Executive Chef General Manager

CARL MOORE

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

P. O. Box *

Yellow Springs, OH 45387

937-***-**** Home

937-***-**** Cell

******@***.***

EXECUTIVE CHEF

SUMMARY

Executive Chef with 25 years of experience in a wide range of restaurants, from home cooking to haute cuisine. Skilled in all aspects of running a food operation including menu preparation, food ordering, front house management, event and banquet planning, scheduling and hiring and interviewing and, keeping food and labor costs low. I have been a member of the American Culinary Federation (ACF) for many years. I am a member of the National Restaurant Association and I am Save Safe Certified.

QUALIFICATIONS

Management

Executive Chef in restaurant with high dollar operations such as Pano’s and Paul’s, and The Mansion in Atlanta, and The Crowne Plaza Restaurants in Dayton. Each of these restaurants did over $3 million dollars in business each year. Oversaw several kitchens for restaurant operations and receptions and kept food costs at 31% or below to make the operation more profitable.

Executive Chef at Central State University, Wittenberg University, Wilberforce University and Antioch College both feeding the 700-plus students three meals daily, and running special events and banquets.

Owner of CJ’s Southern Cookin which involved all aspects of the business from preparing food, managing labor and payroll, maintaining sanitation, and general maintenance.

Xanterra Management, Yellow Stone National Park/Old Faithful Inn. Restaurant chef serving at least 2000 people daily for breakfast, lunch and dinner and managing several satellite kitchens. Training staff rotating in and out of the facility from all over the world.

Interpersonal and Organizational

Planning functions collaborated with multiple facilities and departments such as at The Crowne Plaza which involved the General Manager of the hotel, the Food and Beverage Director, the Catering Director, the Banquet Manager in order to make sure that multiple events were being coordinated and executed correctly. Was also Manager On Duty (MOD) twice a month (weekends) for the hotel.

Coordinated community events ranging from the Mills Lawn PTO to the memorial service for a member of the village community.

Coordinated events for Mt Pisgah Baptist Church in Dayton including on and off-premises events.

Work History

Underdog Café and private chef 2014 - present

Xanterra Management, Yellow Stone National Park Seasonal -2014

Springfield House and Eastwood American Grill and Tavern. 2012 - 2014

CJ’s Southern Cookin 2010 - 2011

Central State University 2007 – 2009

Crowne Plaza Hotel 2000 – 2007

Education

Bachelor’s degree from Ohio University 2014 – 2o16

Technical and Applied Science, Management Graduating – Dec, 2016

Sinclair Community College, Dayton, OH 2011 – 2013

AAS-HMT-CA

Unique Experiences

Assisted as Sous Chef during the opening of the Jimmy Carter Library

Served as Chef to the President and Chairman of the Coca Cola Company in Atlanta Georgia

Goals

Pursuing a Doctorate in Hospitality Management at Ohio University.

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