Executive Service

Charles Rousey

*** ******* **. ***: 910-***-****

Wallace, NC 28466 Email: **********@*****.***

SUMMARY

A very well respected Chef from Wilmington North Carolina. I have an extensive career within the food

industry. My tenure at each job is a great attribute of my demeanor and self-driven ability to get the job

done and perform with patience and agility. Directing a team to perform at their best to achieve high

standards and financial gains. I am able to plan and articulate all aspects of the kitchen. I strive to

challenge myself with food each day. I enjoy the creative style of food and bringing to the customer

enjoyment and a since of pleasure.

EXPERIENCE

Executive Chef, Hilton Riverside Downtown, Wilmington, NC July 2013- Present

• Manages a team of 12 to run a 5.5 million dollar food and beverage revenue.

• Maintains a food cost of 27% and labor cost of 11%

• Creates menus for daily lunch buffet. Banquet, breakfast, dinner, happy hour and room service menus

• Have three types of inspections done every quarter and maintains high marks.

• Put in place food cost analyst for plate cost as well as recipe cost

• A running inventory of $42000.00 to $59000.00 per month

• Scheduling staff and monthly meetings

• Training for new plate set up and recipes

• Inventory and ordering for facility

• Scheduling and payroll controls to reduce overtime

• Holiday parties and large group parties exceeding 850 to 925

Executive Chef, River Landing Clubhouse, Wallace, NC September 2007-July 2013

Operated two types of menus a stationary and weekly. Manage two outlets snack bars and banquets

and dining for members.

Established wine dinners and grillin-n-chillin beer pairing dinners and wild game night

Collaborated with management in all departments and worked as primary liaison to accommodate

requests and resolve issues.

Trained, mentored and supervised new employees to comply with all internal service standards.

Maintained weekly menus that had two salads, two appetizers, a beef entrée, a pork entrée, a seafood

entrée, and a homemade pasta entrée. With plate design and flavor components to show case

simplicity and creativity

Gingerbread classes at the holidays.

Started four cooking classes each year with a class of 15 and one of the summer classes taking the

class to a local farm picking the produce and coming back and preparing them into a meal.

Made 95% of all products in house from fresh bread to French fries and all dressings.

Dealt with a verity of local vendors from small farms to local fish and pork products

Provided hospitality and a professional experience with all dining operations and customer relations.

Managed a team of 14 to a 1.5 million dollar operating revenue.

Food cost at 36% and labor at 11.5%

Capital listings for equipment every year

Evaluations of employees each year hiring and disciplinary actions when needed

Running inventory of $18000.00 to $28000.00 per month

Charles Rousey

401 Raliegh st. Tel: 910-***-****

Wallace, NC 28466 Email: **********@*****.***

Executive Chef, Country Club of Landfall, Wilmington, NC September 1996-April 2007

Managed a team of 16 to a 2.5 million dollar operating revenue

Operated two snack bars, poolside grill, clubhouse, banquets. and café

Banquets and dining venues with menus changing every quarter

Handle all inventories and food cost

Running inventory of $34000.00 to $75000 per month

Started wine dinners which where 25-30 members and ended with 180 members

Cooking class four times a year and an annual gingerbread classes

Costed out our entire banquet menu and product analyst

Executive Chef, Mama Ricottas, Charlotte, NC May 1992-October 1996

Operated at 1.50 to 2 million dollar revenue

All Italian cuisine and homemade bread, pizza dough, fresh mozzarella

Managed all staff and ordering and inventory

Worked with local TV morning show to film cooking demonstrations

Sous Chef, Max on Main, Hartford, CT September 1990-March 1992

Very busy downtown business with plate presentations and fresh product

Homemade pastas, sauces, and desserts

Worked with the chef on days off to learn from him directly. His training was from Wolfgang Puck

Worked all stations from prep to grill

Line Cook, West Street Grill, Litchfield, CT April 1990- September 1990

PM line cook work grill, sauté, and pantry

Very high end cliental. A retreat for New Yorkers

Went with the chef daily to pick produce from a local farmer

A huge learning experience but very seasonal

Accomplishments:

Share our Strength of Charlotte NC--- Guest Chef

Taste the Nation of Charlotte--- Guest Chef

United Way Fund Raiser Charlotte and Wilmington NC---Guest Chef

JDRF of Wilmington NC Put together a brigade of chefs to do course dinners for 500 guest

Landfall Foundation Wilmington NC Themed dinners from safari to oriental express for 450 guest

Cooking demonstrations on Let’s Talk UNCW Wilmington NC- did a live cooking program

Guest Chef at Windermere Country Club Flat Rock NC

Cooking Class at both country clubs that were not established before

Wine dinners at both clubs that were not in place before

Volunteered at local high schools to preform cooking classes for their students

Food for thought Wilmington NC Guest Chef two years

Gourmet Night Land Rover Wilmington NC- Guest Chef cooking for 150-200 people

Epicurean Night Wilmington NC Best dessert and entrée award and best in show

Charles Rousey

401 Raliegh st. Tel: 910-***-****

Wallace, NC 28466 Email: **********@*****.***

Contact this candidate