Food Service Executive Chef/ Manager

COVER LETTER

With several decades of experience in food service and retail/wholesale, I have not only honed my skills and knowledge but also left a significant mark with my leadership and innovation. My contributions, which have been widely recognized, have not just shaped but transformed the industry. I am known for my diligence in both genres. However, my true passion and dedication have always been in food service, a field I have loved and excelled in for over thirty years.

My professional journey is a testament to my unwavering adaptability and resilience. From my humble beginnings as a barback to my recent role as the Executive Chef for the Kalurah Masonic Center and Camp Badger, where I catered to challenging children, I have encountered and conquered numerous obstacles. Despite the significant challenges COVID regional economics and other industry challenges posed, I have not just maintained but upgraded my culinary skills. I have also showcased my adaptability and resilience as the owner of my own Concierge Chef and Catering Service, proving my ability to survive and thrive in any situation.

My experiences and diversity have exposed me to various cuisines and foods, in which I have acquired proficiency. I have gained proficiency in most food service and catering areas while progressing from a Chef/manager to a leader. My Cuisine de Chef is Mediterranean with a great deal of regional diversity. Communication and acceptance are crucial for achieving any goal. I have learned and practiced these skills to communicate effectively with my team and Administration and to accept the diversity, goals, and limitations when necessary to be a more effective leader. I am eager to bring this dedication and commitment to your team, fostering a culture of growth and success in the food service industry.

I also enjoyed serving the community as a professional Paramedic/Firefighter, adeptly navigating industry shifts. I have learned numerous skills and experience as a Community Paramedic, Hazmat tech, Rescue Specialist, and WMD/Shooter Specialist. During this period, I acquired leadership skills, definitive decision-making ability, staff management, SOP/SOG/Protocols/Laws compliance and creation, budget creation and management, inventory and restocking, and not exclusively more. The greatest asset acquired is teamwork/communication. While a professional in this occupation, I suddenly also found myself as the Firehouse/Station Chef with all duties and responsibilities.

My retail/wholesale experience has been diverse, from wholesaling/retailing EMS supplies to serving as a banquet chef/caterer. I've learned that the perception and acceptance of services are directly proportional to the skill set and knowledge. My various roles have equipped me with leadership and management skills, including staff management, marketing/sales budget compliance and creation, inventory management, vendor relations, sanitation, and compliance with all governing policies, guidelines, protocols, laws, and corporate mandates.

I am a little like old-school teachers in that I emulate honor, integrity, and transparency in all I do, with a continued need to know and progress to succeed at greatness. However, I concede my shortcomings, which I own and learn from for future references. I have a proud employment history with accolades and enthusiastic notes in employment and management. I look forward to possible employment at your establishment.

SUMMARY

Dedicated Executive Chef with over 30 years of culinary experience, especially in Executive/Sous kitchen management. Experiences include staffing and menu creation, management, and more. Specialized skills in Mediterranean cuisine and passionate about mentoring younger chefs/staff and ensuring efficient kitchen operations without compromising quality. Adaptable, Decisive, Disciplined, Communicative, Inspirational

SKILLS

Executive Chef Cuisine/Service skills and resources with multi-national diversity

Team Building, Administrative Support, Inspiration, Management

Executive Office Administration & Operations Management

Menu / Product Management

Allergen/Special Needs Accommodation

Product, Table & Service Presentation

Personnel Management w/ scheduling

P & L

Data Entry with Microsoft Office Pro

Inventory / Stores Management

Protocol, Guideline, Policy Management

General Accounting / Budget / Payroll

Customer Service & Community Relations

Communication

Sales & Marketing

Mailings - Individual, Parcel and Bulk

Situational Leadership

Employee Relations

Peachworks and other POS Apps

Vendor Development & Relations

Kitchen Appliance Operations/Management

Courtesy and Professionalism

Recipe, Menu creation

WORK EXPERIENCE (30+ years of Food Service with additional complimentary experience)

Daniel Anthony Professional Specialty Services and Accoutrements (PSSA) (2000 – current) Mediterranean/International Cuisine Private Concierge and Special Event Service

With Per Diem Chef for the following establishments:

Number 5, Binghamton (closed)

Westbrook Lodge – Community Dinners (closed)

