Executive Chef
Resume:
WILLIAM SLADE
**** ******** **** ******, *** *B
Virginia Beach, Virginia, 23454
OBJECTIVE: Executive Chef in a High Volume, Fine Dining Establishment
SUMMARY OF QUALIFICATIONS:
> Twenty Eight years of culinary experience.
> Thorough knowledge of food operations and fiscal management.
> Outstanding management and leadership skills.
> Creative and experienced with elegant dining & catered special events
EDUCATION:
A.A., Liberal Arts, Tidewater Community College, Virginia Beach, VA, 2013-
Present
A.A., Culinary Arts, Culinary Institute of America, Hyde Park, NY, 1992
Liberal Arts Program, University of South Carolina, Columbia SC, 1984-1986
Academic Diploma, American Community School, Beirut, Lebanon, June 1984
PROFESSIONAL EXPERIENCE:
BROADBAY COUNTRY CLUB, Virginia Beach, VA, 2009-Present
Executive Chef, 2009-Present
. Reported directly to the Club General Manager, attended all Club
management meetings.
. Responsible for the purchasing of food for the entire Club, and all food
operations.
. Re-designed banquet menus in conjunction with banquet manager.
. Personally responsible for the Club breaking a record for the lowest cost
of sales & highest total sales.
VIRGINIA BEACH CONVENTION CENTER, Virginia Beach, VA, 2008- Present
Chef Garde Manger, 2008-2009, Part Time, 2009-Present
. Reported directly to the Executive Chef, attended all Culinary
Department meetings.
. Executed all cold display work for events up to 2000 customers.
. Assisted in all food production for multiple events daily.
. Continue to assist on a part time basis, based on VBCC needs and my
current schedule.
THE JOHNS HOPKINS CLUB INC, Baltimore, MD, 1993-2007
Executive Chef, 2000-2007
. Reported directly to the Club General Manager, attended all Club
management meetings.
. Responsible for the purchasing of food for the entire Club, and all food
operations.
. Supervised 16-18 staff, responsible for all staff hiring and performance
evaluations.
. Negotiated all maintenance contracts.
. Re-designed banquet menus in conjunction with banquet manager.
. Re-designed all computerized a la carte menus utilizing Menu Pro software
application.
. Responsible for special Club events including homecoming and commencement
as well as private. Catered functions such as weddings.
. Personally responsible for the Club breaking a record for the lowest cost
of sales & highest total sales.
. Became the first and only Certified Food Service Safety Manager at the
Club.
. Computerized all food inventory systems utilizing Excel in conjunction
with the General Manager.
Sous Chef, 1993-2000
. Trained and assisted under Certified Master Chef Bank Szerenyi.
. Responsible for all food operations including preparation and service.
. Supervised a staff of 18-20.
. Hired and directly supervised maintenance crews.
HILLENDALE COUNTRY CLUB, Phoenix, MD, 1992-1993
Sous Chef
. Responsible for management of kitchen operations providing 400-500 lunch
& dinner meals daily.
. Handled extensive banquet work including 2-3 events daily for groups of
50-200 persons.
. Assisted in menu design.
. Assumed Chef duties during Chef's absences including ordering and
supervision of employees.
ATLANTA MARRIOTT MARQUIS HOTEL, Atlanta, GA, 1991
Extern/Line Cook
. Employed in two restaurants for the largest hotel in the Southeast for
culinary school externship
. Venues were Southwestern fine dining cuisine (La Fauante) and the hotel's
sports bar
ADDITIONAL WORK EXPERIENCE:
BONES RESTAURANT, Columbia, SC, 1986-1990:
Head Chef, 2/88-6/90
Sous Chef, 5/87-2/88
Garde Manager, 2/86-5/87
Managed all kitchen operations for 80-seat, fine dining dinner restaurant
including hiring, supervising, ordering, monthly inventory, and food
costing. Created menus and new dishes including appetizers, soups,
entrees, and desserts.
TRAINING, CERTIFICATION, & RECOGNITIONS:
> "Managing Behavior That Works", Culinary Institute of America, Hyde
Park,NY, 2002
> Certified, Server Safe Program, Maryland & National Restaurant
Association, MD, 2002
> Finalist, Chesapeake Seafood Challenge, Maryland Restaurant Ass.,
Timonium, MD, 2002
> Gold Seal of Commitment Award, Maryland Restaurant Association, MD,
2001
> Managed 8-person pasta station for President Clinton's Inaugural Ball
Washington, DC, 1992
REFERENCES AVAILABLE UPON REQUEST
Contact this candidate