WESLEY T. CLOGSTON

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

Ipswich, MA **938

339-***-****

adqlfz@r.postjobfree.com

OBJECTIVE: I seek to obtain a professional leadership position which will represent a balance of using and sharing my culinary expertise in an environment where I can multitask and effect positive change in the management of daily kitchen operations. Ultimately I seek to provide my guests with a quality and memorable experience which exceeds their personal and business objectives for ultimately repeat business opportunities.

PROFESSIONAL EXPERIENCE

9/2019- present Sodexo Methuen,MA

Production Manager 2

Responsible for inventory management and procurement of food and supplies at an account/unit to ensure client satisfaction and retention for the Company. Manages food production through kitchen staff in a medium facility. Contributes to account revenue and operating profit contribution through cost containment and safety.

Key Duties

- Utilizes Sodexo resources, recipes, systems and programs to direct daily operations including; food production, inventory, product deliveries, invoices, and procurement operations.

- Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.

- Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards

- Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary

- Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards

4/1997- 9/2019 Vinwood Caterers Ipswich, MA

Caterer Chef

Provide full service catering for Weddings, Clam Bakes, Small Parties, Birthdays, Company Events and Special Events. Staff leader focused on quality food production and preparation. Responsibilities included prepping from scratch and ensuring kitchen areas produce a high quality product line while maintaining a safe environment. Facilitates timing schedules and organizes staff for the setting up of Buffet Stations to include coordinated props, decor and the like. Ongoing liaison to management structure for ordering of products, purchasing and overseeing food preparation area to ensure sanitation standards are achieved. Active participant in ongoing trainings to ensure that day to day operations, quality, standards, and customer service is met at all service levels. Ensures plate presentations, menu composition and quality cooking standards are met. Ongoing assessment of best practices in setting and maintaining fiscally responsive goals for culinary functions and activities.

02/2009 – 02/2011 Tufts University Medford, MA

Second Cook

Responsible for the preparation of large quantity food needs. Ensured organization, cooking and portioning of food to be served. Responsible for the preparation of food being served in large quantities as well as ensuring as safe kitchen environment to include frequent temperature checks, safe employee workflow, packing, refrigeration and freezing the remaining food. Accountable for use of proper food handling and cooling procedures. Assisted in the training of staff for quality carryover. Collaborated with the First Cook as needed on a regular basis to maintain purchasing, receiving and food storage standards as well as for preparation of regular basis foods and to plan special guest and or special functions or events. Ensured exceptional customer service through timely response, leadership, hospitality and interaction with guests for feedback on quality and service levels.

10/2007- 11/2008 Compass Group Andover, Ma

Sous Chef

Full service operations included food production, provision of culinary training service for employees and management of kitchen. Responsible for the supervision of staff, performance reviews, ensured proper staffing levels and the provision of quality training and feedback for individuals. Communicates importance of safety procedures, monitoring and safety standards. Managed employee discipline issues in accordance to company procedures. Knowledge of HACCP and food and equipment safety.

01/2006-05/2006 Corporate Café Charlestown, MA

Café Manager/Chef

Responsible for prepping and preparation of food products for dual locations. Received orders and maintained product list and interacted with vendors for replenishment of product within fiscally responsible budget parameters. Responsible for customer satisfaction, service, and maintaining controllable expenses to include equipment and food costs. Facilitated return guest satisfaction through feedback and customer interaction.

3/2004-1/2006 J.N. Phillips Auto Glass Woburn, MA

Warehouse and Transporting

Transported, ordered and Completed shipments by pulling, processing and loading. Delivered orders to the North Shore J. N. Phillips Stores and surrounding areas. Trained in safe lifting and transport procedures.

8/2001-8/2003 Gordon College Wenham, MA

II Chef

Responsible for the preparation of food being served in large quantities as well as batch cooking the food to be served. Followed safe kitchen procedures and compliance with food handling and sanitation standards.

EDUCATION

1992-1994 Essex Agricultural and Technical Institute Danvers, MA

Culinary Arts and Food Service

Associates Degree in Culinary Arts and Food Service

CERTIFICATION

12/2017 Certified Food Safety Manager

REFERENCES Attached

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