Lampy’s Mediterranean Grill, Endicott (new owner)

Banana Curve Diner, South Waverly, PA

Sugar Maple Café, Owego (closed)

WORK EXPERIENCE Continued… (30+ years of Food Service with additional complimentary experience)

Volunteer (1982 - 2024) & Professional (1998 -2025) Firefighter/Paramedic (Retired)

(with Crew Chief/Haz-mat/Rescue/WMD/Wilderness/PALS/GEMS/ACLS/Instructor & additional Certifications)

Paramedics and firefighters are assigned to a field station responding to perform various emergency medical, firefighting, rescue techniques, and Haz-mat under direct and limited supervision. They also maintain apparatuses and operate multiple equipment, vehicles, and stations.

A firefighter/paramedic is a person who combats and contains fires and provides emergency medical aid. This role also takes steps to prevent fires and educates the public about prevention. The firefighter/paramedic is responsible for operating and maintaining firefighting and other emergency equipment and facilities, ensuring optimal performance in protecting life and property.

Knowledge and skills are regularly and consistently refreshed and continued through applicable education credits, skills scenarios, training, and coursework.

Paramedics assess a patient's condition, administer emergency medical care, assess injuries and illnesses, provide emergency medical care, and transport patients to medical facilities.

Procuring, Inspecting, cleaning, and maintaining equipment

Conducting surveys and inspections for constituent satisfaction and community hazards and codes

Analyzing dangerous situations and determining the best course of action

Lions Camp Badger – Seasonal Executive Chef Generalized Cuisine (2020 – 2022)

725 Larue Road, Spencer, NY 14883

Executive Chef Duties and Responsibilities

Lead Culinary Assets with a single assistant

Budget, P & L, compliance with gains

Stores / Vendor Coordinator/management

QI/QA Service-oriented beneficial Satisfaction

Multi-Diet - Reg./particular needs/allergens

Fiscal achievement $5000 under budget

Reese's Family Restaurant - Executive Cook (2021 – 2022) (Business Closed due to fire) American Cuisine

471 North Keystone Avenue, South Waverly, PA 18840

Head cook/owner-compliant duties/responsibilities

Vendor/ Supply Procurement Management

Scheduling & Staff Coordination

Service-oriented Management

Client/Community Satisfaction QI/QA

Orlandos Catering - Sous Chef / Banquet development coordinator (2018 – 2021) Mediterranean/American Cuisine

722 West Main Street, Endicott, NY 13760 607-***-**** (closed)

2468 Vestal Parkway East, Vestal, NY 13850 607-***-**** (retired)

On-site Chef/Sous for Banquet/Catered/Community Events

Service-oriented with Client and Community Satisfaction

Staff and Supply Management

Equipment Management

Event Assessment and Analysis

QI / QA

Hallo Berlin North Tavern – Part-Time / Per Diem Banquet Chef (2014-2018) (Closed) German/Bavarian Cuisine

55 Corbettsville Road, Conklin, NY 13748

Sous/Banquet Chef

Coordinated, Managed, Prepped, and Cooked for Remote Venues/Events

Oktoberfest Community Events Coordinator/Manager

Annual Kalurah Shriners Oktoberfest Executive Chef

Service Satisfaction Orientated with beneficial P&LW

Service-orientated with beneficial P&L gains/QI/QA

WORK EXPERIENCE CONTINUED…(30+ years Food Service with additional complimentary experiences

Kalurah Masonic Community Center Executive Chef/Banquet Manager & NPO Executive Administrator Assistant

Dickson Street, Endicott, New York 13760 (2005 – 2020 Full Time)

Executive/Banquet Chef and Coordinator

Executive NPO Administrative Assistant

Reports/documentation/NYS Compliance

Marketing, Sale

Staff/Faculty relations

Event and Community Relations

Staff Coordination/Scheduling

Inventory and Vendor Coordination

Communications Management

Media Coordination and Marketing Sales

QI/QA

Facility Sanitation & Maintenance

Procurement supplies/equipment/liquor

Elected Official for Village of Nichols Trustee & Clerk/Appointed Municipal Official of Town of Nichols (Planning Chair)/ Appointed Tioga County Municipal Official (REAP VP / Waste Management Director) 2005 - 2015

