EDUARDO A. MACOTTO

**** ******* ***** ****, *******, VA 23141

Cell Phone: 571-***-****, E-mail: adxi0i@r.postjobfree.com

Experienced, results oriented, hands-on culinary professional managing both the customer facing and operational side of the business with a quality-driven leadership style, recognized for profitability and budgetary/regulatory compliance. Accomplished Executive Chef with innovative kitchen management programs with costing, purchasing and inventory controls that result in low food and labor costs, increased profitability and staff productivity. Recognized for developing menus with an emphasis on contemporary, fresh, local, organic, seasonal and sustainable cuisine.

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF

Aramark, VCU Healthcare, (840 Beds) Richmond, Virginia, JULY 2018 – Present

Responsible for managing $15million in operations

Provide strategic and operations leadership of all departments, staff and budget within Food and Beverage

Responsible for all culinary aspects throughout entire campus which includes oversight of budgeting, purchasing, inventory, payroll and catering for patient kitchens, physician dining, patient suites, VTCCC and all retail outlets. Direct all culinary staff

Coordinate staff and management team including o1 Chef Manager, 2 Sous Chef, 1 Catering Manager, 40 employees in Production and Retail

FOOD SERVICE DIRECTOR/EXECUTIVE CHEF

Lifeworks by Aramark, California, Oregon, Connecticut 2015 - 2018

Responsible for all operations in a large corporate dining facility unit

Accounts responsible – NIKE ( eg: Jordan Café, Tiger Woods Café), Palo Alto Network, Mission Towers, Bridgewater

Created fresh atmosphere, improved service standards and created new seasonal menus

Manage, train and coach all front and back of the house staff

Direct banquets and design banquet and cycle menus

Maintain budget, conduct monthly inventory and daily ordering

Large unit opening (Bridgewater) and closing experience

EXECUTIVE CHEF

Hilton Scotts Valley, Scotts Valley, California, 2013 - 2015

Direct daily kitchen, restaurant, banquet and room service operations as well as hiring/training/reviewing staff

Responsible for annual operating budget, P&L, purchasing, inventory, payroll, menu design and concepts for restaurant, banquets and room service

Exceed budget and revenue goals for past 2 fiscal years and consistently ranked #1 for lowest food costs globally among over 250 Interstate Hotels

Assume leadership role for 3 hotel management changes in less than 2 years. Member of the Executive Team

EXECUTIVE CHEF

Toll House Hotel, Los Gatos, California, 2011 - 2013

Direct all food and beverage operations in prestigious Silicon Valley Hotel. Member of Executive Team. Execute re-design of all menus for restaurant, banquets and room service. Responsible for annual F&B budgets, P&L, G&L, purchasing, inventory and staff direction and management. Reduce food cost by 12% in first month.

CORPORATE EXECUTIVE CHEF

Doubletree Hotel, Baltimore, Maryland, 2009 - 2011

Responsible for direction and management of food and beverage operations in 4 Baltimore area hotels operated by TPG Hotel Management Group

Extensive experience with Hilton, Doubletree, Crowne Plaza and Holiday Inn brand management and flag changes. Member of the Executive Team

Responsible for seasonal design of all core signature menus and banquet menus. Responsible for budgets, P&L, G&L, purchasing, inventory and staff direction and management

EXECUTIVE CHEF

Sheraton Baltimore North, Towson, Maryland, 2005 - 2009

Direct daily kitchen, restaurant, banquet and room-service operations as well as hiring/training/reviewing staff of 30

Responsible for $17 million annual operating budget, P&L, purchasing, inventory, payroll, menu design and concepts for all food, bar outlets and catering events

Direct kitchen sustainability programs Reduce food costs by 10%.

CORPORATE EXECUTIVE CHEF

Flik International, Freddie Mac, McLean, Virginia, 2002 - 2005

Manage culinary operations of 12 million dollar, multi-unit corporate dining facility producing 5000 daily breakfasts and lunches

Manage staff of 50 and 7 Sous Chefs

Facilitate banquets for up to 2000 people. Design menus for banquets, cafes and fine dining facilities

Maintain budget, conduct weekly inventory and daily ordering

Responsible for all kitchen operations related to the opening of the newest unit “Phase 4” that accommodates 2000 people

EXECUTIVE CHEF

Potomac Landing Restaurant, Alexandria, Virginia, 1998 - 2002

Responsible for food service operations and union staff of 38 in fine dining establishment

Create seasonal and specialty menu concepts, implement effective cost controls, and meet sanitation requirements. Interview, hire, train, counsel, dismiss, and appraise performance. Prepare payroll and schedule staff

Favorable reviews in The Washington Post, Journal newspapers, and Washingtonian magazine

Reduce food cost from 38% to 32% and decrease labor cost by 5%

EXECUTIVE CHEF

Blue Iguana Restaurant, Fairfax, Virginia, 1993 - 1998

Responsible for transforming fine dining establishment with declining sales into profitable enterprise

Increase revenue within one year by redesigning menus, retraining staff, controlling inventory/waste and energizing management. “Very Best Restaurant in Fairfax” by Washingtonian Magazine, April 1998

EDUCATION

New England Culinary Institute, Montpelier, Vermont, 1993

AOS, Culinary Arts

LANGUAGES

Fluent English and Spanish, US Citizen

CERTIFICATIONS

Certified Executive Chef, American Culinary Federation, 2002 - present

ServSafe Certified, 2006 - present

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