Executive Chef Manager

Nathaniel Myers

Certified Executive Chef

*** ******* **, ***** *****, VA 22578

Cell: 717-***-****: acylja@r.postjobfree.com

Executive Profile

Energetic and focused Executive Chef/ hospitality manager with a proven record of success.

Skill Highlights

Career Highlights:

Received national recognition through newspapers and magazines including Baltimore Style, Richmond Times Called “Chef to watch” by the Washington and San Francisco Examiner's

American Culinary Federation Certified Executive Chef

Professional Experience

Owner/Operator

Chesapeake Bay Chip Company

March 2015-Present

Planned, budgeted, and built from the ground up a small kettle cooked potato chip manufacturing facility embodying the spirit of the Chesapeake Bay region. Attached an adjacent deli focusing on all house cured meats from ham to bacon, to a brand range of house made Charcuterie.

I provide kettle chips to various local restaurants and small grocers. The deli maintains a almost 50\50 rate of returning customers to new. We enjoy a constant borage of what customers call “the best sandwich they have ever eaten”.

Executive Chef/Owner operator

December 2008 to April 15, 2016 (Sold the business)

Nate's Trick Dog Cafe– Irvington, VA

Opened and built the restaurant soundly on the back of good food and service. I constantly ran “additions” to the menu to maintain the culinary uniqueness and steadfastness of the restaurant. I provided hands on training to all staff and worked the line each night for enjoyment and consistency. Managed company operations and developed plans to increase business proficiency and profitability. Hired, trained, and supervised 20 personnel in different aspects of company procedures. Many of which were still with me at the time of the sale. Evaluated, selected, and negotiated agreements with contractors, sub- contractors, and service providers. Created and managed operational and personnel budgets. Reviewed budgets to identify variances and established guidelines to control expenditures. Monitored and controlled inventory monthly. Addressed and resolved mechanical issues including but not limited to, ovens, refrigerators, freezers, generators, electrical issues, and general building maintenance.

Collaborated on an ongoing basis with media accounts to develop the “Nate’s Trick Dog Cafe” brand.

Spent four months negotiating and the sale of the Nate’s Trick Dog Cafe.

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Interim General Manager

April 2014 to September2014

Sea Spray Resort – Elbow Cay, Abaco, Bahamas

•I was hired to take over complete operations of the resort for the busy season, while simultaneously evaluating the effectiveness of the business’ ability to thrive in an ever increasing competitive market. I re-negotiated insurances prior to hurricane season to best benefit the resort. Took the lead of the maintenance department to be better prepared for the incoming busy season. Made sure all seventy five boat slips had proper depth as was on record, all electric and water was functioning at each pedestal so

•I and the staff new the marina was more than suitable for our guests. Completed the same process throughout the remainder of the property repairing, replacing, or rebuilding as necessary.

•Overhauled the restaurants and bars to more effectively serve our guests through menu streamlining and inventory control. Made our “TikI” bar more competitive with others by promoting daily specials, longer hours, and participating and winning the best drink on the island the “Sea Spray Splash”.

•Negotiated an extra month on my work permit with the Bahamian government to allow me to stay and see the resort to the end of the season.

Corporate Chef

September 2010 to 2014

Lost River Brewing Co. – Wardensville, WV

•● Hired and trained all Kitchen Staff

•● Develop menus to capture a broad audience in a limited area

•● Instituted spot checks to ensure operational consistency

•● Weekly changing additions to establish the uniqueness of the restaurant

Executive Chef

January 2008 to January 2009

The Inn at Level fields/ Calm Waters Rowing – Lancaster, VA

•● Timely prepared breakfast, lunch, and dinner for a varying number of guests

•● Maintained a daily changing menu incorporating dietary restrictions as needed

Director of Food Service

November 2008 to August 2009

Riverside Health System – Saluda, VA

Maintained a food service budget for the Nursing Home and monitored all monthly expenditures including the weekly inventory of food and supplies. Attended daily operations meetings for overall facility functionality and to develop nutrition care plans for all residents, participated in interdisciplinary Team and Unit Care Conferences, and ongoing charting as required by the Virginia Department of Public Health and federal regulations. I evaluated new food products for use in the facility that were nutritionally balanced & therapeutic to reflect the likes and dislikes of residents, as well as Public Health regulations, and the production capacity of the Department. I interviewed new residents within 72 hours of admission, calculating and evaluating meal intake records, and documenting results on residents' charts, per IDPA regulations using complete documentation as needed.

Education

A.A.S. Professional Cooking and Baking/ Hospitality management

Baltimore International College

Baltimore, MD

•● Top 10% of class

•● Dean's and President's List each semester

•● Completed 125 hour teaching internship per the college's request

•● Serv-Safe certified

B.S. Food Science and technology ( Not yet completed)

Kansas State University 2013

Manhattan, KS

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