Food Safety Executive
Resume:
SCOT HARWOOD
Executive Sous Chef, The Village Club
Midland, MI 48642
addnzc@r.postjobfree.com
Currently Executive Sous Chef at The Village Club. Looking for a dynamic executive culinary management opportunity in a family environment private club or boutique hotel, one off and brand Restanrant properties.
#readytowork
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Executive Sous Chef
The Village Club - Bloomfield Hills, MI
March 2019 to Present
Senior Culinary Management. for one off banquets and a la carte VIP to private members and world class wedding events. Executive Chef/Owner
Los Angeles Dodgers - Midland, MI
March 2015 to May 2019
• Service contract providing Players daily nutritional Alkaline sport foods menu, Organic super food program at Dow Diamond
• Contracted to develop a new organic nutritional sports medicine food program for Los Angeles Dodger contract players
• Developing global cuisines using only raw and organic super food, specializing in farm raised locally Supported, fresh daily harvested from the farm. Menus made based of what the farm provides.
• The Loons made the playoffs for the fourth time since their inception and playoff win in the 2007 season with Cy Young all-star pitcher Clayton Kershaw currently with Los Angeles Dodgers along with 38 others great Fenton Farms Country Club 2/11- 2/15
Executive Chef
• Recruited, hired, trained, directed and developed a motivated team of hospitality professionals to perform at their highest level with decisive direction and reward based objectives of core values in operational standards
• Focused on maintaining a loyal customer following while recovering lost clientele
• Improved sales revenue by 10% and reduced operating expenses by 15%.
• Secured a regular customer base including local and national celebrities, politicians, musicians and businessmen.
• Implemented Standardized recipes, menu pictures with cost support materials, flow charts and other standard WORK EXPERIENCE
operational procedures to ensure consistent high-quality products service and working systems
• Contract Executive Chef for semi private country club serving innovative, seasonal cutting-edge cuisine, producing $2.4 million in food & beverage revenue with a 32% food cost and 16% labor cost Executive Chef
La Dolce Vita Restaurant - Detroit, MI
March 2011 to March 2015
chose to resign was asked to return for winter 2019 before accepting Management position at the village club.
• Hired to run the day to day of an established 142 seat fine dining Italian restaurant doing $1.6 million in Revenue. Hired, trained, directed and developed a motivated team of hospitality professionals to perform at Their highest level with decisive direction and reward based objectives with a 21% labor cost.
• Focused on maintaining a loyal customer following while recovering lost clientele and gaining yearly Market share with a number of revenue generating programs including the Sunday brunch Ala Carte menus
• Improved sales revenue by 22% and reduced operating expenses by 18% and food cost by 14% now at 35%.
• Established a reputation for affordable elegance with innovative Italian cuisine comparable to the top Restaurants of the south of Italy to the North
• Secured a regular customer base including local and national businessmen growing the brunch into being Awarded for best in brunch of Detroit, best patio with a romantic Italian ambiance and featured for the taste Of Detroit week, Detroit's best kept secret in Palmer Park
• Implemented standardized recipes, portion control, labor cost to profit chart, post based sales comparison, Menu pictures with cost support materials, ordering build to flow charts and other standard operational protocol Executive Chef
Mercy's at the Bell Tower Hotel
February 2009 to February 2011
Recruited to supervise build out, Opening and run day to day fine dining Pan Asian restaurant operations. Hired, trained, directed and developed a motivated team of hospitality professionals to perform at their highest level with decisive direction and reward based objectives of core values in operation standards. 2.2 Million on second year open.
• Concept development of a new fusion restaurant in the heart of Ann Arbor on the campus of University of Michigan. Oversaw construction, hiring, and all concerns to launch a World Class restaurant in a charming older hotel
• Focused on maintaining a loyal customer following while recovering lost clientele from Escoffier closing
• Established a reputation for affordable elegance with cuisine comparable to the top restaurants of Michigan.
• Secured a regular customer base including local and national celebrities, politicians, musicians and businessmen
• Implemented Standardized recipes, menu pictures with cost support materials, flow charts and other standard operational procedures to ensuring consistent signature dishes with unique cutting-edge plating and flavor pairings
Executive Sous chef - Private Chef to Dow Executives (DLA) H-Hotel, A Dolce Hotel
September 2008 to February 2009
Dow Chemical Property
• 5 Star Boutique Hotel doing 10 million in Food & Beverage. Responsible for overseeing all culinary departments and maintaining communications with service teams.
• Recruited for the opening culinary management team during the hotels rebranding and re-opening with Michelin Chef Tony Dames. Ensured the highest quality products and world class services to our esteemed VIP clients.
• Catered all VIP events for Dow Chemical CEO, Board of Directors and executives of the Dow Chemical Company for business and private social functions.
