Executive Chef General Manager

CLIFFORD CARPENTER

**** ** *** ****. ***’s Summit, MO. 64063 · 816-***-****

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

ACF Certified Chef, Member ID:275401

Food and Beverage Management Degree

As a driven and well-rounded culinarian, I strive to build cohesive and efficient teams that work together to achieve big things. I have proven my ability to do this while maximizing revenue streams and decreasing overall expense. Discipline, integrity, and compassion are the three biggest tools I have.

EXPERIENCE

JUNE 2021-CURRENT

CULINARY DIRECTOR/EXECUTIVE CHEF, HOLLYWOOD CASINO

I am responsible for efficiency and wellbeing of four restaurants, retail packaging sales, and employee dining services. I head both Culinary and Stewarding (sanitation & Dishwashing) and assist the Food & Beverage Director in all Front of House Operations. I am responsible for all menus, menu items, recipe costing and menu engineering. I directly oversee six P&L Statements monthly and have increased department revenues 29% And overall profitability (EBITDAR) 34% in the course of a year (2023). Staffing in my departments went from a standing 58% FTE to 94%, reducing turnover exponentially. I received extensive Marketing & Media training and have successfully promoted the building and our restaurants on all social media platforms, live new broadcasts, and large-scale charity events & culinary competitions (Treads & Threads, World Series of Barbeque). I have developed and built restaurants from the ground up, all the way from architectural concept plans to cutting the ribbon opening day.

AUGUST 2019-AUGUST 2021

ASSISTANT GENERAL MANAGER, GORDON RAMSAY STEAK

I further developed my personal and communications skills with both front of house employees and guests themselves. I helped develop all SOPs and training materials used in the development of all staff and team members. I took part in all hiring decisions and interviewed over 300 total candidates. as well as ensuring that all food and beverage quality remained high, without question. I controlled, budgeted, and forecasted labor, sales, and revenue, and developed systems to make this as efficient possible. I maintain on-hand cash of over $12k, with a daily variance allowance of a nickel. I oversaw the Monthly and yearly P&L and worked hard to control expenses without limiting quality and brand development.

FEBRUARY 2019-AUGUST 2019 (CONTRACTED)

EXECUTIVE CHEF/GENERAL MANAGER, BREWER’S KITCHEN

I oversaw the development and creation of the new mom and pop concept, start to finish. I partook in everything from construction to the purchasing of all equipment. I developed, tested, and costed each recipe that was used in the establishment, and developed all employee standards of conduct. I set up all vendors and their accounts and developed working relationships. I monitored the institution’s cash flows, revenue streams, and expenses to ensure first that our employees were taken care of as much as possible while still putting the business first.

JULY 2018 – FEBRUARY 2019

SOUS CHEF, THE BRASS ONION

I worked closely with other management on site to cut and reduce property wide costs, including food, labor, linen, and utilities. I developed and produced banquet events on site for our banquet and event space. I developed schedules, controlled food and labor costs, and coached employees on all levels. I reduced company liability while maintaining a fun and rewarding experience for my line cooks.

NOVEMBER 2017 – JUNE 2018

LEAD LINE COOK, THE PARKER AT THE FONTAINE

I taught safe knife skills and incorporated in-depth sanitation practices. I trained all new employees in the kitchen. I wrote Banquet event sheets and costed out events for pricing and bids. I developed schedules, cut food and labor costs, and coached employees with compassion. I operated any station of the hot-line or cold-lines as needed and expedited. I ran food, greeted and sat customers. I developed daily appetizers, entree, and desert specials, and costed each for profitability.

NOVEMBER 2016 – DECEMBER 2017

LEAD LINE/ COOK 1, ARGOSY HOTEL CASINO & SPA

I drew prep lists for the line cooks and taught safe knife skills and sanitation practices. During service, I operated any station of the hot line as needed at every venue the casino offered. I ran expedition when the Sous or Executive were absent. I was responsible for the cleanliness of all kitchen equipment and walk-ins, and food quality standards.

AUGUST 2015 – NOVEMBER 2016

LEAD LINE COOK, MARINA GROG & GALLEY

I was responsible for recording and receiving all food orders, and for proper organization and storage of all items received. I drew up prep lists for the line cooks and taught safe knife skills and sanitation practices. During service, I operated any station of the hot line as needed and ran expedition when the Sous or Executive were absent.

SKILLS

•Extensive P&L Management Experience

•Extensive Corporate Diversity & Sensitivity Training

•HR Law Training

•Corporate Celebrity Training

•Events & Banquet, *Celebrity & Black Tie

•Staffing (Disciplinary, Hiring, Retention)

•Extensive Coaching

•Extensive Media & Marketing Experience

•Incredibly high standards of Restaurant cleanliness and safety standards

•Powerful Motivator

•Labor/Cost Controls

•Menu Engineering

•Recipe Development

•Recipe Costing

•Menu Analysis

•Inventory Management

•Battle-Field First Response Certified, (Administering IV’s Tourniquets, CPR & Large Wound Treatment)

•Thorough understanding of classic French culinary techniques

•Practiced knife skills.

EDUCATION

AUGUST 2015- MAY-2018

ACF CHEF’S CERTIFICATION/FOOD & BEVERAGE MANAGEMENT, JOHNSON COUNTY COMMUNITY COLLEGE

[SEPTEMBER 2009]

INFANTRY CERTIFICATION, U.S. ARMY BASIC/AIT (OUST)

MAY 2009

HIGH SCHOOL DIPLOMA, WILLIAM CHRISMAN

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