Executive Chef Social Media

William J. Erlenbach

C.E.C (pending)

**** ********** ****** **** ********** Virginia 23112 301-***-**** adcqjt@r.postjobfree.com

HIGHLIGHTS

•Culinary professional with extensive hands on experience in high level restaurants, exclusive hotels, gourmet catering, single and multi-unit restaurants, food distributors and manufactures.

•Managed up to 29 simultaneously running outlets and volume up to $26 million

•Product and recipe development, testing and standardization for wholesale and retail customers.

•Certified ServSafe Manager and Instructor, experience and knowledge of HAACP and USDA standards.

•P&L Management, purchasing, inventory and cost control, budget management.

•Designed and led training sessions on culinary techniques and products.

•Team Development: Managed teams from 2 to 200 people.

•Designed Food Service establishments concepts, menus, recipes, physical layouts, implementations, and quality control standards.

PROFESSIONAL SUMMARY

STRATFORD UNIVERSITY, Glen Allen Virginia January 2015 – Present

Associate Program Director Culinary and Hospitality (December 2017 – Present)

Adjunct Professor (January 2015 – December 2017)

•Designed and hands on managed campus restaurant serving lunch and dinner to the public.

•Courses designed and taught: Entrée Production, Garde Manger, Soups Stocks and Sauces, Food Science, Kitchen Fundamentals, Culinary Math and Theory, Dining Room, ServSafe, Hospitality Supervision

•Hire, train and schedule staff of 7 instructors.

•Negotiate and control all purchasing and service contracts.

•Maintained facility as an ACF Certification Testing Center.

•Develop and implement food safety and sanitation programs.

•Development of University wide culinary curriculum.

•Set and maintain operating budget for department.

•Full cycle management of training, developing and professional growth of culinary team.

•Voting member of University Wide Academic Advisory Council.

ALE HOUSE HOLDINGS, RICHMOND VIRGINIA February 2012 – January 2014

Corporate Executive Chef

Group of 5 Virginia based gastropubs doing business as Capital Ale House with combined sales over $15mm.

•Decreased food cost by 5% during the first year while improving quality

•Oversaw food growth of 10%-15% annually

•Oversaw a team of 100 in food production over 5 locations.

•Create and standardize menus and recipes.

•Design and implement on site and off site Banquet Menus.

•Create and maintain short and long term budgets.

•Plan and execute large scale functions for up to 15,000 people.

•Marketing to include television appearances, monthly columns, commercials, demonstrations, charity events and social media.

CULINARY HORIZONS May 2000 - Present

Executive Chef

Culinary Horizons is a foodservice consulting firm with a proven track record of success and innovation with restaurants, catering companies, wineries, and product development.

•Product Innovation and development for retail and wholesale culinary products

•Ground up restaurant design and planning from $100k to $5.0 mil.

•Research and Development of culinary products, equipment, menus and concepts.

•Culinary Department for private wine dinners at Maryland and Virginia Wineries.

•Supervised up to 100 employees.

•Revitalize menus and standardize recipes

•Create training manuals.

The Turning Point Inn Frederick Maryland November 1997 – May 2000

Executive Chef

High quality private Inn with food revenue of $2.0 mil

•Listed as Washingtonian' Magazine’s Top 100 Restaurants for 2 years in a row.

•Executed best practices to optimize financial and operational growth

Isabella’s Restaurant Washington DC November 1996 – November 1997

Chef d’Cuisine

High End Modern Mediterranean concept with intial sales of $2.5 mil

•Designed kitchen and front of house layout.

•Created menu and standardized recipes.

•Designed table top and service standards.

•Managed front and back of house staff (50).

Ridgewell’s Caterer, Inc. Bethesda, Maryland December 1994 – November 1996

Executive Chef

$26 million dollar off premise premier catering operation

•Supervised staff of 150+.

•Revised and standardized recipes

•Catered events for up to 10,000 people.

•Designed menus, budgets, and production plans for events including the US Open golf tournament, Atlanta Olympics, and Catering at FedEx Field

The Jefferson Hotel, Washington DC April 1993 – December 1994

Executive Sous Chef

Wyndham Corporation October 1990 – April 1993

Wyndham Bristol Hotel Washington DC (November 1991 – 1993)

Executive Chef

Wyndham Franklin Plaza Philadelphia Pennsylvania (May 1991 – November 1991)

Fine Dining Restaurant Chef

Wyndham Garden Hotel Indianapolis, Indiana (October 1990 – May 1991)

Executive Chef

The Majestic Seafood Bar and Grill Indianapolis, Indiana June 1990 – October 1990

Sous Chef

The Lafayette Hotel Boston, Massachusetts September 1989 – May 1990

Chef Garde Manger, Banquet Sous Chef, Ala Carte Dining Room Chef

The Ocean House Watch Hill, Rhode Island June 1989 – September 1989

Executive Chef

Additional Experience

SYSCO FOODS, RICHMOND VIRGINIA March 2014 – March 2016

Marketing Associate

•Opened and handled 28 accounts ranging from small independents to large multiple unit businesses with sales volume in excess of $10 mil.

•Customer satisfaction through value added processes of product development, menu and recipe development, cost saving measures, management training, culinary instruction, inventory management and sanitation

•Conducted product training classes for other Marketing Associates on standard and create uses of new products

EDUCATION

Johnson and Wales University Providence, Rhode Island

Degrees: AA - Culinary Arts Summa Cum Laude 1987 BA -Culinary Education 1989

Honors and Awards: Member of Johnson and Wales Student Culinary Team; Member Alpha Beta Kappa National Honor Society; Golden Quill Award for Academics (1988); Business Education Faculty Scholarship (1988); Griffin Award (1988); Johnson and Wales Apprenti Cusiner Garde Manger

Certifications:

ServSafe Manager and Procter Certificate, Food Science, Certified Executive Chef (in process), CHEP Certified Higher Education Professional (in process)

Professional Awards and Associations: Chef Rotisseur - Chaine de Rotisseur, 1988 IKA - Hoga Culinarty Competitions (6 Golden Clover Leafs); 1987 Hotelympia, London England (26 team awards); Americana Culinary Federation; Chefs Roundtable of Washington; Les Toques Blanches International Club; Society for Pure Food; Scholarship at Beringer School for American Chefs

Career Signature Events

Hosted American Culinary Federation Team USA Training 2018, Signature Chef for Chaine De Rotisseurs Dinners

Regular Food Contributor to Channels WTVR Richmond and WTSV Harrisonburg

Washingtonian Magazine Top 100 Chefs, Washingtonian Magazine Top 100 Restaurants

Washington Redskins/FedEx Field Catering and Suites Contract

1996 US Olympics Hospitality Tents, Golf Tournaments – US Open, Kemper Open, Seniors Open

Shadow Conspiracy (Movie) – Food Design and styling

Cooked for Former Presidents George H. W. Bush, Bill Clinton and Vice President Al Gore

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