Service Executive

Walter T. Ellerbe ***** Ash Hollow Dr. #*** Raleigh, North Carolina 27617, 757-***-****

Certified Executive Chef & Certified Culinary Educator

A Renowned, award-winning ‘Culinary Dynamo’with over 20 years of experience in establishments that include several upscale restaurants. A talented professional with a unique blend of creative flair and passion for food. Often solicited to streamline operations due to a strong business sense, engaging interpersonal skills and a natural ability to create enthusiastic, productive working environments with customer-oriented professionals. A master at improving service while preserving the highest levels of quality. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.

HIGHLIGHTS

Johnson & Wales Alumni Council Executive Committee President.

Founder of Johnson & Wales Tidewater Alumni Chapter and President.

On Cuisine Noir Magazine’s list of ‘Black Chefs on the Move.’ 2012- Present

Worked with noted chefs such as;

Peter Pittman of Taphouse, Hampton Roads.

Master Chef Fred Tiess of Johnson & Wales.

Ed Batten of Coastal Grill and Johnson & Wales.

Chef Amy Brandt of The Aqua and Cabana also The Lucky Star, Virginia Beach.

Emeril Lagasse Golf Classic charity event.

March of Dimes Star Chefs.

Winner of the 2008 Hampton Roads CHOW award.

Winner of Hampton Roads Magazine’s Prettiest Plate and Platinum Plate Awards 2011 & 2013.

PROFESSIONAL EXPERIENCE

SAGE Dining Services Inc., Lutherville, MD. 06/2013 – Present

Executive Chef/Culinary Research Review Team (CRRT) - I am responsible for working in SAGE Dining Services Inc. Culinary Development Department. Some duties performed but not limited to; Opening new accounts, recipe testing, culinary training, culinary programs, profit & loss statement, menu writing, production logging, menu writing and development, HACCP standard operations and inventory logging; catering and event planning.

Capital One Glen Allen, VA. 11/2011 – 06/2013

Executive Chef – Managed a staff of up to 22. Oversee all kitchen and food operations for 6 dining facilities and assisted in managing others in corporation, including opening a new facility.

Provide catering for events accommodating from 20 to 400 people. Conducted budgeting, marketing and financial/cost analyses.

Streamlined all kitchen operations, maximized profit margin and set up a culinary training operation to help improve culinary diversity throughout the campus. Campus total gross $5.8M annually.

Implemented operating procedures for the corporation to run as profitably as possible and fueled its future growth.

SAVOR Virginia’s Low Country Cuisine Virginia Beach, VA. 2009 – 2012

Executive Chef/Owner- Savor, a Three-star, fine dining restaurant that offers the vibrant flavors of southern cuisine. Known for its French, Spanish, Caribbean and African influence, in a casual, yet professional environment that captures the essence of southern hospitality with 1 million in annual revenues. Created menus and trained staff on food presentation techniques.

THE LUCKY STAR/Stella Gourmet Pizzeria Virginia Beach, VA. 2007– 2009

Executive Chef/Owner/Partner – I was responsible for the development and structure of daily culinary management, financial and administrative operations for both restaurants. Responsible for the daily culinary management of both restaurants. Developed and implemented sound financial and administrative operating procedures.

Tidewater Community College. Norfolk, VA. 2005 – 2011

Culinary Instructor-Provide classroom and lab instruction while maintaining a safe and controlled environment for students to evaluate their performance and growth throughout the class term. Also provided educational guidance and mentoring to assist the students in enhancing their culinary craft.

SAGE Dining Services Inc. Norfolk, VA. 2001 – 2007

Director, Food Service - Directed, managed, and trained departmental staff for the eighth largest private dual day school in Virginia State.

-2001 Providence Day School, Charlotte NC- Food Service Director

-2001 Norfolk Collegiate School, Norfolk VA- Food Service Director Multi Unit Operator

-2003 SAGE Dining Service Inc. MVP Award –Company Wide Award

-2004 Promoted to Asst. Area Manager over 7 schools in a 50 mile radius

-2005 I oversaw the startup operations of two new accounts simultaneously with a 97point rating

-2006 Developed the new menu writing format for culinary production as well as developed the culinary catering menu. Spring of 2006 wrote the bid menu for the sales team to acquire two more accounts.

-2007 I became a vital part of the sales and scout team for the company and began the development of SAGE Dining Services Inc. new Culinary Development Department.

Capital City & Gate City CHOPHOUSE. Raleigh & Greensboro, NC. 1998 –2001 Executive Chef - Provided the highest level of hands on inspection, sanitation, and safety while receiving and cutting top grade seafood and proteins for daily service. Other duties included profit & loss, food costing, daily menu specials, training for the front of the house and back of the house and other administrative responsibilities

Sodexho/Marriott Corporate Services Inc. RTP/Creedmoor, NC. 1994 – 1998

Chef/Executive Sous/ Executive Chef – This was a great company to learn the full scope of corporate dining. First real chef/management position, I was able to learn the process of order and why we do the thing that we do in order to control your controllable. I learned how to read profit & loss statement, menu writing, production logging, HACCP standard operations and inventory logging.

EDUCATION, AFFILIATIONS & SKILLS

JOHNSON & WALES UNIVERSITY, Norfolk, VA

Bachelors of Science in Food Service Management, GPA 3.9, 2004

Earned degree while working full time

JOHNSON &WALES UNIVERSITY, Norfolk, VA

Associates in Applied Science Major Culinary Arts, GPA 3.7, 2002

Earned degree while working full time

EDUCATION, AFFILIATIONS & SKILLS Cont.

Certified Food Safety Manager

HACCP

Serv-Safe Certification Expire 2015

ACF Certification# 110059-NC051

Member, American Culinary Federation since 1992

Computer proficiencies include: MS Word, Excel, and Microsoft Outlook.

VOLUNTEER & COMMUNITY SERVICE

Avid participant in charitable events that include:

The Horizons Hampton Roads Camp.

Food Bank of Hampton Roads. – Kids Café.

Member of the state of Virginia’s 33rd Masonic District

GOOGLE me at Chef Walter Ellerbe or Email me at ****************@*****.*** 757-***-****

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