Executive Chef
Resume:
DAVID M. BROWN, CEC
ACF Certified Executive Chef 2016
First State Chefs Association- Delaware
Newark, DE 19711 *********@*****.***
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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