Executive Chef Fine Dining
Resume:
Nicholas A. Sharpe
**************@*****.***
Frederick MD, 21703
Summary: Executive Chef with over 20 years of experience in fine dining restaurants, hotels and clubs. Looking to work in renowned dining destinations. Education: Johnson & Wales University, College of Culinary Arts; Denver, CO 2003
Related Experience:
February 2024 - Present
Chef/Partner, Corporate Chef, Cece’s Roland Park & Live!, Baltimore, MD
• Responsible for all pre-opening tasks for Back of House including- staffing models and budget models, menu design and training
• Maintained a 90% retention rate for Back of House staff to date
• Executed daily service for up to 400
• Designed all menus seasonally and created signature menu items
• Drove market awareness of Cece’s Concept through special dinners and community outreach
• Helped design and update menus for new and existing concepts inside the Live! Brand October 2022 – January 2024
Executive Chef, Cranes Restaurant, Washington, DC
• Executed daily service for up to 125 Lunch and 450 Dinner
• Designed seasonal menus and maintained signature menu items
• Created labor models and streamlined staffing to trim total BOH labor 5 FTE’s
• Implemented a prep and recipe management system that helped streamline operations and created more consistency in product
December 2021- October 2022
Consulting Executive Chef, DC Metro Area
• Worked with DC metro area restaurants to help with Chef transitions
• Worked with local restaurants to help fix labor and food cost issues
• Worked with Lakewood country club to restructure food program in dining room and expanded banquet offerings
• Helped Lakewood streamline labor and food cost to fall in line with budget
• Assisted in all areas of back of house in absence of an Executive Chef for Four Seasons Hotel Washington DC, including Banquets ranging from high end weddings to corporate workshops, daily service in the 3 meal restaurant including room service and Sunday brunch buffet October 2019 – October 2021
Executive Chef, Lore Group (Lyle & Riggs Hotel), Washington, DC
• Oversaw the opening of both the Riggs Hotel and Lyle Hotel F&B outlets
• Designed Menus for all outlets from Banquets to the Dining Room
• Developed Critical Covid Protocols for staff to help keep both staff and guests safe
• Helped design alternate dining solutions to capture revenue during in door dining restrictions August 2016 - March 2019
Executive Chef, Bellagio, Michael Mina, Las Vegas, NV
• Executed daily service for up to 275 guests
• Designed seasonal menus and maintained signature menu items as well
• Catered private dinners and events for VIP and celebrity clients
• Hosted high rollers and cooked to specific dietary needs and wants
• Increased total food revenue 10%
• Increased guest check average for food $18 per person
• Decreased BOH labor by 1.5 points and total FTE’s
• Forbes 4 Star
November 2015 - June 2016
Executive Chef, After Peacock Room, Washington, DC
• Responsible for labor and food cost
• In charge of format and style of menu
• Responsible for P and L reports
• Cooked and Expedited Daily Service
• Awarded 2.5 stars from Washington Post
July 2011- August 2015
Mina Group, RN74 & Owners Lounge, San Francisco, CA
• Designed 5 course tastings menu that changed daily or based on guest needs
• Charged with hiring and firing of employees
• Responsible for daily expediting of lunch, dinner, and banquet services
• Executed passed canapé parties for up to 250 people
• Executed seated banquet events for up to 50 people in addition to normal service
• Designed special menus for our Owners Lounge located above the restaurant
• Cooked to specific dietary needs and wants of the high profile guests in the owners lounge
• Hosted high profile events for Ownership for potential partnerships
• Responsible for P and L reports
• Awarded 3.5 stars from the San Francisco Chronicle
• Responsible for all BOH aspects of new openings
• Directly involved with development of menus for all restaurants in the group
• Responsible for all aspects of operations in all 20 restaurants
• Responsible for running restaurants in absence of Executive Chef
• Charged with training new Chefs
• Catered high profile private dinners for Chef Mina, including cooking for the President and influential cliental
January 2009- December 2011
Executive Chef, Sonoma Restaurant and Wine Bar, Washington, DC
• Responsible for labor and food cost
• In charge of format and style of menu
• Made daily specials for restaurant and bar
• Charged with hiring and firing of employees
• Responsible for daily expediting of lunch, dinner, and banquet services
• Executed banquets for up to 200 people
• Responsible for weekly P and L reports
August 2005- January 2009
Sous Chef, Maestro & Fiamma by Fabio Trabocchi, Washington DC, New York, NY
• Executed both fish and meat cook for daily lunch and dinner service
• Responsible for fabrication of fish and meat products
• Prepared all fish and meat stocks and sauces
• Charged with ordering and scheduling
• Responsible for keeping labor and food cost in line
• Helped to achieve 3 stars from NY Times and 1 Michelin star
• Made all fish based stocks and sauces for entire restaurant
• Responsible for breakdown of all fish and shellfish
• Executed fish and meat cook for daily dinner service
• Helped maintain 4 star Washington post and 4 star/ 5 diamond status January 2003 – July 2005
Chef de Partie, Vidalia, Washington, DC
• Executed lunch and dinner services on both Fish and Meat stations
• Responsible for daily specials on station Worked through every station in kitchen
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