Executive Chef
Resume:
James Dunn
Bellmore, N.Y. ****0
Cell 516-***-****
E-mail ******@*******.***
Professional Experience:
September 2015 - Current
Legends Hospitality
Executive Chef - Intrepid Sea, Air and Space Museum
Responsible For purchasing, scheduling, costing and budgeting for the 3.5 million dollar account. I write all menus for group sales and catering as well as rotating specials. We are currently working on building a new Welcome Center for the museum that will have a 4 concept food court that I did all menus and costing for that as well as our "Mess Deck" area. During the summer months I am also responsible for 3 food truck locations outside of the museum.
March 2008 - August 2015
Savor… Catering
Executive Chef Nassau Coliseum
Responsible for all aspects of food preparation for this 10 million dollar account run by SMG management including purchasing, inventory control, payroll management, scheduling etc. This is a busy building encompassing 34 luxury suites, 14 concession stands, 2 full service dining rooms and several catering areas. Responsible for feeding up to 100 members of the press, player’s family and a VIP room for every home Islander game. Also feed the coaching staff, trainers, equipment managers and players. Named in 2009 1 of 2 arenas in North America without a critical health department violation. We still have not received a critical violation.
November 2000 - May 2006 Magna Entertainment Corporation
Executive Chef/ Operations Director / Purchasing
During my 6 year tenure with them I performed several functions for them as I advanced from Executive Chef to Operations Director and finally Purchasing Director / Development Liaison. All of these positions represented upward moves and advancement including more responsibilities as well as increases in my salary. During this time I was personally responsible for staffs exceeding 400 and all culinary responsibilities for the establishments. In my first position as Executive Chef at Gulfstream Park I was responsible for three restaurants as well as over 16 concession stands. Included in these duties was menu planning and development for each location as well as hiring all chefs, cooks and all other kitchen staff. As this position was for a seasonal facility (3 months in South Florida), it was a challenge getting quality staff as well as people documented to work in the U.S. After the season I was promoted to the position of corporate Executive Chef and was put in charge of menu development and all other associated duties for 7 different facilities in the Eastern Region of the U.S. I worked with each track Executive Chef on menu development, recipes, standardization of products, inventory control, as well as warehousing, and purchasing. After successfully establishing the standards provided by the corporation I was promoted to Regional Operations Director an worked directly with facility General Managers and controllers on all aspects of Food and Beverage budgeting, P&L statements, hiring practices, employee policy, labor cost, and all aspects of day to day F&B operations. Work with Front of House management on dining room standardization, staffing, training, as well as continuing to work with the various Executive Chefs at these facilities. During this time 1 personally negotiated National Product Agreements directly with manufacturers for items to be used in our facilities (Pepsi, Hebrew National, McCain Foods, Sabrett and Ventura Foods). Finally I was promoted to Purchasing Director / Development Liaison for the construction of a new $140 million dollar facility in Hallandale Florida and worked directly under the Executive Vice President of New Developments. During this 2 year period I was put in charge of kitchen design, flow patterns, equipment placement and the negotiating and purchasing of over $2,000,000 in all china, glassware, silverware, and kitchen small wares and light equipment. As each facility was very large and multi-
faceted (full service dining, catering, concessions, as well as mobile vending and bars I acquired a wealth of experience in all aspects of the food service industry, dealing with large diverse staffs, union environments, huge events, production and planning to name a
few.
November 1996 - October 2000 Crescent Beach Club
Executive Chef
Responsible for all kitchen operations of this 200 seat fine dining restaurant with a full service high end catering facility. At this waterfront property I was responsible for menu planning, budgets, inventory control, ordering, labor costs, food costs, food quality and a staff of over 60 chefs, cooks, dishwashers, and porters. In Season the dining room would run at capacity as well as catering high end (from $110) banquets of up to 250 people every weekend (1 Friday night, 2 Saturday, 2 Sunday). Maintained a food cost of 33% in a la carte and 26% in catering.
1996 Season Starr Boggs Restaurant
Executive Chef
Responsible for all kitchen operations as well as over $1,000,000 in off premises catering in a four month period. This 200 seat ocean front property ran at full capacity nightly during the season. 1 was very involved hi several charity events and wine dinners. During my tenure Starr Boggs Restaurant received the highest Zagat Rating of any Hampton’s restaurant.
Career Highlights:
Career Events
• Worked as consulting Executive Chef. On 3 Preakness Stakes Races; this event would draw over 100,000 people annually and would generate over $1,000,000 in food and beverage sales.
Worked as consulting Executive Chef on 2 Breeders Cup Championships, (Lone Star Park 2004 and Santa Anita Park 2003), this is the premier event in Thoroughbred racing and is heavily attended as a 3 day event, Sales would typically be near $1,000,000 for each Breeders Cup. Invited guest chef at James Beard House March 17, 1,999
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