KASEY KIRK

Camp Hill, PA ***** 717-***-****

ad15c0@r.postjobfree.com

EXECUTIVE PROFILE

Offers extensive knowledge in the Culinary industry in restaurant, hotel, catering, and concessions. Builds and retains high performance teams by staffing, training development, and motivation of skilled professionals. Highly dedicated and detail oriented. SKILLS

• Executive leadership over hiring, training, scheduling, performance coaching, employee discipline, and team building

• Directs and monitors all aspects of food preparation, production, and presentation to ensure the highest levels of quality for customer presentation

• National point of contact for all conventions and new business ventures

• In-depth experience in maintaining food cost budgeting for over eight million annual revenue dollars

• Excellent oral and written communication skills

CORE ACCOMPLISHMENTS

• 24 years of experience in the Culinary Industry

• Development and administration of food control, budget and monthly inventory

• Management of large-scale production and contract service experience

• Demonstrated P&L accountability

• Independent catering contractor for other chefs in Central PA

• Catering for John Gross, GM of General Motors, Governor and Mayors’ Inaugural Balls, Sturgis Road Show (5,000 attendees), Boston Aquarium, The Connecticut Expo (Democratic Party Convention), Ole Mississippi University, and PA Preferred and Public Official Day EDUCATION

• ACF Certified Executive Chef

• ServSafe Sanitation Certification

• Discriminations and Social Media Training

• Culinary Experience and Studies

AWARDS AND ACCOLADES

• Certificate of Appreciation, Dauphin County Commissioners - Systems of Care Initiatives & Programs

• Share Our Strength, Dauphin County

• South Central Taste - 7 years participant

• PA State Grand Champion, Chili Cook-off - 4 consecutive years

• Hershey Chocolate Festival - 4 year participant

PROFESSIONAL EXPERIENCE

June 2021- Present – The Red Lion Hotel and Conference Center Executive Chef

Milestones:

• 4th engagement with company as Executive chef over 12 years, with oversight of 3 properties running food and beverage operations

January 2017 to January 2021 - The Cru Pizza and Deli & The Cru Brewery and Tavern

(Company closed June 2021)

Director of Operations

• Oversight of all branding and marketing

• Coordination and execution of all purchasing and budgets

• Management of all labor, costs, & employees

• In charge of all compliance for permits, brewing, and all operations

• Directly responsible for restaurant, brewery, & catering September 2015 to March 2017 - GF Hotels

Director of Culinary Arts / Executive Chef

• Management and coordination of all food and beverage departments (roughly 65 employees)

• Work with labor and cost according to budget

• Develop and administer the department’s food control costs and budget, monthly inventory reports, coordination of all daily reports

• Negotiation and coordination of sales department business accounts and identification and development of new accounts

• Responsible for training, scheduling, and hiring all food and beverage employees

• Design and development of menus for two restaurants on property

• Ensure compliance of safety and sanitation standards

• Direct oversight of production and completion of over 225 weddings in two years September 2009 to May 2015 - Centerplate

Assistant General manager food and Beverage / Executive Chef

• Direct supervision of culinary staff and the in-house catering department

• Responsible for the hiring, training, coaching, and initiating pay increases

• Maximization of the productivity of culinary staff

• Forecast food sales consumption; planning, pricing, and development of menus; standardization of production to ensure consistent quality

• Travel for Centerplate to assist other accounts in an Executive Chef capacity including, but not limited to: The Boston Aquarium, The Connecticut Expo (Democratic Party Convention), and Ole Mississippi University

• Ensure compliance of safety and sanitation standards January 2009 to September 2009 - Milestone Hospitality (Holiday Inn East) Executive Chef

• Develop and administer the department’s food control costs and budget, and daily and monthly inventory reports

• Negotiate and coordinate with sales department business accounts and identification of new accounts

• Hire, train, and schedule, and all kitchen staff

• Design and develop menus for all three restaurants

• Ensured compliance of safety and sanitation standards July 2007 to 2009 - Milestone Hospitality (Lancaster Host and Convention Center) Executive Chef

• Oversight of all three restaurants, bar, and banquet facilities

• Develop and administer the department’s food control costs and monthly inventory

• Manage and coordinate all daily reports

• Hire, train, and schedule all kitchen staff

• Design and develop menus for all three restaurants

• Coordinate with sales department on updating accounts and assisting in the development of new accounts

• Manage and supervise 25 employees in an environment of over 80k square feet of convention meeting space and 600-800 seat private event center

• Ensure the compliance of safety and sanitation standards November 2004 to June 2007 - Mansion House Restaurant Co-owner and Executive Chef

• Oversight of the restaurant and the banquet facilities

• Develop and administer food control costs and budget, along with monthly inventory

• Responsible for all money deposits and payments

• Generation of new business through development of new marketing strategies and promotions

• Oversight of purchasing and hiring, training, and scheduling of all staff

• Develop and design restaurant menus

January 1997 to November 2004 - Milestone Hospitality - Holiday Inn and Convention Center Executive Chef / Manager on Duty

• Direct responsibility for the Garden Grill Restaurant, Winners Circle Saloon and Bar, and banquet

• facilities

• Develop and administer the department’s food control costs and budget and monthly inventory

• Management and coordination of all daily reports

• Hire, train, and schedule all kitchen staff

• Design and development of menus for all three restaurants

• Coordinate with sales department on updating accounts and assist in the development of new accounts

• As Manager on Duty, supervised a total of 17 employees

• Ensure compliance of safety and sanitation standards December 1992 to January 1997 - Gullifty’s

Assistant Manager

• Train and schedule all new hires

• Assist with food ordering

• Travel to both restaurant locations (New Cumberland and State College) to ensure compliance of

• operational standards

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