North Chesterfield, VA. 23236
RESTAURANT MANAGER / EXECUTIVE CHEF
Resourceful, results focused, highly motivated leader, Restaurant Manager & certified Executive Chef with twenty two years of direct experience with measurable success. This search is to lead a new team, master new challenges and deliver high quality, cost effective results based upon the customer service experience.
CATERING MANAGEMENT / RESTAURANT MANAGEMENT / EXECUTIVE CHEF / PARTY PLANNING / MENU PLANNING / KITCHEN MANAGEMENT / STRATEGIC MARKETING DEVELOPMENT / LABOR COSTING / FOOD PREPARATION / INVENTORY MANAGEMENT / INCREASING STORE SALES / FOH-BOH LEADERSHIP / STAFF HIRING-FIRING / TRAINING & DEVELOPMENT / CUSTOMER SERVICE SPECIALIST / FARM TO TABLE NUTRITIONAL COOKING / BUDGET ADMINISTRATION & PROFIT & LOSS
/ OFFICE COMPUTER SKILLS / CREATING SCHEDULED CLEANING & MAINTENANCE / RESOLUTION OF CUSTOMER & EMPLOYEE ISSUES / FLEXIBILITY. WORK EXPERIENCE
EXECUTIVE CHEF/MANAGER - CineBistro CMX, Richmond, VA. June 2019 - Date High volume scratch kitchen serving 3000 guests per weekend with a modern menu that serves theater patrons. Menu and specials planning / Inventory / food and labor costing / updating pricing monthly / Maintaining daily and weekly temperature logs / line checks / quality fundamentals / food expediting and supervision of 25+ kitchen staff / prep / ordering / customer issue resolution.
EXECUTIVE CHEF – PRIVATE FAMILY, Fredericksburg, VA. 12/2015 - 04/2019 Organic and Farm to Table food preparation. Planned and executed 3 meals a day 6 days a week / dinner parties and holiday family functions / Weekly menu planning / shopping / managing weekly and monthly food budgets / Estate & household staff management / managed owners schedule keeping him on tract / Anticipated and planned for the needs of the family.
RESTAURANT MANAGER - Melting Pot Restaurant, Richmond, VA. 03/2014 – 12/2015 Niche restaurant specializing in fondue, superior customer service, with a wine inventory of more than 800 bottles. Managed a stable staff of 30 / trained new employees / held daily staff LEO BIALKOWSKI
116 Big Meadows Terrace
North Chesterfield, VA. 23236
meetings to review wine pairing, customer satisfaction and employee recognition / sales goals Ordered food weekly / conducted monthly inventories / prepared P & L statements daily / maintained Servsafe certification.
EXECUTIVE CHEF Office of the Governor, Richmond VA. 10/2011 – 02/2014 Executive Chef for the Governor and the First Family of Virginia. Prepared lunch and dinner five days each week for the Governor and his family & mansion staff / Created and reviewed menus with the First Lady / Catered events held at the mansion; from a formal state dinner for 12 guests to 350 guests for a legislative reception / Food costing / Budget preparation / Catering budgeting / Shopping / Inventory. Consistently maintained a clean kitchen for weekly public and private tours. Collaborated with the Johnson & Wales Culinary school and the Stratford University Culinary schools to implement a Culinary Intern Program at the Mansion. Trained 2 - 3 culinary student interns at a time for hourly requirements toward graduation. As the Chef to the Governor, served as a culinary representative for the State when promoting
“Made in Virginia” products; to various media outlets including: television, press and the newspapers.
ACADEMIC CREDENTIALS / CERTIFICATIONS
Servsafe Certification National Restaurant Association 2015 Executive Chef Certification (CEC) Virginia Chef's Association 1997 Associate Degree – Culinary Arts Culinary Institute of America – Hyde Park, NY 1987 Associate Degree – Hotel Management University of Tennessee – Knoxville, TN 1985 NOTEWORTHY ACHIEVEMENTS
Sales Recognition Award new accounts opened / new case sales on the East Coast 2009 Co-Executive Chef Governor Tim Kaine Inaugural Ball – Williamsburg, Virginia 2006 Best in Show Corporate Tent Camptown Races 1999
Caterer for: President Bush / Governor Bill Clinton / Ross Perot, Town Hall Presidential Debate Robins Center at U of R. 1992
Feature article Bon Appetit Magazine April 1987