Chef Food

Thomas Harvey

Alexandria, VA ***** 703-***-**** *********@*****.***

Professional Summary

Highly motivated individual with over 10 years of senior management experience dedicated career to food and restaurants. Highly skilled at team building and motivation to achieve and surpass goals. Adaptable to new situations and quickly overcoming issues. Looking to continued growth in the industry I love and helping others achieve successes.

Skills

Corporate partnerships

Relationship development

Corporate fundraising

Support

Marketing Strategy

Corporate leadership

Community partnerships

Corporate budgeting

Strategic partnership management

Corporate policy oversight

Vendor relationships

Oversight

Policy Analysis

Work History

Corporate Chef/Chef Partner, 11/2017 to Current

Tuscarora Restaurant Group – Leesburg, VA

Oversee all aspects of operations from front of house to back of house for 6 restaurants with different concepts

oIncluding management of over 300 employees from general managers to dish washers

Lowered food costs at multiple restaurants while maintaining highest food quality by 12% average within 6 months’ time.

Oversaw buildout and management of personnel for new restaurant locations including, but not limited to:

oDesign, permits, construction and restaurant layout

Reworked vendor relationships to create group pricing saving company 15% in cost

Coordinated Corporate, Vendor and Community building events during Pandemic

oHosted a food pantry for restaurant employees, providing meals for 200 families

Certified ServeSafe Food Handler

oEducated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies

Named best chef in Leesburg and Arlington

Executive Chef, 11/2016 to 11/2017

Partisan / Red Apron Butcher – Washington DC

Oversaw operations for 2 Restaurants with different concepts

oPartisan Restaurant with seating for 120 and daily changes to menus based of local products.

Management of 40 employees

oRed Apron butcheries shop retail operations.

Lowered costs and labor and increased sales. staff of 10 people.

Named top 10 new chefs in DC

Mentioned in the Michelin dining guide.

Chef De Cuisine, 06/2013 to 11/2016

Casa Luca Restaurant – Washington DC

Opened the restaurant and kept high standards of food quality and costs.

Worked closely with Chef Fabio Trabbochi training staff and creating menus.

Oversaw staff of 50 and maintained highest standards of food quality and food costs.

Washingtonian top 10 restaurant for the duration of employment

Butcher Sous Chef, 06/2012 to 06/2014

Palena – Washington DC

Worked closely with farmers bringing in proteins and different local products.

Processed animals for service and also cured meats for retail and service.

Oversaw a staff of 12 people in high quality fine dining.

Worked closely with Chef Frank Ruta to keep the highest standards and quality.

Education

Associate of Arts: Culinary, 06/2012

L'Academie De Cuisine - Gaithersburg, MD

High School Diploma: 06/2000

Broad Run High School - Ashburn, VA

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