Manager General
Resume:
Aylett, Virginia *****
Phone 804-***-****
Adam Boswell
Objective My objective is to apply my experience and
education to a variety of jobs. I have spent
fifteen years cooking in various restaurants and
have completed my Associates Degree in
Culinary Arts and Hospitality Management.
Education Associates Degree
Dabney S. Lancaster Community College
Clifton Forge, Virginia
Culinary Arts and Hospitality Management
Awards received Member of Phi Theta Kappa Honors Society
Certified food handler through the Virginia
State Health Department
2012-present Sodexo Richmond, VA
Chef Manager
Assist head chef on daily menu items.
I am responsible for preparing the healthy menu items as well as soup daily with a focus on a
balance diet with specific dietary needs.
Manager in training to learn specific skills for day to day operations of Sodexo.
Assist in food ordering, weekly scheduling, and inventory.
I am responsible for all end of week financial reports; including product cost, controllable and non-
controllable products as well as labor.
I have been trained in all aspects of what the general manager is responsible for in each unit.
2012-2013 F.W. Sullivan's Old Town Bar and Grill Fredericksburg, VA
Kitchen Manager
I am responsible for weekly inventory
I Schedule and handle all back-of house employees
I Insure proper food handling by employees
I am responsible for weekly ordering from food purveyors.
2009-2012 Awful Arthur’s Seafood Company Salem, Virginia
Kitchen Manager
I am responsible for counting inventory on a weekly basis.
I also am responsible for insuring proper food orders are received and put away correctly.
I insure back-of- house employees are following directions and preparing food for guests correctly.
Supervise both front and back- of- house employees.
Responsible for cash income which I count, organize, and enter into our spreadsheet program.
2003-2009: Ragazzis Roanoke, Virginia
Shift Supervisor
Run the line during open and closing shifts.
Run the line cooking on three stations as well as completing prep work for the day.
Train new employees so that they learn the correct procedures in order to maintain consistent
quality.
Supervise at least two to three people that include front-of-house staff.
Responsible for insuring large quantities of food are ready at specific times for catered events
beyond normal business hours.
Insure that on a day-to-day basis, everything runs smoothly and that all preparation is done
and orders are sent out on time and perfect.
1999-2002: Red Coyote Mexican Grill Roanoke, Virginia
Manager
Started as a dishwasher and advanced my way to manager.
Ordered food and made payment upon delivery.
Supervised day-to-day preparation and insured good quality evident in food products.
Made weekly deposits and kept change in register. Closed out the register each night.
Supervised two other employees.
Summer 2008 House Mountain Inn Lexington,VA
Intern
Cooked breakfast for guests who were staying at the Inn.
Prepared menu items in order to assist the head chef.
Worked one-on-one with the head chef for banquets and weddings weekly.
Modified recipes in order to plan and prepare ample food for weddings and banquets.
Learned to communicate and carry out plans and preparations for the head chef in a timely
and efficient manner.
Learned to use and work serving stations as well as create fruit, vegetable, and cheese
platters.
Listened and observed and followed the example of the head chef in order to learn as much as possible
about the operation of a high-end kitchen.
References Garth Hanson Chef The Cafe New Orlean's
Tary Thacker General Manager of Awful Arthurs
Dr. Philip McManus Professor of Culinary Program
863-2931
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