Management Staff

JAMES CAMPBELL

*** ******* **., ***********, ** *8326 Home: 856-***-**** ******.************@*****.***

Professional Summary Motivated, energetic culinary professional with 41 years of experience, 28 years in food service management, produced quality foods while being a leader in high volume outlets. Skills Supervised:

● Production Kitchen

● Garde Manger

● Buffet production/presentation

● Cafeteria production/presentation

● The Chairman's Club production/presentation

● Responsible for supervision of over 40 Union employees/ conducted evaluations of first line management

● Created menus for Buffet, Cafeteria, Chairman's Club, special occasions, holidays

Work History

Education

Certifications

Accomplishments

● Controlled food waste/food cost

● Attended labor management seminars/staff education seminars

● Responsible for daily quality control of product being received

● Effective in attending to customer/patron concerns

● Experienced in Microsoft Outlook

● Creation/implementation of standardized recipes

● Conducted daily pre-shift meetings with Union employees/ monthly trouble shooting with first line management

Production Chef, 04/2003 to 01/2014 Atlantic Club Casino Hotel/Colony Capital LLC – Boston Ave and the Boardwalk

● Reduced food costs by [6%] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.

● Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

● Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

● Verified proper portion sizes and consistently attained high food quality standards.

● Maintained updated knowledge of local competition and restaurant industry trends.

● Led shifts while personally preparing food items and executing requests based on required specifications.

● Practiced safe food handling procedures at all times.

Sous Chef-production/Employee Dining Room Chef, 12/1998 to 04/2003 Atlantic City Hilton/Harrah's Entertainment Inc – Boston Ave and the Boardwalk

● Increased production by maintaining a skilled staff through proper coaching and counseling.

● Actively instructed staff in food preparation, food storage, use of equipment, sanitation, safety issues.

● Ensured staff understood company expectations/parameters with constant monitoring of daily assigned actiities

Associate of Arts: Accounting, Atlantic Community College - Mays landing NJ

ServSafe Certification in food handling and sanitation

Employee of the Year 2001

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