Executive Chef Senior Manager

Swen Altis

*** *** ****** **.

Taylorsville, North Carolina. 28681

Cell: 828-***-****

*********@*****.***

WORK EXPERIENCE:

Shiners Stash Jerky LLC-Conover, NC 5/2016-6/2024

Owner/Executive Chef

Established company from ground up with two employees. Our first client was RJ Reynolds, which assisted us with our company’s initial growth. As our clints list grew, so did the business. I invested in larger equipment to assist with bulk production. Work alongside FSIS inspectors in our facility daily & worked with strict HAACP plan guidelines I implemented for the business, along with writing pre-op & operational guidelines, recall program, setting up venders for purchasing & clients for sales. Our client list exceeded over 200 companies, farms, & venders. Introduced wild game program fabricating hunts & producing various game products. Implemented cost, P&L, development of recipes, products. Modeling products & showcasing them on three of our webstore sites. Developed purchasing guides for all inventory. Implemented employee job descriptions & hiring.

Aramark- North Carolina-Southeast Region 8/2009-5/2016

District Chef, Executive Chef- Coordinate, plan, participate, and supervise the production, preparation and presentation of food for entire High Point University Campus. 13-million-dollar multi-venue unit. Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Estimate food consumption and requisition/ purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. Oversee special catering events also offer culinary instruction and/or demonstrates culinary techniques. Solely responsible for supervision of kitchen personnel for hiring, discipline, performance reviews and initiating pay increases. ServSafe Certified. Assist in sales process. Coordinates activities with other internal departments, participates in management team meetings, interfaces with vendors and key service users within client organization.

Gategourmet- Dulles, Va. 7/2007-5/2009

Senior Executive Chef- Total food management of cold and hot production operations with a staff of 120+ full and part-time employees with HACCP Manager, four Sous Chef’s & six lead Cooks reporting directly to me. Annual unit revenue 56 million dollars. 27 major airline clients. Provide food training in HACCP, knife skills, cooking terminology, final cooking temperatures, CCP’s, CIA structured. Communicate on various levels to include management, customers, clients, auditors, and associates through both written and verbal communications. Creative menu development with various customers (Vision, SAS, Air France, British Airlines) internal company wide as well. Work on Corporate ICE team for various Client Airlines menu presentations throughout various locations throughout the US and Canada. Managed startup airlines cycle menus to ensure procurement of product perishable and non-perishable. Managed various menu cycle changes weekly, bi-weekly, and monthly to ensure 100% compliance of airline menu specifications.

Delaware North Companies, Inc. Sportservice- Buffalo, NY. 11/05-5/2007

Executive Chef III- Nationwide Arena/Columbus Blue Jackets-NHL & Columbus Destroyers-AFL

Establishes menu plans and food service protocol based on operational goals. Developed and implemented recommendations to control food and labor costs to achieve financial objectives and improve efficiencies. Orders and secures products within corporate specifications and oversees inventory process. Actively participates in event operations, such as NCAA, WWE, concerts, corporate catered functions. Assures quality and consistency. Supervise, schedule and train culinary and kitchen staff. Monitors quantity of prepared food ensures proper rotation and utilization according to HACCP in all arena kitchens. Created and documented recipes and menu specifications for corporate use.

Flat Top Catering Company – Raleigh North Carolina. 10/02-10/05

Executive Chef/Owner- 12 FT/PT employee operation. P/R sales. Planed and organized customer menu designs, presentation and implementation of all food. Caterer for many Pharmaceutical companies in and around the Raleigh, Pinehurst, Goldsboro business areas. Catered various V.I.P. functions. Governor Elect Bill Colby, Patrick Ballentine, Clayton Chamber of Commerce annual banquets of 350+ people, and Benson Chamber of Commerce annual banquet. In addition to wedding receptions and various dinner and Hors d’oeuvre parties.

LSG/SkyChefs– Morrisville, North Carolina. 5/00-11/02

Executive Chef - Planed, cooked, organized, and executed training for nine major airline menu cycle changes. Trained cooks in cold food prepares and on correct methodology. Implemented ongoing training for food personnel to ensure recipe quality, spec, and HACCP compliance. Managed HACCP test kitchen program and ensured conformity with regulatory agencies. Ensured that, along with purchasing, products meet customer specifications and proper handling procedures of various items. Provided dietary special meals to requesting passengers. Planed and organized, customer menu designs, presentations, and implementations. Assisted with career development for existing leadership through role modeling, coaching, and review process. Created and documented recipes and menu specifications in test kitchen for local Midway Airlines. Personal cater to the King of Jordan and to the Sheik of Qatar. Overall unit annual catering revenue of 11 million dollars.

NC State University– Raleigh, North Carolina. 8/98-4/00

Executive Chef- Managed a staff of 150 plus personnel. Created and documented recipes and menu specifications changing in quarterly cycles. Accountable for daily recipes and menus to ensure staff kept product quality and consistency for all areas of food production. Implemented and maintained HACCP program and training staff. Worked closely with food scientists and nutrition specialists creating various low calorie and vegetarian recipes. Managed catered food production for 3,000 plus patrons consisting of students, faculty, and many VIP functions day to day. In addition to food operations, consoled and was an active board committee member for food planning, preparation, and operation of the World Special Olympic Games in Raleigh, NC. Feeding an estimated total of 121,000 persons.

Dinkellocher Hotel Restaurant– Heilbronn, Germany. 9/97-8/98

Executive Chef- Responsible for food quality, presentation, inventory, and cost control. Managed a staff of 14 full and part time positions. Responsible for all aspects of food production, kitchen operation, proper equipment operation/maintenance, hiring and training within the facilities multi-unit service kitchens. Produced food on site and catered to various locations, adhering to regulatory food system safety and also implemented limited HACCP procedures and guidelines for various food service areas. Worked closely with clients and customer relation services developing various recipes and menus to accommodate various clients’ needs.

Big Cedar Lodge- Ridgedale, Missouri. (Internship, C.I.A.) 7/96-12/96

40-hours/18-week curriculum. Worked sauté, grill, fry, and grade manager station. Worked in baking for three weeks. Worked various banquets, brunches, and weddings ranging from 50-350 people. Catered several press conferences and VIP functions. Sculpted ice carvings and worked with plastic modeling chocolate for centerpieces and amenities.

U.S. Army- Vicenza, Italy and Fort Lee, VA. 2/92-2/95

Food Service Specialist/Administration Clerk/Ration Clerk- Prepared and served nutritional meals for approximately 750 persons per meal, 3 meals a day, 365 days a year. Prepared production schedules and planned daily menus. Provided dietary meals to hospital patients. Helped maintain projections of covers and reconciled with usage of daily allotments. Managed a staff of 15 personnel. Ordered food inventories using AFMIS automated computer system.

EDUCATION:

- Culinary Institute of America – Hyde Park, New York

Associates Degree in Occupational Studies Culinary Arts 1/96-9/97 - U.S. Army Food Service School- Ft. Lee, VA.

- Diploma in Military Food Service Operations 7/92

- U.S. Army

68 Credit Hours Food Service Correspondence, Continuing Education Course 8/92-/95

- ProChef II Certification – C.I.A. @ High Park, NY 1/2012

SKILLS:

Fluent in German language

Basic Knowledge of Spanish

Basic Knowledge of American Sign Language (ASL)

Computer-Microsoft, Excel, Word, PowerPoint, Kronos Time Management, Food procurement.

Plastic Chocolate Sculpting

Multiple Cuisine Knowledge ACE Culinary Competition Experience

Special/Dietary Meals

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