Executive Chef General Manager
Resume:
Roderick (Pete) Smith
PO Box *** The Plains VA **198
******@*****.***
OBJECTIVE
Self-motivated professional with exceptional leadership, organizational, and supervisory skills in luxury resorts and clubs seeking a position as an Executive Chef to apply over 20 years of experience developing skilled teams of culinary professionals with a reputation for creating great dining and resort experiences.
EXPERTISE
Forbes 5 Star Training
Fine Dining/ Ala Carte/ Catering Services/ Fast Casual Dining/ Bar & Lounge/ all at a 5 & 4-star level
Chef & Manager in the number 1 and 2 resort in the country (Travel & Leisure) for 3 years in a row.
Opening Restaurants (Independent & Corporate)
Creative Menu Development
P & L Review/ Budgeting / Forecasting
Executing Large Events (Christmas in Middleburg, Bloomberg Events, Gold Cup, Spring Races, Family Reunion, Mars International, RMC Classic, Southern Grown, TPC, Super Bowl, SEC Golf Tournament, Seminole Cup)
Team Building & Morale
International & Southern Coastal Cuisine
Coaching & Building Positive Culture
Chef & Manager in a 5-star golf resort
Managing Payroll
Creating & Executing Training Programs for Staff
Guest Relations
Managing Large Staffs (100 or more)
Contributed to the attainment of the AAA Four Diamond, Mobil Four Star
Managing Payroll
Creative ways in development of more revenue
Specialized in Farm to Table
Marketing and Social Specialist
EXPERIENCE
The Chef Feature Company Washington DC, Maryland, Virginia Dec 2019 – Present
Owner & Executive Chef
Menu Design & Development
International Cuisine Mastery
Team Leadership & Development
Strategic Planning & Operations Management
Client Relationship Management
Sustainable Sourcing & Farm-to-Table Practices
Founded and developed a globally recognized culinary brand offering catering, personal chef services, retail, consulting.
Managed diverse teams across multiple continents to deliver high-quality culinary experiences tailored to client needs.
Spearheaded innovative menu design, integrating global flavors while prioritizing locally-sourced, seasonal ingredients.
Expanded company operations through strategic partnerships and collaborations, boosting annual revenue by 85%.
Led the development of an online retail platform, curating unique gourmet products for international delivery.
Provided expert consulting to food and beverage operations, enhancing efficiency, sustainability, and profitability.
Advised restaurants and hospitality businesses on menu development, kitchen layout optimization, and staff training.
Improved client operations through cost-control strategies and quality enhancement techniques.
Developed customized training programs focused on modern cooking techniques and customer engagement.
Delivered personalized dining experiences for high-profile clients and exclusive events.
Designed and executed multi-course meals with attention to dietary restrictions and preferences.
Built a loyal client base through exceptional service and culinary expertise.
The Piedmont Golf & Country Clubs Haymarket VA Dec 2023 – Dec 2024
Executive Chef & Food & Director
Managed all department operations.
P & L Review / Budgeting / Forecast
Special Events, Cater Large Parties, Private Chef Dinner, Ala Carte, Breakfast, Lunch & Dinner
Executed multiple concepts to drive revenue.
Seasonal menu changes
Monthly Wine Paring Dinner and Tasting menus.
Administer all Cooking Classes
Creative ways in development of more revenue
Hosting and executing large events.
Handle all décor for events and day to day operation.
Control seasonal landscaping.
Cater Large Parties up to 1000 people.
Creative Menu Development
The Market Salamander Middleburg VA June 2021 – June 2023
Executive Chef & General Manger
Managed all department operations.
P & L Review / Budgeting / Forecast
Special Events, Cater Large Parties, Private Chef Dinner, Ala Carte, Breakfast, Lunch & Dinner
Guest Chef Hosted for large events (Family Reunion, Cana 10 Anniversary, Ovoka Farm Events)
2 Years in row driven revenue over millions of dollars.
Executed multiple concepts to drive revenue.
Seasonal menu changes
Monthly Wine Paring Dinner and Tasting menus.
Administer all Cooking Classes
Hosting and executing large events.
Handle all décor for events and day to day operation.
Control seasonal landscaping.
Specialized in Farm to Table
Cater Large Parties up to 1000 people.
The Olde Pink House Savannah GA Oct 2019 – June 2021
Executive Chef
Managed Daily Features
Managing of 55 Cooks and more
Annual Total of Sales $13,000,000 Yearly
Average Food Cost 27-32% Monthly
P & L Review/ Budgeting
Managed food production and related costs
Ability to work with minimal directions.
Jax’s Diner Restaurant/Mother’s Café & Bar
Owner/Executive Chef Jacksonville Fl July 2016 – Oct 2019 (Sold Restaurant)
Corporate Luncheons, Meeting, Events, Delivery and Set Up
Cater Large Parties up to 1000 people.
Managing Payroll
Managing 30 plus employees
Inventory food and liquor daily.
Menu Development
Cook Specialty Wine and Beer Dinner
Sea Island Resort Sea Island Ga April 2013 – July 2016
Southern Tide Restaurant / Oak Room Restaurant Bar
Chef de Cuisine/ Executive Chef
Inventory/Purchasing Weekly
Managing of 33 Cooks and more
Cater Large Parties, Room Service, Ala Carte and Buffet Services/ Breakfast, Lunch & Dinner
Annual Total of Sales 4.5 - 5 million yearly
Average Food Cost 27-32% yearly
P & L Review/ Budgeting
Managed food production and related costs
Ability to work with minimal direction.
Forbes 5 Star Training
Help develop J1, HTB, TN International Visa programs.
4-5 million Total Revenue (Southern Tide Restaurant all in 4 months)
2-3 million Total Revenue (Oak Room Restaurant)
Buccament Bay Resort St Vincent & the Grenadines Nov 2012 – April 2013 (6 mount contract)
Bay Beach Club
Executive Chef
Inventory/Purchasing Weekly
Supervision of 15 Cooks and more
Cater Large Parties with Ala Carte and Buffet Services
Personal Chef Services
Managed food production and related costs
Ability to work with minimal direction.
Special Event Planning
Sweet Pete's Catering Jacksonville, FL January 2007- October 2012
Owner/ Executive Chef
Corporate Luncheons, Meeting, Events, Delivery and Set Up
Cater Large Parties up to 1000 people.
Personal Chef Services
Daily, Weekly, and Monthly Home Cooked Meal Delivered
International Traveling and Event
Food Truck Managing
Creative Menu Development
Restaurant Medure’s Ponte Vedra, FL May 2003- Dec 2006
Chef de Cuisine
Contributed to the attainment of the AAA Four Diamond, Mobil Four Star
Oversee all food operations.
Budgeting/ Payroll & Labor management
Price Structuring & Cost Containment
Special Event Planning
Matthew's Restaurant Jacksonville, FL June 2000- May 2003
Chef de Cuisine
Menu planning for three to ten course tasting menus.
Contributed to the attainment of the AAA Four Diamond, Mobil Four Star, and Golden Spoon awards.
Managed food production and related costs
Ability to work with minimal direction.
EDUCATION
Southeast Institute of Culinary Arts Bachelor’s Degree 2002
Samuel W. Wolfson High School Diploma 1998
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