Culinary Arts Executive Chef

Grant B. Springer

NYSDOE Permanent Certified – Food Preparation/Catering file #0799105

BPSS Certified Teacher

adydr9@r.postjobfree.com 646-***-****

Education

AOS in Culinary Arts, Culinary Institute of America

Coursework in Vocational Education, New York City College of Technology

Instructional Experience

Culinary Arts Instructor, Good Shepherd Services, New York City, March 2016 – Present

Implemented vocational culinary arts internship program for transitional HS students in collaboration with C-CAP

Culinary Arts Instructor, New York City Department of Education, Sept. 2001 – June 2012

Instructed vocational culinary arts for grades 9 through 12 in a New York City public school

Wrote curriculum for Culinary Arts, F.O.H. Management, Food Science, Career Readiness

Organized and executed all after school on- and off-site catering with students

Helped students obtain scholarships and placement for post-secondary programs

Culinary Arts Instructor, The Door Youth Program, New York City, Jan. 2005 – June 2006

Program Director: Joseph Collins

Bank Street College of Education, New York City, Sept. 2004 – June 2006 Program Director: Farhad Asghar

Implemented culinary arts programs for underserved youth in collaboration with C-CAP providing basic culinary training and placement for internship positions

Assisted in post-secondary placement and scholarship competitions

Culinary Arts Instructor, French Culinary Institute, New York City, Jan. 2001 – Aug. 2001

Dean: Alain Sailhac

Instructed students in basic classical French culinary techniques.

Worked with students planning specials and running school restaurant: L’ecole.

MANAGEMENT

Director of Operations, La Cantina Park ltd., New York City, Oct. 2014 – March 2016

Oversaw all aspects of a small multi-unit restaurant company. Implemented programs for control of production, purchasing, menus, and overall growth and efficiency

Executive Chef, Interim GM AVI Food Systems, Baruch College, New York City, Aug. 2013 – Oct. 2014

Planned, organized, implemented and executed all aspects for a college dining facility and all related catering.

Project Manager/Chef Manager, Cucina Picena, New York City, June 2012 – Aug. 2013

Organized and participated in the remodeling of a medium-scale Restaurant/Music Club

Planned and assisted in opening food commissary and catering for a professional building

Notable Culinary Experience

Chef de Cuisine, Modern Catering, San Francisco, CA May 1996 – Aug. 1998

Executive Chef/Owner: Gordon Drysdale

Administered day to day production of high-level cuisine for a leading catering company

Introduced work standards for effective training and evaluations

Oversaw production of all menus

Participated in the creation of a new catering kitchen facility

Chef de Cuisine, Now We’re Cooking, San Francisco, CA Oct. 1993 – May 1996

Owner: Laurence Whiting

Ran the production kitchen for a fast growing small business

Executed seated dinners for up to 500 guests

Organized buffets serving as many as 9000 guests

Chef de Cuisine/Instructor, Le Trou School, San Francisco, CA Feb. 1992 – July 1993

Executive Chef: Robert Reynolds

Managed all aspects of intimate French restaurant school

Instructed students in classical French cuisine.

Chef de Rang, Fleur de Lys Restaurant, San Francisco, CA Feb. 1991 – Jan. 1992

Executive Chef: Hubert Keller

Performed tableside service as a front waiter in a top quality, classical French restaurant

Opening Sous Chef, Bistro Roti, San Francisco, CA Feb. 1989 – Jan. 1991

Executive Chef: Cyndy Pawlcyn

Key member of a restaurant opening with a top management group

Participated in design of kitchen workflow and prep areas

Created and cost out menus

Defined job descriptions and implemented training for all kitchen staff

Sous Chef, L’Acajou Restaurant, New York City, Sept. 1987 – January 1989

Executive Chef/Owner: Guy Raoule

Planned and executed daily specials for lunch and dinner service

Wrote menus in both English and French for a traditional French Alsatian Bistro

Formal Apprenticeship/

Assistant to Sous Chef, The Four Seasons Restaurant, New York City, Nov. 1985 – Nov. 1986

Executive Chef: Joseph Renggli

Roundsman for apprenticeship purposes,

First Assistant to the Sous Chef

Contact this candidate