TODD J. CHAPIN

703-***-****

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

Alexandria. Virginia 22309

• adzy9e@r.postjobfree.com

Executive Chef • Executive Sous Chef

PROFILE

More than 18 successful years in the Culinary Service Industry as an Executive, Corporate and Sous Chef specializing in Back of House Management, Operations, Budget Development, Cost Control, Menu Planning, Wine Theory, Catering, Training, Quality Control and Client Relations

• Profitably run foodservice operations, increase covers quarter-over-quarter through role modeling behavior and working as a hands-on Chef, focusing on cost control, food quality, customer issues, and establishing policies and standards

• Inspire a team commitment to safety, sanitation, management objectives and high-quality performance standards

• Personal integrity and a commitment to positive and profitable results

• Energetic and motivated with excellent communication and interpersonal skills at all levels

EXPERIENCE

Marriott International Corporation

Senior Banquet Chef, Renaissance DC, 999 9th Street NW District of Columbia (2011-to present)

• 800 room 20 million annual F and B sales in a six (6) outlet Convention Hotel in busy DC market reputed for excellence.

• Executed very detailed-oriented banquet service featuring custom menus, for wide range of high profile clientele including 2013 Presidential Illinois Inauguration Ball up to 4000 guests

• Oversaw 40+ Associates including 1 Manager and 6 supervisors in Room Service, Restaurants and Coffee Shop, Cafeteria, Banquet Hot/Cold side production, Pastry and Stewarding.

• “SP” performer meeting and exceeding all goals in annual LLP reviews during current tenure.

• Increased ESS from beginning 57.5 points to current 95.3 in customer satisfaction with food quality and in increased Associate Satisfaction and leading all Mid Atlantic Marriott International Culinary AOS scores. This was accomplished through maintaining one on one relationship with clients and dedication to improving quality.

• Part of management team maintaining 17.4% annual food cost while meeting and exceeding high guest expectations.

Executive/Senior Sous Chef, Horseshoe Bay Marriott Resort; Horseshoe Bay, Texas (2008-2011)

• Directed and oversaw seven (7) F&B $13M in annual F&B sales, including pool cabanas, upscale comfort food, Southwestern Trans Pecos, and bistro cuisine serving a diverse clientele, which includes club membership, transient hotel and group business

• Executed very detailed-oriented banquet service featuring custom menus, creative action stations and weddings that earned Horseshoe Bay the reputation as one of the top wedding locations in Texas

• Collaborated with sales team in obtaining signed contracts through tasting venues and one-on-one client interaction showcasing culinary and beverage team’s ability to meet high profile groups such as AT&T Chairman of the Board

• Wrote and/or oversaw the planning, development and execution of resort menus, including wedding, group, banquet and restaurant

• Collaboratively maintained fixed and controllable cost that resulted in F&B having a 30% bottom line profit in 2009 and $2.5M over budgeted profit although 20% down to targeted sales

• Assisted Executive Chef in writing and maintaining yearly budgets and required margins/expenses; assumed responsibility for all operations in Executive Chef’s absence

• Took part in the transformation of Marriott and Resort culinary team March 2008; took over and restructured three (3) restaurants and improved associate satisfaction, food quality, sanitation and profitability

• Designed and implemented menus for two (2) new outlets in May 2008, one lakeside dining “Yacht Club Grill” the other an upscale comfort food, members-only golf restaurant “Cap Rock”, both were very successful and continued to be member favorites after two (2) seasons

• Scored 100% on 2009 Marriott QA audit, consistently in top 10% for company in Marriott Event Satisfaction for quality of food

• Supervised and trained five (5) Managers, seven (7) Supervisors and 80 hourly associates

Sous Chef, Lantana Restaurant, Horseshoe Bay Marriott Resort; Horseshoe Bay, Texas (2005-2008)

• Directed three (3) F&B fine-dining outlets in the Texas Hill Country setting with $5M annual “seasonal” food sales, which accounted for $2.5M in annual food revenue of this 35,000 sq. ft. indoor/outdoor meeting space and 365-rooms/luxury condo suites

• Demonstrated proficiency in menu development, specialty menus and tasting/wine pairing menus featuring Southwestern Trans Pecos, Southern, Tex-Mex, New American and Continental Cuisines; assumed responsibility in Executive Chef’s absence

TODD J. CHAPIN

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Marriott International continued

