Douglas J. Walters

acwaar@r.postjobfree.com

315-***-****

OBJECTIVE:

To utilize my experience, integrity, professionalism, and skills in a challenging position by providing a high standard of service and originality of fresh food.

EXPERIENCE:

Sodexo

Current

Executive Chef

AXA Syracuse

Responsible for high volume production cooking while establishing and maintaining good relationships with clients on a daily basis. Duties include utilizing web and computer based systems for food costs, developing menus, overseeing and purchasing all food items, establishes production levels and inventory controls. Assists in the implementation and training of HACCP procedures.

Rusch’s Bar & Grill

September ‘12-March ‘14

Executive Chef

Responsible for the overall operation of the restaurants food service. Key responsibility areas include high volume food preparation and production, team performance, effective cost controls, and development, training and retention of kitchen employees. Order or requisition all food items and other supplies needed to ensure efficient operation. Monitor and initiate regulated sanitation practices.

Nice N Easy Grocery Shoppes

May ‘11-September ‘12

Ad Hoc Professional Advisor

Supervised forty-six affiliate stores during allotted time frame. Responsibilities include developing new recipes, scripting and training of staff members on said menu items. Managing the chain of accountability in terms of food service managers and their representatives. Responsible for all food acquisitions, packaging, and selling of new products.

The Arad Evans Inn

January ‘10-May ‘11

Executive Chef

Responsible for all daily functions associated with a high volume fine dining restaurant. Duties include recipe creation, seasonal menu development, purchasing, staff scheduling and training, maintaining daily, monthly, and yearly inventories. Continued relations with local farmers and artisanal food purveyors continuing the farm to table movement.

Copper Turret/Morrisville State College

September ‘05-January ‘09

Executive Chef/ Adjunct Professor

Responsible for the development of a State affiliated Fine Dining Restaurant. Duties included layout of complete kitchen design including classroom, lab kitchen, large and small wares purchasing, purveyor development, BOH/FOH development and training, as well as supervising Hospitality students in the daily operation of a functioning restaurant. I had the privilege of teaching the Quantity Foods course.

I was deeply embedded in the farm to table movement and during peak growing season, used 90% locally grown produce and land proteins.

Sherwood Inn-Skaneateles, NY

December ‘03-September ‘05

Executive Chef

Responsible for the daily functions of a high volume Central New York Restaurant. Duties included menu design, purchasing, peak staff supervision of 30 plus people, extensive prix fixed menus and daily FOH/BOH culinary training. I was highly successful in executing a series of sold out, 5 course Wine Dinners.

Rosario Resort-(Rock Resorts) Orcas Island, WA

March ‘03-November ‘03 (Seasonal)

Executive Chef

Successfully created menus and facilitated production for three dining outlets in a high volume seasonal resort. Responsible for all purchasing and staff development including interaction of three language barriers with International seasonal employees, extensive on and off property catering for multi coursed weddings.

Cheeca Lodge and Spa-Islamorada, Florida Keys

January ‘00-March ‘03

Executive Sous Chef

Responsible in assisting the Executive Chef (Andy Niedenthal) in operating a high volume resort with three dining outlets, extensive high profile 5 course dinners of 500 plus people including many celebrity dinners. Responsibilities also included the training of Johnson and Whales interns/externs.

Thank you for taking the time to review my Resume.

Sincerely,

Chef Douglas Walters

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