Sales Executive Chef

Paul England CEC®

**** **** **. ***** acy3bk@r.postjobfree.com

St. Petersburg FL 33714 727-***-****

Senior Executive Chef/ Culinary Arts Professional/ Operational Supervisor

Highly skilled dedicated professional, recognized for a comprehensive knowledge of most facets of the food service business.

A proven team leader and coach, with a highly structured, organized and systematic approach to operational success.

A passion for great food with the emphasis of making people happy by incorporating creativity and upgrading current food trends.

Core Skills

A take charge leader always accentuating the positive with well thought out direction.

Eagerly accepts new challenges with amazing results.

Establishes camaraderie with management and employees for a positive work environment.

Orchestrated dozens of new openings including kitchen design, purchase of equipment, setting up standardized menu items and presentations.

Successful in multi-tasking with the ability to handle pressured decisions with accurate confident judgment and preferred end results.

Astutely analyzing operations, current trends and pricing of goods to provide positive P&L results.

Career Summary

Wet Willie’s, Savannah GA www.wetwillies.com

Corporate Executive Chef (June 2010 Oct 2016) General Manager Tampa (Oct 2016- present)

Transformed a frozen beverage company into food and beverage operation with over a dozen units by redesigning the most challenging of kitchen spaces into workable profit centers. Promoted food sales by training service staff in suggestive selling and engaging of customers. Designed new kitchens and was responsible for all kitchen equipment purchases and repairs. Food sales increased dramatically in units and overall sales increased in all units creating profit. Composed menus that flowed with the concept of having a fun overall experience. Coordinated systems in place for ease of manageability in a non-kitchen manager operation.

Was a leader in several teams including training, where I composed manuals and handbooks, provided hands-on instruction for new managers in our corporate Savannah stores and with visits and training for employees and managers for all other locations.

In the monitoring team, maintained controls to eliminate theft with follow through of cameras. With the use of Hot Schedules was able to monitor and reduce labor costs and eliminate overtime in all units.

As the product development team leader, I developed new daiquiri flavors and improved the current flavors. Lowered food costs by limiting “value added” foods to introducing fresh ingredients and standardized menu recipes and techniques to prepare a higher quality product.

Set standards of cleanliness and sanitation with guidelines of food handling, storage and holding procedures. Directed foodservice at several fundraising events such as Susan Komen for the cure, American Diabetes Association, LLS and The 200 club.

Initiated and directed festivals for Wet Willie’s including St. Patrick’s Day, Seafood fest, BBQ and Blues fest, Bacon Fest, and Oktoberfest.

Ala Carte Entertainment, Chicago and Suburbs, IL www.aceplaces.com

Executive Chef/R&D Chef/Corporate Chef (Nov. 1997-June 2010)

Started as Executive chef for Chicago’s number one entertainment complex (Excalibur) as a part of United States largest, independently owned food and Beverage Company. Executed parties for over 2,000 people with live action stations that encompassed multiple themes for corporate parties. Directed and executed many annual festival events including “Taste of Chicago” and “September fest” in Schaumburg, IL. Supervised all downtown units and standardized party and banquet menus. Wrote quarterly menus for up to 28 units to include various concepts from white tablecloth dining and banquet halls to taverns. Transformed a struggling single-unit pizza and BBQ concept into a casual theme Italian restaurant by upgrading kitchen, menus and with sales increasing to over 6 million/year which is now has 8 units (Moretti’s) I was sent to Italy for a 2 week trip to bring back new ideas from abroad and roll them out onto menus. Was responsible for directing all new openings including the concept development, hiring and training of staff, menu development, kitchen design, purchase of all equipment; small ware, barware, and china. Developed relations with suppliers with rebates and received deviated pricing with broad line distributors and manufacturers with food purchases alone that exceeded 14 Million/year. Purchased beef with quarterly contracts buys on specific sized USDA Prime and Choice steaks. Standardized food by using specified ingredients, portion sizes, recipes, plate presentations and cooking procedures. Directly responsible for the overall profitability in all stores.

Trattoria # Ten Chicago, IL www.trattorianoten.com

Executive Chef (Feb. 1994-Nov.1997)

Award winning fine dining upscale Italian restaurant in the heart of the Chicago loop theater district featured in the October 1996 restaurant issue of Gourmet Magazine. Created many daily specials, featuring various Italian regional cuisines, using the finest seasonal ingredients. Hosted wine dinners and featured promotions such as “A month of Milan, taste of Tuscany, unbelievably Umbria” and more. Participated in many fundraising promotions such as “Taste of the Nation” and a Lungarotti wine Chef Exchange performing with live demonstrations with Chef Giorgio Meresi in Chicago and in Torgiano Italy. Brought restaurant to record sales and profits.

Education and Accreditation

Johnson and Wales University, Providence RI

AS Culinary Arts

Servsafe Certified

Certified Executive Chef ACF

Contact this candidate