John E. Connolly

***** *. **** **.

Aurora, Co. *0012

720-***-****

Professional Objective: To utilize past experiences in creating a productive and profitable environment for all involved.

Education and Training

Graduate of Superior Senior H.S.-1982* Marriott Total Quality Management Course-1992*

Marriott Certified Trainer Program-1993* Foundations of Leadership-1994* Supervisory Development 1 &2-1995* Dale Carnegie- 1997* Diversity Awareness -1997, 1999* Nutritional Cooking Methods- Greystone CIA- Napa Valley, Ca,-2001, White Lodging Flight School -2005

Work History

5/2021-12/2021 - Denver Milk Market - Sous Chef/Purchasing- order, receive, and distribute all food items.

7/2014- 3/2019 - Clancy’s Irish Pub - Executive Chef

5/2008 – 5/2014- Denver Marriott South @ Park Meadows- Executive Chef-We achieved the honor of Food and Beverage Team of the Year (2010), Manager of the quarter 2009 (1st), 2011(3rd), Manager of the Year (2012)

1/2003- 5/2008- Denver Marriott South @ Park Meadows- Executive Sous Chef

I was a member of the opening team, implementing initial setup and organization of the kitchen and operation procedures. My responsibilities include production, purchasing and receiving; hiring, training and mentoring of associates, maintenance of all standards.

1/2002 -1/2003 - Sam's Club - Fresh Manager; responsible for the Meat Department, Produce Area, as well as the Expanded Fresh/Deli department. Oversee and contribute to production and presentation of all prepared meats, Deli Trays, Rotisserie Items, and Produce. Responsibilities included ordering of product for meat and deli areas as well as control of damages for all areas.

During my time here the profit percentage has increased above all previous periods.

1997 -1/02 - Denver Marriott West - Asst. Sous Chef: responsibilities here include, setting and producing prep for functions up to 650, training staff in all aspects of kitchen responsibilities, creation and production of seasonal menus for outlets; maintain sanitation standards as well as food cost and operating procedures. Manager of the Quarter 2000

1988-8/1997- Denver Marriott Southeast - Food production Mgr. -responsible for

Operations of Allies American Grille,Jackson's American Sports Bar And Grille, as well as Banquet production and service, created weekly menus for fine dining restaurant, assisted with ordering and receiving of product. Responsibilities also included maintenance of sanitation standards, and training of all associates.