Michael Hendrickson

*** ***** ***** **** ***

Hermitage, Tenn 37076

ad4cnn@r.postjobfree.com

561-***-****

Profile Summary

Chef looking to continue expand my knowledge and help develop young culinary professional.

Professional Objective

To continue culinary leadership development that will challenge my culinary background and drive financials, associate engagement and guest service.

Professional Experience

Cannery Hall Nashville, Tennessee

Chef/Kitchen manager (Dec, 2023-Feb, 2024)

Running the day to day operations of the various restaurants

Labor and inventory management and control

Part of the opening venue team

Scheduling of staff

Created menus for the venue

Gaylord Orpyland (Marriott) Nashville, Tennessee

Sous Chef (March 2023-Dec 2023)

Running the day to day operations of the various restaurants

Labor and inventory management and control

Various administrative paperwork including documentation, performance reviews of hourly and management personnel

Labor and inventory management and control

Millenium Maxwell House Nashville, Tennessee

(Nov 2022-Jan 2023)

Banquet Chef

Labor and inventory management and control

Various administrative paperwork including documentation and interviewing of new staff

Labor and inventory management and control

Ordering

Food and labor cost control

Sonny’s Patio Pub (same ownership as George Jones) Nashville, Tennessee

(Jan 2022-Nov 2022)

Executive Chef

Labor and inventory management and control

Various administrative paperwork including documentation and interviewing of new staff

Labor and inventory management and control

Ordering

Food and labor cost control

The George Jones Restaurant Nashville, Tennessee

Executive Sous Chef (Jun 2021-Jan 2022)

Labor and inventory management and control

Various administrative paperwork including documentation and interviewing of new staff

Labor and inventory management and control

Ordering

Union Station Autograph collection Nashville, Tennessee

Executive Sous Chef (Mar, 2021-Jun, 2021)

Created new menu and vision for the restaurant

Labor and inventory management and control

Ordering, work will all purchasing paperwork

Various administrative paperwork including documentation, evaluations of hourly and leadership staff, interviewing of new staff

Oversaw the kitchen and banquet departments

Vanderbilt University Nashville, Tennessee

Chef Manager (Oct, 2020-Mar, 2021)

Managing a team of 20 people which includes senior cooks and union staff oversees a dining hall

Labor and inventory management and control

Ensures food safety and personal safety is followed

Various administrative paperwork including documentation, menu control, ensuring union rules and policies are followed

Gaylord Orpyland (Marriott) Nashville, Tennessee

Executive Chef (Oct, 2019- Oct, 2020)

Managing a team of 40 people which includes cook supervisors, 4 senior managers, that generates over 7 million dollars in food sales

Created new menu and vision for the specialty restaurant

Labor and inventory management and control

Various administrative paperwork including documentation, performance reviews of hourly and management personnel

Labor and inventory management and control

Miami Marriott Biscayne Bay Miami, Florida

Executive Sous Chef (Nov, 2015-Oct 2019)

Manages a team of 45 hosts which includes cooks, supervisor, Sous Chef, utility, fresh bite runners generating 7.6 million dollars in food sales in 2018

Created a new process of the inventory and closing the period and reduce the process time by 4 hours

Achieved 93% Associate Engagement Score in 2018

Accomplished a ESS food quality score of 86.2% in 2018 and 89.2% year to date

Managed the culinary team for 3 month period in absence of the Executive Chef. Met all financial goals, Associate Engagement score, and increased the host moral during the transition

Tampa Airport Marriott Tampa, Florida

Sous Chef (Sept, 2013-Nov, 2015)

Managed the culinary team for 6 month period in absence of the Executive Chef. Met all financial goals, Associate Engagement score, and increased the host moral during the transition

Directed a team of 15 host which included utility, cooks and banquet teams generating over 3.5 million in food sales

Created all outlet and banquet menus, sourcing local products

Education

Art Institute Pittsburg, Pa

Bachelor of Arts in Culinary Management

Johnson and Wales University Norfolk, Va

Associates Degree in Culinary Art

Career Development

Hotel BLT Coach

Manager of the Year 2018

Managed kitchens at the Tampa Airport Marriott (6 months) and Miami Marriott Biscayne Bay (3 months) in absence of an Executive Chef during that time the departments met all financial goals

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