Executive Chef
Resume:
Chris Carp
*** ***** ***, **********, ** *****
*************@*****.***
EDUCATION
Pennsylvania Culinary Institute Pittsburgh, PA
Associate Degree in Specialized Technology Graduated April 2007
Le Cordon Bleu Program in Culinary Arts
Achieved Dean’s List
Member of Eta Sigma Delta, while working over 40 hours per week.
Virginia Western Community College Roanoke, VA
Earned 28 credits
EXPERIENCE
Executive Chef May 2014 to Present
Magnolias at the Mill Purcellville, VA
Responsible for supervision of all back of the house employees including Executive Sous Chef, two Sous Chefs, and Banquet Chef.
Responsible for seasonal menu development utilizing local farmers when possible.
Maintain quality product with food sales topping $350k+ in one month.
Responsible for monthly beer and wine dinners from menu development with pairings and execution.
Oversee food orders of $100k+ per month.
Oversee prep, organization, and execution of in house and offsite catering.
In my tenure sales have increased by 5%, food cost lowered by 2%, and labor cost decrease by 1%.
Executive Chef August 2013 to May 2014
Liberty Mountain Resort and Conference Center Fairfield, PA
Responsible for supervision of all back of the house employees (150 employees and 2 Sous Chefs)
Responsible for menu development and costing for restaurants and catering.
Oversee production and execution of 75+ weddings per year.
Direct input on new 100,000 sq. foot conference center with two new restaurants.
Work closely with purchasing director to explore better and cost effective products.
Oversee culinary operations of 7 food outlets during ski season.
Executive Chef/ Food and Beverage Director February 2009 to July 2013
Capital Retreat Center Waynesboro, PA
Responsible for supervision of all back of the house actions and employees and managers (Up to 15 employees and 1 sous chef at any given time)
Responsible for supervision of all front of the house actions and employees and managers (Up to 20 employees and 1 manager at any given time)
High volume groups up to 600 for weddings and other retreat groups
Maintain 3 completely Kosher kitchens under Star-K supervision
Responsible for ordering of all food and beverage related items
Responsible for creation of all menu’s and schedules
Effectively communicate with group contacts to ensure a quality experience
Able to create special menu’s for all guest with food allergies and intolerances
Responsible for maintaining proper labor and food cost
Improved quality of food from premade frozen items to everything made from scratch in house, increased business by 50%
Examples of changes and improvements made can be provided upon request
Sous Chef April 2008 to February 2009
Hyatt Dulles Herndon, VA
Create daily specials and amuses
Cut steaks and clean fish for restaurant and banquets
Responsible for all VIP guests amenities and meals, sometimes to include a chef’s tasting
Design menus for special functions such as client party, wine dinner, holidays
Product ordering using “Birchstreet”
Speak to all guest dining in the restaurant and banquet contacts to ensure a quality experience
Responsible for all functions in “private dining room”
Responsible for plated and buffet banquets serving up to 400 guest for a single function, and up to 700+ guest through multiple functions
All task previously responsible for as Corporate Management Trainee
Culinary Corporate Management Trainee January 2007 to April 2008
Hyatt Dulles Herndon, VA
Involved in creating menu items, recipes, and recipe cards for new restaurant
Complete inventory and order of produce and meat every day
Held accountable and manage all food production for new restaurant
Assist in preparation and production of all banquets
Manage line cooks and dishwashers who speak little to no English
Effectively communicate with executive chef daily
Create schedule determined on business, control daily labor according to revenue
Speak to guests and insure a quality dining experience
Train new kitchen employees on production, sanitation, and organization
CERTIFICATION
NRA ServSafe Sanitation
Hyatt Corporate Management Trainee Program
Northern Virginia Food Manager License
RECOGNITION
Showcased in a “Chef Profile” in the Herald Mail newspaper March 6, 2012
http://www.herald-mail.com/lifestyle/hm-young-chefs-creative-juices-flow-in-center-for-jewish-communities-20120306,0,5113927.story?page=1
Chef Profile in Loudoun Times newspaper September 2014
http://www.loudountimes.com/news/article/magnolias_chef_chris_carp_can_rock_the_dishes_literally898
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