Executive Chef Senior Management

John Klein

**** ******* *****

Arlington, Tx ****7

Phone: 561-***-****

ad0q9x@r.postjobfree.com

WORK EXPERIENCE:

Auberge at Benbrook lake Fort Worth Texas 9/19- 9/23 Director of Culinary, senior management Trainer.

• Responsible for maintaining budgeting forecasting,labor expense & house Operations.

• Develop daily Monthly special events Menus using Groves menus a corporate dining menu program that allows you to develop healthy menu choices for your residence.

• Taking on new rolls of senior management to develop train can maintain company guidelines procedures.

• Assist activity director with a weekly and monthly activities that involve Residents families and employees

Restaurant 506 Arlington Tx

Executive Chef 4/11 to 7/19

• Helped Start Restaurant506 from ground zero, redesigned kitchen and rehired entire new staff.

• Responsible for delegating and organizing duties of daily culinary challenges for entire restaurant

• Head of purchasing for food and beverage and house keeping.

• Work alongside master Chef Mario Reyes and his Culinary team.

• We were voted number one brunch in the country by Good eats.

• Participated in taste of Arlington and won best appetizer and entrée the last past two years. Oakmont Country Club, Corinth, TX

Executive Chef

7/09 to 4/11

• Responsible for planning and organizing duties of daily culinary challenges for entire Club.

• Coordinating the work of eleven kitchen personnel including two sous-chefs and assuring that food preparation and food cost is up to Club Corp standards.

• In charge of creating new menus and execution of meal planning production based on forecasted Member and guest counts.

• Forecasting, scheduling and adjusting employee work hours and responsibilities.

• Conducting monthly cooking classes with up to 60 members per class. Bankers Club, Cincinnati,OH

Executive Sous Chef9/07 to 6/09

• Played a crucial role in employee partner development through interviewing, hiring and training.

• Assisted in meeting budgetary requirements and controlling expenses relating to food, kitchen equipment, and payroll.

• Handling and resolving employee complaints and issues. Tower Club,

Ft Lauderdale, FL

Sous Chef

7/04 to 9/07

• Responsible for overseeing the preparation and maintaining the up most quality of all food production.

• Accountable for maintaining schedule, budget, and food cost adherence.

• Responsible for coordinating and delegating kitchen duties to staff based on chef’s guidelines. Rivers Club, Pittsburgh, Pa

Chef de Partie

8/02 to 6/04

• Created and maintained menu items based on season and new industry trends.

• Other duties included: expo, broiler, sauté, and salad station management. Pine Hurst Resort Holly Inn, Restaurant 1895,

Pinehurst, NC.

Gard Manager/Saucier

9/99 to 8/02

• Responsible for cold preparations including salads, cold appetizers, and pates.

• Created all soups, stocks, and sauces for a La carte and banquet service.

• Achieved experience and flexibility by working in multiple restaurant outlets. EDUCATION

Pennsylvania Culinary, Pittsburgh, PA

• A. A. S. Specialize Technology: Culinary Arts – February 25, 2000

• American Culinary Federation - February 25, 2000. Courses of study included: skills, soups and stocks, seafood, bakeshop, charcuterie and international cuisine.

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