Lloyd S. Banks Jr.

*** ******* **

Cary, NC *****

C: 919-***-****

adjlps@r.postjobfree.com

A highly motivated, Executive Chef with extensive experience in a variety of fine dining establishments. I am able to bring a wealth of knowledge and experience to your organization. A team player who is able to motivate, train and supervise personnel. A self-starter, who is also a working chef with a core experience of working in a scratch kitchen. Professional Experience:

June 2019-Present Cowfish Sushi Burger Raleigh & Charlotte NC HEAD CHEF

Complete oversight of kitchen operations; manage, oversee, hire and train employees

● Manage food and labor costs; order supplies from vendors

● Provide direction for consistent standards and procedures in restaurant

● Made sure all jolt systems conducted on time for the week

● Conduct inventory twice a Month

● Coordinated 500-800 nightly covers, along with catering and carryout

● Made sure Seafood and Sushi standards are met all local regulations

● Conducted daily meetings with staff to enhance knowledge of menu as well as daily/weekly specials August 2014 –May 2019 Ruckus Pizza & Pasta Cary, NC EXECUTIVE CHEF

● Working Chef, who creates weekly specials and desserts from scratch

● Complete oversight of kitchen operations; manage, oversee, hire and train employees for 4 area restaurants

● Manage food and labor costs; order supplies from vendors

● Provide direction for consistent standards and procedures across all restaurants

● Ensures proper sanitation standards and adherence to all health and sanitation regulations

● Conduct inventory and ensure PARS are maintained November 2013 –August 2014 Sh iki Sushi/Tasu Cary/Durham, NC EXECUTIVE CHEF

● Help develop new menu for an expanding Asian Fusion establishment

● Supervise kitchen staff

● Responsible for cross training of all new personnel

● Ensure proper sanitation standards are maintained August 2012 – October 2013 Delta’s Restaurant Charlotte, NC EXECUTIVE CHEF

● Supervised daily operations, Inventory, ordering, labor, food production and sanitation

● Reduced food cost from 38% to 33%

● Implemented portion controls and proper recipe execution

● Standardized inventory control by instituting proper par levels

● Worked with local vendors for best products, which enhanced a lower food cost Cross

● Trained all BOH personnel to ensure efficiency amongst entire kitchen

● Coordinate 300-400 covers, nightly along with private parties and catering March 2011 – March 2012 Mcloone’s Pier House Oxon Hill, MD Washington National Harbor) EXECUTIVE CHEF/GM

● Supervised all kitchen areas to ensure a consistent high quality product was produced

● Guided and developed the staff to ensure sanitation and food standards were achieved

● Created a variety of specials and new menu items in order to promote seasonal products

● Worked with vendors to ensure best product and price when purchasing various food products in order to maintain the highest level of food quality

● Conducted daily meetings with staff to enhance knowledge of menu as well as daily/weekly specials

● Conduct weekly/monthly inventory

● Implemented kitchen procedures and menu changes, and as a result, exceeded prior year budget August 2010 – March 2011 McCormick & Schmick’s Oxon Hill, MD (Washington National Harbor) EXECUTIVE SOUS CHEF

● Hired, trained and supervised personnel in kitchen to include pastry staff

● Responsible for creating daily lunch and dinner specials

● Maintained sanitation procedures to adhere to OSHA regulation

● Purchased various food products as par levels dictated

● Conducted daily meetings with staff to enhance knowledge of menu as well as daily/weekly specials

● Responsible for cutting all meat, and seafood according to company standards

● Exceeded budgeted Food Cost Goals

● Conducted daily meetings with staff to enhance knowledge of menu as well as daily/weekly special August 2006 – March 2010 Maggiano’s Italian Restaurant Durham, NC EXECUTIVE SOUS CHEF

● Promoted to Executive Sous Chef in December 2008

● Met or exceeded budgeted Food Cost Goals; Labor Costs under budgeted goal by 1 1/2%

● Turnover % for BOH is 8% attributed to selective hiring practices, cross-training, continual training and developing of staff and “Promote from Within” policy

● Responsible for all ordering and inventories

● Conducted daily meetings with staff to enhance knowledge of menu as well as daily/weekly specials

● Coordinated more than 800 covers per night plus banquets of up to 300 guests May 2004 – August 2006 Capital Restaurant Concept Washington, DC EXECUTIVE CHEF

● Capital Restaurant Group consists of J. Paul’s, Old Glory Restaurant and Georgia Brown’s

● Lowered Food Cost from 32% to 29% at Old Glory

● Consistently met or exceeded all BOH labor goals

● Created menu for daily specials

● Trained all new BOH personnel to Capital Restaurant Group standards Education & Professional Associations:

Stratford University/Culinary Arts Degree Falls Church, VA 2001 Veteran, prior Military service 1986-1995 U.S. Army achieved rank of E-5

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