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Executive Chef Food

Location:
Tampa, Florida, United States
Salary:
65000
Posted:
September 23, 2019

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Resume:

Stephen J. Fragale

**** ***** ***** ***** ***** Fl. 33635

910-***-****

OVERVIEW

More than thirty years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Consistently maintained 3-4 star establishments including: Crown Plaza Westshore, Tampa FL – Hilton Riverside Hotel, Wilmington NC – The Tutwiler, Birmingham AL – Wyndham, Miami Airport, Miami FL, Wyndham Billerica Hotel, Billerica, MA and Wyndham Roanoke, Roanoke, VA Seven years of contract food service working in various segments from health care, campus services EXPERIENCE

05/25/19-8/23/19 Campus Executive Chef

Delta State SODEXO, MS

Opening Executive Chef responsible for the training and mentoring of staff in all SOPS. Responsible for developing and implementing procedures and policies and training for the opening of the food & beverage operation of a new property in Mississippi. Responsible for all of the ordering, inventory, hiring, equipment, banquet operation, resident dining, concessions,. Maintain all operational expenses including food cost, payroll and back of the house expenses within budgetary guidelines. Coordinate and manage all daily activities in the kitchen from scheduling, labor controls, implementing standards, purchasing, and leading and training a staff of 37 06/25/18-05/25/19 Resource Executive Chef II

MS/AR SODEXO, MS/AR

Traveled and trained several chefs and mangers & supervisors in Sodexo benchmarks and S.O.P. in food production including menu planning and food preparation at assigned property to ensure client satisfaction and retention for the Company. Served as technical expert and trainer for other chefs. Implemented business practices in order to uphold Company mission and values. Contributed to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

06/24/17-6/25/18 Opening Resource Executive Chef II FSU SODEXO, Tallahassee, FL

Supervised all aspects of food production including menu planning and food preparation at assigned property to ensure client satisfaction and retention for the Company. Served as technical expert and trainer for other chefs. Implemented business practices in order to uphold Company mission and values. Contributed to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

08//01/13-05/12/2017Executive Chef II

Cape Canaveral hospital SODEXO,

Cocoa Beach, FL

Supervised all aspects of food production including menu planning and food preparation at assigned property to ensure client satisfaction and retention for the Company. Served as technical expert and trainer for other chefs. Implemented business practices in order to uphold Company mission and values. Contributed to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

4/12/13-08/01/13 Executive Chef II

SODEXO, TAMPA, FL

Supervised all aspects of food production including menu planning and food preparation at assigned properties to ensure client satisfaction and retention for the Company. Served as technical expert and trainer for other chefs. Implemented business practices in order to uphold Company mission and values. Contributed to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

09/09-4/9/12 Caregiver PRIVATE PARTY, NEW

PORT RICHEY, FL

Cared for individual during period of convalescence providing personal care from medical needs to personal hygiene and aided with all daily survival activities. 12/08-09/09 Executive Chef CROWN PLAZA WEST

SHORE, TAMPA, FL

(A Maryland Hospitality Hotel) Performed duties of Construction Liaison for all food & beverage concerns during the pre-opening process. Responsible for developing and implementing procedures and policies and training for the opening of the food & beverage operation of a new property in Tampa. Responsible for all of the ordering, inventory, hiring, kitchen design, equipment, banquet operation, restaurant, bar and coffee shop. Maintain all operational expenses including food cost, payroll and back of the house expenses within budgetary guidelines.

Coordinate and manage all daily activities in the kitchen from scheduling, labor controls, implementing standards, purchasing, and leading and training a staff of 20. 8/06-12/08 Executive Chef HILTON RIVERSIDE HOTEL

WILMINGTON, NC

(A Maryland Hospitality Hotel) Lead the culinary department of 302 room full service scenic hotel with 22,000 square feet of meeting space, 3 meal restaurant, lobby lounge, room service and 5 million in revenues. Implemented new menu roll out per corporate specifications Managed all operational expenses including food cost, payroll, and all line item expenses exceeding budgetary guidelines. Responsible for all daily activities in the kitchen from scheduling, labor controls, enforcing standards, purchasing, and leading and training a staff of 26 including three sous chefs to ensure top quality products are delivered to all guests. On site construction project contact for outside vendors and construction company for F&B department during a $10 million Kitchen renovation. Maintained a Health Score of 101% and averaged 20% over Hilton Standard Benchmarks on service levels. 03/98 – 3/06 Executive Chef WYDHAM HOTELS & RESORTS INTERNATIONAL

(8) years of progressive growth within Wyndham Hotels & Resorts from Sous Chef to Corporate Task Force Chef. I was a responsible for converting distressed Hotels into Wyndham products.. I successfully improved operations, implemented Wyndham standards, developed solid teams and substantially improved financial performances.

EDUCATION

Bunker Hill Community College. Boston, MA. Associates of Culinary Arts, Graduated May 1997. Central Catholic High School College Preparatory, Graduated 1980 LICENSES AND CERTIFICATES Completed following training modules: Train the Trainer, Coaching, Counseling, and Discipline, Interviewing Skills, Diversity, Preventing Sexual Harassment, Time and Stress Management, Adult, Infant and Child CPR.

Serv Safe Certified.

Completed following training modules: Train the Trainer, Coaching, Counseling, and Discipline, Interviewing

Skills, Diversity, Preventing Sexual Harassment, Time and Stress Management, Adult, Infant and Child CPR.

Serv Safe Certified.



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