Sales Executive
Resume:
Gary Kjolhaug
San Jose, CA **123
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PROFILE
Leadership and teamwork have been passions of mine for many years. I am a firm believer in the ‘servant
leader’ school of thought. I believe as I nurture future leaders and team players I am able to get a double
return; satisfaction from seeing them grow as well as business growth and opportunities.I find great joy in
serving others and working together with purpose and goals.
EXPERIENCE
Cook, Various Diners and Coffee Shops, South Bay, California 1973-1977
Loved the camaraderie, team work, timing and organization of restaurant work from day one. Working in
this setting helped build a solid foundation gaining tricks & new skills in each location.
Cook, Lawrence Station, Sunnyvale, California 1978-1979
Began working in fine dining at this busy upscale restaurant and bar. Worked under French Chef Patrick
Moran and began honing basic skills of butchering, braising, sauté etc.
Banquet Chef/Sous Chef, Velvet Turtle, Santa Clara, California 1979-1981
My first kitchen management position was at this busy corporate restaurant. I learned much about inven-
tories, people skills, teamwork, as well as continuing to advance my soup, sauce, and butchering skills.
Sous Chef, Anthony’s Pier Nine, Cupertino, California 1981-1983
A very busy and upscale property with table side flambé, formal Captain and Maitre de service ect. The
wait staff and kitchen team were very professional & hard working. Several staff members are still with
me from this time where I began to have a great love for the development & nurturing of teams.
Executive Chef, Fontana’s Restaurants, Cupertino, Atherton, California 1983-1988
I was amongst the first Chefs in the Bay Area to serve “Wine Maker Dinners” as well as Chef’s tables. Ran
two units in Cupertino and Atherton with great success.Our team continued to gain new skills working
with an outstanding front of the house staff as well. We truly knew who the customer was & enjoyed serv-
ing them. Together we enjoyed great food, fine wine & outstanding service,a slice of restaurant heaven.-
Hand made pastas, ravioli, desserts, ect. Many amazing wineries visited & befriended us over these years.
Executive Chef/Senior Manager, Sports City Cafe, Cupertino,,California - 1988-1990
Very upscale restaurant with a heavy sports theme. T.V.s were everywhere in the place and it was owned
by several 49er star players. Came in 6 months after they opened and they were a sinking ship. I reworked
the menus and was able to turn it around in a month. Extremely high volume establishment with very
busy bar. Our record day was over $40,000 in sales. House smoked meats, fresh pastas, wood burning
grill.
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Executive Chef, Bella Mia Restaurants, Saratoga & San Jose, California - 1990-2000
Again I was responsible for two busy kitchens until the Saratoga location was sold several years in. Had
the pleasure of designing a state of the art kitchen with a wood burning rotisserie grill, handmade pasta
station, bakery & pastry dessert stations. 700 dinners a night were not uncommon for this very high vol-
ume restaurant. Grand ballroom served many weddings, corporate dinners as well as live dinner the-
ater.The San Jose Follies was a wonderful musical comedy with a great cast.
Executive Chef/Operations, Something Special Catering, Sunnyvale, California - 2000-2002
An amazing catering property. First class in everything from the pewter serving trays to the in house linen
department. Sadly, they were on their way down when I joined them. As cuts were made I would fill them
with kitchen members as delivery, warehouse,servers,ect. The owner lived out of state & eventually closed
shop.We held on for a couple years & served thousands of happy clients with weddings, daily corporate
accounts as well as private functions. Huge beautiful property with a huge hole dug before we arrived. It
was a good ride with lots of very hard work & some great memories.
Chef Consultant, Events of Excellence Catering, Sunnyvale, California - 2002-2003
Worked with the Eisenhower family and we learned a lot from each other. I was to be Chef consultant
and help bring menus up to date. A very talented team who I am still able to rely on, and vice versa, if
ever a hand is needed. It was agreed up front that I would work with EOE while working on a new con-
cept with partners In San Jose. [Sonoma Chicken Coop] Many times since parting ways I have called on
Diane to guide the flow & layout of stations in a beautiful mansion or logically break up a huge empty
warehouse for 500 with finger foods, they truly are excellent.
Chef/Partner, Sonoma Chicken Coop Restaurants, San Jose & Campbell, California - 2003-2007
Sonoma Chicken Coop was my baby and thankfully did well from day one. Fine dining in a fast and casu-
al setting. For the five years I was part of it volume and profits climbed steadily. I sold out my share of the
two stores that were running when I left. After opening the first store with great success we took over a
failed state of the art brewery restaurant in Campbell.The second location proved to be even more prof-
itable than the first.The last St. Patrick’s day while I was there we did over $60,000 sales in one day!
Mother’s days were well above $30,000 daily. This place was a monster!
Executive Chef, Scrambl’z, San Jose, California - 2009-Present
Scrambl’z has been a fun ride with over 1000 guests served in seven hour shifts it is screaming busy. I
have kept myself and my team growing as we bake all our breads, rolls, pastries, ect form scratch. We pre-
pare our own jams, squeeze our own juice ect. We serve a vast array of side choices & have fun with the
presentations.
Warts, bruises, blemishes & dirty laundry available on request.
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