Executive Chef Beverage Director
Resume:
Scott Megna
EXECUTIVE CHEf
Pennsauken, NJ *****
************@*****.***
Work Experience
Executive Chef
The Sugar factory - Cherry Hill, NJ
September 2022 to Present
Oversee the opening of Restaurant,hiring All Boh staff setting menu and performance goals, creating training guidelines setup vendor contracts,Ensure company specs followed while maintaining a 52% cog's and Labor combined.
Executive Chef/Kitchen Manager
ErltonSocial/Big Event - Cherry Hill, NJ
June 2021 to Present
Oversee all aspects of kitchen functions .Menu creation,special event menu creation,catering, Staff hiring and development.ordering of kitchen and Beverage supplies for venue . implement marketing campaigns.
Executive Chef/Kitchen Manager
JT Brewskis - Primos, PA
June 2018 to March 2020
Oversee day to day functions kitchen and staff ordering product daily specials .oversee and run all catering events..
EXECUTIVE CHEF
CYPRESS MILL SPORTS BAR & GRILL - Perry, FL
February 2015 to February 2018
ANNUAL SALES REVENUE: $1.2 MILLION
● Tripled sales during tenure by adding new menu and a 22% increase in beverage sales
● Staff - 9-10 per shift BOH
● Hands on Chef working to consistently improved Cost Management
● Food Cost: 29%
● Labor Cost: 20%
● Continual training of front and back of house staff on menu items and cost management principles Reason for looking: unit closing - moving to Cherry Hill, NJ CORPORATE CHEF - MULTI - UNIT
SYNERGY ENTERTAINMENT
June 2011 to January 2015
22 UNITS) ANNUAL SALES REVENUE: $12 MILLION PER UNIT ($264 MILLION)
● Hired to open High-End Steak Houses in Multi-Unit Gentlemen's Clubs
● New Store Openings for 22 Units
● Menu creation, store design, hire and train all F&B personnel for Full Lunch and Dinner Menus
● Manage cost controls
● Trained all Unit Chefs (22) and implemented recipes and food operations standards Reason for leaving: wanted to be back in a unit - less travel and a different culture FOOD AND BEVERAGE DIRECTOR
BOARD OF EDUCATION - FLORIDA - Tallahassee, FL
August 2008 to June 2011
Food & Beverage Operations for Board of Education Building serving Breakfast and Lunch for 900 students
● Purchasing and oversight of Food Services within 12 School Districts
● Manage and Monitor Standards in School Kitchens
Reason for leaving: offered more lucrative position with Synergy EXECUTIVE CHEF
WYNDHAM RESORTS - Cherry Hill, NJ
February 2004 to June 2008
Over see food and beverage for 232 room hotel
Implement new menu for steak and chop house
KITCHEN MANAGER /EXECUTIVE CHEF
TOP DOG SPORTS BAR - Cherry Hill, NJ
March 2001 to June 2004
KITCHEN MANGER
CHAMMPS AMERICANA
1999 to 2001
Education
BACHELOR'S in Food service culinary
Culinary Institute of America - Hyde Park, NY
ASSOCIATE in CULINARY ARTS
University of North Carolina at Chapel Hill - Chapel Hill, NC Skills
• Steak / Italian/seafood/caribean/gastropub (10+ years)
• Menu creation cost control opening of mew properties (10+ years)
• Chef
• Cooking
• Line cook
• POS
• Team Player
• kitchen
• training
• Baking
• Knife skills
• Management
• Kitchen Management Experience
• Restaurant Experience
• Leadership Experience
• Profit & Loss
• Culinary Experience
• Kitchen Experience
• Labor Cost Analysis
• Food Safety
• Banquet Experience
• Catering
• Cost Management
• Meat Cutting
• Time Management
• Microsoft Office
• Pricing
• Restaurant Management
• Food Preparation
• Supervising Experience
• Recruiting
• Leadership
• Budgeting
• Merchandising
• Meal Preparation
• Forecasting
• Purchasing
• Business Development
• Microsoft Powerpoint
• Microsoft Excel
• Microsoft Word
• Training & development
• Communication skills
• Customer service
• Hospitality
• Food service
Certifications and Licenses
Serv safe
February 2016 to February 2021
Food Handler Certification
Assessments
Cooking Skills: Basic Food Preparation — Highly Proficient January 2020
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Highly Proficient
Food Safety — Highly Proficient
January 2020
Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: Highly Proficient
Scheduling — Completed
November 2019
Cross-referencing agendas and itineraries to avoid scheduling conflicts. Full results: Completed
Food Safety — Proficient
November 2019
Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: Proficient
Cooking Skills: Basic Food Preparation — Highly Proficient November 2019
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Highly Proficient
Management & Leadership Skills: Planning & Execution — Completed February 2020
Planning and managing resources to accomplish organizational goals. Full results: Completed
Work Style: Reliability — Highly Proficient
March 2020
Tendency to be dependable and come to work
Full results: Highly Proficient
Restaurant Manager — Highly Proficient
March 2020
Managing restaurant staff and meeting customer expectations Full results: Highly Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Additional Information
Food handlers certification
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