Calvin Winfrey

Cell: 919-***-****

Email: ad1ukh@r.postjobfree.com

Objective:

I am looking for a great environment to both build my leadership and management skills, as well as pass on what I have learned to a hungry team that wants to grow. I have experience in high volume, fine dining, banquets, high profile/VVIP clientele, dietary and allergy specific cookery, menu development and engineering, butchery, wine and alcohol pairing events, and SOP creation, and training and teaching. My background is primarily Southern, having worked in New Orleans, Appalachia, and Coastal regions, with a Nordic influence from my heritage. I have been on 5 opening teams, and love to process of finding an identity and executing it into reality.

Education & Certifications:

Culinary Institute of America, Class of 2019 – AOS in Culinary Arts

ServSafe Managers – Expired July 2023

Experience:

Hotel Bennett/Gabrielle, Charleston, SC June 2023 – November 2023

Position: Sous Chef

Responsibilities: Oversee dinner service from day; direct PM team through cooking for 4 outlets out of central kitchen; helped create new menu with new executive chef for hotel restaurant Gabrielle; hold daily line ups with all food outlets to go over specials, counts, covers; create monthly inventory, along with waste and transfer logs; order as needed for needs of restaurant, focusing on protein and seafood; hold team to DHEC sanitation standards; help create cleaning SOPs, and enforce training SOPs with new staff; PM staff speaks very limited English, but I was able to use my Spanish to communicate effectively; Apply proper disciplinary action when needed; keep recipes created with proper food cost; create schedules for PM that meet labor budgets while still ensuring proper execution of services within hotel; butchering of specialty or high priced proteins, including Wagyu beef and whole fish

The Graduate Knoxville Hotel/Saloon 16 Restaurant, Knoxville, TN July 2022 – June 2023

Position: Executive Chef

Responsibilities: Oversaw new rebrand and relaunch restaurant concept – first property in portfolio to do so; developed new SOPs for ordering, cleaning/sanitation, food storage, scheduling/labor, and training modules; created, costed, implemented, trained, & executed menus for multiple outlets - dinner, brunch, coffee bar, grab & go, banquets & catering, room amenities, football game days, breakfast breads program, and inventory all food related items; oversee launch of grab & go food operation as well as implement brand new brunch service; hire and train staff; assist with cocktail and wine menus; work with hotel management team to create top tier hospitality environment for guest and team members; work with F&B Director to forecast weekly budgets and revenue; appeared on ESPN College Gameday and multiple local TV spots. Increased sales by 46% year over year.

Blackberry Farm & Blackberry Mountain, Walland, TN November 2019 – July 2022

Three Sisters & The Sycamore Room (Mountain)

Position: Lead Line Cook

Responsibilities: Worked on all stations, member of opening team for The Sycamore; primarily taking on all protein inventory and fabrication; assisting development of new menu items seasonally; execute prep and service that includes dining room and concession/grab and go pool service, as well as In Room Dining; trained all cooks that worked hot food stations, and was given stages to work with and assess; lead on holiday and special services/menu, oversaw cooking all of all turkeys for Thanksgiving – in excess of 75.

The Dogwood (Farm)

Position: Line Cook

Responsibilities: Started on Entremet station; executed prep and service for all vegetables, purees, and starches for hot menu items, both hot apps and entrees; executed seasonal menus that rotated daily; followed AM Executive Chef to new property “The Mountain”; prior to moving to The Mountain, began working roast, assisting with sauce work, and plating

Glitretind at Stein Eriksen Lodge, Park City, UT August 2019 – November 2019

Position: Line Cook

Responsibilities: Primarily worked Fish station; executed prep and service for station, including fabrication and sauce making; worked with scallops, clams, salmon, sea bass, Glacier 51 bass, and sablefish; trained newly hired sous chef on garde manger and fish stations

Restaurant August, New Orleans, LA June 2018 – October 2018

Position: Station Captain

Responsibilities: Prep and work garde manger station; worked weekly with foie gras; station captain for 3 months, training 3 new employees; final month ran lunch service solo, while prepping for dinner service; worked directly with Executive Chef & Executive Sous Chef on menu development for both lunch and dinner

Cosimo’s Trattoria, Poughkeepsie, NY April 2017 –June 2018

Position: Line Cook

Responsibilities: Prep items for entire line, work garde manger and wood fire pizza station, assist of private dinner parties, prep/cook/assist on various off-premise catering events; worked full-time during culinary school

The Umstead Hotel & Spa/Herons, Cary, NC October 2017 – January 2018

Position: Extern

Responsibilities: Worked in all food aspects of hotel; banquet events, prep, lunch service, afternoon tea; assisted on the farm for a week; worked dinner service for Herons for 2 weeks; 2 weeks with pastry department; breads, breakfast, and butchery; Forbes 5 Star hotel and restaurant experience, created very strong foundation of high level hospitality

CineBistro at Waverly Place, Cary NC July 2015 – August 2016

Position: Line Cook

Responsibilities: Prep, cook, and plate items for entire line, worked on every station, trained new employees on all cold and some hot stations. Part of opening team; fine dining menu serving upwards of 1000 guests on weekends

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