Manager Food Service
Resume:
Lynette Sherman
Salem Health and Rehabilitation
Covington, VA 24426
***********@*****.***
Another number I can be reached. 304-***-****
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Chef and Kitchen Manager
Sneads 1912 Steak - Hot Springs, VA
Present
All duties involved in being successful as an executive Ched Chef
LcDO - Hot Springs, VA
July 2016 to January 2018
50 seat restaurant. My duties include the daily menu and communication to front of the house Chef de Cuisine
Snowshoe Intrawest - Snowshoe, WV
September 2014 to March 2015
Responsibilities
All responsibilities of a executive chef. Ordering for a 1800+ meal a day restaurant, scheduling a 50+ staff high paced high end casual family restaurant. Executive Chef
Aramark /UVA - Charlottesville, VA
October 2013 to May 2014
Chef de Cuisine
Julian's - Lewisburg, WV
2011 to 2013
Operation of a upscale casual restaurant. Developed Menu that uses the Farm to Table concept. Coordinated with local Bakers Farmers for the freshest product grown and raised in the area. Responsible for a menu that changed daily. Developed Vegetarian menu for which extended customer base.
Sous Chef
The Greenbrier Hotel and Resort
1998 to 2012
Sous Chef of an outlet restaurant, Main Kitchen and Room Service. Responsible for the day to day operations of a outlet covering breakfast, lunch, and dinner.
Responsible for ordering and receiving of all product for the Front and Back of the house. High volume especially during PGA events. Supervised Banquets and Functions.
Supervise 30+ employees, from chefs to front of the house. Conduct daily meetings with all team members, also Responsible for new menu items and training of the kitchen team on 5 star flavor and service.
Achieved a 5 star rating 2 times during Forbes Visits to the Resort.
Culinary Instructor
Alderson Federal Prison - Alderson, WV
2007 to 2009
Instructed up to 16 inmates 2 semesters for a certificate Program. Instructed 4 classes and an internship which was completed on property.
Instructed in the areas of, Serv Safe, Practical Food Cost and Menu Costing, Food Production, Dining Room and Kitchen Management. Participated in trainings and completed monthly progress reports for the court system. Sub-contracted thru Bluefield State and New River Community College.
Kitchen Supervisor
JW Mariott Palm Desert - Palm Desert, CA
2007 to 2007
Worked in this position for 3 months while the Greenbrier was closed for renovation. Worked in various kitchens at this resort Trained the staff on proper line cook methods and sanitation. Manager in Development (externship)
Wyndham Hotel Atlanta
1998 to 1998
Working knowledge of menus and the preparation.
Produced product to the hotel standards.
Gained kitchen and hotel management skills with hands on training and classes. Involved in marketing the
Restaurants and catering departments of the hotel. Reduced food waste and lowered labor costs.
Maintained a 28% food cost. Ensured customer and guest satisfaction in all areas. GEORGE JUNIOR REPUBLIC
George Junior Republic - Grove City, PA
1991 to 1998
Counselor/ Correction Officer
Probation Officer
YOUTH ADVOCATE PROGRAM
1994 to 1996
Assistant Production Manager
QUALEX
1985 to 1991
Education
Graduate Apprentice in Culinary
Greenbrier Apprenticeship Program - White Sulphur Springs, WV 1999 to 2001
Pennsylvania Institute Culinary Arts
1997 to 1998
Safety and Environmental Engineering
Slippery Rock University
1992 to 1996
Skills
• Cuisine
• Saute
• Culinary
• kitchen
• Cooking
• Team Player
• Line cook
• training
• Leadership
• Production Management
• Kitchen Management Experience
• Hotel Management
• Banquet Experience
• Profit & Loss
• Food Production
• Catering
• Labor Cost Analysis
• Restaurant Experience
• Menu Planning
• AutoCAD
• POS
• Supervising Experience
• Budgeting
• Computer literacy
• Sanitation
• Food service
Certifications and Licenses
ServSafe
ServSafe
Additional Information
Chef Mentor for Greenbrier East High School Pro Start Culinary Program
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