DAVID M. BROWN, CEC

ACF Certified Executive Chef 2016

First State Chefs Association- Delaware

* ******** ***** 302-***-****

Newark, DE 19711 ade9c1@r.postjobfree.com

AREAS OF EXPERTISE

Leadership

Culinary Innovation

Operational Excellence

Culinary Excellence

Performance Management

Product Standardization and Efficiency

Budgeting and Forecasting

Strategic Planning and Execution

Results Focused & Oriented

Leading Change by Example

Financial Business Acumen

Multi-Unit Leadership Ability

Superb Time Management Skills

CAREER OBJECTIVE

Aligns culinary operations with the company strategy and cultivates relationships between corporate and the field that spurs innovation, growth, and company success

CULINARY EXPERIENCE

Corporate Executive Chef

Brock & Company

February 2017 – March 2020

Corporate level executive chef supporting all of Brock and Company’s 67 locations, including 50 business dining locations and 17 independent boarding and day schools

Reports directly into the Director of Culinary & Development

Directly responsible for all new account openings for culinary department

Company Culinary Auditor

Culinary Mentor to all Brock and Co. Executive Chefs, Chef/Managers, Sous Chefs & Culinary Supervisors

Company Safety Leader & Safety Coordinator

Oversight of companywide ECOSURE food safety & sanitation program for all Brock & Company accounts

Oversight of the company district chef program with 8 company -wide district chefs

Direct report oversight of all relief chef managers within Brock (5)

Culinary program menu coordinator & HACCP Champion

Direct relationship with company purchasing initiatives

Campus Executive Chef

Sodexo Corporate Services

GlaxoSmithKline- Upper Merion, Pa

December 2015- February 2017

Executive Chef in charge of campus wide café culinary operations & catering operations for 2,300 GSK employees

Working together with campus GM to hit weekly budgeted targets assigned by senior leadership

Supervisor of 20 + full time hourly Sodexo employees, 2 chef / managers & 2 hourly supervisors on Upper Merion campus daily

HACCP & Safety coordinator

Hiring & training Specialist on campus

GSK Upper Merion campus lead culinarian

Campus Mentor

GSK Portfolio Safety Champion

Executive Chef

Sodexo Corporate Services

GlaxoSmithKline – Upper Merion, Pa

March 2014- December 2015

Executive Chef in charge of culinary operations with a building population of 1,360 employees

Annual café & catering sales upwards of $1M annually

Working together with campus GM to hit weekly budgeted targets assigned by senior leadership

Supervisor of 12+ full time Sodexo employees on campus daily

HACCP & Safety coordinator

Hiring & training Specialist on campus

Executive Chef

Compass Group North America/ Eurest Dining Services

Exxon Mobil Research & Development / Paulsboro, NJ

September 2009 – March 2014

Executive Chef in charge of culinary operations at Exxon Mobil research & development plant

Annual café sales of $340,000 and annual catering sales of $225,000

Working directly with Exxon Mobil clients to reach weekly budget goals, daily safety goals, and a high level of customer satisfaction

Supervisor of six full time Compass employees on site daily + one full time safety manager

Responsible for implementation of Exxon Mobil’s Loss Prevention System (LPS) to ensure a “No one gets hurt” policy

Working directly with Food Service Director and Safety Coordinator on site daily

Responsible for weekly inventory, food and beverage ordering, menu planning, implementing Compass Group food programs, weekly scheduling, training, and coaching of all Compass employees on site

Chef / Manager

Aramark / University of Delaware- Wilmington Campus

Wilmington, DE 19805

January 2004 – September 2009

Responsible for all aspects of management and culinary duties specifically pertaining to the Wilmington Campus

Responsible for all money handling and money audit procedures pertaining to Aramark code

Weekly operating reports specific to the Wilmington Campus shared directly with general manager

Working directly with district chef and executive chef on the Newark Campus

Responsible for all catered events held at the Wilmington Campus and Arsht Hall

CERTIFICATIONS/ EDUCATOIN

Certified Executive Chef Certification – 2016

SURE food safety re-certified 12/19/17, Expiration 12/19/22

Current Member of the American Culinary Federation

Current Member of the First State Chefs Association (FSCA)

Wilmington High School: 1993-1997, Diploma received 1997

OTHER SKILLS

Excellent knife handling and extensive knowledge of culinary and sanitation

Ability to multi-task at a high level

High Level Management qualifications

Excellent public speaking ability

HACCP qualifications & training experience

Knowledge of Microsoft word, excel, outlook & power point

High level email etiquette and email outlook organization capabilities

PROFESSIONAL REFERENCES

E. Jay Myers

Director, Project Management at Sodexo

David had worked for me as an Executive Chef for a Global, prestigious Client within Corporate Services. While in that role, David helped create a proprietary food offer that brought great value to the end consumer and was an integral part of building a great relationship with the Client. David has always held his Team to the highest standard in Safety & Sanitation, culinary excellence and process efficiency. He is an agile Leader and has done a great job developing his Emotional Intelligence.

Adam Arrison

Area Executive Chef at Sodexo

David worked as a campus executive chef with Sodexo for 3 years. In his time with Sodexo, David was instrumental in creating an inclusive culture of managers and culinarians that we’re tasked with building and setting clear expectations of our bespoke culinary brand. David was a key team member in the ideation of the brand, as well through all critical phases of the development and standardization of the program, grounded from his extensive experience in contract food service.

Greg Blumenthal

Area General Manager at Sodexo

Chef Brown and I worked together for about 3 years. While writing this reference I think back to those years and appreciate his creativity, drive, and ability to lead a kitchen, a business and create trust with multi- site clients. As Executive Chef of a Corporate Campus managing 4 locations and a Bistro David showed innovative culinary leadership within a demanding and diverse client and customer base. From Blue collar to white collar kitchens that demanded classics to on trend innovation, David was always accountable and driven to improve all aspects of his daily influence and culinary acumen. David consistently remained an innovative leader on the Corporate campus and across the greater district. David is an articulate and capable chef who works cross functionally from the depths of the kitchen to the c suite. Chef Brown is a rare breed of culinary prowess and big vision professional who can present clients with month end KPI indicators and explain financials just as easily as he can run class leading safety programs. The best chefs have unending dedication and drive within their craft to not only continue a lifelong journey of food exploration but also have the patience to coach guide and mentor a team. David sets the bar high every day and frankly is an investment that will pay off for the organization he serves. His influence from the time we spent together has helped shape what I look for in a chef and a business partner every time I work to fill a position.

Jason Suski

Director of Culinary Development at Brock

David has demonstrated strong leadership skills and has a strong work ethic. David brought new programs to the field, with great interaction with locations.

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