Executive Chef Sales

DANIEL J LANE

*** ****** *****, **********, ** 23322 757-***-**** ********@***.***

EXECUTIVE CHEF

Award Winning Chef with over thirty years of professional cooking and kitchen management experience.

Specializing in American, Italian, French, Continental, Infusion and Special Dietary Cuisine.

Proven Financial Track Record

Featured in Club Magazine

Consistently high survey scores

Began career at the Waldorf Astoria under the Direction of John Doherty & Kerry Heffernan.

EXPERTISE

Menu Design and Management

Executive Chef with 21 years of experience in restaurant, catering, hotel and hospital cuisine

Create, budget and implement Special Occasion and Celebration Menu

Project sales and budget for food, beverage and labor

Train food beverage and sales team on programs Proficient in Kronos, Aloha and other ordering and menu development programs

Microsoft Word, Excel and PowerPoint

EXPERIENCE

2014-Present

Executive Chef, Morrison Healthcare-Princess Anne Hospital, Virginia Beach, VA

Develop Menu Choices within strict dietary guidelines

Become fluent with special dietary needs of patients on restricted diets

Guide staff on portion control, nutritional needs and strict recipe adherence

Consult with medical staff on flavorful diet alternatives when appropriate

Certified Chef for Dr. Ornish’s Program for Reversing Heart Disease

Prepare Staff for implementation of Ornish Heart Program and conduct regular adherence inspections

Provide and oversee food service for staff and guests in the retail area for Breakfast, Lunch and dinner

2004-2014

Executive Chef, Town Point Club, Norfolk, VA

Private City Club Restaurant serving multicultural cuisine, producing $2.4 Million in revenue

Planned, Budgeted and promoted Special Events

Circle of Excellence winner, six consecutive years

Food and Beverage Team of the Year winner

Participated in “Taste of Hampton Roads” and “March of Dimes” Charity dinners

Winner - Pinehurst Wine Classic “Iron Chef” type competition

Produced Cooking Classes, Wine Dinners, Wine Tastings and Wine Pairings for members and guests

2002-2004

Executive Sous Chef, Norfolk Waterside Marriott, Norfolk, VA

Interim Executive Chef for 4 months

Planned, Budgeted and promoted VIP Dining Experience for Dignitaries and Celebrities

Kosher Kitchen and Special Events Chef, i.e. Zoo To Do, Taste of Norfolk

Food and Beverage Team of the Year winner

Banquet & Catering Responsibilities for up to 1400 guests

2000-2002

Executive Chef, Radisson Hotel Norfolk, Norfolk, VA

Developed menu and wine list for 400 room hotel

Planned, budgeted seven banquet rooms

Contributed to the hotels positive financial

1995-2000

Executive Chef, ClubCorp - Greenbrier Country Club, Chesapeake, VA & Countryside Country Club, Clearwater, FL

Simultaneously managed a la carte and catered functions

Established off-premises catering at Golf Course

Trained two chefs for Executive Chef positions within ClubCorp

Chef of the Year Nomination

Food and Beverage Team of the Year winner

EDUCATION

Cornell University (continuing education program sponsored by Waldorf-Astoria)

Culinary Institute of America, Hyde Park, NY (continuing education sponsored by Waldorf-Astoria)

Culinary Institute of America at Greystone, Napa, CA (sponsored by ClubCorp) – Wine and International Foods 1998 & 2007

Workshop – “The 7 Habits of Highly Effective People” with author Stephen R. Covey (sponsored by ClubCorp)

References and Documentation will be furnished upon determination of Mutual Interest

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