Executive Chef
Resume:
DOUG USKO
PO Box ***
Banner Elk, North Carolina 28604
********@***.***
SUMMARY
Culinary Warrior. Creative and innovative culinary skills. Strong operational knowledge. Teacher and motivator. Leader by example. Open minded consider all extreme work situations as a challenge. Resilient
LINVILLE RIDGE COUNTRY CLUB
Linville, North Carolina
Private Club owned by the Lutgert Companies. Accepted a position as an Executive Sous Chef to test my ability to function like an “undercover boss” to listen and learn to grasp and understand others principals and reasoning to achieve results. Seasonally employed May 2016-present
ZUZDA TAPAS RESTAURANT AND BAR
Banner Elk, NC
Chef owner and operator 2004-2016
Created the concept as a combination of tapas and small plates. Achieved sales up to 950K in a seasonal environment. BEECH MOUNTAIN CLUB
Banner Elk, NC
Private foodservice contractor supplying food, labor, beverages and management to run all food and beverage outlets, special parties and banquets.
2002-2003
CORNER PALATE RESTAURANT
Banner Elk, NC
Chef owner and operator 1994-2000
Created the concept with eclectic dining relating food to art Grew sales from zero dollars to 1.8M with 3,800 square feet in a town with only 1000 year round residents. Lease optioned the property and purchased it in 1997 GRANDFATHER GOLF AND COUNTRY CLUB
Linville, NC
Executive Chef 1989-1994
Responsible for all foodservice in four outlets, staffing, purchasing, catering and banquets CHARTIERS COUNTRY CLUB
Pittsburgh, Pennsylvania
Executive Chef 1987-1989
Responsible for all foodservice, catering, staffing and purchasing. Planned and wrote menus for theme parties, banquets and ala carte service.
BROWN DERBY RESTAURANTS
Solon, Ohio
Corporate Executive Chef 1984-1987
Responsible for 20 restaurants in Ohio and Michigan with sales of 2-4M each Developed food promotions worked with district managers with training implementation; developed and enforced company standards. Opened their new concept restaurant “The Encore Grill”. CONTINENTAL RESTAURANT SYSTEMS (VICOR)
Cleveland, Ohio
Corporate Executive Chef 1983-1984
Responsible for 20 stores in Ohio and Michigan with sales of 1-3M each. Concept restaurants were call
“Mountain Jacks” and “The Docks”. Developed food promotions with training implementation; developed and enforced company standards.
STOUFFER HOTEL DIVISION
Executive Chef 1981-1983
Executive Chef of the Stouffer Oakbrook Inn (Oakbrook Illinois) after 6 months promoted to open The Bedford Glen (Bedford Massachusetts) a new 380 room property with 4.5M in sales as the Executive Chef. Directed a culinary and stewarding department of 56 employees. The Hotel had two restaurants and banquet facilities for 350. Assisted the opening of a sister Stouffer hotel in Mobile Alabama. BRIARCREST COUNTRY CLUB
Bryan, Texas
Executive Chef 1979-1981
First Executive Chef opportunity from culinary training. Recommended by Hermann Rusch. Responsible for all foodservice, staffing, catering, banquets and purchasing GREENBRIAR HOTEL
White Sulphur Springs, West Virginia
Apprentice 1977-1979
Attended and graduated from the Greenbrier Culinary Apprenticeship Program. Assisted Julia Dannenbaum with the Greenbrier Hotel cooking classes. AMERICAN CULINARY ASSOCIATION
CHEFS ASSOCIATION OF PITTSBURGH APPRENTICESHIP PROGRAM Apprentice 1974-1977
On the job training with culinary classes at the Community College of Allegheny County. Graduated with honors. Work experience at the Lemont restaurant and Interstate United foodservice in Pittsburgh and Lakeview Country Club in Morgantown W.Va. Assisted ACF Presidents Ferdinand Metz and Jack Braun with their cooking classes.
Educational Accomplishments
Certified Executive Chef through 2005
President of the High Country Chefs Association 2001-2003 Seasonal Instructor, Pennsylvania Institute of Culinary Arts, Pittsburgh 1990-1993 Culinary Apprenticeship, Diploma Greenbrier Hotel W. Sulphur Springs W. Va. 1979 Culinary Apprenticeship, Associated Degree; Pittsburgh, Pa. 1976 Various Ice carving awards; ACF silver
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