Customer Service Executive
Resume:
Executive Chef
Budgeting/P&L Management Creative Menu Development Team Building and Training
Fine Dining Service Special Event Planning and Execution Qualifications Summary
Award-winning Chef with outstanding career experience in food preparation, as well as kitchen, personal, banquet and a la carte operations for leading restaurants. Culinary innovator and consultant known for producing top quality and creative products; contributing revenue growth while simultaneously reducing food and labor cost. Superior leadership, coaching, and team building skills; committed to creating memorable dining experience for all guests. Thrives in high pressure environments; passion for food and flawless service. Local food sourcing a specialty. Education
The Culinary Institute of America Hyde Park, New York October 2006-June 2008
Associates Degree in Culinary Arts
Charleston County School of the Arts Charleston South Carolina September 1997-June 2003
Professional Experience
The Artisan, West Hartford, CT Executive Sous Chef April 2018- Present Part of a new up and coming team in West Hartfords bustling Blue Back Square. Fresh Farm to table concept lead by Executive Chef Fredric Kieffer. Responsible for all banquettes and three meal a day fine dining restaurant, training/teaching kitchen staff, ordering, inventory, kitchen employees.
Sarento’s on the Beach, Kihei, HI Executive Chef August 2017- April 2018 Leveraged and maintained the excellent reputation of a highly regarded, fine dining Mediterranean restaurant catering to a high end clientele. Responsible for training/ teaching kitchen staff, ordering, inventory, kitchen employees, scheduling, and menu development. Food costs were lowered by 7% within the first three months, while improving the integrity and attractiveness of the menu. Started a pasta and bread program making all extruded, fresh and filled pastas and doughs in house. Nathan P. Hood
95 Tracy Ave
Waterbury, CT 06706
*******@*****.***
Montage Kapalua Bay, Lahaina, HI Executive Sous Chef October 2015 to August 2017 Part of a award winning culinary team who achieved and maintained a Forbes four star fine dining rating and brought the resort from a four star to a Forbes five star. Working closely with the Executive Chef in all culinary venues of the resort including: Cane and Canoe’s dinner, breakfast and bar, Hana Hou lunch service, in-room dining, and banquets; part of menu development and growth in all areas and special events. Continuously becoming more cognizant of Maui’s flora and fauna, Hawaiian/Pacific Rim cuisine, and the high end demographic of Kapalua Bay. Coda del Pesce, Isle of Palms, SC Chef de Cuisine November 2014 to October 2015 Leveraged and maintained the excellent reputation of a highly regarded, fine dining Italian seafood restaurant catering to a high end, resort clientele. Responsible for ordering, inventory, managing kitchen employees, scheduling, and menu development. Directly responsible for the cooking and preparation of fish and proteins, fresh pasta and creation of recipes using seasonal seafood catches and produce. Sourced and established connections with local farmers, fishermen, shellfish harvesters and vendors in order to provide the freshest local products and promote the local economy and small, highly specialized businesses.
DeVille’s, Dublin, Ireland Chef de Cuisine/Consultant August 2013-October 2014 Provided a comprehensive consultatory analysis and resultant business plan, menu and staffing organization to quickly introduce the local and tourist clientele to a renewed culinary presence. Led the staff to become Dublin’s number one rated restaurant. Maintained a strong French Bistro/New York Steak House menu, using all regional and seasonal produce. Responsible for training/teaching kitchen staff, ordering, inventory, kitchen employees, scheduling, and menu development. Food costs were lowered by 27% within the first month, while improving the integrity and attractiveness of the menu.
The Ordinary Charleston, SC Chef de Partie January 2013-August 2013 Part of opening team for Charleston’s Premier Oyster Hall, which was nominated for the James Beard Best New Restaurant Southeast Award, within it’s first year of opening. Responsibilities included preparation of all proteins and fish as well as seeking out and establishing connections with local farmers, fishermen and vendors, further promoting the use of fresh local product.
Nathan P. Hood
95 Tracy Ave
Waterbury, CT 06706
*******@*****.***
Next Door Bistro Mt. Pleasant, SC Chef de Cuisine August 2011-October 2012 Involved in the design, build-out and management of a high-end French-Italian restaurant. Designed and maintained an ever-changing menu focused on local and seasonal product. Responsible for the management of all food costs, inventory, employees, scheduling, hiring and dismissal of kitchen and wait staff employees. The Ritz-Carlton Lake Tahoe, CA Chef Tournant September 2010-July 2011 Part of the opening team of Tracy Des Jardins Fine Dining restaurant in the Lake Tahoe Ritz-Carlton. Established and upheld the extremely high standards of the company and restaurant. Additionally, was very involved in all kitchen operations throughout the hotel; fine dining, in-room dining, banquets, butchery, purchasing and receiving. Asked to take a three-month tour at Ritz-Carlton Puerto Rico location (San Juan) to assist in enhancing their BLT restaurant.
Jardinaire San Francisco, CA Chef De Partie December 2009-July 2011 Worked all stations and studied the classic French/Californian cuisine in one of San Francisco’s top restaurants. The high-volume fine dining venue provided an opportunity to first hand understand the business model that can support volume and excellence. Quince San Francisco,CA Chef De Partie July 2009-December 2009 Assisted the kitchen team in the creation and execution of the refined, intricate Italian cuisine of this award-winning, nationally recognized, Michelin stared restaurant. The Red Drum Gastropub Mount Pleasant, SC Sous Chef May 2005-July 2009 Directly designed and implemented nightly specials and menu items, managed and performed grilling and butchering for the grill station. Responsibilities included managing food costs and production, ordering, inventory and management of kitchen staff while working closely with executive chefs and the owner to facilitate communication in the kitchen.
Gigi’s Trattoria Rhinebeck, NY Line Cook September 2007-March 2008 Managed the sauté and pasta station, to provide fresh, hand-made, pasta for nightly service.
Alan Wong’s Honolulu, HI Line Cook May 2007- October 2007 Studied and prepared Hawaiian and Pacific Rim cuisine through the use and preparation of indigenous seafood, fruits, vegetables and edible flora. Prepped all stations and worked as a special events staff member.
Nathan P. Hood
95 Tracy Ave
Waterbury, CT 06706
*******@*****.***
The Wine Stop Honolulu, HI Sales Associate June 2007- October 2007 Specialized in customer service, focusing on the sales and purchasing of wine, and managed stocking and inventory.
Slightly North of Broad Charleston, SC Line Cook August 2003-May 2005 Worked all stations of the restaurant, including garde manger, sauté, prep, and dishwashing. Responsible for nightly service and support of the entire kitchen team. The Old Village Post House Mount Pleasant, SC Line Cook May 2004- November 2004 Managed the garde manger station, responsible for cheese and charcuterie plates. References
1. Reid Henninger, ph., 443-***-****, email ********@*****.*** Executive Chef, Edmond’s Oast
2. Ben Peacock, Ph. 978-***-****, email ***********@*****.*** Chef De Cuisine, Wood Hill Farm’s Table
3. Lauren Mitterer, ph., 206-***-****, email ***********@***.***. Chef/Owner Wild Flour Gourmet Bakery
4. Ronald B. Cooper, ph., 904-***-****, email **********@*******.***. CEO Pathways Medical Consultants, LLC
Nathan P. Hood
95 Tracy Ave
Waterbury, CT 06706
*******@*****.***
Contact this candidate