Executive Chef Manager
Resume:
Brant E Good CEC, CFPM
Geneva Fla. 32732
404-***-**** cell
407-***-**** cell
Email: *******.*@*****.***
OVERVIEW Seasoned and Experienced Culinarian and Manager in all facets of kitchen operations, in multiple styles of restaurants, clubs, hotels, retail, private catering, and cuisines. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement in the industry, as the result of a commitment and passion for excellence. Ability to consistently meet or exceed projected food and labor costs while maintaining the highest quality cuisine, service and standards. Have served as Executive Chef to a Platinum Club, Five Star/Five Diamond, and Mobil Four Star, AAA 4 Diamond Properties across the country.
EXPERIENCE
Cat Cay Yacht Club, Cat Cay Bahamas
12/2016-7/2018
EXECUTIVE CHEF
Responsible for five food outlets, Special events tent, Banquets and off premise catering on this exclusive private island Yacht Club of distinguished membership. 1.5 M in F&B Sales. Oversaw 1M dollar full kitchen renovation, 8 full time island staff, and multiple seasonal workers, Introduced permanent banquet, catering and event menus as well as seasonal outlet menus. www.catcayyachtclub.com
Avila Golf & Country Club, Tampa Fla
12/2014-12/2016
EXECUTIVE CHEF
Relocated to Tampa Florida to be closer to family. Supervised over 15 staff members, 2 restaurants & Banquets. 3.5M in F&B Sales. Responsibilities included supervision, hiring, training and terminations of all kitchen and stewarding staff. Design, implementation and standardization of all outlet and special event menus and recipes. www.avila.com
The Wharf Marketplace, Monterey, CA
4/2013-9/2014
OPENING GENERAL MANAGER/EXECUTIVE CHEF
The Wharf Marketplace is Monterey County's fresh food destination featuring locally produced provisions at their seasonal best - The Bounty of the County. Inspired by San Francisco's Ferry Plaza and Seattle's Pike Place Market, Duties include supervision, hiring, and terminations, training, and human resources functions of both FOH and BOH staff. Accountable for, Merchandising, Sourcing and Purchasing, payroll, accounts payable/receivable, food and beverage purchasing and costs as well as equipment and small-ware purchases. Implementation of policies and procedures, menu and recipe development and standardization. Under my leadership the Wharf Marketplace received, The Monterey County Weekly's Best New Business Award 2013; The Monterey Peninsula Chamber of Commerce Business Excellence Award 2014 in the Retail, Wholesale, Manufacturers and Distributors category; and Old Monterey Business Association's Good Neighbor Award. www.thewharfmarketplace.com
Sardine Factory, Monterey, CA AAA 4 diamond
2009 to 2013
EXECUTIVE CHEF
Returned to California to this 4 million dollar a year “landmark” restaurant after 20 years, at the request of Owners to take over all kitchen operations. Supervised over 21 staff members. Duties include supervision, hiring, termination, and training of all kitchen staff. Design, implementation and standardization of all menus and recipes. www.sardinefactory.com EXPERIENCE
CONT.
Millers Inc, Carrollton, GA
DBA/Millers Downtown, Empire Grille, Millers Banquets and Catering GENERAL MANAGER/EXECUTIVE CHEF 2009-2009
Oversee daily operations and administration of two full service restaurants, a New Orleans, “Cajun/Creole” white tablecloth café-banquet/catering facilities, and a 1950’s style soda shop/diner concept. Duties include supervision, hiring, and termination, training, and human resources functions of both FOH and BOH staff. Accountable for payroll, accounts payable/receivable, food and beverage purchasing and costs as well as equipment and small-ware purchases. Implementation of policies and procedures, menu and recipe development and standardization for all three properties. Supervise a total staff of sixty, between the three facilities. These restaurants have since been sold and closed as of 9/2009.
