Executive Chef Sous

ROBERT COURTEMANCHE

508-***-**** Boynton Beach, FL ****************@*****.***

October 2023 -Current,- Sous Chef, Boca Lago Country Club

October 2020- September 2023 –Executive Chef, HCA Florida Westside Hospital, FL. / Line Cook, Hospital Chef Training HCA Florida JFK Hospital, Fl.

Responsible for 30+ employees and multiple kitchen menus, including elaborate banquets and meetings.

All patient meals, Dr lounge (4-5 star) food, Banquets / catering throughout hospital on demand.”Increased cafeteria food by 30%. Joint commission 100% accredited.

Health and safety training of all kitchen staff

Ordering all food, supplies, and stocking. Oversee stocking of all supplies for kitchen and all hospital floors

Patient satisfaction consisting of daily rounds for satisfaction,

Budgeting, billing. Efficient with Word, Healthstream, Excel, Outlook and Kronos

October 2020- Executive chef training for hospital Executive Job at HCA JFK.

Rounded in every aspect of hospital kitchen.

April 2014 – October 2020 – Executive Chef, Delray Beach Golf Club, Delray Beach, FL

Responsible for day to day operations of full banquet facilities, a la carte luncheons, golf league foods, and

off-site catering.

Menu planning, costing and creating; staff scheduling, payroll, training and safety meetings.

Office responsibilities included, but not limited to purchasing, selection and monitoring of all purveyors’ pricing

(all pars including bar snacks, league foods and non-alcoholic beverages)

Maintaining monthly inventory, labor cost and control

Maintaining proper portions and food appeal with current trends, while achieving excellent customer relations

With courtesy and concern for the best customer experience possible, while aiding all managers and staff

through knowledge and “hands-on” team-work.

In addition, responsible for all EOC disaster relief food service coordinating

March 2013 – April 2014 – Sous Chef, Eurest Dining, Jupiter, FL

Responsible for day to day operations involving direction, pars, execution of menu and menu planning

Ordering and food cost with daily cash-outs, weekly inventory, correct food preparation

Labor cost, production, sanitation, continuous self-training

Contribution to all banquets

To date of resignation, I increased business by 30%

December 2009 – March 2013 – Rounds Chef, Boca West Country Club, Boca Raton, FL

Responsible for 4-5 man line, inside expo and saute in Panache, the main dining room, along with FOH

Interaction with management

Supervisor/Expo of 3-4 cooks on many shifts in all Boca West kitchens, including Sports Center, feeding

200-600 members nightly, with a 4-6 man line

Prepping menus daily

Worked in the NY Deli in the Grille Room, serving fresh deli meats to all members during lunch

January 2002 – January 2009 – General Manager/Chef, Grand Slam Café, Rutland, MA

Upon arrival to job, I implemented catering and breakfast menus, in addition to lunch and dinner.

Maintained 34% total cost of all goods, including disposables and beverages

Responsible for menu production, creativity and execution of full-scale family restaurant which served

breakfast, lunch and dinner.

Managed all restaurant employees, profit and loss, maintenance of restaurant.

EDUCATION

Johnson & Wales University, Providence, RI

Associates Degree in Culinary Arts

REFERENCES

Available upon request

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