Executive Chef Manager
Resume:
Darin Lee
Bedford va *****
*Darin Lee
SUMMARY OF QUALIFICATIONS:
● Dedicated to excellent service and consumer accommodations.
● Hospitality and food service management. HR policies and standards
● Four principals of management (planning, leading, organizing and controlling)
● Excel and spreadsheet proficient
● Staff training, development and orientation
● Inventory management
● Reinforcement methods on motivation, team cohesiveness and contingency methods and
approach
● Crisis management production
● P&L accountability
● Food ordering
● Costing menu engineering
WORK EXPERIENCE
Sole proprietor of :
Blackwater Creek Catering & Venue june 2015 – Present
405 Crenshaw St. Bedford va, 24523
www.iloveblackwatercreekcaterin
Director of Dietary Management June 2014 – April 2015
English Meadows / Elks Adult Care Center
Bedford VA
● Devising healthy nutritional food programs and modifying current eating habits
● Administering dietary assessments
● Administrative duties in addition to food and nutrition planning
● Hiring, training and benchmarking the performance of associates
● P&L accountability for 70 residents
● Creating budgets and ensuring that they meets health and safety code requirements as well as
determining whether meal plans are meeting nutritional guidelines while staying within cost per
meal
Executive Chef September 2013 – January 2014
Peaks of Otter Lodge/Seasonal
Bedford, VA
● Menu engineering
● P&L accountability
● Hiring
● Inventory control
Executive Chef/ Dietary Manager July 2012 June
2013
Heritage Inn Assisted Living
Charlottesville, VA
● Devising healthy nutritional food programs and modifying current eating habits
● Administering dietary assessments
● Administrative duties in addition to food and nutrition planning
● Hiring, training and benchmarking the performance of associates
● P&L accountability for 70 residents
* Receipt of the resume acknowledges referral by Quadrant Inc. Please contact us with questions concerning this candidate*
1881 Campus Commons Drive ~ Suite 404 ~ Reston, VA 20191
Phone: 703-***-**** / Fax: 703-***-****
● Creating budgets and ensuring that they meets health and safety code requirements as well as
determining whether meal plans are meeting nutritional guidelines while staying within cost per
meal
Executive Chef October 2010 – August 2012
Hilton Garden Inn
Lynchburg, VA
● To lead the culinary operation of a 150 room hotel with 3,000 square feet of meeting space
● Restaurant service is heavy breakfast volume and dinner with room service With a strong
emphasis on creative catering for the conference center clients which range from small corporate
events to weddings and social events of up to 300 people
Chef De`Cuisine July 2010 – June 2011
Chatmoss Country Club
Martinsville, VA
● Responsible for the kitchen operations of procurement of food, the supervision of all stations and
a staff of 8 in and a membership total of 325
● Development of a la carte specials, soups, and sauces while maintaining a food cost of 28%
● Filled in for the Executive Chef, and assisting the station chefs (or line cooks) as necessary
● Banquets, receptions for a capacity of 300+ and special events
Executive Chef Aramark May 2010 – February 2011
Aramark Dining Services, Mountain. State University
Beckley WV
● Responsible for profit and loss (P&L) expenses vs. Budget of 23%
● Evaluated assessments and mentored employees on identified areas of improvement
● Executed menu engineering and implementation
● Provided nutritional menus for a student rate of 500
Kitchen Manager August 2009 – May 2010
Aramark Dining Services, Randolph College
Lynchburg, VA
● Planning and preparation of meal plans for residential students and catering functions
● Facilitated food cost reduction of 3% from previous year while adhering to meal standards for
educational institutions
● Played intricate role in increasing overall student ( 450 ) participation in meal consumption
● Established rapport with student employees that ultimately reduced job turnover and increased
job satisfaction among employees
Executive Chef August 2007 – May 2009
Bon Appetite ManagementAverett
University
Danville, VA
● Managed daily activities for staff of twenty employees, including, but not limited to recruitment
of employees, scheduling, and developmental training
● Performed evaluation assessments and mentored employees on identified areas of improvement
* Receipt of the resume acknowledges referral by Quadrant Inc. Please contact us with questions concerning this candidate*
1881 Campus Commons Drive ~ Suite 404 ~ Reston, VA 20191
Phone: 703-***-**** / Fax: 703-***-****
● Executed menu engineering and implementation with emphasis on sustainable and organic
products in batch cookery
● Responsible for profit and loss (P&L) expenses vs. budget detailing any variances to executive
management.
Chef Instructor of Culinary Arts July 2005 – April 2007
Old Dominion Job Corps
Amherst, VA
● Educated students on the three phases of (fundamental skills of culinary arts):
o Phase 1: sanitation and safety, equipment usage, food terminology, methods of cooking
o Phase 2: soups, stocks, braising, appetizers, cold kitchen
o Phase 3: baking, pastry, hospitality standards and procedures
● Instructed, coached students, managed classrooms, and tracked student’s performance and
achievement
● Outsourced offcenter
learning sites for practical application and student job placement following
successful completion of courses
ECUATION & CERTIFICATIONS
Certified Food Safety, Instructor and Proctor, Manager
National Restaurant Association
CDMT
University of Florida Independent Studies
AA&S Business Management
Central Virginia Community College
Lynchburg, VA
Certificate Nutrition Management &, Supervision and Management
American Academy Of Independent Studies
American Culinary Federation Member # 170703
Pursuing C.E.C
*
Contact this candidate