Executive Chef Manager
Resume:
Lori Ealey
Roanoke, Indiana 46783
260-***-**** acx764@r.postjobfree.com
Education
Johnson & Wales University North Miami, Florida
* Graduated with Associates of Science in 1998
* Grade Point Average 3.70; Dean’s List
* Participated in Special Function’s Team, V.I.C.A. Vice President, Supervisor of Elderhostel Program, Resident Assistant of Dormitory, Education & cooking classes for Carnival Cruise Lines
Anthis Career Center Fort Wayne, Indiana
* Two Years Vocational Training 1995-96
* Grade Point Average 3.5
* Training in basic knife skills, sanitation, cooking knowledge, etc.
Experience
Dietary Specialist
Parkview Regional Medical Center July, 2016 Present
Providing dietary needs for all patients, doctors, nurses, as well as all Parkview employees on a daily basis
Following very specific guidelines to ensure the best quality food, with the diversity of flavor in every meal
Made from scratch soups, sauces, fabricate meats, main courses, sides & desserts, to give variety for all areas of the hospital
Keeping a daily log, and follow all HAACP laws and guidelines
Daily tasks include, inventory, prep, cooking, cleaning, logging paperwork, teamwork, excellent communication skills, sanitary and safe knife skills, and well as superb communication skills
Clean professional uniform everyday
Always punctual, and never have a problem filling in for ill employees, working holidays & weekends
Monthly meetings to continue the communication throughout the 150 kitchen employees.
Personal Caregiver February 2013 to Present
2115 Hamilton Road Fort Wayne, Indiana
Henry & Sondra Carder
Providing transportation to and from Doctor appointments, as well as procedures.
Making health conscience meals on daily basis that adhere to daily diversity according to medications.
Basic house cleaning, including laundry, dishes, collecting mail, walking dog & landscape maintenance.
Medicine control; ordering & providing clients with daily medicine intake.
25-40 working hours; all of which are relative to client’s health & needs.
Upon moving to the Fort Wayne area, I have provided this service, and will continue to do so with the help of others as I gain full time employment elsewhere.
Independent Chef / Consulting January 2011 to February 2013
P.O. box 2152 Bend, Oregon
* Aiding in the opening of several restaurants throughout area, including menu creations,
Programs on Excel, hiring, scheduling, bringing in quality purveyors, and training.
* Wedding catering with help from certified bartenders, and registered kitchens
* Spent time in Indiana, Chicago, and Florida, filling in for fellow Chefs on vacations
* Due to health issues, this was a great break from being in an Executive position;
However, a great opportunity to continue honing my skills and helping other Culinary Professionals
Executive Chef November 2004 to October 2010
Coyote Ranch Restaurant Redmond, Oregon
Susan Shurtleff, Owner
* Hired in November to aide in all opening aspects in restaurant for kitchen, as well as front of the house where needed per owner’s request
* Pacific Northwest cuisine restaurant opened in March 2005 ; dinner house with full bar.
* Responsible for creating menus, hiring & training staff, recipe guidelines; involved in all opening & functioning aspects of restaurant
* Aided in hiring of all front & back of house employees
* Opening staff in kitchen of 15 employees for 200+ seat restaurant
* Created standards for fresh in house prepared food for consistency & quality
* Average work week ranging from 50-70 hours, 5 days a week
* Food cost average of 28% to 35%, due to high protein menu
* Continue training & upgrading positions in kitchen for “raising the bar”
Executive Chef April 2002 to November 2004
J.FitzWoody’s Restaurant Twin Lakes, Wisconsin
Bill Kilimnik, General Manager
* Hired & trained complete kitchen staff for 200+ seat restaurant
* Created all standards & procedures for kitchen
* Responsible for Kitchen staff of 12 to 20 employees (dependant upon season)
* Menu was American cuisine with Italian & Asian Influences
* Established new menus for each season change
* Maintaining local flair to menu, as well as diversity for refined palates
* Restaurant location- 45 minutes from Milwaukee, 50 minutes from Chicago
* Average work week of 70 hours
* Responsible for day to day ordering, price comparisons, meat fabrication, training, delegating daily specials, fluctuation food sales versus food cost, etc.
Consulting Chef June 2001 to April 2002
The Field of San Francisco San Francisco, California
Johnny Lenihan, Owner
* Hired kitchen staff & reopened kitchen that had been closed for several months
* Restaurant consisted of 120+ seats, Traditional Irish food in an untraditional manner
* Raised standard procedures & quality of food from casual to fine dining
* Food cost was consistently below 25%
* Provided new purveyors & knowledge of food for higher quality
* Restaurant located in heart of North Beach, one block from Washington Square Park
Continued
* Open 7 days a week, with full dinner, breakfast on week-ends
* Continuance in education & training for kitchen staff
* Created data sheets for kitchen documentation to consistently follow history
Sous Chef October 1999 to May 2000
Wish Restaurant Miami Beach, Florida
Andrea Curto, Executive Chef
*Opening staff of “The Hotel”
*60 room boutique hotel designed by Todd Oldham
*Overseeing staff of 18
*Rated “Top 50 New Restaurants in the World” by Conde Naste Magazine
* Rated “One of Ten Best New Chefs of the Year” by Food & Wine Magazine
*Food cost below 30%
* Indoor seating of 60, Outdoor seating of 70
* Cuisine was blend of Asian, Italian, and American Fusion
* Dinner at James Beard House in New York City, November 1999
* Creating and maintaining standards & procedures for all aspects of kitchen duties
References
Eric Singleton, Executive Chef, Miami Florida
Anthony Peluso, Executive Chef, Lexington Kentucky
Sarah Anderson, Front of house Manager, Redmond Oregon
Karen Ogle, Sous Chef, Fort Wayne Indiana
Susan Shurtleff, Owner-Bandits café, Redmond Oregon
Contact this candidate