Food Service Executive Chef

ANNA L. LADUE

*** ***** ****, ******* ** *****

904-***-**** (cell) ********@*****.***

Tri delta sorority/ Pi beta phi currently employed 2013-present house chef/ manager

**** - **** **. ********e Health and Rehab Center--Director of Food Services

Management and supervision of 16 employees for120 bed nursing home and

rehabilitation facility, providing three nutritious meals a day for residents and their

special dietary needs. Responsibilities include care plans, menu planning, ordering,

hiring and personnel facilitator; preparation of daily, weekly and monthly reports;

responsible for sanitation and food standards, and annual state inspections.

2006 - 2008 Northrup Grumman Food Services Manager, St. Augustine

Employed by Lackmann Culinary Services. Responsible for production, staff, and

administration, including payroll and inventory. Management of corporate cafeteria,

satellite unit, and executive catering.

2002 – 2006 St. Johns County School Board

Full-time Food Service for school cafeterias, producing from 630 to 1,000

meals a day. Work in all aspects of food production and service including

food preparation and preservation, cash register, inventory, training new

staff. Daily operation of all commercial kitchen equipment including Hobart

Mixer, Combi-oven, steamers, slicers, and stove.

Food Service Manager Certification, Nat’l Restaurant Assoc.

2004 – 2006 Gypsy Cab Company, St. Augustine

Part-time food production and catering. In charge of “cold station” providing

all specialty and house salads, dressings, and cold hors d’oeuvres.

Production, preparation, and service of food for mobile catering events.

2001 – Present A Month of Sundays

My personal catering business for select clients. Plan and design events

including luncheons, receptions, buffets, dinner parties and box lunch

delivery. Purchase, preparation, set-up and service of all food items.

References available upon request.

2001 - 2002 Catering by Liz, Jacksonville

Assistant food service professional for high-end catering business owned

by Liz Grenamyer. Provided catering services for Fortune 500 companies, prominent

law firms, CEO’s, elected officials, and the Cummer Ball. Participated in preparation of

all food items. Event “captain” for both wait staff and food staff. Executed catering and

in-house dinner parties throughout the holiday season.

1991 –2001 Federal Reserve Bank, Jacksonville

Executive Chef for employee cafeteria and Executive Dining Room.

Developed and maintained food and beverage operations for corporate

cafeteria, creatively designing high volume food service for over 320 full time

employees. Supervised cafeteria employees, and organized VIP functions and all

special events. Oversaw creation and promotion of menus and products through focused

advertising. Strengthened cafeteria image throughout the company. Responsible for

managing and maintaining inventory, budget, and cost analysis. Developed contacts with

prospective vendors and maintained vendor relationships.

1988 – 1991 Kaldi’s 2 Gourmet Restaurant and Retail Store, Jacksonville

Chef. Prepared gourmet and special menus for customers. Directly responsible for

maintenance, and sanitation of kitchen and equipment. Managed compliance with

with health and safety regulations. Provided special dietary menus.

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