Brandon Wheelock, CEC, WCEC

*** ** *** **.

Cape Coral, Florida 33993

Cell 239-***-****

ad2zqt@r.postjobfree.com

Objective: To obtain an executive position in the private club food service industry; to utilize and stimulate my passion for food, my impeccable organizational and problem-solving skills, and extremely loyal work ethic.

Experience:

Estero Country Club (Executive Chef-Director of Food and Beverage, May 2023-Present)

-Oversee all food and beverage operations with a supporting staff of fifty employees.

-Fiscal Responsibilities Include Food COGS, Beverage COGS, labor, and all food and beverage expenses.

-Responsible for writing yearly labor, capital, and expense budgets; and assessing the capital reserve study.

-Hold daily staff line up meetings and quarterly all staff meetings performing SWOT analysis to track and assess strengths, weaknesses, opportunities, and threats within the department.

-Promoted two assistant managers and two leads from within. Backfilling previous positions with new hires.

-Mentored Chef De Cuisine in obtaining CCC certification through the ACF.

Estero Country Club (Executive Chef, September 2017 – May 2023)

-Fiscally responsible for all aspects of a $1.6M food and beverage operation with 440 seats and a COG’s budget of 46.5% annually.

-Attend monthly house and entertainment committee and weekly department head meetings.

-Write yearly labor, operating, and capital budgets for department. (Zero base budgeting)

-Accountable for hiring, terminating, coaching, counseling, and mentoring all employees.

-Create dining menus and weekly dining programs for all service outlets.

-Oversaw $350k kitchen renovation from beginning to end. This included altering the footprint of one kitchen to accommodate for the loss of a second kitchen. (Completed Feb. 2022)

-Implemented multiple dining options for members including monthly Chefs Table dinners and cooking demonstrations and participative classes.

-Closed for only one day to convert operation to a to go facility offering full menus for pick up or delivery at the start of covid.

-Created on online ordering grocery inventory available to the membership offering 50 essential items that couldn’t be found in stores for weekly pick up or home delivery.

Estero Country Club (Sous Chef, October 2013 – September 2017)

-Responsible for the everyday and day to day operations of a multi outlet private country club with services consisting of lunch, dinner, member and non-member banquets, Themed events, and Sunday brunch.

-Held accountable for the readiness and cleanliness of all stations within the kitchen for every service.

-Expected to set the example and provide direction to a culinary team consisting of 2 to 7 individuals depending on workload and volume for a given shift.

-Responsible for ordering all produce, dairy, and bread on a daily basis. Responsibility expands to broad line, seafood, meats, and specialty items in the absence of the Executive Chef.

-Worked directly with Executive Chef and General Manager on a substantial hot line renovation.

-Played key role in an entire menu overhaul including reoccurring member and non-member events, buffet menus, and a sizeable expansion of the dinner Ala carte menu.

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Royal Palm Yacht Club (Sous Chef, April 2011 – May 2013)

-Experience in a multi-outlet private yacht club setting

-Responsible for ordering all produce and dairy on a daily basis for A la carte services, reoccurring weekly and monthly banquets, and private parties.

- Accountable for overseeing every line service, many banquets, and every plate served to ensure the freshness, presentation, temperature, and doneness meets the executive chef’s specifications.

-Held responsible for all kitchen operations in the Executive Chef’s absence to include ordering, scheduling, daily labor and food costing percentages, employee management, sanitation standards, planning, food preparation and execution.

-Worked side by side with the executive chef on brainstorming, creating, pricing, and implementing menus for the club. Including A la Carte, wine dinners, private member and nonmember events, and chef’s tables.

The Resort at Marina Village (Line Cook/Closing Kitchen Supervisor, October 2009 – April 2011)

-Experience in a multi-facetted nineteen story, food and beverage hotel operation that featured eleven daily menus that included continental breakfast, A la Carte breakfast, lunch and dinner, outside bar, lounge, early bird, sushi, raw bar, dessert, and room service.

-Responsible for preparing all items on any one of ten specific stations appointed by the executive chef.

-Held accountable for ensuring that all stations were wrapped, labeled and dated, rotated, cleaned and sanitized properly at the end of the shift.

-Responsible for removing all cleaning chemicals from the kitchen and securing them in a designated chemical room and locking and securing the kitchen at the end of the shift.

United States Army (March 2006 – July 2009) (Iraq - April 2007 – May 2008)

-Honorably discharged

-Promoted ahead of peers on two occasions

-Attended and passed the Non-Commissioned Officer promotion board scoring 147 out of a possible 150 points

Certifications:

-Certified Executive Chef

-World Certified Executive Chef

-Certified Serve Safe Manager

-CPR Certified

Volunteer:

-American Culinary Federation Practical Exam Evaluator

Education:

-Associates degree (Culinary arts) Keiser University 2013 - 2014

-Carpentry school - High Tech Central Jan.2011 – Dec.2011

-Culinary school - High Tech North 2005 - 2006

-North Fort Myers High School 2002 – 2005

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