Executive Chef
Resume:
J. STEVEN BROCKMAN
*** **** ** ***********, ** **792
************@*****.***
OBJECTIVE
To obtain a position as an Executive Chef utilizing my organizational skills with my creativity and intuition in a fine dining establishment
EXPERIENCE HIGHLIGHTS
• 29 years of innovative fine dining; 25 at executive level
• Passionate about food, detail and a calm organized kitchen
• Worked closely with renowned chefs Julia Child, Paul Bocuse, Jeremiah Tower,
John Ash, Jimmy Sneed
• Sponsored to cook at the James Beard House, January 2000
Culinary exchange-guest chef Beijing and Shenzhen China, 2013
SUMMARY OF QUALIFICATIONS
Administrative
Exceeded and established department budget goals coming in at or below budget
Organized recruitment of qualified staff
Supervised and maintained staff of up to 55 employees
Created and administered policies and procedures
Worked with unions concerning employee relations
Catalogued menu items for training purposes and future references
Opening team of hotels, restaurants and country clubs
Founder and officer of chef’s non-profit
Negotiated contracts with vendors
Implemented HACCP and safety programs; Mystic Seaport Safety Coordinator
Managed multi-unit properties, fine dining to casual
Creative
Intuitive with flavors, textures, dimension and mood
Developed and implemented daily, seasonal, holiday and banquet menus
Initiated and developed on-site cooking class curriculum
Conducted seafood seminars for William & Mary College
Orchestrated media-enhanced cooking demonstrations
Sponsored to cook at the James Beard House, January 2000
Instructor at Santa Fe School of Cooking, 1999-2001
Encouraged by diverse regional career experiences
ASSOCIATIONS
Member James Beard Foundation New York, NY
Founder Washington Capital Chef’s Society (WCCS) Washington, DC
Member Chef’s Roundtable of Washington (CROW) Washington, DC
Steering Share Our Strength (SOS) Washington, DC & Tampa, FL
J. Steven Brockman
PROFESSIONAL EXPERIENCE
01/16-11/16 Executive Chef Mystic Marriott Hotel & Spa Mystic, CT
10/13-12/15 Executive Chef South Eden Plantation Resort Thomasville, GA
2/07-10/13 Executive Chef Vibrant Table Catering Portland, OR
9/01-1/07 Executive Chef Mystic Seaport Museum Mystic, CT
10/00-9/01 Executive Chef Melhana Plantation Resort Thomasville, GA
9/99-10/00 Executive Sous Chef Hotel Loretto Santa Fe, NM
5/99-1/00 Executive Chef Gateways Inn Lenox, MA
3/98-5/99 Executive Chef Rancho Encantado Resort Santa Fe, NM
3/97-3/98 Executive Sous Chef Mark Hopkins Intercontinental San Francisco, CA
Executive Chef
5/95-1/97 Executive Chef Stars of Palo Alto Palo Alto, CA
4/94-5/95 Restaurant Chef Claremont Resort & Spa Berkeley, CA
5/92-3/94 Executive Chef Powhatan Plantation Resort Williamsburg, VA
3/89-3/92 Executive Chef/F&B Canterbury Hotel Washington, DC
AWARDS & RECOGNITION
Best Caterer Oregon Bride 2007-2013
Relais and Chateaux Melhana Plantation 2000
Chef of the Year Santa Fe Int’l Food & Wine Society 2000
Epicurean/Golden Bowl Hotel Loretto 2000
Conde Nast Top 100 Resorts Rancho Encantado Resort 1998
Mobil Four Star Award of Excellence Mark Hopkins Intercontinental 1997
NRA Five Star Award of Excellence Claremont Resort 1995
Golden Fork Award The Kitchen at Powhatan Plantation 1992
EDUCATION & SPECIAL TRAINING
Portland State University B.S 2012
Minor in Sustainability
Johnson & Wales University A.S. Pastry Arts 2007
ServSafe Certification 2011
Management Development Certificate Program Santa Fe, NM 1998-2000
The Seven Habits of Highly Effective People Seminar San Francisco, CA 1998
Culinary School of Washington, DC 1987
National Committee of French Wine Seminar French Embassy Washington, DC 1986
United States Navy AW2 (E5) Honorable Discharge 1981-85
References and unabridged version gladly available upon request
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