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Executive Chef/ Steward / Day or Night Cook

Pensacola, FL
July 21, 2021

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Brian Young

Executive Chef

Orange Park, FL *****


I am an Energetic, creative, passionate and hard working Chef. I believe in order for a kitchen to be successful it must be respectful. I am an extraordinary team builder and leader. I live by the rule of there is no such thing as "Its not my job." I am a team player that believes it takes every ones cooperation in every department to make an entire operation successful. I was raised in a US Navy family and have lived all over the world getting to sample cuisines and learn but most of all i got to learn people and how to adapt and interat to make things run smoothly. Willing to relocate: Anywhere

Authorized to work in the US for any employer

Work Experience

Day Cook/Exec Steward

Sodexo Remote - Harahan, LA

March 2019 to June 2021

1. Responsible for the Lunch and Dinner,meals for BP Deepwater Na Kikka. 2. Assist with inventory and ord4ering.

3. assist in managing the Dishwasher and Utility Personnel. Executive Chef


July 2018 to March 2019

• Responsible for the daily operations of the Food and Beverage Department consisting of the Main Dining Restaurant, 19th Hole Lounge, Fitness Center Cafe and 2 Beverage carts.

• Coordinated between staff members for our Lunch, Dinner and Banquet menus as well as discussed comment cards.

• Responsible for Food Cost and Labor Control and oversaw the Inventories and Budgeted Finances.

• Executed rotating seasonal menus with as much local product as possible.

• All in house Pastry and Butchering.

Executive Sous Chef/Executive Chef

Ponte Vedra Inn & Club - Ponte Vedra, FL

August 2016 to July 2018

• Responsible for daily operations of the Seahorse Grille and Seafoam Room. The resorts 2 Fine Dining establishments. The Seahorse Grille was open 7 days and the Seafoam was only open Friday and Saturday Evenings only serving a 7 course Chefs Tasting Menu.

• Supervised 38 employees from Chef de Parties to Porters.

• Controlled Food and Labor costs and responsible for inventories but all ordering was done from the Storehouse.

• Scheduling, Hiring and training the next generation of Chefs.

• Made my own Sorbets and Ice Creams.

Executive Chef

J.L.I. Catering - West Columbia, SC

April 2014 to July 2016

• Operated and managed a 24 hour Catering operation with 37 employees split over 2 12 hr shifts .

• Responsible for all aspects from cooking to coordinating 2958 Meals on Wheels per day, 27 Upscale Corporate Buffet Lunches, and the Net Jet and AireCulinaire orders for 3 regional airports(Columbia, Augusta,Greenville) basically High to Extremely High End Airline Catering

• Had to create menus for the Corporate Banquets weekly.

• Unfortunately we were hit with a flood forcing my family to relocate to Jacksonville. Sous Chef/Chef de Cuisine

McCradys - Charleston, SC

May 2007 to March 2014

• Started as an Intern and worked my way up to Chef de Cuisine.

• Required to work 2 days a week on Chefs farm .

• Extensive knowledge with charcuterie, food preservation and sustainability.

• Gained extensive on hand Butchering skills from whole Animal down to sub primal cuts and so on.

• Well trained in both Classical and Modern Cooking techniques and how to use them in your dishes to enhance them.

• Extensive Knowledge and use of Hydrocolloids, Modified Food Starches, Immersion Circulators (Sous Vide), Vacuum Chambers and more.

• Responsible for the plating of the Ala Carte menu items and expo of dishes until usually 9pm when i would take over plating the Tasting Menus dishes.

Parts Manager

McDaniels AutoGroup - Columbia, SC

April 1999 to April 2007

I was the Porsche Parts Manager for Porsche Cars North America out if McDaniels Porsche in Columbia, SC. I managed the dealerships Parts Counter as well as did all special ordering for the Southeast Region. Manager

AutoZone - Pensacola, FL

May 1994 to April 1999

I was the Commercial Accounts Manager when Autozone first started delivering parts. Before that I was an Asst. Manager for the Front Store for 3 months. Education

Associate in Culinary Arts

Culinary Institute at Carolina (USC) - Columbia, SC June 2004 to May 2007


• Food Safety andSanitation (10+ years)

• Inventory Control (10+ years)

• Inventory Management (10+ years)

• Organizational Skills (10+ years)

• Point of Sales (10+ years)

• Microsoft Office (10+ years)

• Menu Planning Experience (10+ years)

• Plate Presentation (10+ years)

• Pastry (10+ years)

• Facilities Management (10+ years)

• culinary (10+ years)

• Baking

• Cooking


• kitchen

• training

• Team Player

• Line cook

• Chef

• Labor Cost Analysis

• Banquet Experience

• Kitchen Management Experience

• Profit & Loss

• Banquet Experience

• Catering

• Kitchen Management Experience

• Labor Cost Analysis

• Profit & Loss

• Restaurant Experience

• Strategic Planning

• Pastry and Composed Desserts (3 years)

• Leadership

• Food handling

• Management

• Customer service

• Pricing

• Swimming

• Supervising Experience

• Restaurant Management

• Merchandising

• Meal Preparation

• Purchasing

• Food Preparation

• Employee Orientation

• Retail Sales

• Quality Assurance

• Recruiting

• Forecasting

• Events Management

• Budgeting

Certifications and Licenses

ServSafe Manager

May 2021 to May 2026

Transportation Worker Identification Credential (TWIC) May 2020 to May 2025


May 2021 to May 2026


May 2021 to May 2026

Safe Gulf/Safe Land

May 2021 to May 2026


March 2021 to March 2026

First Aid CPR AED

May 2021 to May 2026

Swing rope/Personel Transfer

May 2021 to May 2026


Food Safety — Expert

November 2019

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: Expert

Cooking Skills: Basic Food Preparation — Expert

November 2019

Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Expert

Food Safety — Expert

November 2019

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: Expert

Cooking Skills: Basic Food Preparation — Expert

March 2020

Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Expert

Work style: Reliability — Highly Proficient

September 2020

Tendency to be dependable and come to work

Full results: Highly Proficient

Management & leadership skills: Impact & influence — Highly Proficient October 2020

Choosing the most effective strategy to inspire and influence others to meet business objectives Full results: Highly Proficient

Food safety — Expert

September 2020

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness Full results: Expert

Work motivation — Expert

November 2020

Level of motivation and discipline applied toward work Full results: Expert

Food service: Customer situations — Expert

September 2020

Ensuring customer satisfaction, prioritizing tasks, and suggesting products in a food service setting Full results: Expert

Work style: Conscientiousness — Expert

December 2020

Tendency to be well-organized, rule-abiding, and hard-working Full results: Expert

Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.

Additional Information

I have a TWIC Card and STCWS training and my Coast Guard credentials on March 15th.

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