Thomas Wright

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

Aurora, Co. 80012

303-***-****

admkur@r.postjobfree.com

PROFESSIONAL EXPERIENCE

Menu Design Purchasing Training Event Planning Catering Staffing HACCP Banquets Conflict Resolution Trade Shows Sanitation Production Kitchen Supervision Highly Creative and Resourceful Guest First Attitude Clean Professional Appearance Safety Accountability Dependability

CORE COMPETENCIES

Results-driven with extensive corporate training and solid work ethic. Highly skilled in creating eye appealing presentations. Demonstrates knowledge and experience in a diverse range of cuisines. Able to adapt and improvise as needed, situations do not become problems. Proven ability to effectively handle multi-task levels of responsibility with no direction. Solid organizational, communication, and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. AED and CPR Certified

PROFESSIONAL PROFILE

Racine’s Restaurant, Colorado August 2016 - March 2020 Executive Chef

Responsible for all aspects of an iconic Denver dining destination kitchen; supervision and scheduling of 50 staff members including three sous chefs and one pastry chef, ordering, menu design, daily lunch and dinner specials, holiday events and quarterly preventative maintenance of all kitchen equipment. Average daily covers of 1000 guests with weekend plated brunch covers of 800 to 1200 guests. This is a scratch kitchen, bread and tortillas are the only items we do not produce. I have reduced food cost from 32% to 28% by negotiating pricing and managing production, plating portions and waste. I am a “working” chef, I am on the line during peak hours and butchering, prepping and cleaning during off hours and before opening. I am highly creative and have passion for what I do, I enjoy working with my staff and developing their abilities and helping them to achieve their full potential. Denver Aquarium Restaurant, Colorado August 2012 – August 2016 Sous Chef / Acting Executive Chef

Responsible for daily operation of full-service kitchen and banquet facility with a staff of 35 back of house employees. Average daily volume of 700 covers, banquets ranging from 50 to 300 guests, average plated banquet, 100 people. Planning, supervision and direction of full property “Buy-out” events up to 1500 guests where the entire aquarium becomes a dining venue with action stations, static displays and interactive cooking events. Menu design and organization of seasonal / holiday buffet events for 800 to 1200 guests. Quarterly menu development, daily features with wine pairing and dessert offerings. On-site outdoor event catering for groups of 200 to 2000 guests ranging from simple Barbecue settings to the annual Aquarium Wine Festival. Ted’s Montana Grill, Colorado October 2004 - August 2012 Kitchen Manager

Opening team of Westminster location, Western region menu and product development trainer. Kitchen Manager of the second highest volume location in the company. While overseeing kitchen operations at the DIA location, sales grew from $35000.00 a week to $90000.00. Private event catering for the National Bison Council, Turner Enterprise and Lockheed Martin.

Personal Chef May 2004 - June 2005

Chef / Instruction

Catering service for dinner parties and special functions for a diverse clientele while teaching private cooking classes custom designed to suit client requirements. Develop menus in coherence with client dietary needs. Teaching of recreational cooking classes for Williams Sonoma. This began as a way to meet my monthly expenses while attending culinary school, as my career developed, I was no longer able to dedicate time to this endeavor. King Street Blues, Crystal City, Virginia September 2000 - December 2003 Manager / Kitchen Manager

Southern “Slow Food” concept specializing in house smoked proteins and French / Cajun fusion. Created daily lunch specials and seasonal menu items. Daily duties ranged from standard kitchen operations to guest relations and local marketing. Catering for private and local events.

EDUCATION

Broomfield High School, Broomfield Colorado — Graduate, 1986 Cook Street School of Fine Cooking, Denver Colorado — Graduate, 2004 REFERENCES AVAILABLE ON REQUEST

ABLE TO PASS CRIMINAL BACKGROUND AND DRUG SCREENING