Sous Chef General Manager

Christopher Lee Weerheim

**** **.********* *** **** Saint Lucie Florida 34952

Phone: 772-***-**** Email: ************@*****.***

GENERAL MANAGER / HEAD CHEF / KITCHEN & BAR MANAGER

EXPERIENCE:

·Diverse experience in restaurant and bar management with an emphasis on Executive Chef, Lead Chef and Sous Chef responsibilities in South Florida culinary establishments.

·Expertise in variety of cuisine including but not limited to American, Italian, French and fine, fresh Seafood for high-volume restaurants as well as intimate private functions.

·Manage labor and food and liquor cost, in addition to vendor procurement, hire-fire responsibility and training for large to mid-size restaurant and bar staff employees.

·Executes time management and multi-tasking capabilities with highest efficiency.

·Proven leader in building people-first, team oriented staff to better serve customers.

PROFESSIONAL EMPLOYMENT:

Cool’A Fish Bar Palm Beach Gardens, Florida

Sous Chef December 2015 to February 2022

Responsible for management of the kitchen staff of this casual, tropical seafood restaurant

specializing in consistent fresh locally caught seafood. Create and prepare daily specials;

handle food ordering, inventory control and kitchen supplies. Assist in the interviewing, hiring,

and scheduling of all kitchen staff.

Thirsty Turtle Seagrill & Market Juno Beach, Florida

Head Chef / Kitchen Manager September 2011 – November 2015

Managed overall kitchen staff for the fast-paced, high volume seagrill restaurant featuring fresh

fish and other casual menu items. Inventoried all restaurant stock items, created daily specials

Achieved and maintained a food and labor costs superior to company expectations.

Crabhouse Jupiter, Florida

Lead Line Cook November 2009 – September 2011

Mastered a wide range of sauces, soups, appetizers and specialty dishes for the casual seafood

establishment. Gained valuable catering skill experience and executed time management while

multi-tasking. Inventoried all restaurant stock items.

Eagle Marsh Golf Club Port St. Lucie, Florida

Head Chef/General Manager September 2008 – November 2009

Controlled food, labor and liquor costs. Created daily specials for both kitchen and bar. Catered

large parties for the members. Managed all menu making and changes. Gained experience

in overall restaurant management.

Christopher Lee Weerheim

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The Island Bistro Jensen Beach, Florida

Sous Chef May 2008 – September 2008

Created daily specials and expedited food consistently with a passion for quality.

Organized team members to be clean, and supervised staff keeping kitchen above

health department codes on cleanliness. Inventoried all restaurant stock items and balanced

labor and food costs. Hired, trained and scheduled and directed all kitchen staff members.

Catered both on and off premises events.

First Watch Café Stuart, Florida

Lead Line Cook January 2007 – April 2008

Responsible for the opening and set-up of the café on a daily basis. Improved my working

knowledge of the restaurant industry.

Wahoo’s On the Waterfront Stuart, Florida

Sous Chef June 2005 – December 2006

Handled all ordering through multiples of different vendors and was responsible for all inventory

of restaurant stock items for the seafood restaurant. Effectively hired, trained and supervised

employees in the preparation of all cuisine. Managed a wide range of food service and

catering duties. Managed labor and food costs and exercised time management skills while

multi-tasking.

EDUCATION:

Mt. Cove High School

·GED Diploma 2000

·Managed a full class schedule while working full time

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