Max Winick

**** ** ******* ***

Stuart, FL *****

561-***-****

acqqqa@r.postjobfree.com

QUAL I F I CAT I ONS

• Five years supervisory experience

• Two years fine dining experience

• Formal culinary training

• SafeStaff Food Safety Certification

• Honest, reliable, and results oriented

• Good communication skills

• Good organizational skills

• Good team player

EXPER I ENCE

Manatee Island Bar and Grill

Sous Chef

Stuart, FL

April 2015-June 2015

• Assist and support executive chef in daily tasks

• Assist in the preparation, cooking, and presentation of food for daily menus

• Receive and rotate daily deliveries

The Club at Admiral’s Cove

Sous Chef, Marina Cafe

Jupiter, FL

March 2014-April 2015

• Place, receive, and rotate, Sysco, produce, seafood, and bread orders

• Complete daily line checks to ensure proper preparation and quality product

• Expedite breakfast, lunch, and dinner services ensuring correct and fast tickets

• Perform monthly inventories

Palm Beach Polo Golf and Country Club

Sous Chef

Wellington, FL

October 2012-March 2014

• Assist and support executive chef in daily tasks

• Assist in writing and costing of Bistro Night menus

• Perform monthly inventories

• Receive and rotate daily deliveries

• Assist in the preparation, cooking, and presentation of food for daily menus and special events EDUCAT I ON

Lincoln Culinary Institute West Palm Beach, FL 2009-2011

• Associate of Science in Culinary Arts

• President’s list

• GPA of 3.97

Florida Atlantic University Boca Raton, FL 2000-2003

• Coursework in accounting

SK I LLS, AFF I L I AT I ONS, & ACKNOWLEDGMENTS

• Volunteer at the Third Annual American Fine Wine Competition Gala Dinner

• Participant in 2010 Iron Chef-Mystery Basket competition at Lincoln Culinary Institute

• Computer literate in Microsoft Office applications and Apple iWork Suite

• Former member of the Future Business Leaders of America

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