• Consistently met all Marriott business objectives; led hotel in AOS scores in 2006 with 93% increase in Guest Satisfaction in quality of food by 5% over previous year; received Marriott QA audits scores of 97% in 2006 and 95% 2007

• “SP” performer meeting and exceeding all goals in 2006 LPP

• Supervised up to 30 employees, including a Manager and four (4) Supervisors; oversaw scheduling, hiring, training and administration

Banquet Chef (Charter Associate), Waterway Marriott Conference Center; The Woodlands, Texas (2002-2005)

• Collaborated in opening of hotel 2002; promoted from Cook to Culinary Supervisor to Banquet Chef within eight (8) months

• Achieved $11M in annual food sales, $8.5M in catering, featuring an exhibit hall and 90,000 sq. ft. meeting space and 410 rooms/suites

• Part of team earning “4th Diamond” to our AAA rating; consistently scored in top 10% food quality scores for GSS and ESS out of 365 Marriott managed properties; awarded Manager of the Quarter-Q3 2004

• Supervised up to 65 employees, including two (2) managers and three (3) supervisors; oversaw scheduling, hiring, reviews, motivating, mentoring, coach and counseling and administration of staff

• Utilized proficiency in production of hot, cold, bakery and pastry presentation of banquet service to 1500+ pp in all facets of banquet service featuring innovation menu design and presentations focusing on using contemporary service, action stations and fun presentations

• Met and/or exceeded all Marriott business goals during tenure

• Assisted sales team in designing and creating menus for high profile clients through food forums, tasting venues and client interaction

Aramark at Hewitt Associates; The Woodlands, Texas 1998-2002

Office Administrator • Supervisor

• Directed five (5) F&B outlets and executive dining where F&B was complimentary to a staff of 800-1600 associates daily in a casual cafeteria environment serving breakfast and lunch as well as inside/outside catering of business lunches to VIP fine-dining, and in addition serviced 30+ beverage stations in over five (5) buildings; supervised 3-25 employees; oversaw Starbuck’s Kiosk with $5K weekly revenue

• Collaborated in menu development and implementation, assumed responsibility for operation in his absence F&B Director

• Ensured quality customer service and communicated with contact at Hewitt regarding high profile clients on daily operations

• Administrative duties included ordering, payroll, invoice reconciliation, weekly accounting statements, A/R and A/P

Universal Services; Harahan, Louisiana 1995-1998

Chef • Steward

• Supervised catering operations and 2-15 employees in this offshore environment with a varied clientele focusing on simple food that was well prepared; directed housekeeping and menu execution/production for 40-160 people on a 24/7 basis

• Maintained a high standard crew satisfaction, safety and sanitation among staff members

• Worked from Florida to Mexico on a wide variety of offshore oil exploration, drilling and production operations

Houston Country Club; Houston, Texas 1992-1995

Chef Tournant • Entremier

• Oversaw four (4) outlets of this 1200-member country club, reputed as Houston’s best

• Worked under Certified Master Chef, Fritz Gitchner, the only CMC in Texas in a Classical Brigade Kitchen

• Worked in pastry shop, butcher shop, garde manager, and banquet and ala’carte departments with preparations emphasizing freshness and respect for the integrity of high quality ingredients where cost was always secondary to proper techniques and quality with 45-50% food cost and 35-40% labor cost

• Collaborated with Chef Gitchner on daily specials and menus that changed daily/weekly to season’s product availability

EDUCATION: Hotel Management with a 3-year American Culinary Federation Apprenticeship, San Jacinto Central

College; Deer Park, Texas

A.A.S. in Computer Technologies, Montgomery College; Conroe, Texas, GPA 3.5

TODD J. CHAPIN

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TRAINING: Completed ServSafe Management Certification Training in 2003 and 2011 (current through 2016); Foundations of Leadership–Marriott International; Texas A&M Beef 101

HONORS: Assisted in 2009 Niman Ranch Farmer Appreciation Dinner in Des Moines, Iowa Hotel Fort

Executive Sous Chef at Houstonian Hotel during President George Bush Sr. presidential residence there

Manager of the Quarter Q32005 Woodlands Waterway Marriott

Worked under renown Chef Robert Del Grande at original Café Annie’s

Worked under Certified Master Chef Fritch Gitchner for 3 years.

Convention Cold Seafood Display Bronze Medal TCA/ACF

COMPUTER: Windows, Word, Excel, PowerPoint, Outlook, Marriott LMS, On Demand, CI/TY, Birchstreet, 4my HR and PeopeSoft

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