Eric Carcione

Dedicated and Hardworking

Canfield, OH 44406

ad3sii@r.postjobfree.com

+1-330-***-****

Highly proficient in Butchering, Cross Utilization of products and by productsSeafood and Fish fabrication. Talented in creating delicious Sauces and Stocks from the 5 mother sauces, Very Knowledgeable of P/L Many years of experience with small and large Banquets, Weddings, and Food/ Alcohol Pairings

Authorized to work in the US for any employer

Work Experience

Chef de Cuisine

IHG Hotels & Resorts - Intercontinental Conference Center - Cleveland, OH March 2023 to Present

• Menu design, costing, preparation, presentation, and execution

• Oversee all events at the Conference Center

• Fine and upscale scratch production

• Clientele ranging from sports teams, international delegations, very high profile, weddings, etc Executive Sous Chef

Sullivan's Steakhouse - Pittsburgh, PA

May 2022 to December 2022

• Master butchering

• Scheduling of BOH

• Inventory Control

• P/L analyzing

• Ordering, Receiving Orders

• Line layout design, for more effective production

• Prep, working the line, running expo

Package Delivery Driver (Seasonal)

UPS - Boardman, OH

October 2021 to January 2022

Managing Chef - Task Force

SANDERLING RESORT - Kimball’s Fine Dining - Duck, NC July 2021 to September 2021

MANAGING CHEF (EXECUTIVE SOUS CHEF)

• 3 month contract

• Created and Developed production of menu

• Trained Staff on execution of dishes

• Created systems, ie: order guide, par levels, inventory control

• Worked expo and sauté in open French Bistro Kitchen

• Quality Control and freshness of product

• Seafood Cutting and Meat Cutting

• Master of stocks and sauces

Executive chef - Task Force

FIREBIRDS WOOD FIRE GRILL - Orange, OH

January 2021 to July 2021

• Labor productivity/budgeting for all BOH employees

• Ordering and adjusting pars

• Hire and train all new BOH staff

SOUS/EXECUTIVE CHEF/REGIONAL

CITY WORKS - Pittsburgh, PA

January 2018 to January 2021

• Labor productivity/budgeting for all BOH employees and maintained at <20%

• Ordering and adjusting pars according to business flow

• Adherent to recipes and quality control for all food leaving the kitchen

• Manage staff of 25-75 employees

• Hire and train all new BOH staff to company standards and policies EXECUTIVE CHEF/GENERAL MANAGER

BONESHAKERS - Salem, OH

April 2015 to December 2017

• Menu design and cost creation for restaurant and banquet facility

• Hiring, training, coaching and scheduling all staff

• Food cost and order management for restaurant and banquets

• Adhering to recipes and quality control of all food leaving the kitchen

• Executed parties up to 600 guests

• Order and cost all alcohol sales

SOUS CHEF

TIPPECANOE COUNTRY CLUB - Youngstown, OH

December 2010 to March 2015

• Managed staff of 10-15 employees

• Hiring, training, coaching and scheduling all staff

• Adhere to recipes and quality control of all food leaving the kitchen

• Scheduling 15-20 employees to cross train into banquet execution Education

ASSOCIATE DEGREE IN SPECIALIZED SCIENCE IN CULINARY ARTS in SPECIALIZED SCIENCE

PENNSYLVNIA CULINARY INSTITUTE

2005 to 2007

Skills

• Managing and scheduling staff

• Labor costs and productivity

• Inventory and adjusting pars

• Teamwork

• Manager Training

• Menu design/Recipe creation

• Food costs

• Banquet execution

• Time Management

• P&L analyzing

• Food management

• Culinary experience

• Order management system

• Kitchen management

• Leadership

• Catering

• Banquet Experience

• Restaurant Management

• Strategic Planning

• Budgeting

• Cooking

• Delivery Driver Experience

• Food Preparation

• Food Safety

• Restaurant Experience

Links

http://www.linkedin.com/in/eric-carcione

Certifications and Licenses

ServSafe

Contact this candidate