Justin-Michael Scarfo

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

Lake Grove, New York 11755

Cell Phone 201-***-**** / act4h6@r.postjobfree.com Professional Experiences

The Fresh Market Smithtown, New York June 2015 to February 2016 Butcher

• Responsible for P&L and variances

• Ordering and weekly specials

• Development and training of staff on fabrication of meats and specialty roasts

• The Production of all steaks and Roasts

The Cheesecake Factory Lake Grove, New York January 2012 to June 2015 Kitchen Manager

• In Charge of seventy plus employees

• Responsible for food cost, labor cost, and P&L reports

• In charge of yearly staff reviews

• Repairs and Maintenance of the restaurant

Mario’s East Setauket, New York July 1, 2011 to November 2012 Chef

• Developed menus for monthly wine pairing dinners

• Lowered food cost

• Developed a sustainable training program for front and back of the house employees Eldorado Southern Bar and Grill Port Jefferson, New York November 2010 to June 30, 2011 Executive Chef/Floor Manager

• Developed specials to later add on and update the menu

• Lowered labor cost for the restaurant

• Lowered The food cost by introducing new ingredient and products that where able to be more cross utilized Café La Strada Hauppauge, New York December 2006 to October 2010 Executive Chef

• Developed a sustainable seafood program that would work for the restaurant

• Lowered food and labor cost by 5%

• Doubled the business in six months

• Developed monthly wine tasting dinners

McCormick and Schmick’s New York, NY November 2002 to November 2006 Executive Sous Chef/Executive Chef Manhattan

• Chef of the year 2005

• Helped develop sustainable seafood program for the whole company

• I was on the corporate team for the development of new menu items for the company

• Hosted after hour cast parties for Saturday Night Live, CSI, and NCSI once a month Culinary Institute of America’s Internship:

Canyon Ranch in the Berkshires Lenox, Massachusetts October 1995 to February 1996 Intern

Worked The Inaugural Dinner For Julia Childs to Induct her into the CIA Hall of Fame at the Rainbow Room 1996

Education:The Culinary Institute of America Hyde Park, NY October 1996 Associates Degree

Overall Experience:In my many years experience in the food industry, I have acquired a vast management knowledge of both the front of the house and the back of the house. As a chef, I am skilled in multiple areas of the restaurant business, such as, menu development, food and wine pairing, labor and food cost, P&L statements,, inventory, ordering and maintaining quality control, cleanliness and sanitation. As a front of the house manager, I am also well versed in the following areas: multiple front of the house computer systems, scheduling, labor control, liquor and wine cost, ordering, floor plans and daily receipts.

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