J. STEVEN BROCKMAN

*** **** ** ***********, ** **792

229-***-****

acyvpe@r.postjobfree.com

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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