Executive Chef

WEBSITES, PORTFOLIOS, PROFILES

• http://linkedin.com/in/gerald-beaudry-043a2853

Self-motivated and seasoned executive chef with over 15 years of experience in designing delicious dishes, developing innovative menus, and leading top-notch teams in high volume kitchens. Organized and professional visionary who has excellent written, verbal, and interpersonal communication skills that shine brightest when training staff, delegating tasks, and surveying guest satisfaction. Detail-oriented multitasker and passionate problem solver who pays close attention to every aspect of the trade from budgets and finance, to quality and safety, and beyond.

PROFESSIONAL SUMMARY

Spanish Wells Golf Club - Executive Chef

Bonita Springs, FL • 08/2022 - Current

Greenbrier Country Club - Executive Chef

Chesapeake, VA • 10/2020 - 08/2022

The Chamberlin, Harmony Health Care - Executive Chef, Dining Services Director

Hampton, VA • 12/2019 - 12/2020

Captiva Island Yacht Club - Executive Chef

Captiva, FL • 09/2016 - 10/2019

WORK HISTORY

Developed kitchen staff through training, disciplinary action, and performance reviews.

•

Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

•

Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.

•

Oversaw business operations, inventory control, and customer service for restaurant.

•

Create all new dishes, updating menus in accordance with business needs to wow clientele

•

Controlled all ordering, inventory, schedules, and menus, happily serving the 133 residents of this independent living facility on a daily basis with regular success

•

SKILLS

• Delegating tasks effectively

• Handling high kitchen volumes

• Developing restaurant visions

• Designing news dishes & menus

HR duties (interviewing/hiring/onboarding

/etc.)

•

• Budgeting & financing

• Purchasing/sourcing food & supplies

• Enforcing safety standards

• Seeking feedback for improvement

• Strong quality control

All HR tasks (interviewing/hiring/training

/etc.)

•

• Excellent communication skills

• Leadership (10+ years)

• Cooking (10+ years)

• Supply chain (10+ years)

• Restaurant management (10+ years)

• Supervising experience (10+ years)

• Kitchen management (10+ years)

• Management (10+ years)

• Chef (10+ years)

• Recruiting (10+ years)

• Microsoft Office (10+ years)

• Administrative experience (10+ years)

• Culinary experience (10+ years)

• Office manager experience (10+ years)

• Warehouse distribution (3 years)

• Baking (10+ years)

• Property management

• Negotiation

• Inventory control

• Stocking

• Customer service

• Cost control

• Spanish

• Basic math

• English

• Sanitation

• Expediting

• Food safety

EDUCATION

GERALD BEAUDRY E: *********@*****.***

P: 757-***-****

A: Fort Myers, FL 33908

James River Country Club - Executive Chef

Newport News, VA • 01/2016 - 09/2016

Gold Key, PHR, Big Italy - Executive Chef

Virginia Beach, VA • 09/2014 - 01/2016

Post Card Inn and Beach Resort - Executive Chef, Consultant Islamorada, FL • 02/2014 - 08/2014

Off the Hook - Executive Chef, Consultant

01/2012 - 12/2013

Cedar Point Country Club - Executive Chef

01/2010 - 01/2012

La Marinella Trottoria Italiana - Executive Chef

08/2006 - 01/2010

Croc's 19th Street Bristo - Executive Chef

Virginia Beach, VA • 01/2005 - 01/2008

Bella Monte - Executive Chef

Virginia Beach, VA • 01/2004 - 01/2006

The Riverwalk Cafe - Executive Chef

Stuart, FL • 01/2001 - 05/2003

Usseppa Island Club - Executive Chef

Usseppa Island, Florida • 01/2000 - 05/2001

Imperial Golf Club - Executive Chef

Naples, FL • 01/1990 - 06/1995

Performed HR tasks such as interviewing and hiring new staff while following up with effective training and motivating techniques that drive culinary excellence as evinced by exceedingly positive customer reviews

•

Managed kitchen operations involving upwards of 21 staff members, serving as a role model by maintaining standards for appearance, dress, attendance, and professional behavior

•

Orchestrated culinary operations for three concepts, overseeing all kitchen HR including but not limited to developing staff schedules, facilitating training, and enforcing safety standards for 40 employees

•

Led and consulted five food outlets, 3 catering and banquet facilities, and a warehouse for an organization generating $8.5M in annual food and beverage revenue

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Cooking skills: Basic food preparation, Expert, 08/01/21, Preparing food, using cooking equipment, and converting ingredient measurements

ASSESSMENTS

Michigan State University

Associate in Hotel Restaurant Management

Michigan State University

East Lansing, MI • 05/1983

Bachelor of Science in Culinary Arts: Culinary

Arts

CERTIFICATIONS

ServSafe National Restaurant

Associaton April 2021

•

• April 2025 Food Handler Certification

• CPR Certification

• First Aid Certification

• Food Handler Certification

Willing To Relocate: Anywhere

PERSONAL INFORMATION

Contact this candidate