Sous Chef Executive

Grant Yarbrough

**** *. ******* ******, ************, PA 19153 • C: 267-***-**** •

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

Professional Summary

A seasoned and highly effective professional with 22 years of industry experience searching for a progressive

hospitality organization where I can demonstrate my specialization in food and beverage operations, increasing

revenue and profitability, with strong culinary experience and management coupled with award-winning menu preparation background. and achieving highest level of customer service

Experience

Executive Chef, 3/2023to 9/2023

Keem Cuisine Soul Food Restaurant- Wilmington Delaware:

As the Executive Chef Oversee the daily operation and responsible to the restaurant soul food menu, while supervising the staff of three cooks, one prep cook, and a porter.

Sous Chef, 12/2022 to 3/2023

Alterra Mountain Company – Snowshoe Resort, WV

As the sous chef daily operation, I was responsible for the line cooks and prep cooks per shift, at the

Junction Inn the high-volume restaurant which serve the resorts clients and had a net volume of

$250,000 per month.

Sous Chef, 7/2022 to 9/2022

Thomas Jefferson University – Philadelphia, PA

Oversee the daily operation of the dinning services that feed the students, faculty, and the administrator

locate on campus.

Sous Chef, 11/2021 to 3/2022

University Of Penn – Philadelphia, PA

Responsible for proving guidance to the kitchen staff, line cooks, and food preparation cooks and dish

plating, which feed the patient care and feeding of clients throughout the entire hospital.

Campus Executive Chef, 12/2018 to 3/2020

Thompson Hospitality – West Chester, PA

Oversee the daily operation at Cheyney University oldest (HBCU) in the United States., Manage the

daily cooking from scratch kitchen, Accountable for creating menu plans, daily specials, Purchasing,

scheduling, food cost, Manage a staff of 15 full time and 6 part time students workers. Also, 4 porters

Executive Chef, 10/2017 to 11/2018

Sage Dinning – Philadelphia, PA

Oversee the daily operation of the continuing care retirement community located in Philadelphia, Pennsylvania:

Managing the daily cooking from scratch kitchen aspect of the operation for Jesuit Priest that lives

at the facility, along with the staff.

Accountable for coordinating menus, purchasing, scheduling, Create menus and daily specials

and manage a staff of approximately 10 FT and PT hourly employees including cooks, utility

workers.

Sous Chef

Sugar House Casino, March 2016-September 2017

Managing the daily aspect of the operation of Revolution Grille, The Refinery Restaurant, Geno’s

Steak, Employee dining, and Tacconelli’s, kitchens cooking from scratch.

Accountable for coordinating menu planning, purchasing, scheduling, staffing, and daily execution

Create menus and daily specials that are tasty and visual appealing, in guidelines with the

Executive Chef and Food Direction vision

Event Chef, 8/2015 to 10/2017

Starr Catering Group – Philadelphia, PA

Responsible for food preparation, cooking from scratch kitchen, extraordinary dining experience, and performance in selective Philadelphia event venues including Pennsylvania Academy of the Fine Arts, Philadelphia Horticultural Center, Philadelphia Museum of Art, Rodin Museum, The Barnes Foundation and other high-end event locations across the East Coast.

Culinary Arts Instructor, 4/2013 to 7/2016

Starr Career Academy – Philadelphia, PA

Responsible for developing, managing, and inspire students that have various learning styles into great culinarians of the future, instructing the student to maintain and develop professionalism above all in the classroom, lecture, lab, and work-place.

Explaining to student the fundamental of cooking science, Instructing students about the theory, techniques, and terminology of culinary art. Train students in kitchen sanitation and food safety, culinary applications, and restaurant management program,

Chef De Cuisine, Sous Chef, 2/2004 to 4/2011

Aramark Corporation – Philadelphia, PA

Directed the opening and daily operation of the cooking from scratch commissary kitchen and Bull’s Barbecue with annual revenue sales of $2 million. Citizen Bank Park, number one venue of stadiums in the country. This includes purchasing and production of all food.

Duties include maintaining cost control, training and coaching associates, strong scratch kitchen, a la carte, catering, banquet experience and managing staff members at Citizens Bank Park, an event-driven facility.

In the spring of 2004- 2011 became responsible for managing the week-long event held at University of Pennsylvania: Penn Relays Franklin Field.

In spring of 2007, became responsible for managing the daily operation and opening of the Smoking Grill Stands an event-driven sales of 380,000 dollars, a new venue in the company to establish upscale dining in amphitheaters/ indoor and open-air venues complex, as well as catering functions. Known as the Tweeter Center 2001- 2008 then the; Susquehanna Bank

2008 -2015. Present The BB&T Pavilion in Camden, New Jersey across from Philadelphia.

