Executive Chef Customer Service
Resume:
Roosevelt Lee
**** ****** **** ****, ******** Beach, Virginia, 23453 Mobile: 757-***-**** ********@***.***
Executive Chef
Executive chef with experience providing quality leadership, directions, oversight, and executive food service management. Involvement working in fine dining areas such as: hotels, colleges and universities, restaurants, country clubs, and convention operations. Ability to balance personnel and production with leadership via conceptual thinking and vision.
Executive Management
Team Building/Leadership
Menu Planning
Cost/Inventory Control
Budget Oversight
Microsoft Office Suite
Professional Experience
WILLIAM AND MARY COLLEGE (SODEXO) October 2014- Present
Executive Chef
Plan menus to include recipes and portion specifications in accordance with recommendations from students, staff, and faculty.
Oversee food purchasing, inventory, and quality to minimize food and supply waste.
Manage the planning, scheduling, supervision of work in assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to meet the menu requirements.
Maintain and administer standards for food production to include: food handling, cooking, housekeeping, sanitation, safety, and employee hygiene in compliance with appropriate and procedures and related health regulations.
Design meal programs to support specialty diets across campus ranging from kosher meals to vegan options as well as foods that are allergen friendly.
Manage budgetary decisions related to the efficient running of the culinary operations in Dining Services. Develop budgetary recommendations based on fiscal requirements; ensure compliance with established budget; implement appropriate action to eliminate any budget variances.
Manage various personnel functions including, but not limited to, hiring, performance management, disciplinary actions, grievances, promotions, transfers and vacation schedules.
Ensure food production quality standards are met and amounts are sufficient to meet expected needs; work with dieticians to develop a variety of meal programs to provide numerous healthy choices to the diverse campus population.
NORFOLK STATE UNIVERSITY August 2012-October 2014
Executive Chef
Planned, organized, and directed shifts to provide quality meals to students.
Catered events as needed.
Oversaw production, service, and cleanup of meals.
Ensured quality of food, food presentation, customer service, and sanitation daily.
VIRGINIA COMMONWEALTH UNIVERSITY November 2007-August 2012
Executive Chef/Retail Manager
Managed all facets of multi -unit university food services, and Fine Dining Catering operations that included menu planning for catering, dining services, and events for over 3,000 students.
Contributed budget management and cost control expertise for several different accounts such as, a $12.7M foodservice budget, $225k in monthly catering sales.
Generated $197k in weekly revenue as residential Executive Chef.
Supervised employees during a major portion of their work time as well as scheduled assignments, reviews and work performances.
Ordered all food and equipment for location within budgetary reasons.
THE VIRGINIAN February 2005-November 2007
Executive Chef
Served food to roughly 580 residents daily at the retirement community.
Supervised employees during a major portion of their work time, scheduled assignments and reviews, and evaluated work performances.
Scheduled, planned meals, ordered, and conducted weekly inventory, as well as Food and Labor Cost control.
Menu planned every Quarter in contingent with Residence culture and for special events.
CHRISTOPHER NEWPORT UNIVERSITY September 1997-January 2005
Executive Chef/Food Operations Manager
Managed all facets of oversight for multi-unit university food service and catering operations that included menu planning for catering and dining services and events.
Contributed budget management and cost control expertise for several different accounts such as a $3.7M foodservice budget, $68K in monthly catering sales, and $2.2K per day in 3 convenience (C-stores) sales.
Served 1,407 students on the university’s meal plan; consistently generated $77K in monthly revenue.
Awarded as 2nd Place Winner in the National Association of Campus/ Universities Food Services (NACUFS) Culinary Competition.
Additional experience as an Executive Sous Chef at Norfolk Airport Hilton, an Executive Chef at the Sheraton Hotel, and as a Banquet Chef at the Cavalier Resort Hotel.
Education & Training
Associate of Science in Hospitality Management, Tidewater Community College, Virginia Beach, VA, 2005
Nacufs Foodservice Management, Training Institute, New York, NY, 2001
Associate of Science in Culinary Arts, Johnson & Wales University, Norfolk, VA, 1993
Memberships
American Culinary Federation – Member
Serv-Safe – Certified -2016
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