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Executive Chef Food Safety

Sterling, VA, 20165
April 22, 2020

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Bobby Vickers, Jr., CEC, CCA, CFBE

***** ******** ******, ******** ******** 20165

Phone 703-***-**** E-Mail Address: Dear Hospitality Professional,

I’m seeking a partnership that will take my career to the next level and at the same time educate myself and the new associates that I come in contact with. My true passion is to teach and to pass on the art of hospitality and culinary arts through apprenticeship programs, continuing education venues, and daily operations. I believe a teaching facility is the optimum environment for a successful property and where the proprietary benchmark goals that are desired can be met. I am seeking a position that will harmonize with my current lifestyle and still harvest growth in my career. I’m currently looking for a pro-active facility that can provide me a professional Food & Beverage environment that will compliment my educational growth and for the co-workers that surround me. I believe there is great potential for a mutually beneficial partnership and look forward to meeting with you. Respectfully submitted,

Bobby Vickers, Jr., CEC, CCA, CFBE

November 30, 2018

Bobby Vickers, Jr., CEC, CCA, CFBE

47626 Sandbank Square, Sterling Virginia 20165

Phone 703-***-**** E-Mail Address: Profile

I am a multi-award winning Certified Executive Chef, Certified Culinary Administrator, and Certified Food and Beverage Executive with the diversity of knowledge to handle all facets of Food & Beverage operations. With a wealth of experience that can improve your overall dining experience with traditional and eclectic avenues, fiscal responsibility and motivational venues to reach your desired goals. “Attention to Detail” and “Organization” are my key tools that are often used to meet my short term and long-term goals.


Lake Braddock Secondary School, Burke, Virginia

Computer Learning Center, Springfield, Virginia

American Culinary Federation Educational Institute, Washington, D.C. St. Louis Community College at Forest Park

The Educational Institute of the American Hotel and Lodging Association Professional Recognition

1991 American Culinary Federation Presidential Medallion #101 American Culinary Federation Competition Medallions: 9 Gold Medallions, 17 Silver Medallions, and 13 Bronze Medallions


2008 President’s Special Award


2007 Professionalism Award – American Culinary Federation – Nation’s Capital Chef’s Association


1995 and 1997 James Beard House, Guest Chef


1992 through 2000 Sayersbrook Bison Ranch Competition First Place and Best of Show 9 straight years


1999 Approved to acquire Certified Master Chef Certification


1989 Missouri Seafood Challenge, Best of Show, Gold Medallion


1996 Best of Show, Mystery Box Competition, Trans World Dome


1996 Parade of Taste, First Place Award


1988 Chef of the Year, Gilbert and Robinson Corporation


1988 and 1992 Taste of Elegance, First Place and Peoples Choice Awards


Several Awards and Achievements, portfolio and references are available upon request. November 30, 2018

Employment History ~ Qualifications ~ Certifications Great Escape Group, Potomac Mills

Woodbridge, Virginia Corporate Executive Chef

2012 to present

American Tap Room - Executive Chef – Corporate Executive Chef Bethesda, Maryland Reston, Virginia Arlington, Virginia 2010 to 2012 United States Capitol

Washington, D.C., Executive Chef 2009 - 2010

Hilton- Springfield

Springfield, Virginia Executive Chef/Director of Food & Beverage/ 2003 – 2009 Corporate Executive Chef – Coakley & Williams

Meadowbrook Country Club

Ballwin, Missouri Executive Chef 1997-2001

Stonewolf Golf Club

Fairview Heights, Illinois Executive Chef/Director of Food & Beverage 1997 St. Louis Community College

St. Louis, Missouri, Culinary Arts Instructor 1991-1995 The Racquet Club Ladue

Ladue, Missouri, Executive Chef 1989-1997

Fedora Café at Union Station

St. Louis, MO, Tyson’s Corner, VA and Miami, FL

Corporate Training Executive Chef & Executive Chef 1984-1989 Griffins

Annapolis, Maryland Executive Chef 1983-1984

American Culinary Federation Apprenticeship:

Chevy Chase Club Congressional Country Club

Chevy Chase, Maryland Potomac, Maryland

Chef Tournant, 1980-1983 Chef de Partie, 1981-1982 Henry Africa Bread and Chocolate

Old Towne, Alexandria, Virginia Old Towne, Alexandria, Virginia Saucier/Pastry Chef, 1979-1980 Chef de Partie, 1979-1980 November 30, 2018

Certifications, Skills, and Distinctions:

Certified Executive Chef – American Culinary Federation Certified Culinary Administrator- American Culinary Federation Certified Food & Beverage Executive – American Hotel & Lodging The National Registry of Food Safety Professionals expires 08/29/2012 Restaurant Association of Metropolitan Washington Educational Foundation Board of Directors 2007-2009

Nation’s Capitol Chef’s Association – Board of Directors – Vice President 2007 – 2009 Restaurant Openings – Chayote Smokehouse, Fedora Café 2 locations, CJ Nickels, Houlihan’s, American Tap Rooms Bethesda and Clarendon.

Computer Skills: Extensive Excel Spreadsheets for budgets, scheduling, checkbooks, inventory, cost control Publisher, Power Point, Access, Word, Micros, Digital Dining, Website Construction and Design Kitchen Design and Layout – 1924 Niagara Hotel, Brian Head Grand Lodge, Houlihan’s, Hilton Culinary Manuals – Recipe Manuals, Station Schematics, Equipment Schematics, Build Cards, FOH Training Power Points, Photo Layouts, Menu Design, Strategic Menu Item Placement, POS templates, Maintenance Logs, HAACP Temperature Logs, Waste Logs, Purchasing Specifications, Seasonal Menu Plan, Menu Roll out Scheduling. References

David Melugin, CHA

General Manager

Hilton Springfield

6550 Loisdale Rd.

Springfield, Virginia 22150


Stephanie Jordan, CHP

Chef de Cuisine

12880 Tumbling Brook Ln.

Woodbridge, Virginia 22192


Wolfgang Vomend, GMC

Global Master Chef

164 Shepherdgrade Road

Shepherdstown, WV 25443


November 30, 2018

Salary Requirement: Negotiable + budgetary bonuses + parking Thank you for reviewing my credentials.


Bobby Vickers, Jr., CEC, CCA, CFBE

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