Executive Chef Sous
Resume:
Robert Allen Cook
Cell Phone 330-***-**** **** Coronado Ave
Email ady41t@r.postjobfree.com Akron, Ohio 44333
OBJECTIVE
To obtain a responsible position in the Hospitality Management / Culinary Arts field utilizing my Associate’s Degree, Management Skills and Ice Carving talent as an Executive Chef.
QUALIFICATIONS
Enjoy working with employees, always on-time for the team, maintaining quality menus and always willing to help others.
Supervises cooking personnel in the production of all food items. Samples, smells and observes food to ensure recipes standards of appearance to taste.
Communicates with and assists back-of-the-house personnel to maintain efficient food productions. Ensuring all appropriate safety and sanitation requirements. Schedules training and development of staff.
WORK HISTORY
October 2021 – December 2022 Director of Dining / Executive Chef, Capel Hill Community
All responsibilities for the operation of the Dining Service Department. Provided direction and supervision of the Dietary Services; planned and established Dining Services policies and procedures affecting food production/food campus wide. Ordering foods, equipment, hiring of all Dietary Staff, Designing a 5 week menu for the Residents and Staff.
June 2021 – October 2021 Sous Chef, StoryPoint of Medina
All responsibilities for operation of the Kitchen and Café. Assist the Executive Chef in ordering, hiring, training of all Dietary staff and Menu planning.
October 2019 – June 2021 Director of Dining / Executive Chef, The Village of St. Edward of Wadsworth
All responsibilities for the operation of the Dining Service Department. Provided direction and supervision of the Dietary Services; planned and established Dining Services policies and procedures affecting food production/food campus wide. Ordering foods, equipment, hiring of all Dietary Staff, Designing a 5 week menu for the Residents and Staff.
January 2016 –May 2018 Executive Chef/Assistant Director of Dining Services, Western Reserve Masonic Community
Design a Fine Dining Establishment for the Residents and Staff. Design a Seasonal five week Menu, Ordering of all Foods and Equipment, Training and Hiring of all Dietary Staff, run all Production Meetings, set the standards for the Fine Dining and planning all Dining Events. Had a Staff of 58 Dietary Employees.
Robert Allen Cook
Cell Phone 330-***-**** 2506 Coronado Ave
Email ady41t@r.postjobfree.com Akron, Ohio 44333
February 2010 – October 2015 Executive Chef, Judson Park Retirement Community
Design a Fine Dining Establishment for the Residents and Staff. Design a Seasonal five week Menu, Ordering of all Foods and Equipment, Training of all Dietary Staff, run all Production Meetings, set the standards for the Fine Dining and carve Ice and Fruit Displays for all Events. Had a staff of 52 Dietary Employees.
February 2005 – March 2010 Sauté Cook, TGI Friday’s
Cooked all foods such as, Pasta dishes, Chicken, Shrimp and Fish, and appetizers on the sauté station according to the TGI Friday’s Standards and assisted other stations as needed.
October 2002 - November 2007 Director of Dining Services/Executive Chef, Independence Village of Aurora
Designed a Fine Dining Establishment for the Residents and Staff at the Independence Village. Designed a Seasonal five week Dinner Menu for the 24 Hour Dining Café, Independent and Assisted Residents, Ordering of all Foods and Equipment, Training of all Dietary Staff, ran all Production Meetings and Cooking Classes for the Residents, Staff and Outside Guests.
January 2002 - October 2002 Production Manager / Sous Chef, Wood Brothers, Judson Park Retirement Community
Worked on all menu’s, ran all Production Meetings, Ordering of Foods, Training and Working with the Wait Staff and Kitchen Staff and Supervised 5 Satellite Kitchens.
May 2001 - October 2001 Executive Sous Chef, Red Tail Golf Club
Worked on all schedules and labor cost, menu planning and daily specials, ordering food and equipment, trained kitchen and service staff, planned banquets and golf outings, and all ice carvings for all events, vodka bars and marketing displays.
October 1998 - May 2001 Banquet Chef / Executive Sous Chef, Beechmont Country Club
Worked on all schedules and labor cost, menu planning and daily specials, ordering food and equipment, trained kitchen and service staff, planned banquets and golf outings, and all ice carvings for all events, vodka bars and marketing displays. Was acting Executive Chef in April 2001.
Robert Allen Cook
Cell Phone 330-***-**** 2506 Coronado Ave
Email ady41t@r.postjobfree.com Akron, Ohio 44333
August 1998 – October 1999 Sous Chef, Laurel Lake Retirement
Worked on all schedules and labor cost, menu planning and daily specials, ordering food and equipment, trained kitchen and service staff, planned with the Executive Chef. Worked as the closing Chef and Production Manager.
May 1996 – August 1998 Line Chef, Fairlawn Country Club
Was the Morning Line Chef making all soups and sauces, made the daily specials and cooked all foods for the Half Way House for the Members and Pool Restaurant.
EDUCATION
Associate’s Degree in Hospitality Management / Culinary Arts, University of Akron, May 1998.
INTERESTS & ACTIVITIES
Competing in Ice Carving Competitions.
Making daily and new menu items.
Canton Bluecoat’s Drum and Bugle Corp., 1989-1990.
LICENSES & CERTIFICATES
2nd In-command Food Safety and Sanitation, 2017
Safety and Sanitation Certificate, 1996.
“Values In Leadership Program”, 1999.
Adult CPR Certificate, 1998-2007.
AWARDS RECEIVED
Master Mason
Chef of the Year, Midwest Management Company, 2003-2004.
Excellence in Management of Customer Service and Fire Safety,1999,2000,2001
Apple Management of Excellence, 1998.
111% Club Excellence in Service, 1997.
Best Bandsman Award, University of Akron Marching Band, 1997.
Second Place, “Winterfest” Ice Carving Competition, 1996.
Chef de Parties in University of Guadalajara, Mexico, 1996.
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