***** ****** **** *** *****, ARP, TX *****

PHONE 903-***-****) acvq32@r.postjobfree.com

KURT W. ANDERSON

QUALIFICATIONS

Goal oriented and dedicated to quality relationships with employees, customers, and supervisors.

Outgoing and comfortable with adapting quickly in new environments.

Effective and efficient in planning, organizing, and leading others to achieve goals.

Ability to function in a fast-paced environment, under pressure, and multi-task.

Particularly knowledgeable about customer service.

Excellent written and verbal communication skills.

15 years of experience in almost every facet of foodservice, with the last 7 years being spent in management.

EDUCATION

March 2015-Present LeTourneau University

GPA: 4.0

Major: Business Management

Minor: Leadership

August 1999-May 2004 Louisiana State University GPA: 3.25

August 1994-May 1999 Claiborne Academy, Homer La

GPA: 4.2

13061 COUNTY ROAD 246 SOUTH, ARP, TX 75750

PHONE 903-***-****) acvq32@r.postjobfree.com

KURT W. ANDERSON

WORK EXPERIENCE

03/12 – Present Buckner Westminster Place Longview, Tx

Executive Chef/Assistant Foodservice Director

Lead two kitchens daily in the creation and service of restaurant quality meals for close to 200 Independent Living, Assisted Living, and Memory Care residents.

Utilize labor cost knowledge to staff both kitchens according to the need, while simultaneously keeping costs within designated parameters.

Keep weekly inventory records, aligning costs to need while maintaining a productive relationship with food vendors.

Designed innovative menu options, while accommodating health, preference, and other needs of my clientele.

Teach kitchen staff techniques and lead them in their professional growth.

07/08 – 03/12 Mediterraneo Restaurant

Ocean Springs, Ms

Executive Chef/Kitchen Manager

Scheduled staff according to the needs of the restaurant, in accordance with sales and keeping costs to a minimum.

Inventoried the restaurant weekly, isolating areas in which costs could be lowered while at the same time searching out foods and ingredients that would keep our quality on a steady increase.

Used my experience and study to create innovative seafood specials, along with adaptations of classic Mediterranean dishes to reflect the tastes of the Gulf Coast.

Coached and mentored my kitchen staff to realize and excel at their potential for creating imaginative dishes that were both aesthetically pleasing, as well as delicious.

Created relationships with our customers, learning their tastes and desires in order to more thoughtfully create new dishes.

13061 COUNTY ROAD 246 SOUTH, ARP, TX 75750

PHONE 903-***-****) acvq32@r.postjobfree.com

KURT W. ANDERSON

08/06 – 07/08 LSU Faculty Club

Baton Rouge, La

Executive Sous Chef

Studied diligently under Chef Jon Jackson, absorbing culinary information on a daily basis.

Created Daily Lunch Specials, utilizing the freshest, highest quality ingredients available.

Assisted in the ordering of Seafood, Produce, and Dry Goods.

Set performance standards for staff and coached them to reach their potential in achieving those standards.

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