James C. Luckey

703-***-**** - adouvs@r.postjobfree.com

Summary of Qualifications

Passionate Executive Chef with 20+ years’ experience in the areas of production and management in the food service industry.

● Personnel Recruiting & Management ● Employee Training & Development

● Customer Service ● Special Events

● Budgets & Financial Management ● Food Safety Audits

● USDA Child Nutrition Programs ● Menu Development

Professional Experience

SodexoMAGIC - Washington, DC Public Schools; Washington, DC 2016 - Present

Area Director / Executive Chef

Create menus to increase participation and revenue

Reduce one hundred thousand dollars in revenue from fiscal year 2016-2017

Develop order guide to reduce food cost by fifteen percent

Design falls culinary training for five hundred front line staff

Responsible, Oversee 13 schools and 63 employees

Sodexo - Marine Corps Base Quantico; Quantico, VA 2015 - 2016

Production Manager

Managed inventory, food production and f for the United States Marine Corps mess halls

Maintained food and labor for costs for a twenty-million-dollar government account

Monitored payroll and staffing for thirty staff members

Sodexo - George Mason University; Fairfax, VA 2007 - 2015

Production Manager

Led portfolio of multiple campus dining franchises including: Rathskeller, Chick Fil–A, Taco Bell, Peet’s Coffee.

Supervised one hundred twenty-five front line and manager staff

Orchestrated six grand openings for multiple retail location including resident dining

James C. Luckey

Professional Experience continued

American Cafe; Fair Oaks, VA 2006 - 2007

Restaurant Manager

Managed and train fifteen front line staff

Reduced food cost by five percent and labor cost five percent

Sobe Seafood / Mister Day’s Rock Cafe; Arlington, VA 2004 - 2006

Executive Chef

Developed menus and recipes to keep up with the current market and reduce food cost

Trained thirty employees on inventory and food costs

CF Folkes Catering; Washington, DC 2002 - 2004

Executive Chef

Created recipes for consistency and to increase customer satisfaction

Instructed staff on ordering and proper cooking techniques

Corporate Catering by Sylvia; Reston, VA 1998 - 2002

Executive Chef

Strengthened kitchen staff’s knowledge on menus and recipe planning

Instrumental increasing client by twenty percent

ARAMARK; Arlington, VA 1989 - 1997

Executive Chef

Maintained food cost, inventory and recipes

Oversee four units with thirty front line staff

Education & Certifications

Philadelphia Culinary School Graduate

Three-Year Program

Food Manager and D.O.H Certificate Current

Sodexo / Sodexo MAGIC 2006 - Present Various Culinary, Food Service, Leadership and Management Programs

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