Scott Nelson
**** ****** ** ******, **** *****
acw9ug@r.postjobfree.com
Business Manager and Chef
Specializing in training, shipping and receiving, menu development, customer service, cost controls, inventory management, sales and marketing.
Overview
More than fifteen years of professional cooking and business management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Corporate as well as independent experience in training and operations of a wide variety of concepts.
Areas of Expertise
Opened or consulted on several independent restaurant openings
Trained under Exec Chef Sean Mccoy, Exec Chef Thom Milliken,,Exec chef Tom Fecke
Business management, marketing and sales
Front and back of the house experience in corporate as well as independent setting
Professional Experience
Bravo Brio restaurant group
Executive Chef
All restaurant operations and training front and back of house management
Bonefish grill
2015- present
2009-2014
Regional Culinary Director
Training and operations of 9 units
Training and corp standards
Restaurant inspections
Paxtons Grill Loveland, Ohio
2007-2009
Chef / Kitchen manager
Supervised 40 employees
Managed back house operations.
Performed purchasing function for this $2 million establishment drove sales by special events (wine and beer tastings)
Fox and Hound Various locations in the Midwest region
2004-2007
Asst General Manager
Training store KM, 6 new store openings.
Oversee BOH training and operations in 3 stores in Ohio FOH management as well as FOH training
Education & Qualifications
University of Cincinnati
Silver Medalist: Blue Ash summerbration 2004-2007
Guest Chef: A Taste of Blue Ash
Instructor: Regional training for Fox and Hound and Bonefish grill