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Manager Chef

Blue Point, NY
November 12, 2018

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Cooking experience.

**** ** ****. ****/**** at the Arbors of Bohemia. Responsible for the Breakfast and Lunch Meal preparations including modifying, prepping, cooking and serving the provided menu fare.

2018 – 2018. Executive Chef, Centerplate, Ducks Stadium. Responsible for kitchen operations, 5 line cooks and related staff, restaurant menu, Chef Specials, Caterings menu, Team menu and meal preparation and all other duties as required.

2017 to 2018, Daughters of Wisdom. Sound Beach NY. Chef / Cook, Part Time for the dinner hour. Serving 18 to 20 resident Sisters. Provided scratch made soups and light sandwiches at their request.

2012 to Present. Chef Steward, Kitchen manager. Riverhead Lodge #645. Duties include menus, purchasing and preparation of biweekly dinners for 20 to 30 members. Occasionally prepare a full sit down dinner for members and their wives. Organizing of concession services for annual community fundraisers. Preparation of special dinners for visiting Local and State Masonic officials. Catered a Sayville member’s back yard wedding with over 100 guests featuring a seafood menu.

2016 – 2017 Delaware North Corp. functioned as a Culinary Supervisor. My responsibilities basically were to supervise 4 cooks and 4 utility staff during the PM meal preparations, insure the quality of the products served to the public and staff at the new Jake's 58 Casino in Islandia. I had been there since December 2016. I functioned as a Sous Chef generating and overseeing specials, and basic menu fare. I had supplied a few of my own recipes for the new menu and generated the paper reference menu material for the staff.

2016 – 2016 Kitchen Manager responsible for the operation of a kitchen at Boomers of Medford serving from 8 to 200 party goers and park attendees, 7 days a week. Supervised 2 - 4 line cooks and 6 hosts. Procurement of all Food and Beverage related products. Initially required to clean up the kitchen to comply with current Suffolk County DOH standards. Reported directly to the park GM and the Director of park operations in California. Third in line of Park Management. Created a more adult themed menu for park attendees. Created Managers Specials which varied by daily requirements and in house product availability.

1992 – 2007, Chef for Blue Point FD. Duties were to select, purchase, prepare and report on Monthly Meeting dinner for membership of 30 to 60 firefighters. Prepared different dinners each month. Gradually brought the membership into eating healthier by eliminating unhealthy products and preparation practices. Currently asked to select and prepare dinner for special events / meeting and four regular Monthly meetings. Service consists of appetizer, main course, salads and desert. Duties included preparation for the Departments annual Chicken BBQ held every July until 2015. This required selecting products, ordering from local food vendors, final preparation, coordinating servers, generating accounting paperwork and final cleanup. Over the years we served from 300 to well over 800 members of the community. Catered a members wedding with 100 guests, featured a German menu.

2001 - 2013. Chef/EMT at Patchogue Ambulance Company. Responsible for Menu, ordering products and prepared dinners. Prepared dinners for Monthly meetings and special event dinners. Earned “Executive Chef” status from Board of Directors in 2009. During this period catered two members weddings, each with 100 to 150 guests featuring Central European and Italian menus. Hired and coordinated servers and waiter staff.

2006 - 2012. Chef Steward for “The Lodge of Antiquity”, Brentwood. Duties included preparation of biweekly dinners for 30 to 50 members. Occasionally prepared complete sit-down, fund raising dinner for members and their wives. Prepared many special dinners for visiting Local and State Masonic officials.

October 2015 appeared on FiOS1 news program called “Restaurant Hunter”. Competed against another Firefighter/Chef from Wantagh FD. My dish, BPFD Clam Chowder won the competition for taste and presentation. The recipe was then featured at “Tellers” Restaurant in East Islip.

November 2015 appeared on Sunday Morning “Fox and Friend's” live broadcast nationally with two other firefighter chefs. I prepared a breakfast dish using Thanksgiving leftovers.

September 2014 to present. Secretary/Treasurer for the Blue House Foundation, Inc.. A Not for Profit organization serving the Greater Sayville and Long Island communities.

2008 – 2012 I have appeared on local cable TV program “Firehouse Kitchen” produced by Smoke Eater Films three times. Show highlights Volunteer Fire Department cooking. First season prepared BPFD Clam Chowder, Second episode prepared Roast Pork Loin using Dry rub I created for BPFD Chicken BBQ. Third episode was a Chili Cook off at West Sayville FD benefiting the Islip Town Fire Museum.

Cooked for a short duty assignment while in the NAVY. Assigned to and responsible for daily grill service and cold salads preparation. Servicing 350 to 600 Sailors and Marines. Three meals and Midnight Rations (overnight rations) every day for over 4 months.


Hold and have maintained since 1997 “Suffolk County Dept. of Health Food Managers Certificate” current number A59125.

Completed 95% of the ServSafe certification requirements prior to leaving Jake’s 58.


Mr. Paul Pearo 123 Belfry Loop, Mooresville, NC 28127 516-***-**** Since 1999

Mr. William Rieff P.O. Box 122, Patchogue, NY 11772 631-***-**** Since 1999

Mr. Robert Erickson 17 Scott St., Blue Point, NY 11715 917-***-**** Since 1955

Mr. Avi Dicken 34 Stewart Circle, Centereach, NY 11720 516-***-**** Since 2013

Ms. Monica Queen 3 Private Road, Speonk, NY 11972 631-***-**** Since 2001

Rev. Fr. Andrew D. Cadieux, 77 Montauk Hwy, Blue Point, NY 11715 631-***-**** Since 2011

Mrs. Helen Ann Miller 90 Division Ave., Blue Point NY 631-***-**** Since 1989

Mr. Anthony Walsh 964 Scherger Ave., E. Patchogue 11772 347-***-**** Since 2009

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