Gary Cornelius (Indiana Pacers Locker Room)

**** ********** ***

Rockwall, Tx 75032

EMAIL: adztio@r.postjobfree.com

PHONE 317-***-****

OBJECTIVE: To be a part of a dynamic forward moving team Experience:

American Senior Community's

Dietary Culinary Director

2/22- 9/23

Responsible for all aspects of Culinary Department. Budgets, menu, recipes, ect.

Interviewing new residents. Implementing their diet requirements in the system.

Morrison Living

Traveling Sous Chef

South Eastern Region

4/20 - 1/22

Supporting various properties in the region and beyond. My expertise was going in to a property cold and immediately seeing the opportunities and implementing a plan to the team to correct the problems. Hilton garden Inn

Executive Chef

1/16 - 3/20

Greenwood, Indiana

Responsible for running all aspects of the food service. Including but not limited to banquets and breakfast and dinner service. Scheduling, Training, ordering, menu development.

Triple Play BBQ, Kitchen Manager

1/14 - 12/15

Franklin, Indiana

Running a aspects of the Kitchen. Including but not limited to: Hiring, Training, Menu development, P&L Responsibility.

Steer Inn, Kitchen Manager

Indianapolis, Indiana

08/14- 1/14

I was hired to curtail food cost and to train the staff to be more professional. The owners were too involved in the day to day. I tried to change things to meet my professional standards.

Hawthorns Golf and Country Club, Ala Cart Lead Chef Fishers, Indiana

4/14- 8/14

Duties: Responsible for running all aspects of Ala-Carte service for the club. Training cooks, ordering, and menu planning. Helping out with Banquets and Catering.

Marriott East, Banquet Chef

Indianapolis, Indiana

09/12-07/13

Duties: I was responsible for two family meals a day. Which feed about 120ppl. Meps for anywhere from 20 to 65 meals. Plus all Banquets on an average between 200-500ppl a day. I only had one person working for me on hot food. I had 6 people working for me in bakery and cold food. Bakery did pastry too.

Levy Restaurants, Bankers Life Field House, Culinary Supervisor Indianapolis, Indiana

9/09 – 9/12

Duties: Responsible for running all aspects of the Locker Room Restaurant. Including but not limited to staffing, prepping, inventory control, menu planning, and service. Also on different occasions worked Suites, Banquets, and Catering (off and on site). Sent to support and train at other venues. Purdue University, Churchhill Downs (Louisville,Kentucky), Arlington Downs (Chicago, Illinois), USTA (Flatbush, New York). Jacksonville Golf and Country Club, Sous Chef

Jacksonville, Florida

4/05 – 1/08

Duties: Responsible for running all aspects of Ala-Carte service for the club. Training cooks, ordering, and menu planning. Helping out with Banquets and Catering. Coaching a cooking class on Mondays during summer. And preparing a staff meal for 60 plus everyday, except Mondays, year around (By Myself).

Sonny's BBQ, Restaurant Manager

Jacksonville, Florida

4/00 – 3/05

Duties: Responsible for running all aspects of a full service restaurant. Including limited alcohol service. Some of my responsibilities included, Hiring Firing, Training, Scheduling, Payroll, Daily Accounting, Bank Runs, Opening, Closing, Cooking, Cleaning and Customer Service, Register Operation. Inventory Control, And Most Important Coaching Staff. Education:

North Garland High School

Richland College (Business Admin)

Other Skills:

Computer Literate

experience with most Pos systems

Very good Accounting Knowledge

Learn Fast

Team Leader

Team Player

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