William D. Burke

****** Keiller Terrace, Ashburn, Virginia 20147

678-***-****

adi2g1@r.postjobfree.com

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