Carlton B. Greenawalt

Scotch Plains, NJ ***** adrhld@r.postjobfree.com 908-***-****

Creative Executive Chef/Consultant

Experienced culinarian who uses financial acumen, leadership, kitchen management, operations management, guest focus, and team development to bring organizational success.

Expert in development of concepts, designing of internal systems and translating complex processes into clear, understandable, and actionable steps. Enthusiastic mentor who consistently meets commitments with integrity.

Expertise in:

Concept Development

Profit & Loss (P&L) Management

Talent Management

ServSafe Food Protection Manager

Menu Development

Employee Training & Development

Professional Experience

PROJECT P.U.B./TAPASTRE, Somerville, NJ 2013-2019

Executive Chef

Spearheaded team of 10 operating two food & beer focused concepts simultaneously in a busy downtown location. Hired, trained and developed all team members serving up to 500 guests per day.

Developed and opened P.U.B. while continually operating Tapastre, on two separate floors.

Met production levels of 100% by properly using all essential tools for forecasting.

Procured and maintained inventories of food, chemical and N/A beverages.

Collaborated with BOH and FOH staff, maximizing customer satisfaction, streamlining procedures, and improving bottom-line profitability.

Achieved highest food safety standards, which included 100% score health inspections by implementing company-wide culture of food safety and awareness.

Maintained and developed vendor relationships including working with many local farmers.

MULTIPLE CONCEPTS, San Diego, CA 2006 - 2008

Independent Consultant

Opened four successful restaurants from construction phase to fully operational. Hired and developed team members. Developed systems, recipes, menus and manuals for day-to-day use. Established ordering guides and par levels according to projections, adjusting as necessary after opening months to meet P&L standards. Set up vendor arrangements and relationships.

Stone Brewing World Bistro and Gardens – 350 seat indoor/outdoor location alongside a brewery featuring eclectic, 100% organic, beer-centric fare.

Pacific Beach Alehouse – 200 seat beach front location featuring an on-site microbrewery and upscale pub cuisine.

VINZ Wine Bar – 100 seat California-European style wine bar featuring small plates.

Lean & Green – Quick-service, 100% organic, health-focused juices, salads and wraps.

Carlton B. Greenawalt adrhld@r.postjobfree.com Page Two

150 GRAND CAFE, Escondido, CA 2001-2006

Chef/Owner

Owned and operated a 175 seat fine-dining restaurant in an historic Main Street location. Acted as Executive Chef, Bar Manager and Bookkeeper. Led a staff of 20 to provide top-end service for a wide clientele. Appeared in print and on television regularly. Participated in charity events including The UCSD Cancer Center Gala, Great Chefs of San Diego, Mama’s Kitchen, and Chef’s Celebration.

Additional Experience

SUBURBAN BAR & KITCHEN, Randolph, NJ, Executive Chef 2021-2022

HARPER’S TABLE, Annandale, NJ, Executive Chef 2020

GLADSTONE TAVERN, Gladstone, NJ, Chef de Cuisine 2020

THE WOODEN SPOON, Bloomfield, NJ, Executive Chef 2019

THE MEYERSVILLE INN, Gillette, NJ, Executive Chef 2011-2013

THE J&M CAFE, Seattle, WA, Executive Chef 2010-2011

SAVOR… McCAW HALL, Seattle, WA, Sous Chef 2008-2010

THE FLYTRAP, San Francisco, CA, Executive Chef 2000-2001

BLOWFISH ASIAN CAFE, Seattle, WA, Head Line Cook 1997-1999

THE FLYTRAP, San Francisco, CA, Sous Chef 1996

HOULIHAN’S, San Francisco, CA, Kitchen Supervisor 1992-1996

SILKY’S SPORTS BAR, Pittsburgh, PA, Dishwasher 1991

Education

THE ART INSTITUTE OF SEATTLE, Seattle, WA, Associate, Culinary Arts 1998

CARNEGIE MELLON UNIVERSITY, Pittsburgh, PA, Theatrical & Liberal Arts 1989-1991

Professional Highlights

Cookbook Contributions The Craft of Stone Brewing, Healthy Dining San Diego, The San Diego Restaurant Cookbook, Dishing Up New Jersey

Awards Received Best Tapas Restaurant 2013-2019, Silver Fork San Diego 2003, Seattle Tourism Award 1999

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