To Whom it may concern

Please accept this letter as expressed interest in the Executive Chef Position, I have enclosed a resume for your review and consideration, but would also like to draw your attention To several points of reference.

In summary, I am a highly professional and a proven capable Executive Chef with 22 years of practical experience Including multi-location high volume corporate dining, airline cuisine (international & domestic) and upscale award winning Restaurant & Hotel environments, higher education accounts. I am currently exploring growth oriented opportunities in which my background Energies and talents will make a valuable contribution. My background includes all facets of the Kitchen Operations, Food costing and procurement, inventory, sales forecasting, staffing, presentation, menu development and quality control, staff training and budget adherence, with always keeping my eye on food trends and food evolutions. I am trained in French techniques, specialize in New American & Continental Cuisines, along with a host of other ethnic foods. I am an excellent communicator and versatile and creative performer with ability to perform well under stress, Maintain a direct and easy-to-understand management style, and deliver the highest possible level of quality service, with high level of proven execution of every facet of expectation for senior level of management, from company financial requirements to high end culinary execution within budgetary concerns. I always improve the circumstance or set standards that carry on excellence.

If given the opportunity, I am confident that I will be a strong asset to your organization and look forward to meeting You in person so that we can discuss in greater detail how my abilities can be used to our mutual benefit. Until such Time, many thanks for your kind attention, consideration, and anticipated response. Sincerely,

William Griffin Jr.

Résumé

William Griffin Jr.

3311 Wild Cherry Road

Baltimore, Maryland 21244

Home: 410-***-****

Cell Phone: 443-***-****

William Griffin Jr.

CAREER OBJECTIVE:

Exploring opportunities as a Regional or District Executive Chef in a well established corporate or Regional environment in which extensive experience, culinary, and leadership skills will prove valuable and contribute to the success of an organization. SUMMARY OF QUALIFICATIONS:

An accomplished Executive Chef, well versed in a variety of cuisines through 22 years of practical experience including multi-location corporate dining, airline (international and domestic) high Volume, Multi-unit Campus environment, On & Off Campus facility high end catering events and award-winning restaurant environments.

Excellent combination of culinary and management skills including food costing, kitchen and Catering/banquet production, scheduling, menu development, specialty food procurement, inventory, sales forecasting, staffing, presentation, and quality control.

Extremely well rounded; training in French techniques, specialization in New American Continental cuisine, and expert in other cuisines including Southern, Italian, Indian, African, Pan-Asian, Mid-Eastern, Hawaiian, Vegetarian & Vegan Cuisine, Gluten Free Entrees, special allergen dietary restrictions, Global Street Food concepts etc.

Well developed personnel management skills including hiring training, supervising, motivating and retaining reliable and competent employees who enjoy the rewards of participating in an exciting, quality dining experience. Very adept at budgeting, cost controls, training executive staff, company forecast adherence and direction with delegation and organizational skills to manage multiple units and locations scheduling, menu writing, client conference and interaction, union staff CBA negotiation,

An extremely versatile and creative performer with a fun, competitive spirit; strong will and determination for perfection; a direct and easy-to-understand management style; and highly effective interaction with management and other personnel at all levels. EDUCATION:

Apprentice at Harbor Court Hotel, 1992 - 1993

CENTRAL MARYLAND CHEFS ASSOCIATION, Baltimore, Maryland

Worked under Chef Michael Rork, one of top five chefs in State of Maryland Certificate in Restaurant Skills, 1991 - 1992

BALTIMORE INTERNATIONAL CULINARY COLLEGE, Baltimore, Maryland Certificate, U.S. Army Cook and Military Nutrition School, 1988 - 1991

Six month training program, with recertification on an annual basis. FURTHER PROFESSIONAL DEVELOPMENT:

Certified in Sanitation, State of Maryland

Certification in Nutrition, State of Maryland

HACCP Certified Trainer, 1992 - present

Culinary Institute of America – Seafood Certification

Johnson & Wales Culinary School–Meat Procurement Certification Computer Skills

PROFESSIONAL EXPERIENCE:

Soul Street Café & Catering- café and catering company Baltimore, Md March 2013- present

Owner /Chef- small café and carry out with catering operations

* execute daily operations, from product procurement, to ordering, budgeting, scheduling staff, menu production and execution, train staff, customer satisfaction, catering menu development and execution, sales and inventory, bookkeeping and AP/AR reconciliation, payroll, marketing and daily hours of operation.

Bon Appetit Management Company (Compass Group)

Johns Hopkins University – Homewood main campus Baltimore,MD(6469 enrollment) Campus Executive Chef (6 dining halls plus on campus catering department and market place) Sept-2014-Feb-2106

*Coordinate the daily meal production for the 6 food venues for students on campus

*Work with operation Sous Chefs Staff on daily needs for, culinary execution of meal service, budget and staffing issue with the 265 union member culinary staff.

*Work closely with account client and executive level staff to present and execute daily events planned by client and on campus clients.

*manage all venue budgets, scheduling, local and state safety compliance, training, local food sourcing, company initiatives for food requirements, oversee all scratch food preparation.

*Create seasonal and trending popular menus for all dining facilities with COR icon notification for dietary requirements.

*Perform weekly inventory for facilities to maintain proper in house pars and reconciliation of products carried on hand and usage log needs.

