Executive Chef Line Cook
Resume:
Roosevelt Lee
Executive Chef
Virginia Beach, VA 23453
*************@*****.***
Seeking an Executive Chef position. I have strong catering experience as well as creating menus, food cost control, training staff and good computer skills. Willing to relocate to: Virginia - -
Authorized to work in the US for any employer
Work Experience
Executive Chef
Atria Senior Living - Chesapeake, VA
December 2017 to Present
Responsibilities
• Responsibly manage and supervise all Culinary Service staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy.
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.
• Work with the wait staff to ensure that they have a clear understanding of how to provide high levels of customer service.
• Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest expectation.
• Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.
• Work with the Executive Director and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
• Delegate tasks to all staff so that the kitchen and restaurant areas are always maintained at the highest levels of cleanliness and quality.
• Ensure that all food is prepared, stored, and served according to Serve Safe Standards and with provincial and/or local health code requirements.
• Maintain employee satisfaction scores at or above designated scores.
• Interview and hire staff for the Culinary Services department.
• Conduct and participate in monthly department meetings/in-services.
• Understand and maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spending on food, supplies, and labor.
• Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.
• Ensure that all staff use and maintain equipment properly to avoid damage and costly repairs.
• Maintain the appropriate inventory of kitchen supplies, small wares and table ware.
• Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are always used. Maintain strong and positive relationships with all vendors.
• Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.
• Work closely with the Community Sales Lead and community staff to market the community.
• Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.
Executive Chef
WILLIAM AND MARY COLLEGE
October 2014 to December 2017
• Plan menus to include recipes and portion specifications in accordance with recommendations from students, staff, and faculty.
• Oversee food purchasing, inventory, and quality to minimize food and supply waste.
• Manage the planning, scheduling, supervision of work in assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to meet the menu requirements.
• Maintain and administer standards for food production to include food handling, cooking, housekeeping, sanitation, safety, and employee hygiene in compliance with appropriate procedures and related health regulations.
• Design meal programs to support specialty diets across campus ranging from kosher meals to vegan options as well as foods that are allergen friendly.
• Manage budgetary decisions related to the efficient running of the culinary operations in Dining Services. Develop budgetary recommendations based on fiscal requirements; ensure compliance with established budget; implement appropriate action to eliminate any budget variances.
• Manage various personnel functions including, but not limited to, hiring, performance management, disciplinary actions, grievances, promotions, transfers and vacation schedules.
• Ensure food production quality standards are met and amounts are sufficient to meet expected needs; work with dieticians to develop a variety of meal programs to provide numerous healthy choices to the diverse campus population.
Executive Chef
NORFOLK STATE UNIVERSITY
August 2012 to October 2014
• Planned, organized, and directed shifts to provide quality meals to students.
• Catered events as needed.
• Oversaw production, service, and cleanup of meals.
• Ensured quality of food, food presentation, customer service, and sanitation daily. Executive Chef/Retail Manager
VIRGINIA COMMONWEALTH UNIVERSITY
November 2007 to August 2012
• Managed all facets of multi -unit university food services, and Fine Dining Catering operations that included menu planning for catering, dining services, and events for over 3,000 students.
• Contributed budget management and cost control expertise for several different accounts such as, a
$12.7M foodservice budget, $225k in monthly catering sales.
• Generated $197k in weekly revenue as residential Executive Chef.
• Supervised employees during a major portion of their work time as well as scheduled assignments, reviews and work performances.
• Ordered all food and equipment for location within budgetary reasons. Executive Chef
THE VIRGINIAN
February 2005 to November 2007
• Served food to roughly 580 residents daily at the retirement community.
• Supervised employees during a major portion of their work time, scheduled assignments and reviews, and evaluated work performances.
• Scheduled, planned meals, ordered, and conducted weekly inventory, as well as Food and Labor Cost control.
• Menu planned every Quarter in contingent with Residence culture and for special events. Executive Chef/Food Operations Manager
CHRISTOPHER NEWPORT UNIVERSITY
September 1997 to January 2005
• Managed all facets of oversight for multi-unit university food service and catering operations that included menu planning for catering and dining services and events.
• Contributed budget management and cost control expertise for several different accounts such as a
$3.7M foodservice budget, $68K in monthly catering sales, and $2.2K per day in 3 convenience (C-stores) sales.
• Served 1,407 students on the university's meal plan; consistently generated $77K in monthly revenue.
• Awarded as 2nd Place Winner in the National Association of Campus/ Universities Food Services
(NACUFS) Culinary Competition.
Additional experience as an Executive Sous Chef at Norfolk Airport Hilton, an Executive Chef at the Sheraton Hotel, and as a Banquet Chef at the Cavalier Resort Hotel. Education
Associate of Science in Hospitality Management
Tidewater Community College - Virginia Beach, VA
2005
Nacufs Foodservice Management
Training Institute - New York, NY
2001
Associate of Science in Culinary Arts
Johnson & Wales University - Norfolk, VA
1993
Skills
• Culinary experience
• Menu planning
• Banquet experience
• Program design
• Labor cost analysis
• Profit & loss
• Purchasing
• Performance management
• Kitchen management
• Catering
• Strategic planning
• Management
• Food preparation
• Leadership
• Supervising experience
• Cooking
• Food production
• Restaurant management
• Restaurant experience
• Retail management
• Kitchen experience
• Microsoft Office
• Guest services
• Recruiting
• POS
• Quality assurance
• Forecasting
• Employee orientation
• Program development
Certifications and Licenses
Food Handler Certification
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