MARK A. METCALFE

**** ********* ********* **, *********, VA 22657

540-***-****

EXECUTIVE CHEF

SEEKING FULL TIME / PART TIME CHEF POSITION

Culinary Institute of America (CIA) Graduate

Overview

More than twenty-five years of professional cooking and kitchen management experience, spanning international, cafeteria and gourmet environments.

Dedicated chef with strong work ethic and progressively responsible jobs.

Experienced in restaurant and kitchen operations, management and cost controls.

Adept in communicating with customers, vendors, and staff. Ready to work with your situation to maximize kitchen productivity, staff performance, and cost controls.

Areas of Expertise

All aspects of a high-volume kitchen

Catering and special function client functions

Gourmet restaurant experience, twenty-five years to draw on

Professional Experience

24 Crows, Flint Hill, VA

2007-2016

CO CHEF

Reunited with Chef Owners Heidi Morf and Front of The House Vincent DeLouise in 2007.

Worked with Chef Morf to produce seasonal menu items daily, ordered produce, meat and fish on a weekly basis. Implemented daily menu, including daily soups, mis en place for daily gourmet sandwiches, breakfast scones, and homemade ice creams, as well as lunch entrees.

24 Crows was part coffee shop, selling local artist’s works, a bodega that offered artisan works from around the world… not just sandwiches. It served greatly acclaimed food attested by many locals, bloggers and critics such as Michael Stern of the acclaimed “Road Food Series” books and web site (www.roadfood.com).

After many successful years in the hospitality business, the owners decided to retire, and sold the restaurant as of December, 2016.

Compass Group of North America, Elkton, VA

2006 - 2007

EXECUTIVE CHEF

Controlled all aspects of a high-volume kitchen and café.

Trained and directed staff to establish corporate performance standards.

Responsible for weekly inventory control, posting weekly menus, purchasing control from over 15 vendors, and monitoring daily food operations, including temperature logs of hot and cold foods, as well as storage facilities.

Used REMACS system for all Weekly Operating Reports, sending all information to corporate headquarters.

Oversaw and directed an average of 30 catering menus, special functions and banquets per week.

Winchester Country Club, Winchester, VA

2005 – 2006

SOUS CHEF

Sous Chef working with executive chef in high volume restaurant working all stations.

Responsible for monitoring daily food operations, storing and issue control, purchasing control, daily food costs, and monthly inventory.

Trained and directed staff, and establishes performance standards.

Experienced in Sysco “Rio” computer system for all inventory and ordering applications.

Oversaw and directed large banquet functions, weddings, golf outings, private parties, etc.

Four and Twenty Blackbirds, Flint Hill, VA

1999 - 2005

SOUS CHEF

Washingtonian Magazine Rated, One of 100 Best Restaurants, three star out of four star-rated.

Worked with owner and head chef, Heidi Morf, to plan new menus every three weeks.

Worked sauté, grill and dessert stations.

Gained valuable experience in all types of food preparation and small restaurant management. Responsible for ordering produce, meats, and seafood. Maintained dry goods and rotated stock.

Overall, I learned what it takes to run a fifty-seat restaurant, how to treat customers, how to have fun while working hard and strive to be the best, all at the same time.

Eat Catering Company, San Francisco, CA

1998 - 1999

EXECUTIVE CHEF

Co-owner of successful catering company. Worked with clients on specialized menus, proposals, and special events.

Responsible for cooking and every detail of all functions, generating new customers, and supporting corporate clients such as Wyndham Hotels and Cable and Wireless Communications.

Hacienda Café, Verbier, Switzerland

1997 - 1998

CHEF DE CUISINE

Worked under chef and owner John Degan to implement his menu.

Responsible for a staff of three to execute the preparation of hot, cold and dessert stations. Gained valuable experience ordering in French and shopping locally for every day items.

Responsible for daily lunch specials – always French cuisine.

Worked all stations myself in the off season, performed all baking and preparation of menu items.

Education & Qualifications

Culinary Institute of America, Hyde Park, N.Y. 1995-1997

Graduate: Associate Degree in Culinary Arts

Deans List every semester

Honors for perfect attendance

Elected Group Leader by classmates, and worked with faculty chefs to discuss problems and keep educational goals foremost.

References & Supporting Documentation Furnished Upon Request

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