Food Service A Team

Miles L. Campos

**** ****. **., *

Billings, Montana, 59102

Phone: 406-***-****

Email: **************@*****.***

Enclosed is my Resume and Cover Letter for your consideration and review. I have a solid Culinary background and am a team player and proud of my Food Service career. I adhere to the motto: An honest day’s work, for an honest day’s pay. I do not use: alcohol, drugs, nor tobacco/vaping products. I am knowledgeable with local/state health code rules and regulations and safety procedures/regulations.

I am fast with prep work and a pro with using knives and kitchen appliances to get the work done in a timely manner. I have no qualms with washing dishes/pots/pans and can multi-task effectively.

I am experienced with both FOH/BOH operations, management, purchasing, menu planning, work schedules, food and labor costs, employee hiring and training.

I am a team player and confident I would be a contributor towards a successful business establishment.

(11-years), Hilton Hotels, 10-years, Philadelphia, Penna., (1) year, Pasadena, California

1 1/2 –years, Stouffer Concourse Hotels, Philadelphia, Penna.

(4-years), Pocono Manor Inn, Golf and Conference Center, Pocono Manor, Penna.

(2-years), Sheraton Hotels, Danville, Penna.

(2-years), Travel Lodge Hotels, Chambersburg, Penna. Thank you in advance for your time and consideration, please feel free to contact me at your convenience if I can be of assistance to your business/establishment.

04/22-current Chef-In-A-Pinch, Billings, Montana

Meet with prospective clients and suggest a variety of menus as an alternative choice(s) in addition to their ideas. 12/2021 – 04/22 Executive Chef

St. John's United/The Crossings, Laurel, MT

Employer is an: Independent-Living, Assisted-Living, Memory Care Residence(s), serving the Yellowstone County Area.

Order provisions, maintain cleanliness of the kitchen areas, create menus, train kitchen staff, complete employee work schedules, conduct kitchen meetings. Prep and cook from scratch, wholesome meals according to CDM and Executive Chef. 10/2019 - 09/2022 Executive Chef

Chef-In-A-Pinch, Cody, WY

Meet with prospective catering clients and discuss catering options: menus, locations, prices.

Order provisions, prep and cook meals.

05/2019 - 10/2019 Chef

Trailshop Inn, Cody, WY

Menu planning, train employees, prepping food, cooking food, cleaning, maintaining food service operation(s),

04/2018 - 09/2018 Chef

Yellowstone Valley Inn, Cody, WY

In charge of kitchen, menus, personnel, and provisions. Ordering and maintaining supplies.

07/2006 - 04/2018 Chef in a Pinch, Sheridan, WY

Provide catering services and restaurant consultations, Prepared meals for up to 400+ attendees, Supervised catering teams of up to 30+ contract employees, Onsite meal preparation for disaster relief areas sponsored by the American Red Cross. 08/2015 - 06/2017 Chef

Tulsa Community College, Tulsa, OK

Prepare menu items from scratch using fresh and local ingredients, Submit kitchen inventory orders weekly including food/beverage ingredients, FOH items, dry goods, cleaning supplies, and kitchen utensils/equipment, Prepare weekly staff schedules, Manage food and staffing budgets, Prepare food for large catering events. 06/2011 - 12/2013 Executive Sous-Chef

Oklahoma Methodist Manor/Crestwood Retirement Village, Tulsa, OK Evening and week-ends/shift Sous-Chef, Prepared menu items and buffet food from scratch using fresh and local ingredients, Serve 210+ residents daily, Create our own recipes and expanded menu item choices.

01/2009 - 02/2011 Executive Sous-Chef

St. John Medical Center, Tulsa, OK

Prepared and cooked approximately 8 to 10 thousand meals for the patients, staff, and visitors of the St. John Medical Center per day, Prepare meals for patients of the hospital including those with special dietary needs (ie. low-sodium, purees, dysplasia), Assist at the main cafeteria and "Night Bites" after hours cafeteria as scheduling needs arise.

11/2004 - 07/2006 Cook and Factory Line Worker Nesco Resource, Tulsa, OK

Cook- Prepared breakfast, lunch and dinner menu items daily for the Sterling House Alterra Assisted-Living residents, Prepare special dietary meals for the elderly. Factory Line Worker-The factory job entailed forklift usage, lifting, stacking, sorting, and recording finished product into computer logs for shipment. 01/2004 - 07/2006 Chef/Dietary Supervisor

The Arbors Assisted-Living, Tula, OK

Prepare and cook breakfast, lunch, and dinner for up to 40+ residents and staff, Create new recipes daily using fresh and local ingredients; Order needed ingredients weekly and purchase from local vendors and farmer's markets, Maintain a safe and clean working kitchen.

02/2004 - 01/2005 Cook and Factory Line Worker

Pinpoint Temporary Personnel, Tulsa, OK

Cook- Temporary cook position for juvenile services center, Prepared breakfast, lunch and dinner, Supervised kitchen staff of up to 4 employees. Factory Line Worker- Temporarily assisted local printer with loading, stacking, sorting, and lifting finished products from the various machines. Was required to be fork-lift certified.

03/1996 - 12/2003 Personal/Family Chef

Frances W O'Hornett, Tulsa, OK

Responsible for the orderly running and cleanliness of the kitchen, Purchasing of supplies and ingredients, Adhere to dietary restrictions and nutritional values for a diabetic, Rotating stock and provisions, Planning and preparing meals, Cooking dinner and luncheon parties for up to 30+ family and guests, Maintain the upkeep of the automobiles and tag registrations as needed.

12/1995 - 03/1996 Chef

Cuchara Valley Ski Resort, Cuchara, CO

Hire and train kitchen and dining room crew for a ski resort. Plan, order and prepare meals for guests. Work as a team not only in producing meals in a timely manner but work together to ensure the cleanliness of the kitchen and surrounding areas. 10/1995 - 12/1995 Executive Chef

Vermejo Park Ranch, Raton, NM

Chef for upscale guest ranch catering to hunters and fishermen, Preparing breakfast and lunch for the guests, Replenishing hot and cold foods to the steam tables, Maintaining a positive and professional guest experience. 04/1995 - 10/1995 Chef

Echo Lake Lodge, Idaho Springs, CO

Seasonal job on Mt. Evans catering to vacationers and tourists. Responsible for the overall running of the kitchen and dining room staff: including ordering food and paper products, store room rotation of stock, training restaurant crew members, planning menus, working in a teamwork atmosphere to effectively deliver the meals in a timely and orderly manner.

05/1990 - 10/1994 Executive Sous-Chef

Mountain Sky Guest Ranch, Emigrant, MT

Work within a teamwork atmosphere preparing breakfast and lunch for the guests and helping to prepare gourmet meals for the dinner crowd. Cleanliness and order of the kitchen and surrounding areas were strictly maintained. Duties also included close communication with the guests (i.e. help with recreational equipment, rides into town).

02/1990 - 04/1990 P.M. Cook

Villa Gardens Retirement and Assisted-Living Residence, Pasadena, CA Temporary position filling in for employee vacations at an upscale retirement facility. Work in a high volume kitchen following stringent dietary recipes for residents. Prepare meals according to daily logs and menus with a regular rotation of stock and kitchen cleanliness.

High School

High School Diploma

Chambersburg Area Senior High School, Chambersburg, PA

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