Manager Line Cook
Resume:
MICHAEL B. KENNY
*/**-**/** ***** PRESBYTERIAN CHURCH, Tulsa OK Sous Chef
*/**-*/** ****** SPRINGS COUNTRY CLUB, Broken Arrow OK Line Cook
Line Cook and Production Work
**/**-*/14 REASORS, Tulsa OK Meat Dept Counter Display and Production Work
2/12-9/13 MAYO HOTEL, Tulsa OK Sous Chef
Managed Trula restaurant.
9/11-2/12 SUMMIT CLUB, Tulsa OK Banquet Chef
Responsible for banquet production and execution at 1600-member private city club.
5/08-9/11 GOLF CLUB OF OKLAHOMA, Tulsa OK Sous Chef
Responsible for food and labor costs, menus, and scheduling.
1/07-5/08 PETROLEUM CLUB, Tulsa OK Sous Chef
Responsibilities included daily operation of full scale restaurant and banquet kitchens.
6/06-12/06 SALVATION ARMY, Tulsa OK Utility man
Responsibilities included a floating position to ensure smooth kitchen operation.
2/06-6/06 AVALON STEAK HOUSE, Sapulpa OK Lead Cook, Prep/Line
Maintained consistency of menu items and expedited during rush hours.
6/05-1/06 OAKS COUNTRY CLUB, Tulsa OK Sous Chef
Developed menus and daily specials, trained kitchen staff, maintained and organized kitchen.
6/02-6/05 SOUTHERN HILLS COUNTRY CLUB, Tulsa OK Lead Cook, Fine Dining
Worked in high end, high quality, high intensity environment.
11/01-6/02 T 2, Tulsa, OK Lead Cook
Bistro-style cooking. Homemade breads, pizzas, desserts.
3/01-11/01 PHILBROOK ART MUSEUM, Tulsa OK Banquet Sous Chef
Developed and managed menus, operations for large/small parties, and Sunday brunch.
9/00-3/01 MEADOWBROOK COUNTRY CLUB, Tulsa OK Sous Chef
Additional responsibilities included ordering, receiving, special functions, and banquets.
3/99-7/00 KITZINGEN (Germany) CHILD DEVELOPMENT CENTER Manager, two-person kitchen
Managed breakfast and lunch menus, training, ordering, and receiving.
6/98-12/98 CHARLIE’S LOBSTER HOUSE, Orlando FL Roundsman
Trained various stations of cook’s line in 500-seat fine-dining restaurant.
1/97-6/98 SHADES OF GREEN HOTEL, Orlando FL Sous Chef
Managed front and back of house staff dining room and sports bar grill.
Developed menus and recipes, managed ordering, receiving, and food costs.
5/93-1/97 CLARION HOTEL, Orlando FL Saucier Chef
Functions were sauces and soups for dining rooms and banquets. Also had roundsman
responsibilities. Food service generated $16MM annually.
1/91-5/93 MARRIOTT HOTEL, Orlando FL Lead Cook
Responsibilities included all aspects of menu preparation and food expediting for a 100-seat formal
Italian dining room. Also included staff training, banquet production, and roundsman.
3/90-6/91 ENZO’S ITALIAN RESTAURANT, Orlando FL Line Cook
Gained classical and fine dining experience in a 180-seat restaurant.
THE BEST ITALIAN RESTAURANT IN THE STATE!
9/89-7/90 BORDER CANTINA, Winter Park FL Broiler Cook
Responsibilities included wood-burning mesquite grill, line set-up, and expediting.
4/89-9/89 SIMPSON’S BEEF AND SEAFOOD, Raleigh NC Sous Chef
Responsibilities included creating daily specials, production/cooking, and organization/ teamwork in the kitchen.
6/88-6/89 SEASIDE RESTAURANT, Raleigh NC Assistant Chef
Responsibilities included line cook, sharpening organizational skills, and teamwork in the kitchen. Worked closely with CIA-graduate chef in creating classical dishes and daily specials.
Contact this candidate