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Manager Executive Chef

Fredericksburg, Virginia, 22401, United States
November 06, 2018

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Mike Bellair

*** ********** ******

Locust Grove, VA 22508

Cellular 414-***-****


I have been working culinary field for over 31 years with extensive corporate dining, healthcare, senior living & restaurant experience.


September 2015- Present Dogwood Village, Assisted living home. Orange VA.

Position Executive Chef

Oversee all aspects of the culinary department: scheduling, ordering, training of staff, menu development, & inventory control

Prepare daily specials for Dogwood staff, including management, assist the events planner with catering events

Produce all soups for residents weekly: roughly 100 gallons weekly.

Knowledge of speciality diets: renal, purée, mechanically soft.

September 2014-July 2015

Clear Water Grill, 4276 Germanna Highway, Locust Grove VA.

GM/ Executive Chef-Upscale Full Service Restaurant & Bar w/ Catering

General Manager / Executive chef of privately owned full service restaurant and catering. Production of 90% of all food for catering events inside and outside of restaurant

Purchasing, Scheduling, and Training of all BOH employee

100% Scratch kitchen


January 2013-August 2014

Morrison Healthcare - Mary Washington Hospital, Fredericksburg, VA.

Executive Chef overseeing 32 employees over a three shift cycle (morning/ lunch-dinner/mid night) Serving over 2000 pp daily: café, patient services, offsite locations, catering

Responsible for upholding FC, LC, and budget standards set by FSD

Weekly Inventory’s with a food cost average of 29.7

Work with retail manager, patient service manager and FSD daily on menu’s, food cost and training of staff to maintain quality and standards

March 1997 through June 2008

Executive Chef / Manager –

Compass Group (Eurest Dining Division), Illinois & Wisconsin.

(US Bank, Milwaukee WI. 2007-08, Crate & Barrel, Northbrook, IL. 2005-07, Pactive Corporation, Lake Forest, IL., 1998-2005, Ft. James Corporation, Deerfield, IL., 1997-98

District chef conduction culinary audits; maintain company standards and training other managers with company standards.

LC, FC, Budgets met on a monthly basis

Supervise training of all culinary staff

Executive Chef at corporate Cafes for: Pactive,m Crate & Barrel, US Bank and Fort James Corporation

Supervise train all culinary personnel.

Team Leader

Adhere to Sanitation & Safety Guidelines

Create weekly menus

Purchasing and Trouble Shooting

Work closely with all management

Wisconsin Servsafe Certified


Golden Corral Corporation: Kitchen Manager Frederick, MD 2012-2013

Harmony Inn, Exec Chef, Milwaukee, WI., 2008-12

Additional work history furnished upon request.


Associates Degree, Culinary Arts June, 1992

Culinary School of Kendall College, Evanston, Illinois GPA: 3.5.

Trained in classical French cuisine, including pastries, sauces, soups, entrees, fine dining, garde mange, and knife skills


Training: Work on training hourly employees to succeed and advance within their careers

Management: Cross-Trained for BOH/ FOH, P&L, LC, FC

Creativity: Current menus reflect seasonal changes, availability of products during seasons, current culinary flairs

Keeping within all budgets, but never sacrificing quality of food.


Virginia State Servsafe License (April 2017)


Lea Bar-Nahum: Private Chef / Nanny New York City 1-847-***-**** 18 yrs.

Scott Roberts: Executive Chef Lake Shore Country Club Glencoe Illinois 1-847-***-**** 25 yrs.

Nate Pacifico: Kitchen Manager, Clearwater Grill & Catering, Locust Grove Virginia 540-***-**** 3 yrs.

Brian Ebright: Comptroller, Hospital System of Utah, Utah 1-480-***-**** 33 yrs.

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