Executive Chef Sous
Resume:
Heather A. Cash CCC
Luray VA **835
Cell: 540-***-****
Email: **********@*****.***
Executive Profile
Chef driven to manage cost and establish strategic, mutually beneficial partnerships and relationships with guests, vendors and employees.
Education
Luray High School– 1998
High School Diploma– Luray, VA
Escoffier Culinary School 2022
Skill Highlights
●Employee Relations
●Event Planning
●Self-Motivated
●Wedding Planning
●Customer Oriented
●Staff Management
●Product Development
●Exceptional Multi-tasker
●Leadership/Communication Skills
●Hospitality Expertise
●Business Operation Organization
Core Accomplishments
Established amounts and costs of required supplies, such as food and ingredients. Executed daily production lists and goals. Trained new employees. Oversaw kitchen employee operations to ensure production levels and service standards are maintained.
Positions Held
Watch and Warrant Restaurant
2022-2023
Executive Chef
Crosskeys Vineyard
2021-2022
Executive Chef
JMU
2019-2021
Sous Chef
Executive Chef
Feb 2017- 2019
Double Tree by Hilton Harrisonburg VA
●Opened Restaurant from ground up
●Developed all menus\ recipes
●Hired and Trained all staff
●Set up all accounts with vendors
●Set up all equipment purchases and supervised installation
Executive Chef
March 2016- January 2017
Peaks of Otter Lodge/ Delaware North Company
●Develop Menus
●All food cost Development and monitoring
●Food Orders through multiple vendors
●Train all staff
●Develop all recipes
●Ensure quality of all plates and foods
Sous Chef
April 2014 to Feb 2016
Delaware North Company- Shenandoah National Park/ Delaware North Company
●Creation of decorative food displays for Special Events
●Instruction of Cooks, and other kitchen employees, in the proper preparation, cooking, garnishing, and presentation of standard menu items.
●Estimation of amounts and costs of required supplies for proper kitchen function
●Food preparation of all types, including both standard menu and special events.
●Collaboration with other personnel to plan, develop, and execute recipes and menus, based upon seasonal availability and guest numbers
Sous Chef
April 2011 to April 2014
Mimslyn Inn — Luray, VA
●Monitoring of food preparation methods, portion sizes, garnishing, and presentation to ensure consistency and quality
●Monitoring and executing compliances with health and fire regulations in regard to food preparation and service
●Monitoring of building maintenance in lodging and dining facilities
●Scheduling and intake of food and beverage deliveries. Verification of contents for quality
●Maintained all required sanitation and food subsidy records, and required by law
●Creation and development of recipes and menus
Production
April 2013 to July 2013
Inn at Little Washington— Washington, VA
●Inspection and cleaning of food preparation areas, such as equipment and work surfaces, to ensure sanitation and proper food-handling practices
●Inspection of food to ensure freshness and quality. Rotation of stock
●All cooking duties (ex. Bake, roast, broil, steam, etc.)
●Portioning, Arranging, and Garnishing of food to distribute to patrons
●Substitution and assistance to other cooks in times of emergency or heavy volume
●Butchering and dressing of mammals, fowl, and shellfish
Licenses and Certificates
CCC certification March 2015
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