Service Customer
Resume:
CHARLES GREGORY HARRIS
Virginia Beach, Virginia 23456
757-***-**** Home • 757-***-**** Cell
***********@*****.***
March 11, 2016
To whom it may concern
I am extremely interested in exploring the employment opportunity for Executive Chef/Food Service Director with your organization. Enclosed is my resume for your review and consideration.
You will note that I have advanced formal training, relevant certification, and over 30 years commercial and military experience to include the past 16+ years in the culinary field with demonstrated success. Throughout my career I have become known for my ability to handle diverse and multiple levels of responsibility ranging from full charge management of large scale corporate food service programs, to the streamlining of banquet and catering services.
My personal profile includes the highest degrees of dedication, self-motivation and productivity, with a proven ability to assess existing levels of performance and implement systemic improvements to optimize service, deliverables and profitability. Some of the many additional and diverse core competencies that I bring to the table include: food production and quality control, new menu development and design, inventory control, purchasing, front and back house floor plan design, computerized financial/administrative management, and executive level program representation, summary reporting and due diligence essentials. I possess special expertise in orchestrating turn-around scenarios requiring superior diplomacy and change management skills. I also have highly-developed communications and interpersonal relations, with a proven track record for of positive exchange with my teams, customers and the executive board.
Based on these factors as well as a review of my career highlights detailed below, I would appreciate an opportunity to discuss with you, in person, how my qualifications would match your needs. I am certain I could pinpoint additional areas of expertise which would enhance my contributions as an integral member of your organizational team.
Thank you for your time and consideration. I look forward to hearing from you soon.
Sincerely,
C. Gregory Harris
C. Gregory Harris
Enclosure: Resume
CHARLES GREGORY HARRIS
2424 Hillcrest Meadows Lane
Virginia Beach, Virginia 23456
757-***-**** Home • 757-***-**** Cell • ***********@*****.***
FOOD SERVICE DIRECTOR / EXECUTIVE CHEF
Offering an extensive background based on formal training, relevant certification and over 30 years commercial and military experience to include the past 16+ years in food service management demonstrating superior leadership initiative, culinary expertise, operations enhancement creativity, and consistent performance success.
CORE COMPETENCIES
• Full-Scope Food Service Management • Team Development & Training • Budgeting / Fiscal Control
• Procurement & Vendor Relations • Menu Planning / Recipe Programs • Quality Assurance
• Special Event Planning / Catering Ops • Fine Dining / White Glove Affairs • Regulatory Compliance
• Sanitation / Safety / Housekeeping • Large Scale Programs / Buffet Service • Metrics / Summary Repo Multi-Site Management / Auditing • Organizational Turnarounds
EDUCATION & CERTIFICATION
CULINARY INSTITUTE OF AMERICA – New Hyde Park, New York
Certificate in Healthy Cuisine (2000)
JOHNSON & WALES UNIVERSITY – Hampton, Virginia
AAS Degree in Food Service Management (1997) Dean's List
INTERNSHIPS (1996-1997)
• WINTERGREEN RESORT (Virginia) Shift Supervisor / Pantry Chef: Supervised 11 back-house staff at the Coopers Vantage Restaurant - a high-volume, 250-patron, casual dining operation handling 120 covers daily.
• OMNI HOTEL (Norfolk, VA) Banquet Chef: Prepared foods for fine dining banquets and special catered events.
• CELLAR'S RESTAURANT (Virginia Beach) Line Chef: Fine dining, Prix-Fixe menu that changed weekly and included Oriental, Caribbean, Continental, American Regional and other culinary cuisine.
• WORRELL BROTHERS (Virginia Beach) Prep Cook: High-volume, casual dining, seafood restaurant.
UNITED STATES NAVY: Over 1500 hours technical and managerial training in Personnel and Unit Administration
• Current ServSafe Food Service Manager Certification
• American Culinary Federation Certified Chef
• Former U.S. Government Secret Security Clearance
• Former U.S. Coast Guard Merchant Mariner Credential
• Former Transportation Worker Identification Credential (TWIC)
EXPERIENCE HISTORY & HIGHLIGHTS
7 CITIES OUTREACH, INC. – Suffolk, Virginia
Food Service Director/Consultant (2004-Present)
• Recruited to take charge and turn around the food service program for a State of Virginia sponsored outreach program for at-risk youth from the seven cities of Hampton Roads area.
• Hire, train, schedule, motivate, supervise and evaluate the efforts of 42 direct-report staff including culinary, transportation, supply chain, and administrative support staff.
• Provide executive leadership in the preparation and delivery of 25,000 meals daily to 26 distinct sites throughout the region. Provide on-site oversight of one primary food production facility. Coordinate route delivery of prepped meals for two servings daily to over 13,000 youth and their coaches, counselors, instructors and support personnel.
• Ensure the integrity and quality of all production, delivery and service (local and remote) operations to include sanitation control, regulatory compliance, State of Virginia social service programs compliance, requisite summary reporting, staff certification and licensure, procurement and vendor relations, inventory control, recurrent and random inspections and walk-throughs, master scheduling, etc. Regularly circuit remote locations to monitor quality and delivery of services.
