LEE ANN SCHUESSLER

Hobe Sound, FL *****

PHONE: 207-***-**** EMAIL: adydtn@r.postjobfree.com

EDUCATION:

• -L'Hotel Sofitel Ecole de Culinaire, Minneapolis, MN Graduation-1991. High Honors. C.A.P. Certificate - French Ministry of Education.

• Southern ME Vocational Technical Institute, Portland, ME Graduation-1984. Associates Degree-Culinary Arts-

EXPERIENCE:

Pelican Yacht Club, Fort Pierce, FL September, 2018 – March, 2020 Food and Beverage Manager.

Responsible for all facets pertaining to the dining rooms and service for 2 restaurants. Purchased and inventoried all beverages including liquor and wines. Hiring of dining room and bar and special event staff as needed.

(The entire staff of 60 employees was laid off due to the mandatory shutdown of restaurants and bars due to Corona virus and its financial damages to the Club.) Lee’s Creative Cuisine, Hobe Sound, FL January, 2000 - Present Private chef

Chef services and catering for clients on Jupiter Island, Palm Beach, New York City, the Hamptons, Maine, and West Coast of the U.S. Dinner parties and events ranging from 4-400 guests. Coordinated rentals, and linens to floral arrangements and decorations. Hired servers, bartenders, valet and musicians for the events. Purchased all food and wine supplies. Purchased and assembled all floral arrangements weekly. Hibiscus Restaurant, North Palm Beach, FL June 1998-2000 Catering manager.

Coordinated and implemented all special events on premises. Employed as opening manager when restaurant was being built and continued employ until the restaurant’s sale in 2000.

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Jupiter Island Club, Jupiter Island, FL September 1992-1997 Catering manager. I coordinated all on site special events at the Club as well as all off site catering in members’ homes on Jupiter Island. I was in charge of menu development and food cost, staff scheduling, staff training for specialty service, coordination of all rentals, linens, tents, entertainment, valet, etc. I worked at the Club until it’s sale to the members in 1997.

Swan's Way Catering, Camden, ME 1991-2005

Executive Chef

Catered for a premier catering company in Maine specializing in upscale weddings. As executive chef, I was in charge of food preparation and production, food loading and transport schedules and event timing. Event sizes ranged from 250-1000 guests. Average number of weddings each summer was 80. SKILLS SUMMARY:

Food and beverage sales and cost management

Liquor and wine purchasing and sales

Rental implementation

Labor hire, training and scheduling

Menu planning, purchasing and meal preparation from 1-1000 guests. Education background in nutrition and dietetic studies. Education and background in restaurant management. Formal service experience and training experience including a la carte, butler and ballet service.

Wine knowledge, service and menu pairing (35 years). Professional proper care of fine china, silver, and glassware, etc. Mac and Windows computer skills.

Formal educational training in culinary arts and pastry. Executive Chef experience with extensive knowledge of food. Authorized to work in the US for any employer

FBI Background approved