Elected and Appointed Official

Performed / Completed Clerical and administrative tasks for municipal /State/Federal Compliance

Public Relations

Budget Creation/Management

Certified Grant Writer for Various State and Federal Agencies

Operation & Communications Management

Event Creation/Management

Schedule and Travel Management & Coordination

Supply / Maintenance Operations Management

Project Coordinator for Various Projects

023123303

●Hands and Voices of New York Founder and President 2000-2002

Hands & Voices of New York is a statewide chapter of the national Hands & Voices organization. Dedicated to supporting families with children who are Deaf or Hard of Hearing without a bias around communication modes or methodology. Facilitating a parent-driven, non-profit organization providing families with the resources, networks, and information they need to improve their children's communication access and educational outcomes through outreach activities, parent/professional collaboration, and advocacy efforts focused on enabling Deaf and Hard-of-Hearing children to reach their highest potential.

CEO / President of Professional Specialty Services & Accouterments International (PSSAI, Inc.) 1991 – 1998

Consulting, Service, & Supplies for EMS and Catering/Concierge Chef. (Business Sold)

The provider-led business created professional and financial success. Corporate Executive Duties and Responsibilities to enable, maintain, and achieve Corporate growth with the daily skills and resources acquired to achieve our goals.

Corporation purchase acquired in 1998 by North Shore University Health System (Northwell) (EMS services) Graham Field Inc. (Retail/Wholesale Services) and Piccadilly Catering Services (concierge Chef services)

Bay Shore – Brightwaters Rescue Ambulance, Inc (BSBRA) NYS-EMS ALS Provider –1994 – 1998

PT Service Provider and Officer (Captain) Duties included BLS/ALS/Pharm Inventory and Acquisitions, Daily Day Captain Reports and analysis, Compilation of reports for communication to Chiefs and Executive Board, Response analysis, and QA/QI reports—as well as SOP/G Enforcement.

WORK EXPERIENCE CONTINUED…(30+ years Food Service with additional complimentary experience)

Patchogue Knights of Columbus Community Center - House Lead Cook to House Sous Chef (Events) 1992 – 1998

38 West 1st Street, Patchogue, New York 1772 (631) 207 – 0725, Italian and Misc. Cuisine with Allergen Consideration

Line Cook to lead Line Cook to Head Cook to Sous Chef. Duties and responsibilities

Follow orders, recipes, and management of Executive Chef

Food Prep, Cook, Plate, and Serve, weekly servings and Banquet Event servings and Buffet

Sanitation and Service-Oriented Benefits

Rudy’s Butcher and Meat Market (staff and butcher apprenticeship) 1990 – 1992

554 Medford Avenue, Patchogue, New York 11772 (Closed Owner died and sold the business -now a pub)

Taught various methods and procedures of butchering (as Apprentice)

Retail Sales to the Public of multiple cuts and products

Fadeleys Deli Beer Pub, Bartender and Lead Cook 1987 – 1991

440 West Main Street, Patchogue, New York 11772

Presented and served various international and Domestic Brews

Prepared and Served various Pub/Deli preparations

Created Menus and various entrée Recipes

Register sales and community marketing

Conrads Deli Pub – Cook 1981 to General Manager 198*-****-****

453 Medford Avenue, North Patchogue, New York 11772 (Closed due to Owner's Sudden Death)

EDUCATION

Tioga County Food Service Certification (Red Card) (expires 02/12/2026)

Broome County Food Safety Certification (current)

ServeSafe Food Protection Manager Certification (currently lapsed and undergoing current recertification)

ServSafe Alcohol Certification Current (current)

ServSafe food Handler Certification (current)

Culinary Academy of Long Island – 1991-1993 Attendance

125 Michael Drive, Syosset, New York 11791 (CLOSED 2016)

Finger Lakes Community College – Paramedical Science

3325 Marvin Sands Drive, Canandaigua, NY 14424

Molloy College – FT Matriculation

1000 Hempstead Avenue, Rockville Center, NY 11570

Suffolk County Community College EMS & Culinary Courses Completed -

Ammerman Campus, 533 College Road, Selden, NY 11784

New York Bartending & Mixology - 1982 Graduation

590 Old Medford Avenue, North Patchogue, NY 11772

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