Valerie Brucker

Roanoke, VA

Authorized to work in the US for any employer

Work Experience

Executive Chef

Moxie Wood Fire Grill - New York, NY

October 2008 to September 2019

https://www.moxiegrill.com/

Annual Sales Volume: $1.5 Million - $2.0 Million

• Hired in as Executive Chef for award winning full-service, destination, upscale-fine dining restaurant.

• Moxie Wood Fire Grill menu features mesquite wood fire grilled steaks and chops, an exquisite selection of seafood and vegan dishes, rustic wood fired pizza and more to suite every taste.

• Voted the Southern Tier's top fine dining restaurant by the Press & Sun Bulletin's People's Choice Awards and awarded the coveted "Award of Excellence" by Wine Spectator for our selection of world- class fine wines.

• Responsible for all daily Back-Of-House operations including hiring, scheduling, and training team members, Supervisors, and Sous Chefs; manage inventory, ordering, budgets, HR records, P&L reports.

• Work efficiently on wood fire grill and oven, developing menus around these focal points of the restaurant.

• Work hands-on with General Manager and Owners to consistently deliver the highest quality food and guest service at the same time as increasing sales and profits.

• After Moxie was flooded in 2011 worked with Owner to redesign kitchen and reopen restaurant.

• Reduce and maintain food cost from 34-32% to meet budget targets through improved menu costing, inventory, ordering, strict portion control and recipe adherence and waste elimination.

• Maintain consistent planning of inventory food, ingredient and supply stock to prepare and plan vendor orders.

• Collaborate with vendors to source desired recipe ingredients while maintaining tight cost controls.

• Work with local farms to lower costs and bring the freshest ingredients to the table

• Responsible for ordering and inventory for the bar and dining room plus all Back-Of-House ordering.

• Develop and implement program to cross train all employees on all stations with training cards and recipe development.

• Reduce and maintain very low turnover through improved coaching and regular performance feedback; maintain Sous Chef for 11 years, develop and promote Roundsman who started as dishwasher and worked every station and stayed 7 years.

• Hire, train and manage all Back-Of-House team members including employee development, issuing disciplinary action and conducting performance reviews.

• Develop training and accountability for safety, quality, consistency and adherence to standards.

(Reason for looking: no additional opportunities for professional growth or advancement, resign with notice; seek new culinary management opportunity with a growing, culinary and guest focused company/brand, where can contribute and advance as the company grows and succeeds) Executive Chef

Chestnut Inn - Deposit, NY

August 2006 to September 2008

Annual Sales Volume: $3.0 Million - $3.2 Million

• Hired in as Executive Chef for classic American country inn with full-service restaurant seating 65 and casual dining tavern with indoor/outdoor seating for 60.

• Responsible for all daily Back-Of-House operations including hiring, scheduling, and training team members, Supervisors, and Sous Chefs; manage inventory, ordering, budgets, HR records, P&L reports.

• Improve financial performance through cost control and maximizing efficiencies.

• Develop menus, control food costs within budget and oversee quality, sanitation and safety processes.

• Estimate food consumption and requisition food, select and develop recipes, standardize production recipes for consistent quality and established presentation technique.

• Inventory food, ingredient and supply stock to prepare and plan vendor orders.

• Reduce and maintain labor costs below budget through improved scheduling, cross-training, and overtime reduction.

• Develop catering and wedding packages of different levels to accommodate all guests needs; meet with all catering clients to plan menus, venues for weddings and catering events.

• Develop and promote Line Cook to Sous Chef; train to conduct inventory, ordering, and develop new recipes.

• Work hands-on with Owner and General Manager to develop a Weekend Program called "Rock the Dock" which featured cookout style eating and outdoor cooking and brought in local bands for entertainment.

(Reason for leaving: resign with notice after Owners decided to sell the Inn; seek new culinary management opportunity with a growing, culinary and guest focused restaurant/brand, where can contribute and advance as the company grows and succeeds) Executive Chef

Ridgemont Country Club - Rochester, NY

March 2001 to April 2006

https://www.rccgolf.com/ridgemont-country-club

Annual Sales Volume: $2.5 Million - $3.0 Million

• Hired in as Executive Chef for upscale private country club.

• Responsible for all daily Back-Of-House operations including hiring, scheduling, and training team members, Supervisors, and Sous Chefs; manage inventory, ordering, budgets, HR records, P&L reports.

• Increase Food & Beverage sales by working with membership and staff to develop new events.

• Develop league night menus themed to events and seasons.

• Implement 100 Year Celebration Station Party with more than 1000 guests; develop and execute special menus, events, and entertainment.

• Develop and maintain standards by implementing strict training and portion controls.

• Reduce and maintain food cost from 33% to 31% through improved training, recipe development, inventory, ordering controls, and waste elimination.

• Reduce and maintain labor costs below budget through improved scheduling, cross-training, and overtime reduction.

• Implement improved development and coaching for Kitchen team to stabilize team and reduce turnover.

(Reason for leaving: recruited for better opportunity, increased volume and responsibilities at Chestnut Inn, resign with notice)

Sous Chef

Grove Park Inn - Asheville, NC

July 1994 to February 2001

Annual Sales Volume: $5.5 Million)

Education

Fox Chapel High School - Pittsburgh, PA

Associate of Arts in Culinary Arts

Pennsylvania Institute of Culinary Arts - Pittsburgh, PA Skills

• Chef

• Cooking

• Team Player

• training

• Line cook

• kitchen

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