Executive Chef Food Service

Scott A Smolinski

• **** Crestline Terrace, Port Charlotte, FL, 33981 • 708-***-****

. *********@*******.***

Objective

To obtain a position as Director of Culinary Operations/ Executive Chef and utilize my many years of experience in the Food and Dining Industry.

Employment

Executive Chef

December 2021- present

St Matthew’s House Responsibilities Labelle, FL

Currently oversee productions of Hotel/catering Facilities

oordering, inventory, managing of employees, maintaining p&l budget, creation and implementation of catering menus and innovative entrees.

Staff Development

oEducate, mentor, and build a strong foundation with 15 staff members to help develop their culinary skills which includes safety and sanitation through food handlers training and certification.

My background experience has proven effective for me to create a Culture with clients and employees that are conducive to great communication and an excellent work Environment

regional Culinary Director/ Executive Chef

December 2017- July 2021

Gardant Management Solutions; Responsibilities

oversee 30 Retirement community operations in the Midwest and east coast:

oP& L, Quality Control,Planning And Training.

oimplementing policy and procedure system to create a structured work environment.

oContinuous improvement in the culinary division to set the standard in our field.

oConsulting and problem solving all kitchen operations and challenges

oMonitoring and reconciling Inventory and Auditing expenditures on a monthly basis.

orotating cycle menu planning

odesign and furnish kitchens with state-of-the-art equipment for grand openings of new retirement communities.

oset up purchasing programs along with creating order guides to streamline and maintain consistent ordering.

Chef /Chef de cuisine/chef de partie October 2014- Nov. 2017

hartsfield village of community healthcare systems

responsible for daily and long-term operations of kitchen

support three dining rooms.

manage a staff of 60 employees

maintain food, inventory, and labor costs.

other job duties include but are not limited to

o weekly/monthly training classes, scheduling all employees,

opurchasing and inventory control,

omenu and recipe writing,

oliaison between staff and food service director,

omember of food service committees to improve quality and standards,

obuild a strong foundation and communication line with the residence to allow them to feel a part of their dining experience.

Executive Chef October 2013-October 2014

Aramark corporation at griffith laboratories

responsible for daily operations of food service and catering service and corporate food service dining. preparation of menu items on a daily basis. responsible for budget, portion, and labor control. in charge of all ordering and receiving. Ensuring all of this while maintaining food quality, emphasis on appeal and efficient preparation and service under sanitary conditions. also able to supervise, communicate effectively, and lead a team in a professional manner

CHEF of CORPORATE DINING/ Kitchen Manager 1992-October 2013

Griffith Laboratories Alsip, Illinois

In charge of all food production, creating new ideas and entrees for the menus, developing and preparing new soups, placing orders for menus, organizing and catering special meetings and events, customer service, and menu planning.

Corporate Sous Chef 1990-1992

Illinois Sportservice at Balmoral Park Race Track Crete, Illinois

Oversee production of buffet menu items, total responsibility of production of dining room menu and special items, solely working broiler and saute` stations.

Responsible for the training of employees for the grand opening of the New Comisky Park, now known as Cellular Field, home of the Chicago White Sox

ASSISTANT CHEF/SOUS CHEF 1988 - 1990

Woodmar Country Club Hammond, Indiana

Devising Menu specials, banquet production, saute` chef, ordering and receiving, training culinary school personnel.

GARDE MANGER of Cathedral Hall 1985-1988

Preparation of all specialty foods

BROILER and SAUTE CHEF of College Hall

Responsible for running the line and training interns

BANQUET CHEF

Responsible for preparation and production of 14 banquet rooms

SAUCIER

Responsible for all soups, sauces, stocks; poaching and blanching all proteins

for the Garde Manger department

University Club of Chicago Chicago, Illinois

Education

Recertification of Food Service Managers December 2017

City of Chicago renewed December2017

Serve safe Allergen Course December 2017

Professional Cooking Classes February 1985-June 1985

Cooking and Hospitality Institute of Chicago Chicago, Illinois

GRADUATE OF FOOD SERVICE IN US ARMY FEBRUARY 1983-APRIL1983

Food Service Specialist School of U.S. Army Fort Dix, New Jersey

Skills

Received commendations of superior achievement of supervision of construction of dining facility while insuring a high state of kitchen equipment and food service.

Excellent people skills and the ability to communicate in a positive up-beat manner.

High level of knowledge of culinary industry, including food, equipment, and the ability to

use creativity to show clients new products.

References are available upon mutual interest.

Contact this candidate