ANDREW K. FOX

**** ******* **. *** ****, Naples FL, 34113

Ph: 970-***-****

addt1h@r.postjobfree.com

SUMMARY

Culinary professional with over 20 years of proven experience in luxury establishments that include hotels & resorts, upscale restaurants and cruise line ships; dedicated to create and develop unique food & beverage concepts that enhance and support culinary sustainability with an exceptional ability of sharpening food cost, labor and profit margins. PROFESSIONAL EXPERIENCE

Four Seasons Rancho Encantado, Santa Fe, NM 87505, June 2017 to March 2020 EXECUTIVE SOUS CHEF

- Responsible for managing the Culinary Team for Terra Restaurant, Banquets, Bar, IRD and Stewarding.

- Train and develop culinary staff to maximize their potential and increase their F&B knowledge

- Responsible for creating seasonal, holiday and special menu items for Terra Restaurant

- Full involvement on Restaurant and Banquets menu engineering to ensure maximum profitability

- Responsible for maintaining accuracy on payroll, labor control and administrative duties.

- Ensure maximum proficiency in cost control, labor control and department expenses TASKFORCE ASSIGNMENTS

-Four Seasons Hotel Boston at One Dalton St, Boston, MA (01/2019-02/2019)-Executive Sous Chef/preopening planning

-Four Seasons Hotel Boston, Boston MA (02/2019-03/2019)-Executive Sous Chef

- Four Seasons Resort Los Cabos at Costa Palmas (01/2020-02/2020)-Executive Sous Chef Bottlefish Restaurant, Los Angeles, CA, 90049, August 2016 to April 2017 SOUS CHEF (Preopening team)

- Responsible for the F&B operations, preparation of service, culinary team supervision from preparing all the meals, to running the expediting line to ensure proper preparation and presentation of food while on service.

-Working in conjunction with the Executive Chef to create special menus, daily specials and raw bar

- Responsible for ordering, receiving, inventory, scheduling, labor control, hiring, training, counseling

-Responsible for maintaining the facility and kitchen in optimal conditions, including product rotation, cleanliness and outsource cleaning property contracts

Kessler Collection Resort & SPA, Beaver Creek, CO, April 2014 to August 2016 EXECUTIVE CHEF

KESSLER CANYON, DEBEQUE CO

-Effectively manage all culinary aspects for the Resort including: Kessler Restaurant & Bar, Rocks Modern Grill, Banquets & Off Site Catering events including private home Catering

-Responsible for cost control, labor, budget, inventory, ordering, hiring, scheduling & payroll for the division

-Mentor, develop and train culinary staff to maximize their individual potential with a hands-on approach

-Orchestrated and concepted a “sustainable cuisine” Culinary program. Develop the Kessler Farm & Game Processor plant including all aspects of the project: cost analysis, implementation, profit control & marketing

-Conceptualized and implemented the Chef’s table experience and cooking class programs for the resort

-Responsible for innovating an establishing seasonal menus based on local products and guest preferences BEAVER CREEK LODGE, BEAVER CREEK, CO

-Successfully managed all F&B operations for the resort; Rocks Modern Grill, Banquets & Room Service

-Responsible for food cost control, budget, F&B revenue, labor control, scheduling, ordering, inventory, payroll, CAPEX projects and P&L review

-Developed and executed seasonal menus based on guests preferences and local ingredients availability

-Responsible for recruiting, training and develop Culinary staff, maintain employee reviews and counseling

-Ensure optimal equipment maintenance and sanitation of kitchen facilities TASKFORCE ASSIGNMENTS

-Casa Monica, St Agustine, FL (1/16-4/16) – Executive Chef

-Bohemian Hotel Savannah, Savannah, GA (4/16-5/16) –Executive Chef Vail Cascade Resort & Spa, VAIL, CO - February 2011 to April 2014 BANQUET SOUS CHEF

-Responsible for overseeing Banquets culinary operations: menu design, food cost, labor control and inventory

-Partnered with the Executive Chef to create a trending culinary banquets concept for the Resort serving up to 800 attendees in the largest conference center of the Vail Valley

-Responsible for overseeing the preparation and set up of food stations and plate up meals for the resort conference center

