Executive Chef Sous

Alice Eva Schermer 214-***-**** adyomt@r.postjobfree.com

Professional Experience

American Queen Voyages June 2022-Jan 2023

Senior Executive Chef

Responsible for training, quality assurance, and talent development for the fleet Executive Chefs to oversee the overall strategy of efficient and safe operation of the galley to include menu planning, food production, crew training, food safety standards compliance and cost controls with Universal Service Standards and AQSC Dining Standards.

Support Executive Chefs in assisting passengers, clients/vendors, and crew with special needs by designing menus to comply with their requirements.

It will be expected of this role to serve as a feedback partner to the Senior Hotel Director & Onboard Hotel Director for analyzing work center performance across the fleet while sometimes covering as the onboard Executive Chef when business needs arise.

This position has a dotted line reporting relationship to the Onboard Hotel Director

American Queen Voyages March 2021-present

Executive Chef

Delivers dining experiences as established by company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs.

Plans, directs, controls and coordinates the activity of all cooks and other personnel engaged in food preparation to ensure an efficient food service.

Establishes, assist and maintain practices of progressive cookery throughout the department

Oversee quality control of all food purchases while keeping those purchases within budget and as economic as possible.

Manages galley and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.

Develop recipes and specialty items including accommodation of special dietary needs

Manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste.

Provides new hire and continuous training of personnel to reach maximum performance and service and to ensure that all staff understand their duties and how to execute those duties. Giving continuous feedback including performance appraisals.

Coordinates and executes demonstrations, galley tours, buffets, passenger interactions, and Waiter training pertaining to menu descriptions.

Works with Ex Sous and Sous Chefs, regarding supervision of utilities, including equipment and trash storage and removal

Handles all working material and equipment with necessary care and upkeep, maintains regular checks of all galley equipment and communicates repair and maintenance needs to engineering.

Participate and ensure participation of all USCG mandated drills and emergency procedures

Participates in embarking duties such as loading, unloading, luggage carrying, etc.

HEI Hotel and Resorts- Contract labor September 2019- March 2020

Task Force Executive Chef

Travel to assigned locations for any length of time to step in and hold position of Chef until the time a new and qualified candidate can be found, hired and trained.

Assume role and all duties of the BOH lead and Ex Chef.

Attend all meetings as related to BOH operations including but not limited to EC, BEO, STAND UP, LABOR.

Manage schedules and oversee the Labor of both the cooks and stewarding teams.

The Highland Dallas a Hilton Curio Hotel November 2017-July 2019

Executive Chef/ Chef de Cuisine Knife Modern Steak by John Tesar

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe and sanitary work environment which conforms to all standards and regulations to achieve profitable, competitive, and quality products.

Manage human resources in the kitchen to attract, retain and motivate the employee while providing a safe environment.

Hire, train, develop, empower, coach and counsel, conduct performance and salary reviews for a staff of approximately 50 employees.

Monitor and control the maintenance and sanitation of kitchen.

Develop, recommend, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control the labor and food costs to meet and exceed management and budget objectives.

Develop and implement menus to continually improve revenues and profit margins

Truluck’s Steak, Seafood and Crabhouse November 2015 – October 2017

Executive Sous Chef

Acting Ex. Chef in the absence of Ex Chef

Nightly Counts of all proteins in house to ensure a consistent weekly food cost.

Weekly all food inventory in order to produce a food cost percent in line with corporate expectations.

Leading pre shift and RAFFT meetings daily.

Participation in weekly manager meetings, Private dinning meetings, Marketing meetings, corporate conference calls and one on ones with my direct report, the Ex-Chef.

Extensive knowledge of the Sharefile, Hotschedules and Compeat inventory system.

Managing all BOH staff to include but not limited to the steward, banquet, prep and line dept.

Ensure appropriate staffing levels. Recruitment, hiring and scheduleing of all BOH staff/supervisors ensuring that hiring/disciplinary/termination standards are adhered to.

