Sous Chef Executive

Nicholas Faucher

Atlantic City, NJ *****

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

+1-609-***-****

To obtain a challenging position that will utilize my current culinary skills and education. While allowing me the opportunity to develop and grow as a chef.

Willing to relocate: Anywhere

Work Experience

Executive Banquet Chef

Caesars Entertainment - Atlantic City, NJ

March 2018 to Present

Run multiple rooms with different menus, Control cost/labor. Create banquet menus and pricing. Ordering supplies, creating recipe cards maintaining high standards Executive Chef

Harrahs Casino and Hotel - Atlantic City, NJ

September 2015 to March 2018

Re-developed menu in 2015(Sammy D's), Created new menu concept (Costal Craft) to replace old restaurant.

Executive Sous Chef

Margaritaville, Resorts Casino - Atlantic City, NJ March 2013 to September 2015

Opened 415 seat restaurant and 40 seat coffee shop, In charge of Food cost(27.5%).P&L Training of all employees. Worked with Etec, Hot schedules

Executive Sous Chef

The One Group Atlantic City

February 2012 to January 2013

Opened Restaurant, menu development/testing, Food and Labor cost, Supervise Staff, Daily Inventory, Create Daily specials, Maintain Sanitation

Executive Sous Chef

Buddakan, Starr Restaurant Group Atlantic City, Caesars Hotel and Casino October 2009 to February 2012

2years 4 months)

Supervise staff, food control, maintain sanitation, place food orders daily, create daily specials, complete schedule for line and dish, food and labor cost

Sous Chef

Chelsea Hotel, Cape May Restaurant Group - Atlantic City, NJ June 2008 to October 2009

1year 3 months)

Opened two Restaurants and Hotel, Interviewing/Hiring/Training of new employees Ordering, Purchasing, Labor Cost, Menu analysis, Schedules for both line and dish departments, Help create Banquet menus. Sous Chef

Bobby Flay Steak, Borgata Hoteland Casino - Atlantic City, NJ September 2006 to June 2008

Opened Restaurant, Trained employees, Managed a staff of 30+ staff, Catered special events Trained with Avero, Excel, Word, and Stratton Warren software programs Lead Line Cook

Morimoto Restaurant, Starr Restaurant Group - Philadelphia, PA August 2004 to September 2006

2years 1 month)

Learned and appreciated Japanese respect for not just food but kitchen tools and staff, Made Stocks, Sauces, Dressing, Trained new line cooks.

Education

Associates Degree in Culinary Arts Program

Walnut Hill College Philadelphia

September 2002 to May 2004

Skills

• Banquet Experience

• Culinary Experience

• Labor Cost Analysis

• Catering

• Kitchen Management Experience

• Cooking

• Profit & Loss

• Food Preparation

• Restaurant Experience

• Meat Cutting

• POS

• Supervising Experience

• Leadership

• Restaurant management

• Serving

• Sales

• Pricing

• Food Production

• Inventory Control

• Food Safety

• Merchandising

• Microsoft Office

• Recruiting

• Meal Preparation

• Expediting (10+ years)

Certifications and Licenses

ServSafe

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