Service Food
Resume:
SCOTT A. JACKSON
*** *. ********** **, **** ***
ARLINGTON, VA 22204
************@*****.***
OBJECTIVE: To obtain a position maximizing the use of my Culinary Institute of America (CIA) trained skills and years of professional experience as an Executive Chef and in Food and Beverage Management.
SPECIALIZED SKILLS
• Established Food Service Manager with more than 10 years of management experience
• Proven record of increasing food and service quality while simultaneously decreasing costs
• Implemented and trained HACCP and Certified Food Safety Manager for the State of Virginia
JOB EXPERIENCE:
GENERAL MANAGER OF DIETARY DEPARTMENT – FEBRUARY 2013 – OCTOBER 2013
SODEXO FOOD SERVICE WITHIN HCR MANORCARE – ARLINGTON, VIRGINIA
In February 2013, Sodexo Food Service assumed the responsibility for the previously independent Dietary Department within HCR ManorCare where I was the Food Service Director. This lead to a change in titles and significant additional responsibilities which included adhering to the Sodexo policies and procedures, assuming responsibility for all accounting and disbursements, employee payroll, all human resources functions for dietary department personnel including hiring and background review, orientation, discipline and firing. In this position, I managed an annual budget of approximately $2 million, a doubling of my budgetary responsibilities prior to my association with Sodexo.
FOOD SERVICE DIRECTOR – MARCH 2011 TO FEBRUARY 2013
HCR MANORCARE – ARLINGTON, VIRGINIA
As the Food Service Director, I was responsible for all aspects of the Dietary Department within a 160 bed, 24 hour medical rehabilitation facility including managing food and labor costs; ensuring that meals are safe and appropriate for the elderly guest population; supervising, training, and mentoring a staff of approximately 30 staff members; maintaining various diets according to strict specifications; preparing for state and county inspections, sustaining successful vendor relationships, and maintaining inventory stock for both weekly menus as well as a 3-day supply for area disasters. In this position, I managed an annual budget of approximately $1 million. In my tenure, I made significant improvement to the internal processes for administering the dietary program and improved the quality of the foodservice delivery to our guests – resulting in both increased guest scores and enhanced worker morale.
INDEPENDENT CONSULTANT – MAY 2010 TO FEBRUARY 2011
I pursued a business partnership opportunity which sought to establish a catering business focusing on corporate clients. Unfortunately, lack of capital coupled with a longer than anticipated timeframe for support resulted in the dissolution of the endeavor. Although this opportunity was not as successful as I would have hoped, I gained valuable experience. Specifically, I gained experience in the areas of business financing, obtaining business licenses, and greater details on state code requirements outside of those in the food service area where I have previously had significant experience.
EXECUTIVE CHEF – APRIL 2004 TO APRIL 2010
HOLIDAY INN AT BALLSTON, ARLINGTON, VIRGINIA
In my tenure as the Executive Chef at the 230-room Holiday Inn Ballston, I was responsible for the restaurant and 5,000 square foot banquet facilities as well as all in-house special functions. My daily responsibilities included ensuring quality food and service while maintaining costs and quality, employee hiring, management, scheduling and payroll. On a frequent basis, I was responsible for GSTS scores and revising menus. In the 6 years that held the Executive Chef position, I successfully reduced the food cost from 36% of the operating budget to 32%, a significant accomplishment given increasing food costs over the same 6 year period. In this position I was responsible for administering an annual budget of approximately $6 million, which I was able to maximize through my cost savings and cost avoidance practices.
EXECUTIVE SOUS CHEF – NOVEMBER 2001 TO APRIL 2004
HOLIDAY INN CAPITAL – WASHINGTON, DC
As Executive Sous Chef in charge of restaurant, banquet, and in-house special functions for the 525-room Holiday in Capital, I was responsible for the majority of daily operations including maintaining food costs and quality, sanitation, employee scheduling, payroll, and GSTS scores. I supported the Executive Chef in revising menus and led the training of all staff on the newly established menus. My special talent of preparing ice sculptures placed me in high demand and made me responsible for ice sculptures for banquets, weddings, and other special functions with the hotel’s 7,000 square foot banquet space.
SOUS CHEF – JANUARY 2001 TO NOVEMBER 2001
COSMO CLUB – WASHINGTON, DC
In my year as the Sous Chef for the well-known 150 seat Cosmo Club, I was in charge of nighttime operations and Sunday brunch. My responsibilities included training staff, maintaining inventory and placing all necessary orders and I was called upon to assist with banquets and other special functions.
EDUCATION:
CULINARY INSTITUTE OF AMERICA (CIA), 1986
HYDE PARK, NEW YORK
As a student, I trained in both front and back operations at all three of the five-star dining facilities located at CIA and was fortunate to train by more than 12 Master Chefs in my tenure at CIA. I received specialized training in hospitality management with focus on accounting, forecasting, and budgeting.
SOFTWARE PROFICIENCY: Microsoft Word, Excel, FSU Payroll and Financials
REFERENCES PROVIDED UPON REQUEST
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