James P. Anderson

*** ********* ***.

Winston-Salem NC 27103

717-***-****

add68c@r.postjobfree.com

Professional Summary

Dedicated career professional possessing the ability to translate effectively from ideation to in store production. A proven record of success in converting classical, contemporary, regional, ethnic and healthy cuisines into consumer dinig ready products. Extensive knowledge of organic, fresh food and local grower purchasing practices. Expertise in flavor development, operations and cetificatrions. In audits and efficiences Strong business acumen to include but not limited to profit management, budget, cost control, product cost efficiency. Underlining my technical abilities, both traditional and uniquely creative flavors and presentations, are sharing my knowledge and developing formidable culinary teams.

Professional Experiences

J&P Stox and Investments Janurary2019 – To Present

Investing in Commodities, Stocks and Options

Morrison Healthcare the Compass Group

Executive Chef Winston- Salem, NC

Forsyth Medical Centee November – 2017 - January - 2019

Manage production kitchen with thirty cooks and twenty five utility in a nine hundred room hospital with three retail facilities and conference center. Approximately six thousand meals a day. Directly charged with; food cost, labor cost, nutrional compliance, sanitation and patient contact.

Hanover Foods Corp. Hanover, PA

Corporate Executive Chef / Director of R&D April – 2012 – August - 2017

Oversee product; reformulations, product development, efficiencies for seven distinct divisions.

Thermally processed: meats, chilies, soups, complex bean, dry bean, vegetable and broths.

Frozen; entrée, side dish. vegetable, dry bean, baked goods.

Fresh; soups, composed salad, entrée, deli, and dessert

Developing four truly innovative product profit streams annually. Charged with vetting of the financial and manufacturing feasibility of sales driven new product requests. Liaison and contact for our customers Corporate Chefs and R&D departments.

Farmington Country Club, Charlottesville, VA. 2008- 2011

Executive Chef --Directed day-to-day operations for this $15M multi-unit country club including menu management and full P&L. Oversaw growth strategies, cost controls, purchasing, inventory, $5M+ budget and staff of 45. Instated creative and current feature presentation on a weekly rotation and seasonal menu overhauls.

Monthly Wine and Vintner’s Dinners and Fun Family friendly member events. Ensured consistency, guest satisfaction and government compliances were met.

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The Resort at Glade Springs, Daniels,WV. 2007 –Aug. 2008

Executive Chef – I was recruited for this Position by renowned Greenbrier Chef and Food & Beverage Manager ROD STONER. I effectively fixed, what was a severely challenged culinary program.

- Reduced Payroll Expenses and Cost of Goods Sold by Literally in the first year to 29.5% for food cost and 21% for payroll

- Turned the corner with Member and Guest Relations by offering; Fresh, Innovative, Creative, Well Presented, Menu Selections in the 4 (on site) Restaurants, as well as the $13million dollar conference and catering sectors

- Elevated Staff and therefore Product Quality to Four Star Levels thru appropriate and motivated Training

and consistent control systems.

Pinnacle Restaurant Group,

Inc., Pittsburgh-Somerset, PA 2002-2006

Executive Chef/CEO – Complete operation of multiple-unit from scratch, THREE STAR, full service food service Company. (Monthly wine dinners, 30-day aged Prime Beef and Unique Fresh Seafood Programs). Full financial responsibility, purchasing practices, cost analysis, culinary and front of house hiring and training, beverage selection and service standards, customer relations, marketing & advertising.

Chef’s Choice Meats, Austin TX 1997 -2001

Corporate Chef/COO – Operated and managed full service wholesale and retail beef company, specializing in Dry Aged Prime and American Kobe products. Involved in; Breeding, Feeding, Harvest, Fabrication, Packaging, Sales and Delivery. Customers to include: The French Laundry, Charlie Trotters, and Mansion on Turtle Creek. Converted retail facility into a USDA inspected plant. Specialized in; value added meats, sausage (raw and cured),deli meats and jerky. Developed and wrote 13 complete HACCP plans for in house production items.

Education

Culinary Institute of America, Hyde Park, NY

Associate's Degree in Occupational Studies, July 1987

Penn State University, Centerville, Pa

Business/Criminology

Competitions

American Culinary Federation, Hot Food Competitions, 2005

Pittsburgh Beef Challenge, Pittsburgh, PA, Bronze Medal

American Culinary Federation, Hot Food Competitions, 1995

Austin Culinary Salon, Austin, TX, Silver Medal

Southwestern Beef Cook-Off, Dallas, TX, Gold Medal

American Heart Association, Nutritional Cook-Off, 1994

Art Institute of Houston, Houston, TX, Second Place

American Culinary Federation, Hot Food Competitions, 1993

Texas Seafood Challenge, Dallas, TX, Bronze Medal

New Orleans Culinary Salon, New Orleans, LA, Gold Medal

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