• Developed world class cuisine for multiple venues while maintaining food quality and integrity working with local artisan farmers, wineries a wine maker with dinner pairings and unique one of a kind creation
• Enforced standards and procedures to minimize waste and food costs while increasing revenue, ensuring the highest quality products and world class services to our esteemed world traveled VIP client focused. Corporate Chef / Owner
Gourmet On-The-GO Inc
1998 to 2008
Founded and developed a six unit fast casual restaurant chain sustained 1.2 million dollars in unit sales. Developed VIP Catering Service with Corporate contract accounts
• Hired, trained, directed and developed a motivated team of hospitality professionals to perform at their highest level with decisive direction and incentive based objectives
• Established a profitable prototype revolving around R&D made menus, recipes and standard operating procedures with itemized P&L ledgers
• Develop innovative menus that utilize local core ingredients to maintain 28% food costs.
• Identify and fixed possible problems before they materialize.in all facets of the business and corporate operations
Executive Chef
Channel Marker Restaurant
May 2001 to May 2006
Recruited to turn around, running day to day fine dining restaurant operations of an old-world Italian haunt. Hired, trained, directed and developed a motivated team of hospitality professionals to perform at there Highest level with decisive direction and reward based objectives of core values in maintaining culinary Integrity operation standards
• Focused on maintaining a loyal customer following while recovering lost clientele. Attended many Community events as well as live spots on local television stations promoting the restaurant
• Improved sales revenue by 35% and reduced operating expenses by 17% doing
• Established a reputation for affordable elegance with cuisine comparable to the top restaurants of the world.
• Secured a regular customer base including local's and national businessmen, politicians, and Executives. Voted most romantic restaurant in Detroit
• Implemented Standardized recipes, menu pictures with cost support materials, flow charts and other Standard operational procedures to ensure consistent high quality. Mastered the art of fresh pasta and dough making
Banquet Catering Chef
Opus One
October 1998 to May 2001
• Focused on serving the VIP contract accounts for Detroit Opera House, Ford, GM, Chrysler and Cranbrook
• Contributed to sales and revenue while reducing operating expenses by leading the team of cooks, sous chefs and offsite catering operations directed by myself and Chef Tim Kandinsky and Chef Jeff Gonzalez
• Established a reputation for affordable elegance with cuisine comparable to the top restaurants of the world as a andiron 5 star rated premier restaurant and catering company in Detroit, MI.
• Secured a regular customer base including local and national celebrities, politicians, musicians and Business men. Attended many community events promoting the restaurant
• I have great respect for Mr. kolas the founder of Opus One, a mentor in leading by example working under his direction is much like that of Mr. Trotter just in that of a suite, and just as involved as a focused owner Executive Sous Chef
Marriot - Ann Arbor Ypsilanti
September 1996 to October 1998
Recruited as sous chef to run 230 rooms AAA 4-star conference resort hotel with 42,000 sq. ft. of meeting Space in 26 rooms and outside wedding tent area as well as 1,200 capacities Gerald R. Ford presidential
Ballroom. Doing 3.6 Million upon taking over left with 5.2 million on the books.
• Trained, directed and developed a motivated team of hospitality professionals performing at them Highest level with decisive direction and reward based objectives of core values in operation standards
• Focused on maintaining a loyal customer following while recovering lost clientele.
• Improved sales revenue by 25% and reduced a union house operating expenses by 16%.
• Secured a regular customer base including local and national politicians, musicians and businessmen.
• Worked with new general manager and F&B director in implementing standardized recipes, menu pictures with cost support materials, flow charts and other standard operational procedures for all revenue streams in the Hotel needed to obtain refunding during Executive Chef interim and management company change from a
Corporate Marriott to New Castle hotels owned and operated. Executive Chef / Sous Chef
Tutu Bene's Italian Bistro - Port Huron, MI
July 1992 to September 1996
An Atlanta inspired 220 seat Italian Bistro with a retail grotto, three bars, and banquet space serving 982 people Or 12 separate meeting spaces doing almost 3 million ala carte sales, 2 million in Catering, Banquets and weddings
• Hired and trained by corporate chef based in Houston, TX and Gatto Nero Restaurant Group Corporate Office in Atlanta, GA and principal owner Beverly J. Johnson
• Supported Executive Chef in the day to day operations learning the systems, policies and procedures in Place, evaluating areas to be improved, strategize how to streamline menus for all departments to reduce labor costs
• Managing a very large staff up to 65 during the height of service, was offered the Executive chef position After three months working with event coordinator in working with banquet and catering clients
• Hired trained and delegated a work force from the age of 16 to 68 years old learning the art of deligating leadership
Sautee Line Cook / Rounds man / Chef de Partie
Thomas Edison Inn
June 1988 to June 1990
A leading 150 room independent hotel property now a Double Tree by Hilton with 10,000 ft. Conference Center, full service banquet catering services within thirteen meeting rooms
• Started in the fry station with a center expediting component that helped me learn the knack of a cook hold And fire systems moving to the two-man sauté station, then broiler station as rounds man during my first Employment hired and mentored by Executive Chef Douglas Becker
• After leaving and returning from the culinary school program Executive Chef Michael Bade appointed me to the sauté station with a promotion to chef de Partied supervising ala carte services
• Appointed Sous Chef at Tutto Benes before after leaving Thomas Edison Inn. Black River Country Club 6/1986 - 1988
Dishwasher / prep cook / line cook / Rounds man
• Followed standardized recipes, menu pictures with cost support materials, flow charts and other standard operational procedures to ensure high quality consistent product and services
• Trained by a certified master Chef starting out in the pots and pans room and peeling potatoes
• Promoted to Front Dish Line, Prep cook and frying fish of Friday nights.
