BRAD M. STABINKSY

*** ******* ***, ********* **, 06614

ac7no4@r.postjobfree.com

203-***-****

EXECUTIVE CHEF

Thirty year professional specializing in cooking and kitchen management. Ability to motivate staff to develop individualized flare for creative menu planning and presentations. One of only 44 chefs chosen a year to receive a full scholarship to The School for American Chefs to study with master chef Madeleine Kamman & one of America's only masters of wine, Tim Hanni.

Skilled in Microsoft office, proficient in forecasting, budgeting and cost controls. Exemplifies leadership qualities and professionalism, backed by consistent, verifiable record of achievement. Strong mentoring skills.

PROFESSIONAL EXPERIENCE

CulinArt Group, Philip Stone Caterers, Executive Chef October 2014-Present

The Maritime Aquarium at Norwalk

Manage kitchen for property consisting of $700,000.00 annual sales café and $950,000.00 full-service catering business

Modify menus or create new ones that meet quality standards

Responsible for Purchasing, Food, Paper and Labor Cost

Supervise Staff of 5-8 daily and event staff of up 20

Staff recruitment and training

Maintain equipment and coordinate repairs

Chamard Vineyards, Executive Chef May 2012-October 2014

• Develop farm to table menus for Catering & bistro

• Oversee kitchen design and equipment purchasing

• Involved with interviewing/hiring of all food & beverage staff

• successfully sourced local farms in CT to supply the vineyard

• Oversee all food related activities

• All purchasing & receiving

• Recipe development & costing

The Taft School, Executive Chef December 2009-April 2012

• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

• Demonstrate new cooking techniques and equipment to staff.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Determine how food should be presented, and create decorative food displays.

• Record production and operational data on specified forms.

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Order or requisition food and other supplies needed to ensure efficient operation.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• Recruit and hire staff, including cooks and other kitchen workers.

• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

• Arrange for equipment purchases and repairs.

• One of the nation’s premier private boarding schools

• Oversee 3 large dining halls and all live action stations in main servery

• Oversee and support separate retail operation

Center for Culinary Arts, Director of Culinary Arts April 2004-April 2009

• In charge of daily operations of one of Connecticut’s premier culinary schools

• Hire, train, and evaluate all culinary staff

• Development of culinary curriculum, syllabi’s, and lesson plans

• Implement and support professional development for chef instructors

• Oversee internship/externship segments of the culinary program

• Maintain accreditation through the ACCST and the American Culinary Federation

Marriott International, Executive Chef January 2001-March 2004

• Supervised 12 cooks/chefs.

• Managed back house operations.

• Performed purchasing functions for this 2.5 million upscale senior living community.

• Oversee two restaurants, one casual, one upscale.

• Develop daily menus with an emphasis on healthy preparations.

• Prepare special events, weekly food and wine dinners, monthly cooking demonstrations.

Prudential Center for Learning and Education, Executive Chef April 1987-April 2001

• Supervised daily operations of a 120 room, full service executive conference center/hotel.

• 25 people reporting.

• Oversee a 150 seat full service restaurant, all private functions, banquets, and refreshment services.

• Responsible for all menus, staffing, training, scheduling, ordering of food & food and labor controls.

PROFESSIONAL AFFILIATIONS

American Culinary Federations

American Institute of Wine & Food

National Restaurant Association

Food Service Educators Networking International

Connecticut Farmland Trust

EDUCATION

Culinary Institute of America Napa Valley, Culinary Arts-Enology 2000

The School for American Chefs, Culinary Arts 1990

Fairfield University, Management Theory 2000

Johnson and Wales, Culinary Arts 1980

Certified by Servsafe

Received a Four Star Review, New Haven Living

Received a Three Star Review, Connecticut Magazine

Named a Shoreline Gem, INK Magazine

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