Executive Chef, Culinary Instructor, Fiduciary responsibility

Leslie Moyers

**** ********* **. ** ****: 804-***-****

Vero Beach Fl. 32962 **********@*****.***

Summary

Qualifications = Tenacious

* I give total dedication to the success of the Client and the success of my company.

*Dynamic, resourceful and skilled with 20 years of success in multi- venues, retail food and Education. Accomplishments

Registered Foundations of Restaurant Management & Culinary Arts Educator for the National Restaurant Association Registered Culinary Instructor for the National Restaurant Association Educational Foundation Certified ServSafe Instructor & Registered Examination Proctor Experience

Owner 2018-

Carpe Diem Market Jensen Beach Fl

Chef /owner of a bakery, delicatessen, and restaurant. Chef Instructor 2017-12/2017

Louisiana Culinary Institute Baton Rouge La

Instructed students in: Fundamentals of Culinary, Baking and Pastry Arts; Food Safety (ServSafe); Garde Manger, Charcuterie; American Regional and International Cuisine; Hospitality Management, Marketing and Career Planning. Generated alternative revenue through on and off-site catering. Interviewed, judged, demoed and presented for numerous classes, events, and competitions regionally promoting fine cuisine, LCI values, and higher education.

Enhanced the LCI brand though community involvement at farmers markets and Nonprofit organizations. Instructed professionals of various backgrounds and corporations utilizing cooking as a team building experience. Culinary Instructor 07/2014-01/2017

Virginia College / Culinard Ft. Pierce, FL

Expanded the program to include ServSafe, On Cooking and On Baking certification. Advised a popular student club, hosting inner-campus cooking competitions, events, charities, and lab dates. Instructed students in Fundamentals of Culinary and Pastry Arts, Intermediate and Advanced Techniques of Culinary Arts, Hospitality Management and Career Planning . Determined the training needs of each student through academic assessments. Instructed students of various backgrounds and learning styles by employing a variety of instructional resources. Conducted small group and individual classroom activities with students based on differentiated learning needs. Initiated thought-provoking classroom discussions to help students develop their critical thinking abilities. Adjunct Assistant Professor 08/2008 – 06/2014

Reynolds Community College Richmond, VA

Culinary Educator for the PAVE program.

A placement rate of 90% for PAVE Students in the job market. Developed curriculum's aligning with the National Restaurant Association Educational Foundation. Expanded the program to include ServSafe, On Cooking and On Baking certification. Integrated academic and vocational curricula to help students learn a variety of skills. Determined the training needs of each student through academic assessments. Instructed students of various backgrounds and learning styles by employing a variety of instructional resources. Store Management / Chef 10/2004 - 07/2013

Kroger Mid Atlantic Richmond, VA

Expanded the Bistro program from one location to eight in the Richmond zone. Assist the Store Manager in recruiting, selecting, and managing a team of sales oriented associates who perform at levels consistent with corporate objectives.

Recognize the cause of shrink and work effectively to control losses. Utilize reports and metrics to make sound business decisions. Reduced food costs by 33% by expertly establishing par levels. Implemented and supported company initiatives and programs to increase sales to meet goals. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Established and maintained open, collaborative relationships with all Store Associates, the customers and management team of events affecting the store and community. Demonstrates advanced product knowledge; maintain awareness of new products, programs, and procedures, and educate employees and customers on products through sampling. Chef / Manager 08/2003 - 08/2004

Sodexho- Virginia State University Petersburg, VA

Executive Chef at Virginia State University 1.5m F&B account. Increased sales by 48%.

Staff, train and develop floor managers and hourly employees through orientations, ongoing feedback and Closely monitor the safety and satisfaction of the guest and staff through execution of food safety and corporate standards and guidelines

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Performed restaurant walk-throughs to gauge timeliness and excellent service quality. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.

Executive Chef 11/1999 - 10/2002

Sodexho Richmond, VA

Improved cost control and sales to meet state budget. Managed all areas of the restaurants and cafeteria. Developed and implemented marketing and community relations programs to attract new patrons. Initiated negotiations regarding vendor contracts and kept updated records of contracts. Increased weekly revenue by 153 %.

Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.

Performed checkouts of cashier to ensure that all banks were balanced and accounted for. Optimized profits by controlling food, beverage and labor costs on a daily basis. Education

Bachelor of Business Administration: Strayer University - Hospitality and Tourism Management Global Campus March 2015

Golden Key International Honour Society July 2014

Alpha Sigma Lambda Honor Society June 2014

The National Society of Collegiate Scholars April 2009 Continuing Education: The Culinary Institute of America - Food and Wine July 2005 Napa, CA

A.S. Degree: Daytona Beach Community College - Culinary Management August 1999 Daytona Beach, Fl

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