Executive Chef
Resume:
John H. Vernaglia
Saint Augustine, Florida 32092
**********@*****.***
linkedin.com/in/john-vernaglia-266000147
General Manager, Executive Chef, Director of Food & Beverage, Culinary Director, F & B Conceptual Design
Resort Executive Chef
The Conch House Marina Resort & Restaurant 2020
15 million annual F & B property
72- 90 direct reports
21% labor cost
28% food cost
3 Sous Chefs
5 salaried managers
Executive Chef II
Sodexo USA “Florida State University” 2018-2019
4000 – 5000 meals daily with 33% Food Cost
12 million annual sales
160 employees and 2 salary managers
Large upscale presidential catering at the president’s home & football box
Multiple metrics, processes, systems, HACCP, & safety procedures
Expert in culinary, hospitality, beverage & menu creation, equipment & menu design, and superior implementation & execution skills
E-2 Consulting Chef/General Manager
Orange Bloom Restaurant 2016-2018
Owner, Chef, Operator
V’s Town Tavern, FL 2013-2016
“Best Hamburger St. Lucie County”
$ 10Mill Annual Sales
Owner, Chef, Operator
Johnny V’s Pizza Trattoria, FL 2007-2013
“Best Pizza St. Lucie County”
Owner, Chef, Operator
Johnny V’s Ristorante, FL 2003-2008
“Best Italian Restaurant”
Executive Chef
Pipers Landing Country Club, FL. 1996-2003
40% reciprocal program growth
Voted Best F&B Program of 13 Area Clubs
Corporate Executive Chef/Director F&B
Burt Reynolds the Backstage Restaurants, FL, 1992-1996
Multi -Unit Restaurants 10MIL sales volume/large staff
Jupiter, Florida & South Beach, Miami, Florida
EDUCATION
Culinary Institute of America, Hyde Park, N.Y
A.O.S. Degree “Honors” Culinary Art
Recipient of “Marriott Foodservice Scholarship”
**Walt Disney World Resorts, FL., Executive Management & Leadership Program
Contact this candidate