Capital City Club, Atlanta, GA Platinum Ranked Club EXECUTIVE CHEF 1999 –2009
Ranked #6 in the United States as a platinum club for the two consecutive terms. 4.0M per year in F&B sales. Oversee two restaurants, several a la carte private rooms, and banquet/buffet facilities serving up to 1200 people. Have served three United States Presidents as well as many local, national and worldwide dignitaries and politicians. Supervision, hiring, termination, and training of a staff of 25 chefs, cooks & stewards. Creation, implementation and standardization of all menus and recipes. Preparation of annual kitchen operating and capital expenditure budgets. Consistently met or exceeded annual budget expectations. www.capitalcityclub.org Anthony’s Restaurant, Atlanta, GA AAA 5 diamond
EXECUTIVE CHEF 1997-1999
Overall supervision and daily operation of this 3.5m per year sales volume, five diamond, fine dining restaurant. Wrote all recipes, seasonal menus and daily specials, supervised a staff of 20 chefs, cooks and dishwashers including all hiring and dismissals. Oversaw and implemented a complete kitchen remodel, replacing all outdated kitchen equipment with minimal down time. Performed all sourcing and purchasing functions for the kitchen. Banquets to 600 people. http://www.anthonysfinedining.com/
OTHER RELEVENT POSITIONS
Brewpub Holdings LLC, Atlanta, GA
Dba/Cherokee Brewing Company
EXECUTIVE CHEF/PARTNER
Sunset Hills Country Club, Carrollton, GA
EXECUTIVE CHEF
Carrollton Convention Center & Hotels, Carrollton, GA EXECUTIVE CHEF
California Cafe, San Ramon, CA
EXECUTIVE CHEF
Sardine Factory, Monterey, CA Mobil Four Star
CHEF DE CUISINE
EDUCATION
ACHIEVEMENTS
ORGANIZATIONS
BERINGER SCHOOL FOR AMERICAN CHEFS, 7/92
* (food & wine graduate studies)
ACALANES HIGH SCHOOL
ACF “CERTIFIED EXECUTIVE CHEF” 8/2000- PRESENT
SERVSAFE SANITATION
INSTUCTOR/PROCTOR/ADMINISTRATOR certified 1/04 re-certified 9-08, California Certified 1-11 Florida Certified 10/15
SERVESAFE SANITATION COURSE, 3/00
(serve safe certified “CFPM”-EXP. 10/2020)
NRA NUTRITION COURSE, 3/00 Refresher 7-05
NRA MANAGEMENT COURSE, 2/00 Refresher 6-05
TEACHING, SEMINARS & EVENTS
PEBBLE BEACH FOOD & WINE-MAY 2011, MAY 2012, APRIL 2014- GUEST PRESENTING CHEF
LEON PANETTA INSTITUTE DINNER-NOV 2010
SERVE SAFE SANITATION COURSES 2004-PRESENT
TEACHING SEMINAR-“Art & Science of Food & Wine Pairing” TEACHING SEMINAR- Georgia CMAA Food & Wine Managers Symposium,
“ Culinary Trends of the New South”
MONTHLY MENS & WOMENS INTERACTIVE COOKING CLASSES AT CAPITAL CITY CLUB
Georgia Seafood Challenge, silver medal, bronze medal, finalist ACF/Sysco Culinary Salon, Hot Food Bronze medal
ACF Gold Medal PYA Monarch Culinary Salon
Gold Medal Northern California Seafood Challenge
Wine Spectator Grand Award-Anthony’s Restaurant
Recipient of one of 35 national scholarships to attend the Beringer School for American Chefs, September 1991
Northern California Seafood Challenge, 1st place
Gold Medal, Monterey Wine Festival,
Award for Culinary Excellence, Monterey Chamber of Commerce AMERICAN CULINARY FEDERATION
ATLANTA CHEFS & COOKS
Board of directors 1994-1999
UNITED CULINARY ARTS ASSOC/LES TOQUES BLANCHES
National secretary
BERINGER SCHOOL FOR AMERICAN CHEFS-Alumni assoc.
Excellent References available on Request
AVAILABLE FOR RELOCATION
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