Executive Chef Notre Dame

**** ******** ******-***-**** Cell

South Bend IN 46628

Shaun D. Stewart **************@*****.***

Objective To obtain an Executive position in the Culinary Industry

Experience 9/17 – Present West Bend Nursing Home South Bend, IN

Director of Dietary

• Labor and Cost Control

• Monthly Inventory & Weekly Ordering

• Interviewing, Scheduling & Evaluation of Hourly employees

• Development and Menu Planning

08/14 –10/15 Wellbrooke of South Bend South Bend, IN

Director of Food Services

Developed Service Standards and Kitchen Procedures for New Establishment

Labor and Food Cost Control

Building and Establishing Relationships with Residents and vendors

Catering & Special Event Planning

03/13 – 08/14 Fiddlers Hearth South Bend, IN

Sous Chef

Assist with Daily Line/Prep duties

Assist Executive Chef with ordering, Seasonal Menu Planning

Menu Planning and Preparation of Sunday Brunch

Daily Sous Chef Duties and Responsibility

08/08 – 7/12 Four Winds Casino Resort New Buffalo, MI

Sous Chef

Menu Planning & Production

Monthly Inventory& Daily Ordering

Writing of yearly evaluations of Hourly Employees

Recipe development

01/05- 4/08 Notre Dame University Notre Dame, IN

Floor Chef

Supervision, Planning and Preparation of Multiple Menus

Managing 8 to 10 employees

Daily preparation of food for 1500 to 2000 students

Oversaw Catering from 20 people to 2000+ people

Education Johnson & Wales University Providence, RI

B.S. Foodservice Management 8/03

A.S. Culinary Arts 5/01

Serve-Safe Certification 12/09 – Present

Accomplishments: Member of Kappa Alpha Psi Fraternity 3/01 – Present

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