Rickey Ford

**** **** **** ******, *** *

Newburgh, Ohio 44105

216-***-**** 216-***-****

acwi3n@r.postjobfree.com

OBJECTiVE:

Seeking a supervisory position in which I can utilize my abilities and experience of managing a team and making special variety dishes in a professional and rewarding environment.

WORK HISTORY:

2015

Immaculate Conception Parish - Cleveland, Ohio

Chef

Plan menus, prepare and serve meals and purchase food for weekly meals for the priests as personal Chef. Residents have various dietary limitations which are a unique opportunity to prepare several selections per each meal.

David’s Bar and Grill – Cleveland, Ohio

2013-2015

Chef

Planned menus, purchasing and preparation for a fast paced environment serving 300 to 400 daily. Trained associates to also be able to complete the above tasks. Offsite catering for 300 when requested; movie location shooting, schools and private organizations.

Catholic Charities Bishop Cosgrove Center – Cleveland, Ohio

2011-2013

Cook

Plan weekly/monthly menus and submit to program director for approval.

Purchase food and dietary supplies for 2000 guests weekly.

Submit food.dietary receipts/invoices to director or designated representatives as appropriate. Supervise kitchen, dining room and food storage areas as to cleanliness and sanitation, including all food preparation equipment.

Provide oral and written instructions to volunteers regarding food for preparation, method of preparation and proper equipment to be used.

Stores foods in designated areas, utilizing knowledge of temperature requirements for food spoilage.

Rogers Intergenerational – Cleveland, Ohio

2010-2011

Cook

Coordinated all food service in two units which included servicing residential and child care clients.

Purchased food and nonfood items, requisitioned and determined delivery dates of food and supplies from storage areas to meet daily menu requirements.

Maintained USDA insured sanitation, housekeeping and safety standards to meet the requirements of budget requirements for food/dietary needs of the residents and childcare clients.

Radisson Hotel – Cleveland, Ohio

2008-2010

Chef

Planned, directed and supervised the activites of the kitchen staff.

Handles all purchasing, scheduling and menu planning for food services. Controlled all food preparation and production for banquet facilities, concierge lounge and restaurant.

Inspected food storage, preparation and related areas to insure these areas are maintained in approved sanitary conditions.

Cleveland State University Dining Services

2000-2007

Assistant Chef

Overseer of all food service preparation for Viking Hall Dormitories.

Transported all catered food items, set-up and broke down and cleaned up after all catered events. Monitored cleaning duties of kitchen and storage areas on a periodic as necessary to insure sanitary conditions were met.

EDUCATION

Cuyahoga Community College

Major: Culinary Arts Food Service Management

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