Chef De Cuisine Aramark International- Member of the 2008 Beijing Olympics Culinary •Team / International Broadcasting Center

April 2008- September 2008

Responsible for managing one of the most significant and largest aspects of the operation for The Olympics Project, Responsible for implementing and executing culinary vision at the Ingredient Control or Picking room and the Expediting Team.

Leader of culinary team of two ARAMARK International chefs, 5 Sous chefs and over 75 culinary student, and food service student native to China. Accountable for all purchasing and product utilization throughout venue, and directing all subordinates through product needs for consumption.

Chef De Cuisine Aramark Corporation

September- October 2008

Return to my home sit event driven at Citizen Bank Park: Phillies win the World Series responsible for the Bull’s Barbeque and managing the diamond club line cooks, and preparation cooks

Sous Chef, 1/2000 to 4/2003

Aramark Corporation – Philadelphia, PA

Responsible for the daily operation of the Victor Club, a fine dining restaurant, a 350-seat fine dining, members only venue. inside the First Union/Wachovia Complex.

Sous Chef Aramark Corporation 1999 to 2000

Directed the daily operation of the Ovation’s Club/Bullies at the Core States/First Union Spectrum, a la carte restaurant, suite’s holders, banquet/catering, and press dining.

Duties included supervision of the stewarding, scheduling, and training new team members, with the tutelage of the Executive Chef. Supervised the production operation and managing team members during, The 2000 Republican National Convention.

Sous Chef: Aramark Corporation

Full-time: 7 yrs. 1 mo. Home of the Philadelphia Sixers and Flyers: First Union/Wachovia Complex/Veterans Stadiums Sous Chef: Home of the Philadelphia Sixers and Flyers: First Union/Wachovia Complex/Veterans Stadium 2000 - 2003 · 3 yrs

Manage the daily operation of the prestigious Victor’s Club at the First Union/Wachovia Complex, a 350-seat fine dining, members only venue. Responsible for production of all food, expediting a la carte restaurant dinner and encore, menu planning, maintaining cost control, and managing staff members.

Other duties included the opening and supervision of the Hall of Fame, Lexus Club, Holt’s Cigar Rooms, and catering/banquet operation, for events up to 7000 people, under the supervision of the Executive Chef.

Promoted in the Spring, of 2003 to Suite Sous Chef of the Veterans Stadium Final Season.

Duties included food production for the suite holders, catering, purchasing, training and managing team members.

Also provided support for the Baltimore Raven Stadium, University of Pennsylvania Campus Dining and Winston-Salem Convention Center.

In 1997 and 1999 Democratic Fund Raiser which included dinner for then President Bill Clinton and Mayor Ed Rendell.

Sous Chef, Assistant Banquet Chef, 2/1998 to 2/2000

Aramark Corporation – Philadelphia, PA

Responsible for the daily operation of the ovation club, cooking from scratch kitchen on the First

Union/ Wachovia Complex

Prep Cook, First Cook, 1/1996 to 2/1998

Aramark Corporation – Philadelphia, PA

Responsible for the daily production of all for the daily production of all soups, stocks, and sauces for the Victor’s Club at the Core States Complex opening season. Assisting Catering Chef responsible for Flyers founder and chairman Ed Snider who owns both the Philadelphia Sixers and Flyers.

Education

M.B.A. - MASTER OF BUSINESS ADMINISTRATION – Global Management: 04-2012

University of Phoenix – Philadelphia, Pa

B.A.B.A. - BACH OF ARTS OF BUSINESS ADMINISTRATION – Business Administration: 04-2006

University of Phoenix – Philadelphia, Pa

A.S. - ASSOCIATE OF SCIENCE – Culinary Arts: 04-2000

Arts Institute of Philadelphia – Philadelphia, Pa

A.S. - ASSOCIATE OF SCIENCE – General Studies: 12-1998

Community College of Philadelphia – Philadelphia, Pa

A.A. - ASSOCIATE OF CULINARY ARTS – Certification: 02-1987

US Army Cooking and baking School – Hopewell, Va

University Of Pennsylvania, Veterans Upward Bound Program / Certificate, PHILADELPHIA, PA

US Army Quarter Master School, Cooking And Baking School Certificate Fort Lee, Va.

Certificate, FOOD SERVICE SPECIALIST · (1986 - 1987)

Pearson Instructor Education on-line: Creating a Motivating ENVIRONMENT (2014)

Pearson Instructor Education On-line: Dealing with Inappropriate Behavior (2014)

US ARMY: PLDC-Primary Leadership Development Course.

