To whom it may concern,

I am an Executive Chef with 25 years of back of the house experience, 16 years at the Executive Chef level. I have excellent team building and motivational skills. Many of my employees have continued their careers under my direction and instruction. I am experienced in many cuisines and classically trained. I have consistently maintained food and labor costs that meet company needs. I believe in using as many local and sustainable products that are available. Thank You for Your Consideration

Jaime Rigau

Executive Chef

559-***-**** cell

adyddb@r.postjobfree.com

References

Andy Grinsfelder, Director of Marketing, Delaware North Companies 559-***-**** (Home)

Jerry Hagen, Rooms Division Manager, Wuksachi Lodge, Delaware North Companies

559-***-**** (Mobile)

559-***-**** (Home)

Tom McFadden, Financial Director, St. Anthony’s Retreat, Three Rivers, CA 559-***-**** (Mobile)

Jaime 559-***-**** Rigau

adyddb@r.postjobfree.com

OBJECTIVE

To obtain a management position in a professional atmosphere in which my 25 years of knowledge, skills and high degree of independence and responsibility contribute to the overall success of the company, and guest experience. SKILLS

- 25 years of culinary experience, including catering, managing multiple foodservice outlets, high volume food service, upscale casual and fine dining.

- Proficient computer skills.

- Well-rounded balance of experience, including management of budget, cost and profit margins, to focus on the highest quality of product and presentation. EDUCATION

-A.A.S. Culinary Arts May 1998, Cum Laude

Johnson and Wales University, Norfolk, VA

-C.S.C. Certification, March 2007

-Serve Safe Certified

RECENT EXPERIENCE

Executive Catering Chef, Aramark at James Madison University July 2017 – June 2019

• Responsible for all aspects of food for special events and catering at James Madison University. Including all food for football games, VIP events, menu planning, purchasing, inventory/budget, labor cost, hiring, and training of staff

• Supervised up to 40 employees

• Planned and executed special event meals

Executive Chef, Peninsula Cinebistro

June 2012-June 2016

• Supervised up to 30 employees

• Gained experience in live television cooking segments

• Responsible for all food service aspects (scheduling, ordering, inventory, hiring & firing, menu design & execution)

• Maintained budgeted food and labor costs

• Exceeded revenue expectations in 2012 & 2013

• Developed and implemented weekly specials, and special event menus to coincide with movie releases, Emmys, holidays, charity events, etc.

• Gained experience managing in theater dining and bar/bowling menus Executive Chef, DNC Parks & Resorts, Wuksachi Lodge, Sequoia National Park September 2006-May 2010, August 2003-September 2005

• Supervised up to thirty employees

• Responsible for all food service aspects (scheduling, ordering, Inventory, menu design, core pricing) of all foodservice outlets

• Maintained a 28% food cost

• Exceeded revenue expectations by 20% during my first year with DNC

• Implemented new foodservice standards by use of organic, local and sustainable products

• Gained experience managing multiple foodservice outlets Consultant/Chef de Cuisine, Vintage Tavern Restaurant, Suffolk, VA October 2005-September 2006

• Responsible for all kitchen aspects in the opening of a new, one- hundred seat, fine dining restaurant, serving regional southern cuisine with an emphasis on fresh local products

• Consulted owners on restaurant design, equipment selection, kitchen layout, product sourcing, promotions, demographic research and hiring

• Managed “on-site” kitchen layout during construction phase Sous Chef, Mountaineer Racetrack and Gaming Resort, Chester, WV January 2002-July 2003

• Supervised up to twenty-five employees

• Responsible for everyday operation of room service food production

• Responsible for foodservice production of eight million dollar revenue buffet

• Responsible for foodservice production of four million dollar revenue banquet facility

• Gained experience in menu design and implementation

• Gained experience involving the opening of new food service outlets Sous Chef, Town Point Club, Norfolk, VA

May 1999-November 2001

• Organized and maintained all kitchen operations

• Prepared stocks, sauces, soups and nightly du jour features

• Gained experience in food and labor control

• Supervised fifteen kitchen employees

• Maintained quality control for all food preparation

• Implemented and maintained new sanitation and food storage procedures

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