Summary of Qualifications

Bachelor's degree Certified Executive Chef with experience in casual corporate restaurant groups fine dining, contract food service, clubs, hotels and theme restaurants. Proficiencies include P & L management, performance turnaround, planning & forecasting. Strengths include people development, process Improvements, vendor relationships, payroll, purchasing, trainer, energetic, driven, creative, and motivated best describes me as an Executive Chef.

Experience

2018–Present Guckenheimer ISS Food Service - Mars Wrigley, Chicago IL.

Executive Chef-Unit Manager

●Daily Sales and all cash handling procedures

●Provided weekly training for the unit

●Developed weekly menus and specials

●Responsible for hiring new employees

●Purchased all food, beverage, tableware, equipment and cleaning supplies

●Manage staff & safety and sanitation daily

2000–2018 The Illinois Institute of Art - Chicago, IL.

Master Chef Instructor

●Develop curriculum and menus for lab kitchen and lecture classes

●Instruct and mentor students daily, aligned with national curriculum and lesson plans

●Grade student work using Brightspace online course software and record keep attendance using Campusview online software

●Procter Serve Safe sanitation course

●Submit weekly food and supply purchase requisitions for all lab kitchen classes

●Develop course menus for Asian Cuisine, Latin Cuisine, World Cuisine, Garde Manger, Introduction to Culinary Arts, and Evolve Bistro (student run restaurant serving the public)

●Manage safety and sanitation daily in all lab kitchen classes, reporting maintenance issues to appropriate personnel

●Recruit students to school and the program through various events and community outreach

●Lead instructor for quarterly exit practical for all graduating students

●Review of text and e- books for all classes

●Participant in various committees: Ad-Comm Committee reading and evaluating potential incoming students entrance essays; Student Success Committee engaging students to instill success in campus life; Tech Committee reviewing and recommending all technology needs of students and facult

1999–2001 House of Blues - Chicago, IL.

Executive Chef

●Accountable for $28.8 million annually in food sales and special events in a property comprised of one fine dining restaurant, one casual dining restaurant, a music/event hall seating 1600 and a 400 room hotel, providing 24/7 room service

●Purchased $2.5 million annually in food, beverage, tableware, equipment and cleaning supplies

●Created all seasonal menus for all aspects of the property

●Responsible for inventory control, weekly food cost and budget control

●Managed a staff of 56 employees

●Oversaw all hiring and firing of staff

●Developed and trained four Sous Chefs

●Managed safety and sanitation continuously, reported maintenance issues to appropriate personnel and ensured problem resolution

●Directed participation in Taste of Chicago in 1999

1996–1999 Eurest Dining Services - Elmhurst, IL.

Regional Chef / Executive Chef

●Opened all new dining facilities in a five state region

●Provided culinary training for the Great Lakes region

●Developed regional cycle menus for individual accounts

●Responsible for hiring new chefs in the Great Lakes region

●Provided facility layout and design of new accounts

●Manage safety and sanitation daily

●Purchased all food, beverage, tableware, equipment and cleaning supplies

●Responsible for inventory control, weekly food cost and budget control

1994–1996 Michael Jordan’s Restaurant - Chicago, IL.

Executive Chef

●Oversaw $8.5 million in food sales and special events

●Managed 42 full time employees and 15 part time employees

●Hired / fired staff

●Controlled inventory, monthly food cost and daily purchasing

●Responsible for training new cooks

●Purchased all food, beverage, tableware, equipment and cleaning supplies

●Developed and trained Sous Chefs

Education

Bachelor of Applied Science in Culinary Management

AI- The Illinois Institute of Art

Chicago, Illinois

Associate Degree of Applied Science in Culinary Arts

The Cooking and Hospitality Institute of Chicago

Chicago, Illinois

PROFESSIONAL AFFILIATIONS & ACHIEVEMENTS

●Current - Member of the American Culinary Federation and Certified Executive Chef

●Current – Food Service Manager Sanitation Certification, State of Illinois & City of Chicago

●Current- Allergen Awareness Training & Basset Education and Training

●October 2013 - Featured on Food Network Show, Halloween Wars Season 3

●April 2013 – Awarded Chef Educator of the Year by the ACF (Windy City Chapter)

●March 2009 – 3rd Place Gold Medalist at World Ice Art Championship in Fairbanks Alaska

●October 2008 - AI Culinary Team Member at the Culinary Olympics, Erfurt Germany, 5 Silver and 1 Bronze Medal

●April 2004 - Certified Hospitality Educator, American Hotel Association

●October 1994 – Overall and Gold Medal Winner in Kikkoman’s National Masters Recipe Contest

●May 1994 – Gold Medal Winner in the Images of Monet ACF Culinary Competition

References available upon request

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