Is the first course of study in the US Army non-commissioned officer Education System (NCOES), WLC is a month-long course that teaches Specialists and Corporals the basic skills to lead small groups of Soldiers. This course is hard-hitting and intensive with an emphasis on leadership skills and prepares Soldiers to advance to the rank of Sergeant. The course topics include: Leadership, Training Management Map Reading, Land Navigation, Drill and Ceremony, War fighting: and graduates are awarded the NCO Professional Development Ribbon

Skills

KEY QUALIFICATIONS

Certified Instructor

Staff Training

Passion For Culinary

Team Player

Expediting

Fish Cookery

Butchery

Special Events

Attention to Detail

Business Sense

Banquet/Catering

High Volume

Sauce Development

Optimize Food Cost

Dedicated

Creative

Menu Planning

Customer Focus

Quality Standards

Motivator

Professional Associations

Certified Sous Chef/ ACF Member Since 1998

Philly’s Men Are Cookin’ Celebrity Chef 2000-2004 being a unique fundraiser, given by The Ivy Legacy Foundation that showcases the culinary talents of volunteer chefs, who prepare and serve their signature dishes for attendees to enjoy.

American Leadership Program

Alumni University of Phoenix MBA

American Culinary Federation

Asia Pacific Hospitality Jobs

Beijing 2008 Summer Olympics

Brookdale Senior Living

Chef's Studio

Chef2video

Culinary Educators, Fathers Incorporated

Foodies: All Food All the Time - like, taste, share, grow

Forever21 Networking Group

Global Master Chefs

Greater Philadelphia Veterans Network

Private Club Professionals

Sodexo USA Careers, Sodexo USA Careers – Culinary

Aramark Connection Lounge

The Plate Chef's Table

World Gourmet Society (WGS), Recipes are the world

The World of Corporate Executive Chefs

University of Phoenix Alumni Association (Official)

University of Phoenix Association

University of Phoenix MBA Alumni

Special Event throughout My Career at Aramark Corporation Sports and Entertainment:

The Annual Philadelphia Flower Show 1997-2011

World Series Champion Phillies at Citizen Bank Park 2008

The Beijing Olympics Culinary Team 2008

The Philadelphia Phillies National League Playoffs and Division Series 2007- 2011

The Breeder Cup held in Monmouth Park 2007

The International Car Show in Detroit COBO Center 2006, 2007, 2008

Delta Sigma Theta Sorority Celebration, 48th National Convention 2006

The Rite Aid Conference in Anaheim Convention Center 2006

Democratic Fund Raiser which included dinner for then President Bill Clinton 2004

The Opening of Citizen Bank Park 2004

The Opening of Lincoln Financial Field for Aramark 2004

The Final Season at the Veterans Stadium in 2003

The Mayor Conference in Winston-Salem Convention Center 2003

The National Basketball Association Playoffs and Finals 2001

The Stanley Cup Playoffs and Finals

The National Football League Playoffs and Conference Finals

The Opening of Heinz Field in 2001

The Republican National Convention 2000

The Israel 50th Anniversary Celebration 1998

The Opening of Core State Center in 1996

Feature Article:

In 2009 Philadelphia Magazine- Best What to Eat at Citizen Bank Park - Bull's Barbeque https://www.phillymag.com/best-of-philly/bulls-bbq/

In 2007 The Art Institutes List of Notable Alumni: The most recognized alumni are authors, chefs, caterers and television personalities. Among others, Vinny Datolo, Jon Shook, Todd Annis, Jeff Forester, Levi Goode, Yvonne Stephens, Duddana Watt, Donald Wood, Grant Yarbrough and Tiffany Derry.

http://www.culinaryhalloffame.com/inductees/international_culinary_schools_houston.htm

In 2007 Citizen Bank Park received Food Network Viewers Choice Award - Best Ballpark Eats!

In 2007 Citizen Bank Park received the 10 great places to relish fine stadium fare - USATODAY.com Featuring the Bull’s Barbequed Outlet

In 2004 Grant has been featured in the Philadelphia Daily News for his BBQ expertise, which is a hit among fans at the Phillies’ baseball games

In2000-2004Philly’sMenAreCookin’GuestCelebrityChefPublicationBook: Recipes

References

Bennet Fass – Aramark /Corporation, Director of Culinary Standards

Phone: 610-***-**** Email: ***********@*******.***

Hugh Gittens – Aramark Corporation, Director of Culinary Hospitals

Phone: 817-***-**** Email: *********@*****.***

Jack O’ Brien -Brulé Cratering: President of Culinary Operations Phone:215-***-****

Contact this candidate