Executive Chef

Robert H. Polk

**** ******* *****

Alexandria, Virginia 22309

Home: 703-***-****

Cell: 703-***-****

E-mail: ************@*****.***

Progressive culinary professional with over 20 years of experience in establishments that include a cruise line, historic private club and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.

Professional Experience:

Executive Chef

Entertainment Cruises 2014-Present

Executive Chef for the Washington, DC fleet (Odyssey Washington, Spirit of Washington, and private yacht charters). Entertainment Cruises is the nation’s largest dining cruise company with a fleet of thirty ships in Baltimore, Boston, Chicago, NY, Philadelphia, South Florida, Norfolk, and Washington, DC.

Direct multiple kitchen operations and daily food preparation of high volume catering services, responsible for menu development, daily specials in alignment with food cost budget projections.

Maintain high customer satisfaction through consistently introducing innovative products.

Provide management and supervision of geographically dispersed kitchen employees ensuring proper scheduling and vacation planning.

Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws.

Executive Chef

City Tavern Club, Washington, DC 2002-2014

The City Tavern Club is a private 1,100 member social club located in the heart of Georgetown, in Washington, DC. The Club provides fine dining, elegantly appointed rooms for entertaining, popular member events and a diverse membership. City Tavern is also a top venue for private parties and meetings throughout the year. The historic Federal-Style clubhouse, acquired by Club founders in 1959, is one of oldest buildings in the nation’s capital, and is listed on the National Register of Historic Places.

Oversee preparation and planning of daily lunch, dinner and banquet preparations of American Contemporary cuisine. Develop monthly menus and create special menus for member events (wine tasting, fund raising, etc.)

Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.

Meet with key customers to identify unique needs/requirements when requested.

Established measurable goals and objectives that focus on profit, product and people.

Ensured kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.

Portrayed a professional, charismatic image when interacting with all media.

Executive Sous Chef

Brocks Food Service Corporation, Washington, DC 2001-2002

Responsibilities included oversight of all foodservice and catering preparation for The Washington Post corporate location. Provided breakfast, lunch and banquet services for approximately 3,000 employees. Develop weekly menu and all specials. Responsible for monitoring of all labor and food expenses to stay within corporate guidelines. Trained and supervised five employees.

Executive Chef

Christopher Marks Restaurant, Washington, DC 1999-2001

Assisted in the development, design and opening of a 200 seat restaurant featuring American Contemporary cuisine. Responsible for planning, directing, and controlling all areas of the restaurant to meet all quality, operational, and financial responsibilities. Implemented catering menu, established inventory and cost control policies. Oversaw training and hiring of kitchen staff (15 total) including three Sous Chefs. Represented restaurant at promotional television appearances, city festivals and fundraising events. Profiled in The Washington Post, Washingtonian Magazine and Capitol Hill Magazine. Awarded “Best New Restaurant, by food critic Phyllis Richmond of the Washington Post. *Restaurant closed due to post 9/11 circumstances

Executive Sous Chef

Bistro Bis of the Hotel George, Washington, DC 1998-1999

An award-winning 140 seat “Modern French Bistro” restaurant known for innovative interpretations of classic French bistro cuisine. Responsibilities included oversight of kitchen operations and daily food preparation of breakfast, lunch, dinner and room service to hotel guests. Communicated daily with food purveyors to maintain proper inventories. Gained extensive knowledge of classical French cooking under the supervision of Executive Chef/Owner Jeffrey Buben.

Sous Chef

Occidental Grill, Washington, DC 1996-1998

Assisted the executive chef in the operation of multi-level restaurant featuring Contemporary American cuisine. Restaurant consisted of two kitchens, four dining rooms, two full bars and an outdoor café. Assisted in the development of menu for 97 seat outdoor café. Trained and supervised five evening employees.

Education:

The Restaurant School of Philadelphia

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