Maintains open door policy/one on ones with staff including 30-60-90 and yearly reviews

Ensure proper execution of all corporate mandates, SOP’s and Specs

Ensure food is considered excellent value for money and increases guest frequency

Assist and support all kitchen staff in any of their job functions, as needed

Maintain All areas in dept. in compliance with inspection guidelines

House of Blues by Livenation March 2014 – September 2015

Sous Chef

Financial Performance of Departments, Food & Beverage Cost, Labor Cost, Operating Accounts

Controlled, monitored and maintained weekly

Develop menu engineering program to project and monitor trend and predict cost

Write weekly reports to Executive Chef, DOVO, and Corporate Reports to reflect weekly operations and financial results (pre-cost, perpetual inventory, weekly report, schedule, special planner, and variance report)

Supervision of the Department of staff ranging from 20-40ppl

Assist and support kitchen management in any of their job functions, as needed

Set written development and performance goals for all team members, and monitor progress

Assure complete and satisfactory on-going staff training per corporate training program

Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines

Maintains open door policy/one on one with staff

Ensure proper execution of all corporate mandates, SOP’s and Specs

Ensure food is considered excellent value for money and increases guest frequency

Assist and support kitchen staff in any of their job functions, as needed

All areas in dept. are maintained in compliance with inspection guidelines

HOB Specs. Forms are updated and used to insure consistency

Maintenance and Update of Micros and Labor Systems

All menu item counts are current and maintained weekly

All food standards are met per HOB Specs and not deviated from without approval from Corporate Food and Beverage.

Doubletree by Hilton Dallas Campbell Centre February 2013 – March 2014

Executive Sous Chef 300 rooms, over 15,000 sq. ft. of meeting space

Participating in MOD program; Acting Ex. Chef in the absence of Ex Chef

Ensuring all meals leaving kitchen meet quality, consistency, eye appeal, taste and food cost standards as set by the Ex. Chef.

Controlling food and labor costs while maximizing guest satisfaction

Create menus and food presentation

Monitor all banquet and catering events

Inventory program; Purchasing, tracking, receiving all products in department

Supervising 30-40 cooks, stewards, restaurant and banquet servers.

Hotel Galvez a Wyndham Grand Hotel AAA Four Diamond February 2012 – February 2013

Sous Chef 224 rooms, 14,000 sq. ft. of meeting space

Ensuring all meals leaving kitchen meet quality, consistency, eye appeal, taste and food cost standards as set by the Ex. Chef.

Supervising 15-20 cooks and stewards.

Provide training for all staff; meet corporate quality standards; establishing and enforcing food specifications, portion control, recipes and sanitation.

Controlling food and labor costs while maximizing guest satisfaction

Inventory program; Purchasing, tracking, receiving all products in dept.

The Fairmont Dallas, The Pyramid AAA, Four Diamond September 2008 – February 2012

Cook III/Tournant Chef 545 rooms, 75,000 sq. ft. of meeting space

Check pars daily and place orders with the Executive Chef.

Oversee the preparation and execution of each station prior to and during high volume service.

Mastery of all stations on both the hot and cold lines.

Follow recipes, portion control and presentation specifications as set by the Chef

Work all areas of the kitchen including but not limited to garde manager, banquets, breakfast and all stations in the 4 diamond restaurant.

Create amuse bouche and specials for dinner service.

Train and mentor new colleagues

Awards & Organizations

San Pellegrino Almost Famous Chef, Regional Competition – 2nd Place – 2008

Honor Roll Student, and voted Outstanding Graduate class of September 2009

Employee of the month November 2009 Fairmont Hotels

Manager of the Quarter nomination-third quarter 2012 Hotel Galvez

Manager of the Quarter March 2018 Highland Dallas

Independent Coursework

Compeat inventory system

ADACO (inventory manager)

Spanish language classes

Education

The International Culinary School at The Art Institute of Dallas - Dallas, TX

Associate of Applied Science Degree in Culinary Arts - September 2009

Certifications

ServSafe Manager

TWIC card holder

Contact this candidate