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Executive Chef, Kitchen Manager

Location:
Virginia Beach, Virginia, United States
Salary:
50,000
Posted:
January 26, 2018

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Resume:

WILLIAM HARRIS

**** **** ******* **, ******** Beach, VA 23464 C: 757-***-**** ac37bu@r.postjobfree.com

EXECUTIVE PROFILE

High-energy Executive Chef focused on promoting customer satisfaction through exceptional service.

SKILL HIGHLIGHTS

inventory Management innovative Menu development

Successful kitchen leadership Food cost control specialist

Food and beverage handling expert including alcohol

Customer service oriented

CORE ACCOMPLISHMENTS

Directed the operation and organization of kitchens and all food-related

activities, including the presentation and serving of food.

Maintained 100% accountability of large inventory of kitchen equipment and

supplies worth over $230,000 during multiple overseas deployments including

Bosnia and Iraq.

Communicated with doctors, dietitians and kitchen staff to ensure compliance

with complex and frequently changing dietary needs of clients.

Trained kitchen staff on proper use of equipment, food handling and portion

sizing.

Monitor and calibrated temperatures of freezers, refrigerators, and heating

equipment to ensure proper functioning.

Managed daily inspection of galley equipment, kitchen appliances, and work

areas.

Excellent track record with state food service and State medical inspections, as

well as ABC licensing inspection as required for the past 10 years.

Certified Food service management by the City of Norfolk in may 2014

PROFESSIONAL EXPERIENCE

11/2008 to 12/2016 Executive Chef

The Memory Center Virginia Beach, Virginia

A high end 68 bed assisted living facility for Alzheimer and dementia residents.

Responsible for all aspects of the food service system to include designing

menus, creating new dishes and ensuring high quality food order management.

Managed hiring and training of all food service personnel to work with special

meals and requirements. Directed all culinary requests for special functions and events. Prepared and managed the $200,000 annual food service budget.

Responsible for ordering and accounting for all alcohol on premises.

Insured that 4 remote kitchens were properly cleaned, stocked, organized and all equipment in them worked properly. Partnered with faculty staff to support residents and their family members when problems occurred relating to daily living.

09/2006 to 04/2014 Head Chef

Neurological Rehabilitation Living Center Virginia Beach, Virginia

This was a 12 bed live-in facility taking care of and rehabilitating severe brain

trauma patients. Responsible for all aspects of the food service program while

accommodating for a diverse ethnic clientele with a variety of medical needs.

Arranged for clients to accompany me during appropriate aspects of my

culinary responsibilities as part of their rehabilitation. Example includes making a

grocery list, food shopping, and food cooking classes. Selected by facility owner

to open and run the dining facility at the memory center in addition to

my original duties.

01/1986 to 09/2006 Dining Facility Manager

US ARMY

Retired after 21 years in the Army working in food service management both

domesticity and over sea. Strong track record of making budget and having

successfully managed dining facilities. Responsible for most of my units food

service section during the length of my career retired as Sergeant First Class

04/1985 to 09/1985 Baker

Morins Bakery Lawrence, MA

Prepared all the breakfast pastries from scratch for this facility three days a week.

06/1984 to 08/1984 Chef

Cerebral Palsy Plum Island, MA

Summer job working as solo chef for a Cerebral Palsy camp made up of 100

campers and staff members. Created menus and prepared all meals for family

style service.

EDUCATION

1983 Associate of Arts: Culinary Arts

Jonhson & Wales Providence, RI



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