December ****

Bobby Vickers, Jr., CEC, CCA, CFBE

***** ******** ***** ****, ***. 202

Woodbridge, VA 22192

E-Mail Addresses: ad017h@r.postjobfree.com

Phone 703-***-****

Dear Hospitality Professional,

I’m seeking a partnership that will take my career to the next level and at the same time educate myself and the new associates that I come in contact with. My true passion is to teach and to pass on the art of hospitality and culinary arts through apprenticeship programs, continuing education venues, and competitions. I believe a teaching facility is the optimum environment for a successful property and where the proprietary goals that are desired can be met.

I left Northern Virginia with a career opportunity and came back with an education, certifications, achievements, awards and an experience of a lifetime. My vision when I left was undefined but not blind. There were personal assets I took along with me such as: determination, leadership, inspiration, and a goal to succeed. I gained many professional experiences on my career journey and I feel very fortunate for all those experiences which helped make me who I am today.

I am seeking a position that will harmonize with my current lifestyle and still harvest growth in my career. I’m currently looking for a pro-active facility that can provide me a professional Food & Beverage environment that will compliment my educational growth and for the co-workers that surround me. I am currently studying for my Master Chef Exam to broaden my career and plan to take the exam no sooner than spring of 2014. I believe there is great potential for a mutually beneficial partnership and look forward to meeting with you.

Respectively submitted,

Bobby Vickers, Jr., CEC, CCA, CFBE

Certified Executive Chef

Certified Culinary Administrator

Certified Food & Beverage Executive

Restaurant Association of Metropolitan Washington Educational Foundation Board of Directors

Fairfax County Public Schools Culinary Program Advisory Committee

Bobby Vickers, C EC, CCA, CFBE

6020 Heathwick Court, Burke, Virginia 22015 703-***-**** Email: ad017h@r.postjobfree.com

Objective and Goals

To finish the certification process for C.M.C. Certified Master Chef. In the meantime I would like to continue enriching my knowledge and abilities in the culinary arts field and Food & Beverage service.

Summary

I am a multi-award winning Certified Executive Chef, Certified Culinary Administrator, and Certified Food and Beverage Executive with the diversity of knowledge to handle all facets of Food & Beverage operations. With a wealth of experience that can improve your overall dining experience with traditional and eclectic avenues, fiscal responsibility and motivational venues to reach your desired goals. “Attention to Detail” and “Organization” are my key tools that are often used to meet my short term and long-term goals.

Education

Lake Braddock Secondary School, Burke, Virginia

Computer Learning Center, Springfield, Virginia

American Culinary Federation Educational Institute, Washington, D.C.

St. Louis Community College at Forest Park

The Educational Institute of the American Hotel and Lodging Association

Awards and Achievements

American Culinary Federation Certified Executive Chef & Certified Culinary Administrator

American Hotel and Lodging Association, Certified Food & Beverage Executive

American Culinary Federation Medallions:

1991 American Culinary Federation Presidential Medallion #101

9 Gold Medallions, 21 Silver Medallions, and 14 Bronze Medallions

2008 President’s Special Award

2007 Professionalism Award – American Culinary Federation – Nation’s Capital Chef’s Association

1995 and 1997 James Beard House, Guest Chef

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1992, 1993, 1994, 1995, 1996 1997, 1998, 1999, 2000 Sayersbrook Bison Ranch Competition

First Place and Best of Show 9 straight years

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1999 Approved to acquire Certified Master Chef Certification

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1989 Missouri Seafood Challenge, Best of Show, Gold Medallion

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1996 Best of Show, Mystery Box Competition, Trans World Dome

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1996 Parade of Taste, First Place Award

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1988 Chef of the Year, Gilbert and Robinson Corporation

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Nominated for Chefs de Cuisine of St. Louis, “Chef of the Year” 3 times, 1991,1992, & 1995

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1988 and 1992 Taste of Elegance, First Place and Peoples Choice Awards

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Several Awards and Achievements not listed…

Portfolios, references are available upon request.

Bobby Vickers, CEC, CCA,CFBE

Work History ~ Qualifications

Great Escape Group

Corporate Executive Chef

2012- present

American Tap Room

Corporate Executive Chef

2010 - 2012

United States Capitol

Executive Chef

2009 - 2010

Hilton Springfield/Coakley & William’s Hotel Management Company

Corporate Director of Culinary & Beverage Operations, Springfield, Virginia

August 2003 – September 2009

Culinary Chase Consulting

Principal - Culinary Operations/Concept Development Consultant

1991 to present

Meadowbrook Country Club Ballwin, Missouri Executive Chef, 1997-2001

Stonewolf Golf Club Fairview Heights, Illinois Executive Chef/Director of Food & Beverage 1997

The Racquet Club Ladue Ladue, Missouri Executive Chef, 1989-1997

St. Louis Community College St. Louis, Missouri Culinary Arts Instructor, 1991-1995

At Forest Park

Fedora Café at Union Station, St. Louis, MO, Tysons Corner, VA and Miami, FL

Corporate Training Executive Chef & Executive Chef, 1984-1989

Griffins

Annapolis, Maryland Executive Chef, 1983-1984

Chevy Chase Club Congressional Country Club

Chevy Chase, Maryland Potomac, Maryland

Chef Tournant, 1980-1983 Chef de Partie, 1981-1982

Henry Africa Bread and Chocolate

Ole Towne, Alexandria, Virginia Ole Towne, Alexandria, Virginia

Saucier/Pastry Chef, 1979-1980 Chef de Partie, 1979-1980

Executive Chef since 1983 at the age of 23, and cooking professionally since 1970.

European style apprenticeship completed in 1983.

Salary Requirement: Negotiable + budgetary bonuses + educational travel expenses + Parking

Thank you for reviewing my qualifications and look forward to meeting with you.

Sincerely,

Bobby Vickers, CEC, CCA, CFBE

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