* Create popular student environment (voted top 5 Campus food service 2014 and 2015)

*Top 10 Princeton Review 2014

*plan and execute several high end campus and catering events (High Table 2014, President Dinners, East Coast Regional Meeting 2014 BAMCO)

*Adept at organizing large scale events, from planning to execution from 300ppl to 2500ppl

*Comfortable in large scale training of staff or peers or unit personnel. Bon Appetit Management Company (compass group)

Goucher College-Towson Md. (1250 Enrollment)

Campus Executive Chef-(5Dining Halls including kosher kitchen)Oct-2002-Sept-2014 Responsible and oversee 2 main residential dining halls, 2 retail cafes, 1 coffee shop, 1 kosher kitchen certified star K, on campus and off campus catering. Duties include:

<Schedule hourly and manager staffing, training all staff on work duties for staff of 120

<Adhering to budgetary restraints, writing hourly staffing budgets, labor, COGS

<Execute All Catering Functions for President of Campus as well as all special catered functions off campus as well as our clients on campus. Several high end dignitary events from supreme court justices, to popular artist and writers.

<Achieved Top 10 Princeton Reviews for best Campus food 2011,2012, 2013

<Charged with Task of Training new Chefs in all things and procedures and food standards

<Develop weekly seasonal menus for cafes, to include healthy options, vegan & vegetarian diets included, Gluten Free Options offered daily as well.

<Train all hourly cooks and staff on safe work and food standard practices, HAACP, OSHA Health inspection regulations.

<Responsible for Purchase Planners, implementation of budget, Labor staffing managing a union employee account., run employee bid meetings, inventory control

<Help Service the company to create new business with new accounts, Participate in RFP presentations.

<motivate employees to create great food experiences for our customers

<Responsible for Ordering for multi-units, creating local contacts for sustainable foods GUCKENHEIMER ENTERPRISES, INC., Baltimore, Maryland

(Corporate food service with up to 700 corporate dining accounts throughout the U.S.) Executive Chef / Manager, Metris Companies, White Marsh, MD, October 2001 to Oct-2002 Set up and currently work out of office at one of five Metris Company dining locations. Previously opened three Metris locations, most recently in Jacksonville, FL, with responsibility for set up and implementation of all operations to meet extremely high Guckenheimer standards and procedures.

Responsible for all Executive Chef duties at any Guckenheimer dining account as assigned, including the following:

Perform menu development and costing, food forecasting, ordering and purchasing of foods including specialty foods to meet clients specific needs ( eat healthy etc.), inventory, delegation of kitchen production, quality and presentation control, etc.

Hire staff up to Executive Chef level as needed.

Work closely with client on food service issues or concerns, ChildCare menu.

Consistently earn bonus awards for exceptional performance in areas such as food costing, creativity, achievement of 100% ratings on all health inspections. LSG SKY CHEFS, BWI Airport, Baltimore, Maryland

International Account Chef, December 2000 - October 2001

Develop specific airline menus for four week cycle changes for 29 domestic and eight international airlines plus private charters, with primary focus on international routes.

Meet special dietary needs as requested.

Assist in Executive Chef duties including scheduling, budgeting, inventory, labor, costing. POLO GRILL, Baltimore, Maryland

(Consistently rated among 10 Best Restaurants by Baltimore Magazine and Zagat Guide; also rated Best Crab Cake by Oprahs magazineO; rated on Food Network television for Best Breakfast Brunch ) Executive Sous Chef, January 2000 - December 2000

As Acting A.M. Executive Chef, executed daily Chef functions, including expediting food production, menu consistency, presentation standards, catering events. HOLIDAY INN INNER HARBOR, Lodigan Management, Baltimore, Maryland Executive Chef, March 1999 - January 2000

Executed daily Executive Chef duties for 375-room luxury hotel, including total kitchen operation, banquet catering/production, room service. APPETITE RESTAURANT, Greenspring Station, Baltimore, Maryland Executive Chef, October 1998 - March 1999

Maintained gourmet deli and full service restaurant for owner of Stonemill Bakery and Ecole Fine Foods.

Received 3-star rating in Baltimore Sun food review. KESWICK MULTI-CARE NURSING, Baltimore, Maryland

Executive Chef / Production Manager, January 1998 - October 1998

Responsible for Executive Chef duties with emphasis on residents special dietary needs, menu development and execution, parties and special event productions. BALTIMORE HILTON & TOWERS, Baltimore, Maryland

Executive Sous Chef, January 1996 - January 1998

As right hand to Executive Chef, managed all aspects of kitchen operations including quality and presentation of food, production lines, staff motivation and supervision HARBOR COURT HOTEL, Baltimore, Maryland

(Mobil 4-Star restaurant and only AAA 5-Diamond hotel in State of Maryland) Restaurant Chef / Banquet Chef, October 1991 - January 1996

Restaurant Chef, Hamptons Restaurant (1993-1996) - met extremely demanding standards for superior production and presentation in high-end fine dining establishment.

Banquet Chef (1991-1993) - dealt with highly upscale events for up to 600 guests including celebrities, royalty and other dignitaries.

UNITED STATES ARMY, Fort Sam Houston, Houston, Texas Hospital Food Service Specialist, 1988 - 1991

ACTIVITIES & AWARDS:

< Princeton Review Ranked #11 -2011 College Campus Food Service Goucher College

< Best BBQ Ribs Contest Memphis in May Contest 3rd Place 2009

< Vice President Dinner For Joe Biden Goucher College

< Governers Dinner Martin O’Malley Goucher College

< Several High End Goucher President Sanford J. Ungar Dinners

Chef de Chefs Brunch 96

Volunteer, Our Daily Bread (homeless soup kitchen), 94 - present

Alpha Kappa Alpha national convention 95

Chaine de Rotisseurs dinners, 95 - 97

Cystic Fibrosis annual fundraisers, 95

Chesapeake Bay Trust annual fundraisers, 92 - 96

Meals on Wheels annual fundraisers, 92 - 96

Black Engineers national awards, 93

Johns Hopkins annual fundraisers, 95 - 00

PROFESSIONAL AFFILIATIONS:

American Chefs Association

Central Maryland Chefs Association

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