Executive Chef Food Service
Resume:
To whom it may concern,
I am an Executive Chef with 25 years of back of the house experience, 16 years at the Executive Chef level. I have excellent team building and motivational skills. Many of my employees have continued their careers under my direction and instruction. I am experienced in many cuisines and classically trained. I have consistently maintained food and labor costs that meet company needs. I believe in using as many local and sustainable products that are available.
Thank You for Your Consideration
Jaime Rigau
Executive Chef
757-***-**** cell
*******@*****.***
References
Andy Grinsfelder, Director of Marketing, Delaware North Companies
559-***-**** (Home)
Jerry Hagen, Rooms Division Manager, Wuksachi Lodge, Delaware North Companies
559-***-**** (Mobile)
559-***-**** (Home)
Tom McFadden, Financial Director, St. Anthony’s Retreat, Three Rivers, CA
559-***-**** (Mobile)
Jaime Rigau
*******@*****.***
OBJECTIVE
To obtain a management position in a professional atmosphere in which my 25 years of knowledge, skills and high degree of independence and responsibility contribute to the overall success of the company, and guest experience.
SKILLS
- 25 years of culinary experience, including catering, managing multiple foodservice outlets, high volume food service, upscale casual and fine dining.
- Proficient computer skills.
- Well-rounded balance of experience, including management of budget, cost and profit
margins, to focus on the highest quality of product and presentation.
EDUCATION
-A.A.S. Culinary Arts May 1998, Cum Laude
Johnson and Wales University, Norfolk, VA
-C.S.C. Certification, March 2007
-Serve Safe Certified
RECENT EXPERIENCE
Executive Catering Chef, Aramark at James Madison University
July 2020 – June 2023
• Responsible for all aspects of food for special events and catering at James Madison University. Including all food for football games, VIP events, menu planning, purchasing, inventory/budget, labor cost, hiring, and training of staff
• Supervised up to 40 employees
• Planned and executed special event meals
Executive Chef, Peninsula Cinebistro
June 2012-June 2018
• Supervised up to 30 employees
• Gained experience in live television cooking segments
• Responsible for all food service aspects (scheduling, ordering,
inventory, hiring & firing, menu design & execution)
• Maintained budgeted food and labor costs
• Exceeded revenue expectations in 2012 & 2013
• Developed and implemented weekly specials, and special event menus to coincide with movie releases, Emmys, holidays, charity events, etc.
• Gained experience managing in theater dining and bar/bowling menus
Executive Chef, DNC Parks & Resorts, Wuksachi Lodge, Sequoia National Park
September 2006-May 2010, August 2003-September 2005
• Supervised up to thirty employees
• Responsible for all food service aspects (scheduling, ordering,
Inventory, menu design, core pricing) of all foodservice outlets
• Maintained a 28% food cost
• Exceeded revenue expectations by 20% during my first year with DNC
• Implemented new foodservice standards by use of organic, local and
sustainable products
• Gained experience managing multiple foodservice outlets
Consultant/Chef de Cuisine, Vintage Tavern Restaurant, Suffolk, VA October 2005-September 2006
• Responsible for all kitchen aspects in the opening of a new, one- hundred seat, fine dining restaurant, serving regional southern cuisine with an emphasis on fresh local products
• Consulted owners on restaurant design, equipment selection,
kitchen layout, product sourcing, promotions, demographic research
and hiring
• Managed “on-site” kitchen layout during construction phase
Sous Chef, Mountaineer Racetrack and Gaming Resort, Chester, WV
January 2002-July 2003
• Supervised up to twenty-five employees
• Responsible for everyday operation of room service food production
• Responsible for foodservice production of eight million dollar revenue
buffet
• Responsible for foodservice production of four million dollar revenue
banquet facility
• Gained experience in menu design and implementation
• Gained experience involving the opening of new food service outlets
Sous Chef, Town Point Club, Norfolk, VA
May 1999-November 2001
• Organized and maintained all kitchen operations
• Prepared stocks, sauces, soups and nightly du jour features
• Gained experience in food and labor control
• Supervised fifteen kitchen employees
• Maintained quality control for all food preparation
• Implemented and maintained new sanitation and food storage
procedures
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