Executive Chef Retail Store

Nathan K. Law

P: 502-***-**** - E: **********@*****.***

OBJECTIVE:

I am seeking a position that will allow me to utilize my skills as a leader and allows me to find passion in my work. I am an extremely dedicated and hardworking person that strives for excellence every day. I’m the first one in and the last one to leave. If allowed the opportunity, I am confident that I can contribute to any organization in a positive and productive manner.

EMPLOYMENT HISTORY:

Oak Pointe Country Club/Club Corp, Executive Sous Chef March 2022-present

Daily oversight of multiple outlets throughout the club. Restaurant Ala-carte, banquets catering events, pool snack bar, two halfway houses, 37th grill and the Man Cave.

●Managing staff of upwards of 20+ employees.

●Menu design and execution to comply with corporate and members standards.

●Creating a culture through training that allows our team to thrive.

●Redesign of all banquet event menus and daily buffet designs for events.

Roots Catering and Café - GM/Director of Operations May 2018-March 2022

Various positions within the company; Executive Chef, Director of Purchasing for Catering and Cafe

●Created SOP’s for the entire restaurant FOH and BOH.

●Oversee operations of FOH and BOH.

●Created training manuals as well as New Hire Packets company wide.

●Overseeing FOH event operations.

Reid’s Fine Foods, General Manager October 2016-March 2018

●Key leader in opening a new store, hiring and training employees in all departments

●Part of the end buildout and layout of retail store

●Manage operations of kitchen, restaurant, and retail

●Help to create training manuals and operating procedures

●Track cost of goods, storewide margins, budget and labor costs

●Set up new vendor accounts and worked with local and national vendors to ensure competitive products on the market.

●Intricate part of the marketing and event planning committee.

●Created and launched a new “brand”.

●Extensive research and development of new and interesting products that will relate to our demographics.

Roots Good Local Foods, Executive Chef February 2014-September 2016

●Created a fresh food menu on a daily basis for food truck and catering services

●Mentored and trained kitchen staff

●Managed all types of catered and food truck events from corporate lunches, private dinner to weddings.

Early Career – Full Time and Seasonal:

Blake Hotel/Sheraton/Le Meridien, Executive Sous Chef June 2008 - February 2014

Lost Tree Country Club, North Palm Beach Florida

Armin’s Catering, Executive Chef

Carmel Country Club, Sous Chef and F & B Manager

EDUCATION

●Central Michigan University 2005-2007

●Grand Valley State University 2004-2005

●Fowlerville High School. 2001-2004

References available upon request

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