Paul Lombardy

Executive chef vice president

Locust Grove, VA 22508

adlpnh@r.postjobfree.com

540-***-****

Thirty five years in the restaurant, hotel and catering industry. The last 23 yrs. In an Executive Chef capacity, I have managed staff as small as 8 and as many as 40 with revenue from 750K to 41M. I have cooked for high profile clients in several states and abroad and have experience in various styles of cooking.

Authorized to work in the US for any employer

Work Experience

Executive Chef

Up to Par Management, LLC - Gainesville, VA

September 2019 to Present

Executive chef vice president

Globe and Laurel Restaurant - Stafford, VA

July 2018 to June 2019

225**-***-*** 5763

Executive Chef and owner partner

Exec. Chef

Lakeside Café - Lake Ridge, VA

November 2017 to July 2018

I was hired to start a restaurant from the ground up. Conducted interviews, purchased kitchen equipment, signed contracts with vendors, handled HR issues worked with local authorities to enable opening. The ownership was dis- organized and eventually closed. July 2018-june 2019

Executive Chef Culpeper Country Club

December 2015 to October 2017

Manage front and back of the house staff. Responsible for managing inventory, ordering food, liquor, wine, beer, and all nonfood items related to F&B. Upon taking the position, standard recipes and procedures were put in place. I began to set cost reduction policies in place ultimately saving the club thousands. I am a hand on executive chef, working closely with my staff. I make every effort to buy local products whenever possible, and to highlight them on my wine lists and menus. I also plan member events and activities on a monthly basis as well as catered events. Executive Chef Skyland resort

Shenandoah National Park Delaware North Co

May 2014 to October 2015

Lead a team of cooks, stewards and catering associates. Set standard recipes, protocols and expectations for staff. Trained and mentored foreign culinary students (France) as well as J-1 students from various countries as well as local associates. Put local producers and growers in the forefront of my menu and told their story in my menus. Hosted bi-monthly wine, beer, and whiskey dinners from local producers such as Copper Fox distillery, wild Wolf brewing, Wisteria vineyards, Ducard vineyards and Horton vineyards. I lead three outlets, a tap room, dining room and "grab and go" kiosk where in house pastries and take away items are produced also banquet and catering operations. Executive Chef -Shenandoah Crossing

Blue Green corp - Gordonsville, VA

March 2014 to March 2014

I lead a team of culinarians at three outlets, a upscale modern southern restaurant, a traditional BBQ outlet and a grab and go deli concept. The team that I lead does all cooking from scratch and uses local products whenever available. I have partnered with our maintenance director to grow as much produce as we can on site. We currently grow and sell our produce at the resort. I incorporate 75% of the menu with what we grow on property and had plans to expand this. I give a garden tour to guests who sign up and end the tour with a meal comprised of all the ingredients they were exposed to. I have changed the venue and the dynamic of the resort to focus on what we offer rather than who we can bring in. The entire focus is now how we can keep the guest on the resort. Executive Chef Le Grand Cru Catering

Bistro @ Potomac Point Winery - Stafford, VA

November 2010 to November 2011

Managed a small staff in a budding organization and implemented standard recipes and protocol for both the Bistro and catering aspect of the business. Used local vendors when ever possible and grew our own product when I was able to.

Chef De Cuisine The RK Group San Antonio TX

San Antonio, TX

2009 to 2010

Managed a staff of 21 cooks and also was in charge of purchasing for the food and small wares. I went off site to functions for as few as 12 for high end wine dinners to as many as 1500 in both indoor and outdoor venues. I implemented cost saving practices and inventory control. Executive Chef Sheraton Bangor ME

Bangor, ME

2008 to 2009

Managed both outlet and banquet/catering operations and menu development. Worked during hotel renovation developing new menu to go with the new look of the outlet and meeting rooms. Responsible for all purchasing and training of staff, in FOH and BOH. I assisted in the marketing and sales growth initiatives at the property.

Executive Chef

Sheraton South Portland ME - South Portland, ME

2005 to 2007

in size from 12- 40. I was responsible for menu development, purchasing, sanitation audits, coaching and counseling and scheduling of stewards and cooks. During this time I also was involved with procurement for the area and was asked for feedback on quality of product and service of vendors. Executive Chef Starwood Hotels and Resorts

1996 to 2007

Exec. Chef/ Dir. F&B

Crystal City Courtyard Arlington VA - Arlington, VA January 2001 to 2004

Sheraton Suites Alexandria VA - Alexandria, VA

July 1996 to December 2000

Executive Chef Light House Restaurant Waretown NJ

Waretown, NJ

1993 to 1996

Managed cooks and stewards at a midscale high volume seafood restaurant focusing on local products. Executive Sous Chef Excelsior Caterers Manalapan NJ Glatt Kosher facility - Manalapan, NJ

1991 to 1993

with sales exceeding 14m yr. Managed a staff of 12 and reported to the Exec. Chef. 332 Yorktown Blvd. adlpnh@r.postjobfree.com

Locust Grove VA 22508 540-***-****

Education

Associate

Skills

• Kitchen Management Experience

• Cooking Experience

Assessments

Cooking Skills: Basic Food Preparation — Expert

July 2019

Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/ share_to_profile/0926df2971447d067cf6a69076850840eed53dc074545cb7 Food Safety — Completed

June 2019

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: https://share.indeedassessments.com/share_to_profile/ e2499e5a20a20c5c975d31a1a90ce66aeed53dc074545cb7

Supervisory Skills: Directing Others — Proficient

May 2019

Motivating others through feedback to identify improvements or corrective actions. Full results: https://share.indeedassessments.com/ share_to_profile/054129e264f6ed38c9e27ca69705b27feed53dc074545cb7 Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.

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