ROBERT COURTEMANCHE

508-***-**** Boynton Beach, FL adzs4f@r.postjobfree.com

WORK EXPERIENCE

October 2022 – present –Executive Chef/Kitchen Manager, HCA Florida Westside Hospital, Plantation, FL

Responsible for 30+ employees and multiple kitchen menus, including elaborate banquets and meetings.

All patient meals and dietary plans

Staffing for private functions throughout the hospital

Health and safety training of all kitchen staff

Ordering all food, supplies, and stocking supplies for kitchen and all hospital floors

Patient satisfaction consisting of daily rounds

Budgeting, billing, efficient with Word, Healthstream, Excel, Outlook and Kronos

October 2020 – October 2022 – Line Cook, HCA JFK Hospital, Atlantis, FL

Responsible for all in-house catering with full Boar’s Head deli and elaborate salad bar for doctor lounge as well as cafeteria

Create daily specials such as salads/sandwiches for retail sales

Assist Chef with ordering all products and solely responsible for ordering produce and meats for all areas of kitchen

First in charge when Chef is absent, and assist when needed in every kitchen station

April 2014 – October 2020 – Executive Chef, Delray Beach Golf Club, Delray Beach, FL

Responsible for day to day operations of full banquet facilities, a la carte luncheons, golf league foods, and

off-site catering.

Menu planning, costing and creating; staff scheduling, payroll, training and safety meetings.

Office responsibilities included, but not limited to purchasing, selection and monitoring of all purveyors’ pricing

(all pars including bar snacks, league foods and non-alcoholic beverages)

Maintaining monthly inventory, labor cost and control

Maintaining proper portions and food appeal with current trends, while achieving excellent customer relations

With courtesy and concern for the best customer experience possible, while aiding all managers and staff

through knowledge and “hands-on” team-work.

In addition, responsible for all EOC disaster relief food service coordinating

March 2013 – April 2014 – Sous Chef, Eurest Dining, Jupiter, FL

Responsible for day to day operations involving direction, pars, execution of menu and menu planning

Ordering and food cost with daily cash-outs, weekly inventory, correct food preparation

Labor cost, production, sanitation, continuous self-training

Contribution to all banquets

To date of resignation, I increased business by 30%

December 2009 – March 2013 – Rounds Chef, Boca West Country Club, Boca Raton, FL

Responsible for 4-5 man line, inside expo and saute in Panache, the main dining room, along with FOH

Interaction with management

Supervisor/Expo of 3-4 cooks on many shifts in all Boca West kitchens, including Sports Center, feeding

200-600 members nightly, with a 4-6 man line

Prepping menus daily

Worked in the NY Deli in the Grille Room, serving fresh deli meats to all members during lunch

January 2002 – January 2009 – General Manager/Chef, Grand Slam Café, Rutland, MA

Upon arrival to job, I implemented catering and breakfast menus, in addition to lunch and dinner

Maintained 34% total cost of all goods, including paper and beverages

Responsible for production, creativity and execution of full-scale family restaurant which served

Breakfast, lunch and dinner.

Managed all restaurant employees, profit and loss, maintenance of restaurant, while maintaining a

working Chef’s position with full responsibilities

EDUCATION

1980 – 1981 – Johnson & Wales University, Providence, RI

Associates Degree in Culinary Arts

REFERENCES

Available upon request

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