• Integrally involved in the administration of $1M in State funding with associated strict controls. Oversee cost control/containment, waste/spoilage minimization, annual budget development process, etc.
• Plan and coordinate execution of food service for special events throughout the year to include: after school programs, city-sponsored gatherings, charitable outreaches (Thanksgiving, Christmas, etc.), athletic tournaments, buffet-style group meetings/luncheons, conferences, etc.
C. GREGORY HARRIS Page 2
EXPERIENCE continued
SELF-EMPLOYED Food Service Director / Consultant / Chef (9/00-Present)
Fulfilled various contract consulting and food service operations management positions with facilities throughout the Northeast as a turnaround specialist and system engineer. Also integrally involved in food shows throughout the Continental U.S. Sample Contracts Included
EDISON CHOUEST OFFSHORE Galliano, LA / ST MARGARET'S SCHOOL (1 Year) - Tappahannock, VA
LAKE PRINCE RETIREMENT CENTER (3+ Years) - Suffolk, VA / EGGLESTON SERVICES (1 Year) - Norfolk, VA
2004 PGA MASTER'S - Augusta, GA / HERITAGE CARE NURSING HOME (1 Year) - Oakwood Village, OH
KEMPER GOLF OPEN (2001-2003) - Potomac, MD / USAA INSURANCE (1 Year) – Norfolk, VA
YMCA CAMP SANTA MARIA – KITCHEN MANAGER – Bailey, CO (3 Years)
SODEXO / MARRIOTT, INC. - Gaithersburg, Maryland
S/M Employment Category: Functional Specialist (Troubleshooter) (1998-2000)
Craven Regional Medical Center - Newbern, North Carolina
Assistant Food Service Director: Responsible for total operations management of a 200-bed hospital with cafeteria, catering, and implementation of room service.
Holy Cross Hospital - Washington, DC
Support Manager: Instituted a new retail program (Crossroads) - an upscale casual cafeteria dining operation. Responsible for training of all cooks, tray line, bus service and kitchen staff.
Sentara Leigh Memorial Hospital - Virginia Beach, Virginia
Retail Manager: Recruited to turn around the retail operation, institute new retail programs, and train new management and line personnel.
Sentara Norfolk General Hospital - Norfolk, Virginia
Catering Manager: Brought on board for another turnaround situation to manage catering operations while recruiting and selecting a full time replacement for the position.
John's Hopkins Hospital - Baltimore, Maryland / Calvert Memorial Hospital - Prince Frederick, Maryland
Lindsey Wilson College - Columbia, Kentucky
Assistant Food Service Director: Support team member to assist in preparations for Y2K rollover as well as to manage the food service operation for a 1400-bed nationally renowned medical center. Also responsible for supervision of its fine dining restaurant. Managed food service and sales functions at a 250-bed regional hospital. In charge of retail meal service, caterings, procurement, hiring/training of 40 cross-functional staff, quality assurance / control, state/federal regulatory compliance, HACCP guidelines, sanitation control, and executive reporting functions. Interfaced with customers and hospital staff to ensure optimal levels of service . Planned and organized a busy roster of special events, new menu rollouts, retail theme days, and patient specials. Prepared, distributed and ensured conformity with divisional SOPs, annual employee evaluations, quarterly R.S.V.P. surveys (retail), recipe standards, and plate / merchandise / item pricing. Fulfilled the same food service management functions at a local college with 1400 students. Ranked #2 in the nation by Restaurant & Institution Magazine for quality of food service in the education field.
HALL ACURA - Virginia Beach, Virginia
Automobile Sales Representative (7/94-2/96)
PRODUCT DEVELOPMENT - Elkridge, Maryland
DIRECTORY DISTRIBUTING ASSOCIATES, INCORPORATED - St. Louis, MO
Delivery Supervisor (7/90-6/93)
• Directed planning, coordination, and delivery of telephone directories in a multi-state territory by up to 35 personnel.
MILITARY SEALIFT COMMAND - Bayonne, New Jersey
Assistant Storekeeper (12/88-12/89)
• Managed and administered shipboard material identification, procurement, receipt, storage, transportation, expenditure, inventory control, and maintenance of all budget records and documentation while deployed overseas.
UNITED STATES NAVY - Various Sea Duty and Shore Commands – 23 Years Distinguished Service
Personnel Administrator (1974-1988, Active Duty)
• Managed staff of 9-15 personnel providing full-scope personnel administration for thousands of Sailors.
• Coordinated customer service, processed specialty pay, prepared reenlistment, transfer, and receipt OCR documents.
• Transferred Navy personnel and dependents globally, arranged travel, passport requirements and foreign country entry approvals. Maintained service records, educational services counseling, and personnel accountability records.
• Developed an on-the-job training program which enhanced customer service. Composed manuals for training newly designed support data systems, still in use today, for system instruction and test preparation.
Available immediately. Willing to travel and/or relocate. List of References and Salary History furnished upon request.
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