Brian Young

E X ECUTIVE CHEF

Details

**** **** ***** **, ****** Park,

*****, ****** ******

803-***-****

adij6f@r.postjobfree.com

Skills

Food Safety and Sanitation

Facility Management

Organizational Techniques

Inventory Control

Advanced Communication

Knife Skills

Plate Presentation

Pastry

Microsoft OfRce Suite

Menu and peciDe 'eveloDment

P.O.S. Systems

Hobbies

Ijve Dlayed guitar for 28 years. I

am a Freemason and a Shriner.

I am an amateur Astronomer,

archaeologist and Daleontologist. I

enwoy doing anything that is giving

me knoxledge and a chance to try

something nex.

Languages

English

SDanish

ProEle

I am an eJDerienced, energetic, creative, and is alxays calm behind a line . I grex uD in a military family that xas mainly stationed overseas most of my life xhichverygiven me a very diverse Dalate. I have xorked and studied under 2 Bames eard xinning Chefs and i am very xell versed in both Classical and Modern Cooking Techniques. My DhilosoDhy as a team is to xork and xatch after each other xith resDect and constructive disciDline. At the end of the day it is an EJecutive Chefs wob to teach . If your team is coming to xork eJcited about xhat they are Dutting out on the Dlates so too xill the client.Y

mpylodpent Histord

Executive Chef/ F&B Director, Marsh Creek Country Club, St Augustine,FL B UL— 2 0 1 8 • F E pUAp— 2 0 2 0

W Managed and oDerated a high trafRc Country Club xith 24 EmDloyees W Effectively coordinated daily oDerations, directed staff, and oversax Rnances and inventories.

W Controlled Labor, Food Cost, and menu Dricing.

W -orked xith team of Chef de Parties to design menus that xere both costGeffective and Dleasing to customers so everyone felt they had a hand in it thus more Dride.

W Interviexed, hired, and trained dining staff.

W -orked xith other management Drofessionals to achieve success.Y W Menu changed every month xith the Seahorse (rille )monGsun; and every xeek for the Seafoam poom ) FriGSat limited Chefs Tasting menu only. W Unfortunately xe moved to Backsonville due to a Nood xe lost our home in in SC so xe moved to St Bohns County so my 3 'aughters could attend better schools.Y

Y

Execuitive Sous Chef, Ponte Vedra Inn and Club, Ponte Vedra, FL AU(UST 2 0 2 0 • B UL— 2 0 1 8

W pesDonsible for all daily oDerations of the Seahorse (rille and Seafoam poom at the resort.

W Managed 41 emDloyees including servers, Chef de Parties, Porters and hostesses

W Had to source local ingredients by meeting and touring local farms . W Seahorse (rille menu changed every 4 xeeks due to it being oDen 7 days a xeek for lunch and dinner

W Seafoam pooms menu had to be changed xeekly due go it only being oDen Friday and Saturday it is a limited 7 course Chefs Tasting menu Executive Chef, J.L.I. Catering, West Columbia,SC

APpIL 2 0 1 4 • B UL— 2 0 1 6

W ODerated and managed a 24 hour Catering oDeration xith 37 emDloyees sDlit over 2 12 hour shifts.

W 'ai ly xe Droduced 2,958 Meals On xheels, 27 CorDorate usiness anquests W Handled the JetBet and Airculinaire orders for 3 regional airDorts )Columbia, Augusta, and (reenville xhich is very uDscale catering for corDorate and Drivate wets.

W Functioned xith a healthy comDetitive sDirit and a drive to achieve results. W rought forth a consistent track record of reliability and Dunctuality. W Established and maintained advantageous xorking relationshiDs. W CooDerated xith suDeriors and colleagues to achieve goals. Sous Chef/Chef de Cuisine, McCradys, Charleston

MA— 2 0 0 8 • MApCH 2 0 1 4

W Stared as a Stage and xorked my xay uD the ranls to Sous Chef and the Chef de Cuisine in 2 years.

W EJcellent utchering and meat fabrication skills. W -orked on a 10 Hectare Farm 2 days a xeek as Dart of the wob either Dlanting or harvesting or Chatcuterie.

W EJtensive Knoxledge xith Farm to Table dining as xell as all Modern Techniques

)Sois Vide, Hydrocolloids, Liquid Jitrogen, etc mcuIation

Associate of arts, Culinary Institute at Carolina (USC), Columbia, SC B UJE 2 0 0 4 • MA— 2 0 0 7

I chose USC over Bohnson and -ales for 2 reasons they xere moving to Jorth Carolina and teacher to student ratio xas much loxer meaning more one on one time. Thru school i staged different Dlaces like Alinea in Chicago and Per Se in Jex —ork. High School Diploma, Pine Forest High School, Pensacola,FL MA— 1 9 9 0 • MA— 1 9 9 4

I grex uD in the military my father xas a CryDtologist xith the Javy and I had never steDDed foot on america until then.

hnternsRiys

Stagiarre, Alinea, Chicago

BAJUAp— 2 0 0 2 • F E pUAp— 2 0 0 2

W I added both together because about 2 xeeks after i started my internshiD at McCradys they had a Sous Chef the could not Ny so i xas asked if i xould like to take his Dlace or even if i could. It xas a bit Dricey.. Intern / Sous Chef, McCradys, Charleston

B UL— 2 0 0 2 • B UL— 2 0 0 2

Chef rock graciously took me in and deRnitely Rlled my brain like a sDonge. After my internshiD i xas hired on and it xas such a Dleasure to xork for him each day. feCerenIes

Judge John R. Martin from South Carolina Federal Justice adij6f@r.postjobfree.com K 803G312G5277

Charles Raulerson from Fleming Island Golf Club/Owner adij6f@r.postjobfree.com K 904G334G1094

Sean McGauley from Sole Golf Inc

sean@solegolRnc K 904G635G1515

xourses

F E pUAp— 2 0 2 0 • F E pUAp— 2 0 2 0

m-travIurriIular aItiWities

Farm Hand, McCradys

B UJE 2 0 0 8 • B UL— 2 0 1 4

Sean xas heavy into seed saving and creating somexhat of a sustainable item for the restaurant. 2 days a xeek you had to xork no less than 5 hours on the farm doing xhatever xas needed. It xas also the same xith making and DreDaring the Charcuterie

AHTM SmMS Om TBV*m MHm fmSM

Head Chef, Orange Park

F E pUAp— 2 0 2 0 • F E pUAp— 2 0 2 0

1. I have indeed traveled the xorld ) born on (uam, BaDan, Puerto pico,etc..; xhich i am told makes my Navors sDectacular.Y

2. I have researched the cooking and techniques of cooking from 1762 until the Present.Y

3. Fully knoxledgeable xith Modern Techniques such as Sous Vide, The use of Hydrocolloids and ModiRed Food Starches, Liquid Jitrogen, and I m Dersonally set uD to Derform these techniques.

4. I try to fuse the Classical xith the Modern and never try to dominate a dish xith modern techniques.

5. eing Military raised and having to move so much has made me very good at Rtting in and adaDting to nex DeoDle. I am also highly organized and i 'O JOT tolerate screaming or yelling. -e all have to resDect each other in the kitchen and that starts at the toD.

6. My last creed is Jever Ask Anyone To 'o Something —ou -ouldjnt 'o —ourself. A title doesnjt mean much at the end of the night and there is an enormous amount of dishes or something. I am a -OpKIJ( Chef . I got in this business to cook and teach not sit at a desk and order DeoDle around.

Contact this candidate