Executive Chef/ Steward / Day or Night Cook
Resume:
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
MARSH CREEK COUNTRY CLUB - Saint Augustine, FL
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
Skills
• 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
• POS
• 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
THUET
May 2021 to May 2026
Rigpass
May 2021 to May 2026
Safe Gulf/Safe Land
May 2021 to May 2026
STCWS
March 2021 to March 2026
First Aid CPR AED
May 2021 to May 2026
Swing rope/Personel Transfer
May 2021 to May 2026
Assessments
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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