Manager Executive Chef

Edward D. Hines

**** ***** ************, **. *****, MO 63109 • ********@*****.***

314-***-**** cell 314-***-**** home

Objective: To obtain a position where my years of training, skills, and experience can be used and applied to a career position with a decent work and home balance. which will allow the company and myself to learn, grow, and prosper within our perspective areas.

Qualifications:

Ability to organize time, work under pressure, and work independently with minimal supervision

Self-motivated, willing to go the extra mile anytime necessary.

Ability to handle confidential material, and information.

Excellent attention to detail.

Ability to work effectively with staff and support development of the team.

Dependable and conscientious.

Education:

St. Louis Community College at Forest Park, 1990 – 1992 Accounting/Business Administration

5/07/1990 Roosevelt High school, Saint Louis, MO High School Diploma

Professional Associations:

APA - Accessibility Professionals Association– Associate Member 2015

National Restaurant Association – 2003

Certifications:

Texas TDLR Registered Accessibility Specialist Certification – Pending exam as of 01/30/2017

Fair Housing Training Certification 2011

Food Handlers ServSafe Certified 2002

Experience:

Great American Corporate Dining, April 2017 – Present Floater / Micro Mart Attendant – Relieve and cover all units as needed due to absences, sickness, vacations, etc. Relieve all supervisors as needed. Deliver all products to units and micro-marts as requested and ordered and needed daily. Manager Chris Keefer – 314-***-****

Zeffert & Associates, August 2011 – December 2016

Inspections – Accessibility services – ADA, FHA, UFAS, IBC. ANSI compliance. Primarily (but not only) as it applies to Multi-Family housing publicly and privately owned spaces. 504 Transitions for Federal HUD and Rural Development Properties. Capital Needs Assessments and Energy Audits. Inspections Manager David Bell – 314-***-****)

Barcelona Tapas, March 2010 – August 2011

Executive Chef – All aspects of culinary and catering operations per owner and Spanish cuisine. Creation of culinary budget. Arrange menu for the staff to follow and reproduce per cost, efficiency, and seasonality. Prepare schedules, reviews, and disciplinary action plans for staff. Prepare Bids and plan all catered events In- House and Out.

Owner Frank Smitchz, Corporate Executive Chef David Molina Café Balaban / Modesto, August 2007 – March 2010

Executive Chef / Chef - All culinary operations per owners and local laws cuisines specifications.

Co-Owner General Manger William “Brendon” Marsden, Executive Chef Modesto Grace Dinsmoor

Bon Appetite Management Company, November 2002 – August 2007 Sous Chef / Chef - Arrange and create menus for the staff to follow and reproduce per quality, cost, efficiency, and seasonality. Scheduling of staff of over 36, Ordering food, beverage, and paper products. While maintaining equipment, inventory of unit, catering events. Costing of all products in the unit and unit store, Reviews of staff and discipline of staff, Training of staff in all aspects of job descriptions, including safety sanitation. Arrange Theme dinners per season and events on campus. Co-create menu for presidential debates and commencement with Executive Chef and Executive Sous Chef

Director of Operations Rick Turner, Executive Chef Marc Foley. References:

Phil Wagner – Touch Point Support Services Director of Dining Services, Professional 636-675- 0696

Latiesha Woods – Forest Park Pediatrics Nurse, Professional 314-***-**** David Bell - Zeffert & Associates Inspections Manager, Professional 314-***-**** Cory Kelly - Nordstrom STL Galleria Chef, Professional 314-***-**** More references available upon request.

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