Executive Food Safety
Resume:
William D. Burke
****** Keiller Terrace, Ashburn, Virginia 20147
****.*.*****@*****.***
Overview I am an experienced chef with a broad range of culinary knowledge in both hands on and recipe development, P&L operation, training and HACCP creation.
Areas of
Expertise
● Menu creation
● Training and development of staff
● Successful catering experience (350-400 people)
● Maximizing kitchen productivity
● Creation of menus that utilize quarterly seasonal items
● Employing numerous preservation techniques to add layers of flavor along with maximizing the bounty of the seasonal harvests
● Development of renewal projects such as recycling and small organic gardens
● Minimizing waste through careful planning and execution
● Utilizing local products and seasonal ingredients
● Development and maintenance of relationships with purveyors, both national and local
● Assisting local farmers and producers in utilizing their labor in creative methods that showcase their hard work in a tasteful manner
● Fast paced café experience, lunch service for 300-500 individuals
● Creation and execution of full bar menus with house made beverages and old standards with a twist
● Serv-safe level 2 certified, expiration 2022
● Creatively educating individuals through classes, demonstrations and written word.
Professional
Experience
Smokecraft Modern BBQ
Create menu items, train front of the house and back of the house staff
Delve into the historical value of smoking for both flavor and preservation
Work hands on with marketing to develop a consistent tone for product launches
Design HACCP plans in accordance with any local and state variance needs
June 2020-
current
Field & Main Restaurant, Chef
Develop relationships with local farmers and coastal fisheries
Build menu according to seasonality and availability of products within a specified mileage
Train, cost and execute a changing weekly menu
Create a larder program to maintain local produce and meats during non-peak production season.
Work with owner to create client specific and wine specific menus
Prepare and train in open fire/hearth cooking methods Sodexo, Chef 2
Cleveland Federal Reserve Bank/George Mason University
● Create weekly menus utilizing SMG and client
requests
● Order, Inventory and properly portion out products for production usage to minimize waste
● Cater events for the Executive dining floor and
the CEM site on floor 10, creating event specific
menus, themed concepts and going above and beyond
expectations
● Manage a staff of 15 on a daily basis
● Ensure all HACCP forms and monthly safety logs are completed along with monthly safety meetings
● Utilize local products as much as possible as the season dictates
Bull and Bird Steakhouse
Executive Sous Chef
● Complete all HACCP requirements on a daily/monthly basis
● Create, cost and develop training protocols for
specials and features
● assure restaurant remains compliant with Serv-safe and food safety regulations
● properly order, inventory and manage all food
products
The Smith Restaurant
Chef/General Manager
● Create seasonal menus based around locality,
nutrition and various methods of preservation
● Translate my knowledge of the menu across all
stations and positions in the restaurant
● Teach staff of the technical and historical
aspects of menu items
February
2020-March
2020
January
2019-
Feburary
2020
April 2018-
Dec
2018
September
2016-April
2018
● Work within a parameter of 200 miles to gather
products and source materials for service
● Develop staff members into suitable roles for
growth within the company structure
● Run and create P&L Reports, procedures and
organizational structure
● Develop a systematic ordering system that allows for minimal waste and refuse from items. Creating
a recycling system for the staff to follow.
● Develop a beverage program that is flexible and
dynamic while maintaining an approachability to
the clientele
Revival Social Dinner
Founder/CEO
● Functionally build a lasting relationship amongst the local non-profit organizations while offering
support as needed
● Develop creative programs for fundraising
● Organize, layout and execute events based on
financial parameters
● Interview and equate complimentary non-profits for events and pairing for future endeavors
● Contact chefs, organize menus and help set
logistics for deliveries of products and
smallwares for events
● Follow up with charities and organizations with
progress of funding given
● Create electronic media and reports for board
members and subscribers to the newsletter and
charity briefings
Walden Inn and Spa, Aurora, Ohio
Chef de Cuisine
● Work hand in hand with local farmers around the
area to develop weekly specials that focus on both nutritious and high end concept
● Create preservation programs to maximize product during peak season
● Organize and prepare Walden Larder items from
conception through completion
● Use local breweries to create biannual 5 course
January
2015-
present
August
2014-June
2016
beer dinners
● Prepare and execute monthly 4 course wine dinners
● Work a numerous stations during service
● Develop new drinks and implement new methods of
producing menu items.