• Worked the Buffet and omelet station on the week ends Bachelor's in Business Management
Le Cordon Bleu College of Culinary Arts-Atlanta - Scottsdale, AZ August 1989 to June 1992
Operations Management (10+ years)
Profit & Loss Management (10+ years)
LABOR COST / FOOD COST / OPERATIONAL COST (10+ years) PROACTIVE Kitchen Leadership for Cutting Edge Cuisine (10+ years) SELF MOTIVATED / Former Restaurant owner (10+ years) Cooking
kitchen
Line cook
POS
Baking
Restaurant Experience
Cooking Experience
training
Team Player
Chef
Knife skills
Management
Culinary Experience
Management Experience
Human Resources Management
Inventory Control
Forecasting
Kitchen Management Experience
Banquet Experience
Labor Cost Analysis
Food Production Experience
Catering
Revenue Management
HARPC
Food Safety
Restaurant Management
Budgeting
Catering
Food Safety
HARPC
Menu Planning
EDUCATION
SKILLS
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Pricing
Restaurant Management
Revenue Management
Food Manager Certification
November 2014 to November 2019
Scored 89%
HACCP 99.8% master level
food handler certificate
ServSafe
Food Handler
Food Safety — Proficient
March 2019
Knowledge of proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: https://share.indeedassessments.com/share_to_profile/f514b4fb6a7a5395bfcd73c551334fd1 Reliability — Proficient
July 2019
Tendency to be dependable and come to work.
Full results: https://share.indeedassessments.com/share_to_profile/1665e7544259a44b4b9f6cb18604a500 Food Safety — Proficient
March 2019
Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: https://share.indeedassessments.com/share_to_profile/ 2b51c82fb33a64207670a8867de6d739eed53dc074545cb7
Numerical Reasoning Skills — Completed
August 2019
Quickly and accurately performing basic mathematical operations, recognizing numerical sequences, and interpreting graphs.
Full results: https://share.indeedassessments.com/share_to_profile/ a5291f38033ace930ece3eb156172a65eed53dc074545cb7
Cooking Skills: Basic Food Preparation — Expert
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CERTIFICATIONS AND LICENSES
ASSESSMENTS
January 2020
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_to_profile/ 54c00d7ed92f219a75d8bc15e37de37feed53dc074545cb7
Food Service: Customer Situations — Familiar
December 2019
Ensuring customer satisfaction, prioritizing tasks, and suggesting products in a food service setting. Full results: https://share.indeedassessments.com/share_to_profile/ 585821ba8401d53c2d28ceca994966d8eed53dc074545cb7
Cooking Skills: Basic Food Preparation — Highly Proficient September 2019
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_to_profile/ f65b1f48817e55219ea0adadfd1feadceed53dc074545cb7
Food Safety — Familiar
January 2020
Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: https://share.indeedassessments.com/share_to_profile/ 057af8cde8bf6a769339838fe5914052eed53dc074545cb7
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
HIGHLIGHTS OF QUALIFICATIONS
• 16+ years experience as a profit and loss culinary manager, doing 1.2 to 10 million in F&B revenue management.
• 20+ years experience in managing restaurant operations leading 75 dedicated hospitality professionals.
• Very reliable and conscientious with a sense of urgency in establishing a working culture of excellence.
• Skilled in high volume, upscale VIP banquet, 1200p premier catering, 30 room conference management.
• Proactive in managing food & labor cost using world class products & seasonal farm offerings.
• Substantial experience in creative menu and recipe development with sustainable local farm sources.
• Success in improving organizational performance, infrastructure, productivity, yield on the cutting edge.
• Life is about living learning growing and passing those passions on to our staff. Excellence in execution.
ADDITIONAL INFORMATION
Contact this candidate