Eric Fein ** Windsong Road

Forestdale, MA *****

adxkd5@r.postjobfree.com

774-***-****

EXPERIENCE

Maplewood Assisted Living Facility - Brewster, MA — Culinary Services Director

October 2019- present

- Responsible for all aspects of running 2 kitchens and 2 dining rooms for 130 + residents, including but not limited to the following;

- Weekly menu planning

- Meeting/exceeding Food and Labor budgets

- Hiring and scheduling for kitchen and dining room staff

- Staff education/yearly reviews

Dan'l Webster Inn - Sandwich, MA — Function Sous Chef January 1996- October 2019

- Responsible for all aspects of running the kitchen; specials, ordering, and staffing. Responsible for preparing small to large scale fine dining functions.

- Filled in as executive chef for one year, during which maintained a food cost of 31.85%.

- Responsible for creating and managing the preparation of food for up to 1,000 people on major holidays.

W.A.Frost - Saint Paul, MN — Sous Chef/ Executive Chef March 1991- November 1991/ November 1991- November 1995

- Sous Chef responsibilities include; preparation of daily fine dining specials, quality control, and supervising a staff of 14.

- Executive chef responsibilities include; creation of new menus, supervising a staff of 20, and maintaining smooth operation of the kitchen. In summer months, managed up to 500 people.

- Maintained food cost of 31%. Annual restaurant sales during employment as Executive chef totaled $2.7 million.

- Accomplishments include; W.A. Frost voted #1 in “Romantic Dining”, #2 for “Restaurant Most Likely to Visit for your Last Meal before Leaving Minnesota” and #3 in “Formal Dining” by Minnesota Monthly Magazine. Voted #1 in outside dining by St. Paul Magazine.

The Barnside Tavern, Inc. - Hanover, MA — Sous Chef April 1983- January 1991

- Established understanding of kitchen operations, excelling in all kitchen cooking positions- later promoted to function sous chef, serving up to 25o people.

- Accomplishments include: First in South Shore Chowder Festival. SKILLS

Refined Palette, Cost Control, Recipe

and Menu design, Tailoring cuisine for

dietary restrictions, Vegan and

Vegetarian cuisine.

EDUCATION

Massasoit Community

College— Associates in

Culinary Arts

January 1982 to September 1984

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