Jim Clarke

*** ****** ***** *****, ****** Sun MD 21911 ad2u6s@r.postjobfree.com Ph: 443-***-****

Executive Chef

Accomplished and energetic culinary professional; with a solid, successful history in both independent and corporate restaurant environments. Motivated leader with sound organization and prioritizing business practices. Areas of excellence include:

Innovative Menu Development and Planning • Training and Development of Staff • Inventory Management • Time Management

•Regulatory and Safety Compliance • Food Preparation and Presentation • Quality Assurance • Inventory Management • Logistics

• Expense Control • Team Leadership • Procurement • Operations Management • Process Improvement Career Track

Wyncote Golf Club - Oxford PA March 2019 - January 2022 Executive Chef & General Manager

•Responsible for all aspects the front and back of the house including interviewing, hiring & training.

•Scheduling of all employees to meet company labor goals of 28.5%.

•Purchasing of all food and alcohol products.

•Weekly and monthly inventory.

•Create all special event and banquet menus for special events.

•Creating seasonal menus & weekend specials.

•Supervise & manage all kitchen and banquet staff.

•Maintained 35.3% food cost & 26.9% alcohol cost.

Charles Pub Village - Towson, MD May 2017 - March 2019 Executive Chef

•Maintained food costs at 32%.

•Decreased labor costs by 6.5%.

•Write seasonal menus and create weekly specials.

•Create and maintain daily, weekly, and monthly cleaning schedules.

•Supervise and manage kitchen and banquet staff.

•Write all menus & cost for special events.

•Prep & plate all banquet & wedding functions in our banquet facility as well as off premise functions. Sullivan’s – Baltimore, MD May 2015- May 2017

Executive Chef

•Maintained food costs at 33%.

•Decreased labor by 7%.

•Purchase, count and verify inventory on a weekly basis.

•Catering high-end events while creating special menus.

•Supervise and manage kitchen staff.

Wesleys – Elkton, MD Aug 2012 – May 2015

Executive Chef

•Check the quality of raw or cooked food products to ensure that standards are met.

•Monitor sanitation practices to ensure that employees follow standards and regulations.

•Check the quantity and quality of received products.

•Supervise or coordinate activities of cooks or workers engaged in food preparation.

•Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

•Estimate amounts and costs of required supplies, such as food and ingredients.

•Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Mendenhall Inn – a choice hotel member Mendenhall, PA June 2008-Aug 2012 Head Chef

•Responsible for all on site special event functions in our gold & grand ballrooms (capacity up to 600 people)

•Ordering of products & scheduling of banquet staff to complete special event

•Determine production schedules and staff requirements necessary to ensure timely delivery of services.

•Determine how food should be presented and create decorative food displays.

•Estimate amounts and costs of required supplies, such as food and ingredients.

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

•Meet with customers to discuss menus for special occasions, such as weddings, parties or banquets.

•Write menus for special event functions

•Supervise staff for special events held on and off site from twenty-five to eight hundred patrons. Additional Positions

Lonestar Steakhouse – General Manager Lancaster, PA 2004-2008 Chili’s – Assistant General Manager Philadelphia, PA 2001-2004 Harry’s – Head Chef Sadsburyville, PA 1996-2001 Education

Culinary Arts, MATC Mequon, WI 1994

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