Michael Garelick

** ***** ****** ***** ******, New York 10512

914-***-****

ac76yf@r.postjobfree.com

Objective:

To obtain a position that will allow me to be creative and flourish within the food service and hospitality industry

Education:

1990-1992 Culinary Institute of America Hyde Park, New York Associates Degree in the Culinary Arts

Work History:

1/17-present Executive Chef Aramark New York, NY

Manage food production and culinary operations, Torch Club, NYU

A la carte dining Modern Metropolitan concept

Separate student dining restaurant with weekly rotating concept

In-house catering as well as off-premise

Staff coaching/ training

Held to extremely high sanitation standards

3,000,000.00 annual revenue

Union staff

Menu and recipe development

Daily specials

Monthly inventory

Stringent 20% average monthly food cost

Equally stringent labor budget, managing union employees

Staff coaching and training

Purchasing food and beverage items

Scheduling, based on union contract requirements and business levels

Familiar with basic Excel

Windows and Outlook trained

5/16-1/17 Executive Chef Kemper Sports Management/Mahopac Golf and Beach Club

**My tenure with the beach club and Kemper Management ended when the membership and Board of Directors at the golf club decided to prematurely break their contract with Kemper thereby ending my employment.

Executive Chef of high end private golf and beach club

Created and manage labor and food budget working directly with Board of Directors as well as Kemper management team

Manage team of approximately 20 employees in season, all with varying skill levels

Produce all catering menus for member events as well as outside clients

Lead all production in grill room serving breakfast, lunch and dinner to a very demanding clientele

Bi-annual seasonal menus change

Daily food specials, weekly happy hour and bar specials, special member events and themed events

Manage food service for our private beach, overseeing transport (via golf carts) and quality controls as well as sanitary conditions throughout facility

Maintain direct communication with guests, personalized menus

07/11-6/16 Executive Chef New York University School of Law New York, NY

Hospitality and Food Services department of a prestigious, international, multi-cultural university

Responsible to analyze business levels and schedule accordingly

Develop event and menu structure to support culinary, economic and cultural requirements of the client

Read and analyze financial data and adjust ordering and inventory to maintain proper numbers

Oversee food production in all kitchens and banquet facilities

Lowered food cost by 10% and now are back in the black increasing revenue 37% to $6000,000.00 annually

Implemented a “Green” initiative moving to all bio-degradable paper goods and composting program to the Law School

Direct interaction with university faculty, administrators and clients regarding event specific marketing and budget details per event

All menu planning/development, recipe testing, bi-annual menu cycles

Develop and define individual menus based on nutritional needs, seasonal and/or budgetary constraints

Half million dollar food budget, catering 4000 events per academic year

Possess keen ability to multi task and oversee multiple culinary outlets simultaneously

Excellent organizational skills and ability to prioritize work

Computer proficient in Microsoft office Works, Outlook, and Excel

Maintain a food quality standard worthy of a prestigious, demanding clientele

Excellent leadership skills, setting an example with a stern work ethic

Maintain “A” grade with NYS health department

Meet and maintain all current OSHA standards

Establish relationships with local vendors, farmers and suppliers in an effort to support local business, be more sustainable and insure quality control

CPR and defibrillator certified

Conduct weekly staff meetings to discuss current and future department issues, any new ideas to implement into our production

Require staff to stay current on industry trends and responsible to offer menu, plate design and buffet design ideas

03/09-07/11 Head Chef Garelick and Herbs, Inc. Greenwich, CT

Head Chef for high-end, multi-unit gourmet stores in south eastern Connecticut

Manage kitchen production for in-store food products as well as off premise catering operation

Maintain food cost and budget controls

$10 million annually in corporate and residential catering

Ability to multi task and oversee multiple culinary outlets simultaneously

Direct client interaction creating personalized menus

Responsible to analyze business levels and schedule accordingly

Read and analyze financial data and adjust ordering and inventory to maintain proper numbers

Very high end, world traveled and demanding clientele

Inventory and controls

Maintain OSHA and health department guidelines and standards

Vegetarian, vegan and gluten free

02/08-03/09 Owner/Operator Food Is Good Mahopac, NY

An upscale freshly prepared food store in Mahopac, NY

Focus on healthy home style foods for the whole family

Daily menu included all homemade dishes of meats, fish, soup, salads, dips, spreads, sauces, muffins, scones, desserts, as well as vegetarian and vegan items

Conducted cooking classes for the general public as well as specific dietary and nutritional needs classes

Full service caterer for everything from small dinner parties to full service weddings, bar & bat mitzvahs, communions, confirmations and corporate functions

Responsible for all purchasing and inventory controls

Set sanitation & cleaning guidelines to comply with New York state laws

All interviewing, hiring, training & firing of employees

Set guidelines for training employees of all skill levels for front & back of house

Design & implementation of marketing strategies and advertising

02/00-01/08 Sous Chef Cascade Dining Room/Timberline Lodge Timberline, Oregon

Daily operations of rated 3 star restaurant inside a national historic landmark hotel

Train and maintain staff of varied work experience

Conception and implementation of seasonal menu changes and daily specials

Maintain strict budget controls as set by executive chef

Maintain sanitation guidelines stipulated by Oregon Department of Health

Oversee banquet chef & staff catering all in house functions up to 500 people

References provided upon request

Contact this candidate