● Assist in banquets and weddings ranging from 20- 200
Burntwood Tavern, Solon, Ohio
Executive Chef
● Control cost through proper management of
inventory, labor and other controllables
● Develop staff members to grow within the company
● Oversee day to day operation of a multi-million
dollar restaurant
● Create par levels to ensure product is available throughout the week
● Properly perform corporate standards with recipe adherence and proper portioning
AVI Foodsystems, Mayfield Heights, Ohio
NATIONAL ACCOUNT EXECUTIVE SOUS-CHEF
Campus Executive Chef
● Creating seasonal menus utilizing as much local
goods as possible, while maintaining a comfort
food aspect to each design
● Nutritionally balancing all meals created with the café to satisfy client’s desires
● Creating an interesting a la minute culinary
demonstration menu on a daily basis
● Cooking demonstrations for up to 100 individuals
● Lunch service for 300-500 individuals
● Working with both local and national purveyors in order to minimize overhead costs
● Ordering and preparing product daily
● Implementing inventory and cost control measures
● Exceeding every guests expectations
● Training Sous Chefs and cooks to grow within the company.
● Working with NSF to create the safest, sanitary
April 2013-
July 2013
April 2011-
April
2013
working environment
Signature of Solon, Solon, Ohio
EXECUTIVE SOUS-CHEF
● Creating menus and weekly/daily specials for a la carte
● Maintaining a proper running inventory as well as monthly inventory
● Order appropriately for the a la carte and assist in the banquet ordering
● Minimize waste through multi-use items and
employee meals
● Direct a staff of ten cooks and six dishwashers on a day to day basis
● Maintain sanitation, cleanliness and order in both a la carte and banquet kitchens
● Assist Kitchen Manager, Banquet Chef and Executive Chef in day to day operations
Uptowne Restaurant and Bar, Cleveland Heights, Ohio CULINARY CONSULTANT
● Develop relationship with trusted purveyors
● Design and implement menus and recipes for lunch and dinner
● Hire and train staff
● Place systems for inventory of food and beverage products
● Create and implement a P&L system for the
restaurant
● Streamline day to day operations through
checklists and order guides
● Set sanitation standards and procedures for proper cleanliness
Feburary
2010=April
2011
Jan2010-Feb
2010
Bunker Hill Golf Course, Medina, Ohio Aug. 2009-
Jan. 2010
GM / EXECUTIVE CHEF
● Supervised 18 employees
● Managed back house operations.
● Developed financial tracking systems from food
inventory to bar inventory with emphasis on
responsibly ordering and pricing products
● Developed themed dinners for local wineries and
non-profit groups
● Menu development and execution, both a la carte
and catering
● Instituted a formalized method of receiving
product and developed purveyor relationships
Jekyll’s Kitchen, Hyde Park, Chagrin Falls, Ohio April 2009- Aug 2009
CHEF
● Proper preparation of product according to
Executive chef’s specifications.
● Maintaining clean and sanitary workstation
● Assisting in the ordering of product and
development of a mise en place ordering guide
P.F.Chang’s Chinese Bistro, Beachwood, Ohio
MEAT CUTTER/PREP
● Proper preparation and ordering of proteins for
the restaurant
● Maintain a sanitary work station to minimize cross contamination
Longhorn Steakhouse, Asheville, NC/Solon, OH
CCP, CORPORATE TRAINER, KEY EMPLOYEE
● Proper execution of corporate standards through a
“lead by example” mentality
● Training of staff on all stations and positions in the back of the house
● Serve as an acting manager by both opening the
kitchen and closing
● Assist in inventory, ordering, P&L’s, scheduling and management meetings on a weekly basis, while
performing a full inventory at the end of every
period
● Aid in the development of positive growth through the staff and the guests to build a loyal
clientele
Jan. 2009-
Aug. 2009
May 2005-
March 2009
2003-2005
Lone Star Steakhouse, Asheville, NC
KITCHEN PRO/KEY EMPLOYEE/LINE AND PREP COOK
● Preparation and creation of menu items and daily specials
● Complete a daily, weekly and monthly inventory of all food and beverage items
● Train staff on corporate methods of production and preparation
● Assist in labor control, waste management and P&L reports
● Work grill, sauté, carving or fry station during shift
● Maintain a sanitary work environment throughout
the restaurant
Applebee’s Neighborhood Bar and Grill, Dalton,
Ga./Asheville, NC
CORPORATE TRAINER, BAR/SERVER/HOST/PREP AND LINE COOK
● Ensuring each guest had the best possible
experience
● Preparation of product on a shift to shift basis
● Work any station, “play any role,” from a day to day basis
● Assist in bar inventory and food and beverage
inventory
1997-2003
Education
Dalton State College
1997-2001
English degree with a minor in Philosophy and History Editor in Chief, Small Town Rain, 1999-2000
Editor, Small Town Rain 2000-2001
Teacher’s Assistant, Dr. Joe Fulton 1999-2001
Research Assistant, Dr. Joe Fulton 1999-2001
Contact this candidate