Sous Chef Executive
Resume:
Norman Samuel Litvak
Objective:
Seeking an opportunity as Director of Food & Beverage leveraging 25 years’ experience excellence in culinary services.
Employment History:
The Bellettini (MBK Senior Living) - Executive Chef 10/2019 – Current
Overseeing kitchen and dining services for resident culinary experience 24/7/365
Established more effective ordering, budgeting, creating menus
Mentoring and developing staff and chefs
Henry’s Tavern - Executive Chef 11/2018- 10/2019
Managed AM/PM culinary staff of 20 including sous chef, line cooks, prep cooks, dishwasher
Responsible for hiring, training and scheduling
Maintained food costs consistently within budget
Implemented daily and weekly cleaning projects resulting in increased staff overall productivity
Seattle Marriott – Executive Sous Chef 10/2017-6/2018
Working with a staff in the main dining room.
Created menus with daily specials, entrees and soups
Executed daily prep list and cleaning schedule
The Bellettini (Leisure Care) – Chef 4/2008-3/2017
Oversaw staff of 16 in culinary services
Created new menu ideas and recipes providing the highest quality of service to our residents and outside guests
Trained nine different properties to adopt the standards of excellence
oVideo training to demonstrate ways to increase quality while reducing food costs
Promoted to culinary manager supporting Director of Food & Beverage responsible for quality control and food excellence
Mona’s Bistro and Lounge - Sous Chef 3/2007-4/2008
Assisted chef with menu planning, ordering from various purveyors, and everyday kitchen tasks
Salish Lodge and Spa - Chef De Partie/PIC 5/2005-3/2007
Oversaw a crew of seven staff members ensuring quality food production and other various tasks
oBistro: Person in charge while chef was away
oFine Dining Room: Hot and cold stations
Great knowledge of meat and fish resulting in controlled food costs
Became proficient at all aspects of line production from general prep to expediting
Canlis - Head Line Cook 8/2002-5/2005
Learned highest standards of excellence in a world renown restaurant
Embraced culture of training and mentoring for professional development
Cruise West - Sous Chef 4/1997-10/1999
Promoted from prep cook to sous chef overseeing staff., food production and ordering.
Education and Accomplishments:
James Beard House, New York. Assisted head chef of Salish Lodge with preparation of event. 2007
Studied in various restaurants abroad – Italy 2000 – 2002
Badia a Coltibuono Ristorante and Osteria di Redola.
California Culinary Academy - San Francisco, CA 1999 – 2001
Diploma: Associate of Occupational Studies and Culinary Arts
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