* ******* **** • STONEHAM, MA ***** • PHONE 781-***-****

PATRICK G. CAMPBELL

WORK EXPERIENCE

The Stones Commonhouse&Kitchen, Stoneham Ma January 2017-Present Chef/Owner

Please Inquire Verbally

Cafe Art Science, Cambridge MA April 2014-December2016 Executive Chef

-Responsible for hiring and training back of the house staff

-menu writing and planning for lunch, dinner, private events

-Scheduling

-Setting and maintaining of food cost through food purchasing tracking

-Bi monthly inventories

-working appropriate service station

-daily management of a team of cooks and dishwashers

-As part of the opening upper management team my tasks were varied through the opening stages of CAS and included but are not limited to

Hiring and training of both BOH&FOH staff, establishing relationships with vendors, acquiring appropriate licen and permits, establishing and and maintaining restaurant culture, Eastern Standard Kitchen and Drinks, Boston, MA April 2013-April 2014 Executive Chef

-soley responsible for menu planning/execution

-hiring, firing and training of back of house staff

-maintaining food cost

-create and maintain a food culture in a very high-volume setting No. 9 Park, Boston, MA July 2005-April 2013

Chef de Cuisine (2008-2013)

Executive Sous Chef (2006-2008)

Line Cook (2005-2006)

-Responsibilities through the years varied, culminating into my running of one of the most iconic restaurants in the city, while maintaining our financial goals. Further detail about my tenure here are available upon request.

Glory, Andover, Massachusetts Aug. 2004-July 2005

Sous Chef

-independently developed menu for seasonal food items

-independently developed and created weekly food items for brunch

-working busy sauté station nightly

-creating daily specials

-ordering of food, including dealing with sales representatives and food purveyors for restaurant and associated cafe

-responsible for management and delegation of kitchen staff

-expediting

EDUCATION

Cambridge School of Culinary Arts, Cambridge, Massachusetts Jan. 2002-Jan. 2003 Earned Satisfactory Certificate of Completion of

Professional Chef Program including:

-comprehensive classes in soups, stocks, appetizers, and general food preparation

-intensive units of baking technique

-special emphasis on regional French, Italian, and American cuisine

-seminars in cheese, wine, garnishing, nutrition, sanitation, and restaurant management CERTIFICATION AND AWARDS

Serve Safe Certificate October 2013

IACP Certification May 2003

Certified Culinary Professional as recognized by the International Organization of Culinary Professionals Award of High Lab Grade, Cambridge School of Culinary Arts Jan. 2003 Star chefs class of 2015 Jan 2015

Robb Report Magazine Culinary Masters Competition participant Sept.2015 References Available Upon Request

Work History prior to 2004 available upon request

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