Executive Chef Country Club
Resume:
Jarvis K. Wynn
(ad1dc4@r.postjobfree.com)
Lithonia, GA 30038 cell 309-***-****
CULINARY ACHIEVEMENTS
Inverness Country Club was one of the top 50 clubs in the country and the only one of 2 clubs that is registered as a national landmark. I oversaw the kitchen when Inverness hosted the 75 PGA Championship. The annual sale was over 3 million. Successfully kept the food and all controllable expenses under budget.
Cloister (Sea Island, GA) 5/ Star/5 Diamond over 25 million in Food. Spent over 6 years at the Cloister and I am a creative, enthusiastic, hardworking chef with a passion for food and extensive experience in Country Club, restaurant, hotel and as an owner. My Food and Beverage apprenticeship was done thru Cloister.
PROFESSIONAL EXPERIENCE
2021-Present Executive Chef Delta Sky Club (Atlanta, Georgia)
Oversees two clubs
oDaily serves 4200 guests
Responsible for Commissary
HR Functions: hiring, firing, and wage scale
Inventory/Sanitation management
Manages 45 employees including managers and supervisors
2017-2021 Director of Dining Renaissance at Peachtree (Atlanta, Georgia)
●Manages Independent and Assisted living dining programs with 240 residents
Independent Living has four dining areas which include a cafe, main dining, banquet room, and full bar
●Directs Executive Chef, Sous Chef, Dining Room Manager and frontline employees
Worked in conjunction with the Executive Chef on a new menu that raised resident satisfaction and reduced food cost.
●Lowered food and labor cost by 3% respectfully in first 6 months by changing the menu and creating new job flows
●Improved resident’s dining experience by conduction focus groups and working with resident committee upgrade dining program
●Coordinates with sales for weekly marketing events
2014-2017 Executive Chef Tuskegee University (Tuskegee, AL)
●Over several dining areas including retail and fine dining
●Manage Food and Labor Costs
●Hiring and firing personnel
●HACCP system implementation and execution
2012-2014 General Manager Mark Twain Brewery (Hannibal, MO)
●Created Budget (Put restaurant from losing money to earn profits)
●Reduced Food Cost from 52% to 31% and reduced Labor Cost from 46% to 26%
●Ordering of food and hiring of employees
2010-2012 Chef Manager Aramark Spelman College (Atlanta, GA)
Mercer University (Macon, GA)
●Over several dining areas including retail and fine dining
●Manage Food and Labor Costs
●Hiring and firing personnel
●HACCP system implementation and execution
2006-2010 Restaurant Owner (Solo Owner) TJ’s Bistro (Peachtree City, GA)
●Maintain the cost control and monitored budget
●Hire, train, and direct cooks/chefs
●Estimate food consumption, nutritional value, and purchase of food
●Maintain kitchen and storage facilities in sanitary condition
2001-2006 Executive Chef Sodexo Western Illinois University (Macomb, IL)
Gulfstream Corporate Services, (Savannah, GA)
●Managed several dining rooms including fine dining and retail
●Utilized the HACCP system
●Maintained cost control and monitored budget
●Nutritional value, food preparation, portioning, and storage to all food items
●Maintained high levels of sanitation and cleanliness daily
●Corporate Services (over 6000 employees)
●9 cafeterias and 4 food outlets
●1800 for Breakfast, 3800 for lunch, and 1100 for dinner
2001-2006 Executive Chef Western Illinois University Campus Services (Macomb, IL)
●Managed several dining rooms including fine dining and retail
●Sodexo over 16 million in Sales
●Utilized the HACCP system
●Maintained cost control and monitored budget
●Responsible for food consumption, nutritional value, food preparation, portioning, and storage to all food items
●Maintained high levels of sanitation and cleanliness daily
●Corporate Services Chef for a year and Traveling Chef for 1 year
1997-2001 Executive Chef General Morgan Inn & Conference Center (Greeneville, TN)
●Responsible for food consumption, nutritional value, food preparation, portioning, and storage to all food items
●Handled the kitchen expenses and monitored budget revenue/profit
●Maintained kitchen and storage facilities in sanitary condition daily
1994-1997 Executive Chef Marbella Golf & Country Club (San Juan Capistrano, CA )
●Created eye appealing menus at the private and exclusive club and trained personnel
●Maintained high levels of sanitation and cleanliness daily
●Handled cost control and monitored budget
1989-1994 Executive Chef Inverness Country Club (Toledo, OH)
●Maintain the cost control and monitored budget
●Hire, train, and direct cooks/chefs
●Estimate food consumption, nutritional value, and purchase of food
●Maintain kitchen and storage facilities in sanitary condition
●Assist in cooking and preparing food
EDUCATION & QUALIFICATION
Culinary Institute of America - Hyde Park, New York
Contemporary French- Certificate of Completion-October 1994
Jo Davies Carroll Vocational Center, Galena, Illinois
Health and Nutrition- Certificate of Completion- November 1986
Michigan State University, East Lansing, Michigan
Food and Beverage Management- Association Degree- 1984
REFERENCES
Robert Andrew
Executive Chef (My Former Sous Chef)
Farraday Isle Capri Casino
777 Isle Capri Parkway
Lulu, Mississippi 38644
C.H.A. Kal Held
General Manager (Retired)
General Morgan Inn & Conference Center
2191 Zelda Drive NE
Atlanta, GA 30345
Keith Morrison (Aramark)
District Ex Chef
Mark Twain Brewery
Owners:
Bill Martin
Lance
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