SEAN S. BENDIX

Email: ad2lbs@r.postjobfree.com

Phone: 402-***-****

Professional Summary

Service-oriented Culinarian with 20+ year background in the demanding culinary industry. Core competencies include Leading of fellow culinarians, controlling fast paced environments and Controlling of any station as well as excellent communication and time management skills. Handles tasks with accuracy and efficiency. Experience

Chef Supervisor 01/2022 to Present Sodexo – Omaha, NE

● Composing Training program for new hires

● Created Job description for a position first opened for that unit

● writing, costing, organizing, and composing a weekly cycle menu. (While maintaining multiple dietary restrictions)

● Order or requisition food or other supplies needed to ensure efficient operation for an $800,000 a year account.

● Writing of seasonal ala carte restaurant menu.

● Brought account into a profitable status for first time since opening. ( Account is supposed to be a glamor account, the GM just wanted me to break even.)

● Recruit and hire staff, such as cooks and other kitchen workers.

● Meet with customers to discuss menus for special occasions, parties, and banquets.

Sous Chef Champions Run 03/2021 to 01/2022 – Omaha, NE

● Running a butchery program, from wild game to exotic seafood. also dry aging of beef and other meats.

● Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

● Responsable for Butchery program from fabrication to dr aging of all primals and sub primals for the services.

● Assist planning and running caterings from 50-1500 ppl

● Assit chef in planning and execution of specials and new menu items. Chef Manager 10/2018- 09/2020 Eurest -Omaha, NE

● Assisted in the opening up of the t.d. ametrade building and two satellite kitchens.

● Floated around accounts to compose events of 500-1000 people.

● Wrote and composed new menu specs still used at eurist today.

● Keep open communication with staff in my account to take all feedback and give solutions to complaints and suggestions to better serve the guest.

● Assist in other accounts around town when big parties are there.

● Ordering and inventory for food and c-store. The account was a $500,000 P&L account.

Lead Cook 05/2018-10/2018 Plank Seafood and Provisions - Omaha, NE

● Set up dinner lines for a 200 person average night.

● Perform daily cleaning logging and side duties for all sections of the kitchen and oyster bar. We maintained this by using an ipad.

● worked any station needed during service.

● Assisted in preparation of bulk items.

● Assisted in opening the kitchen, and receiving orders. Chef De Cuisine 11/2017-05/2018 Dante Pizzeria Napoletana - Omaha NE

● Opened new store front in blackstone district

● Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

● Recruit and hire staff, such as cooks and other kitchen workers.

● Assist with front of the house on cleaning and training in steps of service.

● Counting of drawers to ensure the proper deposits were made daily.

● Work with local farmers to bring in the farm to table quality, and fast fine deliverance.

● Composed HACCAP program for cryo vac and sous vide processing Education

Associate of Science: Culinary Arts June 2004 Orlando Culinary Academy - Orlando, FL

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