James A. Rosenbauer

Trumbull, CT

203-***-****

ac75kv@r.postjobfree.com

Highly accomplished and passionate culinary professional with years of diverse experience as an executive chef in country clubs, hotels and high end restaurants. Demonstrated ability developing and mentoring strong culinary teams, with a track record of streamlining operations while delivering the highest levels of food quality and hospitality.

Lakota Oaks / Dolce Norwalk Conference Center, Executive Sous Chef Norwalk, CT 2016- present

Internationally acclaimed venue for meetings, weddings and special events.

Oversee daily operation of kitchen, purchasing and staff schedules

Country Club of Farmington, Executive Chef Farmington, CT 2011-2016

Private golf club with an emphasis on fine dining and elegant banquets along with busy tournament schedule.

Revitalized member participation in dining room and private party sales; increased revenue by providing consistent quality menus while keeping food cost down. Built creative and loyal team in the kitchen and among members.

DoubleTree Hotel, Executive Chef Tarrytown, NY 2008-2011

Bistro Z is an upscale modern American bistro featuring local, seasonal foods located in 247room hotel.

Assumed responsibilities of hotel purchaser, acting as liaison for banquet, housekeeping and kitchen while running busy innovative restaurant.

Met rigid Hilton Corporation Eco-sure standards and practices regarding menu and health compliance.

Shorehaven Golf Club, Executive Chef Norwalk, CT 2006-2008

Private golf and tennis club with 475 members.

Updated menu and responsible for complete operation overhaul including staff, budget, snack bar and banquet packages. Engaged in cost analysis along with club manager and board members regarding capital expenditures.

The Field Club of Greenwich, Executive Chef Greenwich, CT 1997-2005

Private tennis and racquet club with 450 members.

Designed, proposed budget and oversaw completion of total kitchen renovation together with structural engineer and consultant. Opened on time, within budget.

44 Restaurant at The Royalton Hotel, Executive Chef, Chef de Cuisine New York, NY 1991-1996

44, located in a 3 star, fine dining hotel specializes in New American/French cuisine generating $7million per year in sales.

Supervised kitchen staff of 32, serving 104 pre-theatre dinners nightly requiring high quality, well executed food in a time sensitive environment.

Multi Outlet/High Volume Operations

Staff Training/Leadership/Supervision

Inventory/Purchasing

Price structuring and Cost Containment

Quality Control and Sanitation Standards

Knowledge of Wine and Food Pairing

Excellent Organizational and Computer Skills

Trained under renowned, innovative chefs in New York City. Along with formal culinary education these chefs driven restaurants provided a diverse set of skills one could only acquire working alongside these talented mentors:

The River Café, Poissionier/Saucier Executive Chef : David Burke Brooklyn, NY

Rakel, Sous Chef/Saucier Executive Chef: Thomas Keller New York, NY

The Sign of the Dove, Roundsman Executive Chef: Andy D’Amico New York, NY

Hotel Plaza Athenne, Garde-Manger Executive Chef: Daniel Boulud New York, NY

Education and Professional Organizations

The French Culinary Institute New York, NY Graduated with honors

The New York Restaurant School New York, NY Graduated

The Club Chefs of Connecticut President 2003-2005 Vice President 2001-2003 Secretary 1999-2001

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