-Assist to standardize and create seasonal menus for Atwater on Gore Greek. A Gastropub restaurant

-Streamlined kitchen operations by creating more accurate prep sheets and product rotation systems for Banquets, Atwater and Pastry department

-Maintain an optimal equipment maintenance and sanitation of kitchen facilities AMANGANI, Jackson Hole, WY, May 2009 to October 2010 EXECUTIVE SOUS CHEF

-Partnered with Executive Chef to promote efficient and compliant culinary operations, contributing to oversight of staff and systems to achieve objectives across cost management, food safety, and guest dining experiences

-Responsible for labor & cost control, scheduling, hiring, training and ordering for The Grill Restaurant, Banquets, Aman Bar

& In Room Dining departments

- Coordinate banquets and VIP events for more than 250 attendees, including off site catering events.

- Demonstrate proficiency in creating dessert menus, chocolate pieces, sugar pieces, special desserts, ice creams, sorbet and wedding cakes

Aspen Skiing Company, Aspen CO November 2008 to May 2009 SOUS CHEF

-Managed Open kitchen for a ski restaurant

-Responsible for overseeing operation aspects of food preparation in a high- volume restaurant

-Supervised cooks and managed the preparation, portioning, garnishing, storage and hygiene control of all food items

-Handled inventory, budgeting, staffing and food cost analysis

-Create daily specials

The St. Regis Resort, Aspen CO May 2007 to November 2008 EXECUTIVE PASTRY CHEF

-Executed all areas in pastry production for a high-volume four-star four diamond resort

-Worked in conjunction with Executive Chef to crafted unique dessert menu for Olives by Todd English Restaurant

-Coordinate daily pastry prep including: breads, desserts, petit fours, ice creams and cakes

-Demonstrate proficiency in creating sugar pieces, chocolate pieces, plated desserts, ice creams, sorbets, specialty cakes and wedding cakes.

-Efficiently prepared banquet pastries for up to 800 attendees and VIP events; dessert displays, plate ups and chocolate bars

-Responsible for cost and labor control, department inventory, scheduling, hiring, training, payroll and counseling. NCLA Pride of Hawaii, 2006 to 2007

CHIEF PASTRY

-Prepared unique and creative desserts including specialty wedding cakes for a Hawaiian cruise comprised of 2500 passengers and 1100 crew members.

-Placed and received orders for food products and supplies, administered strict compliance with health codes and regulations,

-Trained staff in plated dessert preparation.

-Resourcefully formulated menus for ten outlets, one grand buffet and garnered excitement and enthusiasm for presenting the successful “Chocolate Buffet”.

EARLIER EXPERIENCE

EXECUTIVE PASTRY CHEF, Park Hyatt Beaver Creek, 2005 SOUS CHEF, Bistro 110, Chicago, 2004

CHEF DE PARTIE, Swissotel Chicago, 2002 to 2004

PASTRY CHEF, Beano’s Cabin at Beaver Creek Colorado, 2000 to 2002 COOK I, Bistro Bella Vita, Grand Rapids, MI, 1998 to 2000 EDUCATION & CERTIFICATES

COLORADO MOUNTAIN COLLEGE Associate Degree in Culinary Arts Breckenridge, CO 1998 COLORADO MOUNTAIN COLLEGE Culinary - ACF Apprenticeship Keystone Resort 1998-2000 THE FRENCH PASTRY SCHOOL Chicago, IL

- Classic French Pastries, 2012

- Emmanuel Ryon M.O.F. Ice Cream Bombs and Ice Cream Cakes, 2006

- Sebastien Canonne M.O.F. Chocolate Candies, 2005

- Stéphane Glacier Sugar Showpieces, 2005

- Fredric Bourse Tea Cakes And Petite Gateaux, 2004 ALBERT USTER IMPORTS En-Ming Hsu Dessert Composition 2008 THE CHOCOLATE LOFT Ice Cream and Sorbet Technology with Patrick Costan 2003 SERVE SAFE Certificate 2018

COMPUTER SKILLS

EXCEL OFFICE SUITE TIMESAVER UNIFOCUS ETIME/ADP BIRCHSTREET HEATH

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