Executive Chef Service Director

Marc Foley

**** ********* *****, **********, ** 63021

Cell: 636-***-**** Email: **********@***.***

Experience

Silver Tree Residential

Gambrill Gardens 2020 –Present

Ellisville Mo 63011

Food Service Director/ Executive Chef

Lead a Team of Chefs, Cooks, Porters, Dining Room Staff in a 300 residential community

In West Saint Louis County serving al carte meals service utilizing local and seasonal source products

While maintaining Restaurant Quality Food

Also have a 50 seat Bistro serving lighter fare when main dining area is not in service

Responsibilities

Monthly P&L

Payroll Processing/Invoices

Purchasing / Quality Control/Vendor Relations

Food Costs /Inventory Control/ Pricing review

Menu Development / Catering Events and Special Events

Sales Reporting / Monthly Food Committee with Residents

Employee Developing/ Annual Employee Review /Mentoring

Morrison Health Care 2016-2020

Barnes Jewish Hospital

St. Louis Mo 63110

Executive Sous Chef

Supervise and Lead 35 employees in the Food and Nutrition Department

Provide meals for the retail areas with over 10 million in revenues annually

And also provide meals for patients Breakfast, Lunch Dinner to 1200 bed trauma1

Hospital that is one of the top 10 hospitals in the country

Involved in menu development, food cost, Inventory, purchasing, scheduling,hiring,

training, employee assessment and annual reviews

MDP Restaurants. 2012-2016

St. Louis, Mo.

General Manager/Executive Chef

Responsible for start up and opening of Tavolo V - Delmar Loop

Menu development

Food Costs

Scheduling

Purchasing

Inventory control

Create, implement new menu/menu specials

Invoicing

Sales Reporting

Advise staff of par levels

All around profit increase of establishment and staff moral

Promoted to General Manager 2014-

Culinart Group 2011-2012

Contracted to consult for restaurant development projects and conceptualization.

Aramark Management Co. 2009- 2011

Edward Jones St. Louis Mo.

Production Chef

• Responsible for 3 retail units and operations for the employee campus of 1800 meals daily

• Also assisted in catering events at the 2 campuses in St. Louis

• And assisted in reaching the company expectations and standards for the account

• Direct other employee in the day to day operation.

Bon Appétit Management Co.

Washington University, St. Louis, MO 2000 –2008

Executive Chef / Executive Sous Chef / Catering Chef

• Responsible for 18 retail units and commissary operation for campus of 12,000 including labor, inventory, training, menu development and campus wide food production

• Accountable for $16 million in revenues annually with approximately 9,000 transactions daily

• Direct 6 Sous chefs and a culinary staff of 220 employees

• Nationally ranked #1 food service by the Princeton Review 2002; top ten each year since 2001

• Reduced overall food cost by 5%

• Participated in several task forces with menu and concept design and special events in the Midwest region with new and existing Bon Appétit accounts such as Duke University, Wheaton, Macalester and Wabash College

• Successfully planned, organized and executed a 9 day Kosher convention which included the overall koshering of the 8,000 square foot kitchen, providing 3 meals a day for 1,400 attendees generating $300K in additional revenue

• Catered the Presidential Debate in 2004 and the Vice Presidential Debate in 2008 each for approximately 10,000 invited guests, media, secret service and the candidate parties.

• Focused on sustainability with emphasis on fresh and local ingredients

• Implemented Kosher food production on campus

• Promoted in 2001 and 2003

Portabella Restaurant

Clayton, MO

Sous Chef 1994 – 2000

• Focused on menu development preparing nightly specialty entrees with focus on evolving trends in food

• Voted best new restaurant in River Front Times – 1995

• Concentrated on quality initiatives, cost management, and sanitation

Strand Restaurant

Miami Beach, FL

Executive Sous Chef 1989 – 1994

• Responsible of all culinary production for a high volume upscale 175 seat restaurant

• Directly responsible for menu development, food and labor cost control, purchasing, training and sanitation

• Focused on consistency of product and service, while building revenues

MARC FOLEY

Christopher’s Restaurant

Nantucket, MA

Chef De Cuisine 1986 – 1989

• Responsible for food cost control and purchasing for a 125 seat restaurant specializing in contemporary cuisine and seafood

• Supervision and training of culinary staff

• Sanitation of kitchen areas

Education

Florida International University, Miami, FL

B.S. Hospitality Management – 1985

Johnson & Wales University, Providence, RI

A.S. Culinary Arts - 1982

Associations & Awards

• American Culinary Federation, St. Louis, MO

• NACUFS Midwest Regional Culinary Challenge 2001 – 1st Place

• NACUFS National Culinary Challenge 2002 – 1st Place

• Bon Appétit Midwest Culinary Challenge 2003 – 1st Place

• Missouri Pork Board Taste of Elegance 2005 – 1st Place

• National Pork Board Taste of Elegance 2005 – Participant

• Chefs Conference Taste of the World 2006 – ACF Gold Medal

Contact this candidate