Nicholas C. Pedano, Jr.

**** ***** **

Mays Landing, NJ 08330

609-***-****

OBJECTIVE

Having already established a record of excellence with 34 years’ experience in the food service profession, I would like to continue my career with a nationally based or locally prominent hospitality firm that encourages me to apply my experience and education, offers me a chance for professional growth, and rewards its employees for their initiative.

EDUCATION

Pennsylvania State University

Bachelor of Science- Hotel, Restaurant & Institutional Management, 1990

Culinary Institute of America

Advanced Catering Principles, June 1992

EXPERIENCE

BILLY’S OAKGROVE INN, DEVONSHIRE,NJ

Executive Chef, November 2009 to May 2012 & January 2013 to May 2014

Responsible for running the daily operation of this Country Setting Restaurant

MAC’S SEAFOOD, STEAKS &SPIRITS, SOMERS POINT, NJ

General Manager/Executive Chef, April 2009 to October 2009

Re-opened the historic operation, with seating of 140 a la carte, 255 banquets.

PINO’S GRILLE & TRATTORIA, OCEAN CITY, NJ

Executive Chef, June 2006 to October 2008

Responsible for overseeing kitchen production for a 120-seat indoor/outdoor restaurant. Duties included overseeing shipping & receiving, ordering all food products, ensuring the highest quality, sanitation and safety.

VENTURA’S OFFSHORE CAFÉ, NORTHFILD, NJ

Executive Chef, June 2002 to May 2006 & March 2000 to August 2000

Responsible for overseeing kitchen production for a 240-seat restaurant and banquets. Duties included menu planning, staffing, purchasing, cost control, food production.

YACHT CLUB, SOMERS POINT, NJ

General Manager March 2002 to May 2002

Duties included marketing, administrative functions, planning of weddings and theme events.

TUN TAVERN, ATLANTIC CITY, NJ

Executive Chef, August 2000 to September 2001

Duties included overseeing all kitchen production for a fast paced operation with

serving over 2000 covers in one meal period. Also, was responsible of putting together off-premise catering and outdoor dinning.

EXPERIENCE (continue).

SUNSET RESTAURANT & MARINA, MARGATE, NJ

Owner & Executive Chef, May 1998 to March 2000

Responsible for overseeing entire operation for a 200-seat indoor/outdoor restaurant & lounge and a 78-slip marina. Duties included marketing & promotion, menu planning, purchasing, staffing & training of managers, kitchen and marina personnel, cost analysis, and administrative functions.

BAY BREEZE CAFÉ, WEST ATLANTIC CITY, NJ

Owner & Executive Chef, March 1996 to July 1998

Bay Breeze Café was an 80 seat full-service restaurant. As Owner and Executive Chef duties included marketing, menu planning, staffing, purchasing, cost control, food production and administrative functions. Attached to a nationally recognized hotel, responsibilities also included room service, catering corporate functions, private parties, theme events and weddings.

PHILADELPHIA AIRPORT HILTON, PHILADELPHIA, PA

Executive Chef, October 1994 to November 1995

Responsible for overseeing entire kitchen operation for full-service restaurant, fine dinning restaurant, room service, and 10,000 sq.ft. Banquet facilities – at a 29% food cost. Duties included overseeing shipping & receiving, ordering all food products, ensuring highest quality, sanitation, staffing of cooks, kitchen utility and store room personnel, and served as Chairman of the Hilton’s Safety Committee.

FINAL TOUCH CATERING, CLAYMONT, DE

Owner & Executive Chef, September 1990 to May 1999

Final Touch was an off-premise catering operation that was involved with corporate functions, private parties, theme events, and weddings (appeared in Philadelphia Wedding’s Magazine).

ATHERTON HILTON, STATE COLLEGE, PA

Executive Chef, May 1989 to August 1990

Executive Sous Chef, September 1987 to May 1989

Responsible for overseeing entire kitchen operation for fine dining restaurant, room service, and banquets. Duties included staffing, purchasing, cost control, and food production. The Atherton received the Four Diamond Award from Triple A, for Culinary Excellence in the spring of 1989 & 1990.

REFERENCE

I will gladly provide a list of references upon request.

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