Richard Croft

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

Santa Rosa Beach, Florida 32459

admmt3@r.postjobfree.com

786-***-****

Objective

I am seeking a challenging career change into technology where my skills can be utilized to increase productivity, cost effectiveness, and attain and maintain a superior level of quality.

Education

2019-2021 Northwest Florida State College Niceville, Fl

A.S. Computer Programming and Analysis, 3.93 GPA

2003 Miami Dade Community College Miami, Fl

A.A. track of studies.

1996 Lively Technical Center Tallahassee, Fl

Computer Programming.

1992 Tallahassee Community College Tallahassee, Fl

A.A. track of studies.

1991 Leon High School Tallahassee, Fl

High school diploma.

Skills

Experience

2019-Present Northwest Florida State College Niceville, Fl

I finished an associates degree at Northwest Florida State College in Computer Programming and Analysis in the spring of 2021. It has been a great experience. I was computer literate when I started there and it has been a horizon broadening experience. I have studied web design, programming in C, C++, Java, Python, and Visual Basic. In addition my curriculum included database management and design with SQL.

2019-2021 Bijoux Bistro Miramar Beach, Fl

When I started at Bijoux Bistro I was responsible for searing meats. This was an opportunity for me to grow as a cook responsible for salads, desserts, and pizzas. I moved to the expediter station, where I was responsible for baked,grilled, and fried items. In addition, I was responsible for controlling the flow of tickets.

2018-2019 Christiano’s Italian Restaurant Santa Rosa Beach, Fl

At Christiano’s, I started in garde manger, responsible for salads, desserts, and pizzas. I moved to the expediter station, where I was responsible for baked,grilled, and fried items. In addition, I was responsible for controlling the flow of orders.

2017 Royal Palm Grille Miramar Beach, Fl

I worked as a line cook and my responsibilities included setup and breakdown of the line. The station included saute, fry, grill, and some baked items. The menu was fairly varied in selection, ranging from baked oysters and fish tacos to chicken breast and ribeye off the grill.

2015-2016 Zeta Tau Alpha Sorority House Tallahassee, Fl

Working at the sorority house I was responsible for the timely preparation of meals and sanitation. The meals were prepared buffet style. It was an opportunity to see something different than a restaurant setting. It was an educational change of pace seeing the buffet style of cooking.

2012-2014 The Lab Gastropub Los Angeles, Ca

The Lab Gastropub is an off campus restaurant owned by the University of California. I was the Assistant Kitchen Manager/Sous Chef. I shared the responsibility for meat, seafood. bread, paper, and some beverage orders with the Kitchen Manager. We were successful at lowering overall cost of goods from 32% to 28%. Also cost of labor has was managed at 25%-30%. I also had responsibility for the schedule and most months did the kitchen inventory. In this position I familiarized myself with P&L statements as they were a subject of our weekly manager meetings.

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2012 Shula’s 347 Grill Tallahassee, Fl

At Shula's 347 I was responsible for working a high volume grill station. I daily made sauces for service with the steaks. I also assisted in managing a fairly large inventory of steaks. There were daily features that we came up with as a team. I was also involved in doing banquet organisation for the hotel where the restaurant is located.

2010-2011 Anthony’s Woodfire Grill Tallahassee, Fl

At Anthony’s I worked as line cook, covering grill, sauté, and salad stations as necessary. My main responsibilities were setting up and maintaining these stations during service periods. In addition, I made seafood and produce orders.

2008-2010 Word of Mouth Restaurant Group Santa Rosa Bch, Fl

Word of Mouth presented an opportunity to work with fresh foods and learn more about seafood fabrication. I worked a middle station as an inside expediter and insured communication between the chef and the line cooks. I was responsible for cooking large volumes of fresh fish and making daily produce orders. I was also responsible for writing a daily list of bulk inventory and assessing necessary preparation needs.

2006-2008 The Governors Club Tallahassee, Fl

I started at The Governor’s Club as a part time banquet cook and was soon employed full time. I had the opportunity to improve my knowledge of banquet production and ordering. I moved to The Grill, the club’s al a carte kitchen, to work a grill station where I was responsible for preparing for and managing the station during service periods. As part of my station I was also responsible for ordering produce.

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