in fine dining for restaurants, country clubs, sports/entertainment venues and corporations. Dynamic and accomplished catering and food service professional. Notable success in large-scale event planning, food preparations and menu development. Strong leadership qualifications combined with outstanding team building skills. Expertise in preparation of various culinary cuisines.

Skilled Highlights

Menu Development/Design A/R, A/P, G/L and P/R

Staffing/Training/Instructing Labor/Food Cost Control

Catering/Banquets/Events Weekly Client Meetings

Kitchen/Dining Room Operations Budgeting/Cost Reduction

Food Preparation & Presentation Safety/Sanitation Certified

Core Accomplishments

Recognized for achieving all goals required for every position held. Presented two Hero Awards for dedication and commitment to service excellence and one Service Excellent Award from the client, for going above and beyond expectations.

Experience

Good Winds Restaurant

November 2016 to present

Executive Chef/General Manager

Responsible for the entire daily operations of this casual/fine dining 90 seat restaurant in the busy Outer Banks region.

Manage and trained a team of 22+ employees.

Reduced labor cost by 10%

Maintained a food cost of 31% to stay within corporate budget.

Transformed a frozen food menu to a fresh, local seafood, produce, beef and poultry selection.

Eurest/Compass Group

March 2014 until August 2016

Executive Chef

Operate a private subsidized account within QVC and Cox Communications Headquarters. Supervised entire operations for these $300k annual accounts. Coordination and execution of all catering including corporate office functions and private parties.

Trained and managed a staff of 10 employees.

Responsible for all A/R, A/P, P/R, inventory, ordering and maintaining safety/sanitation practices.

Portfolio Recovery Association

October 2012 until March 2014

Executive Chef

Accountable for entire kitchen operations and daily functions for their private café.

Responsible for ordering, lowering food and labor costs.

Devised all weekly café and catering menus.

Aramark Corp-STIHL Corporate Headquarters

December 1999 until September 2012

Executive Chef / Food Service Director

Operated a private restaurant within Stihl Corp Headquarters. Supervised entire operations for this $800k annual account. Coordination and execution of all catering for private parties and corporate functions to include company picnic for 2,500 employees and their families.

Achieved lowering food costs by 10% and labor costs by 7%.

Trained and managed a staff of 12 employees.

Responsible for A/R, A/P, P/R, inventory, ordering and implementation of safety/sanitation practices.

Service America

Executive Sous Chef

Piranha/Monroe’s

Executive Chef

Pungo Place Restaurant

Chef

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