Charles Lowney

CHEF

Decatur, GA

912-***-****

ads9ao@r.postjobfree.com

PERSONAL STATEMENT

Cuisine is my art form, my expression of self My true passion for cuisine is to use it as a unifier. Food is a rare thing that brings people together!

EDUCATION —

EXPERIENCE

Florida Keys Community College

AA Degree, Culinary Arts

ServSafe Manager Certificate

KEY SKILLS

Menu Creation

Cost Control

Quality Control

Sourcing & Purchasing

Organization & Logistics

Productivity Analysis

Staff Leadership

CUISINE EXP

New American

Southern

Mediterranean

French

Continental

Waldorf Astoria Hotels & Resorts, Atlanta, GA (Jan 2022 to present)

Chef de Cuisine – Brassica

Helped to rebrand / relaunch the overall restaurant concept

Run the day-to-day operations of the restaurant Brassica

Oversee 3 services a day through three different outlets

Keep the menus seasonal and source as much local and regional product as possible

Implemented systems to streamline prep, inventory and waste control

Oversee two Sous Chefs and team of Line Cooks

Wisteria, Atlanta, GA (Oct 2020 to Jan 2022) Executive Chef

Created menus and specials

Rotated through seasonal changes and changes in availability.

Responsible for ordering, costing, inventory, scheduling, training and execution of the restaurant’s day to day operations

Worked closely with the FOH to educate them on our techniques and products

Worked closely with local farmers to source the best and freshest product available

Oversaw Sous Chef and Line Cooks

Empire State South, Atlanta, GA (Jul 2018 to Oct 2020)

Sous Chef

Responsible for running the dinner service and expo and plating stations

Assisted the Executive Chef in menu creation and R&D of the menu items

Headed up the Charcuterie program and was heavily involved in the Fermentation program

Oversaw team of Line Cooks

Assisted the Chef in ordering, inventory, as well as private & offsite events

Atlas Buckhead, Atlanta, GA (Mar 2017 to Jun 2018) Cook II

Worked on the line with focused on prep, service and organization

Ensured very high standards were met

Observed and learned everything that I could

One Eared Stag. Atlanta, GA (Aug 2015 to Jun 2017)

Sous Chef

Responsible for running dinner and brunch services

Oversaw and trained all Line Cooks

Assisted the Chef/Owner with ordering, inventory and the creation of special menu items

EatWell Vegetarian Cuisine, Fort Mill, SC (Jan 2014 to Jul 2015)

Executive Chef

Developed and created an all vegetarian and vegan menu including breakfast, lunch and pastries to a coffee, juice and smoothie bar.

Other Experience

Chef roles at Myers Park Country Club in Charlotte, NC and Regent Park Golf in Ft. Mill, SC

LEADERSHIP

My leadership style is more akin to teaching and mentoring. I want to give my team the best information possible coupled with hands-on training and coaching to get them to peak performance.

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