Executive Chef Senior

Pernell Morton

***** ******* ****, ********** ********

Email: *********@*****.***, Phone number: 678-***-****

Profile

Accomplished Senior Executive Chef with over 26 years of experience with Multiple sports stadiums, hotels, and restaurants. Experienced in Food Cost, budgets, forecasts, P&L statements. Client presentations. Certified on LinkedIn. Worked with word, excel, power point, outlook, teams, etc.

EDUCATION

1997, Associates Degree, Pennsylvania Institute of Culinary Arts, Pittsburgh, PA

PROFESSIONAL EXPERIENCE & ACCOMPLISHMENT

SENIOR EXECUTIVE CHEF 2021 – Present

LEVY RESTAURANTS FedEx Field and Audi Field Landover Maryland and Washington D.C.

Site Overview

All Food and Beverage for Two major sports venues in the DC, MD, VA, area with both stadiums combined capacity for 85,000 guests. Stadium functions includes (Luxury Suites Boxes, Concessions Stands, Upscale Luxury Clubs and Full Catering for in-house and external guests). NFL Football, International Soccer Games, Major Concerts and MLS Soccer are the venues main revenue drivers.

Responsibilities

Oversee both food and beverage culinary operations at both stadiums. Mange a combined food and beverage revenue of 40 million dollars a year. Create all menus for all areas of the stadium. Oversee both menu and recipe costing for all menus created. Responsible for All Waste tracking and Sustainability to be transformed into Community Food Pantries. In Charge of The sanitation inspections with two different health departments. (Highest inspection scores at FedEx Field each year I have managed the stadium). Manages a combined staff of over 70 employees. Improved year over year budget and forecast on food cost at FedEx Field for 2 years in a row. Client partner scores have progressed two years in a row by 10%. Received above target year end reviews from direct manager every year of working at company.

EXECUTIVE CHEF 2019 - 2020 CONVENE 600 14th St. NW, Washington, DC 20005 Successfully opened the property. Hired all culinary staff. Created all trainings from recipes to sanitation guidelines and execution of menus that include All breakfast, lunch, dinner, receptions and catering menu’s as well as menu and recipe costing. Ordered and set up all dishes, equipment, silverware, uniforms etc. for culinary staff. Met all property opening budgets and forecasted year two budgets. Established and set up all vendors for the property. Executed all monthly inventory. Conducted all of the food and supply ordering.

EXECUTIVE CHEF 2018 - 2019 The Delegate Restaurant and Columbia Place Catering 901 L St. NW, Washington, DC 20001

Oversees all Culinary needs for entire hotel and restaurant in dual property hotel that accommodates over 700 guest rooms, that include a restaurant, room top bar and catering.

Successfully opened the property. Hired all culinary staff. Created all trainings from recipes to sanitation guidelines and execution of menus that include (breakfast, lunch, dinner, roof top and catering menus). Ordered and set up all dishes, equipment, silverware, uniforms etc. for culinary staff. Met all property opening budgets and forecasted year two budgets. Established and set up all vendors for the property. Executed all monthly inventory. Reduced Productivity by 5% year 1 by cross training all employees to be dual station employees. Created T.V. and community presence by appearing on Great Day Washington T.V. show and Appearing at Metro Cooking and Capital food fight.

EXECUTIVE CHEF 2017 - 2018 Marriott – Greenbelt 6400 Ivy Ln, Greenbelt, MD 20770

Property Accomplishments Improved hotel’s restaurant food quality ranking from #250 to #45. Improved hotel’s banquet food quality ranking from #279 to #80. Improved food cost budget from 29.5% to 25% in 5 months, Reduced on-hand inventory from 2 weeks to 4 days. Reduced labor costs by 3% by cross-training cooks to maximize total hours and all scratch cooking Focused reduction to restaurant and banquet costs while improving quality. Created and implemented kitchen food inventory. Created and implemented all culinary par levels for restaurant, concierge, banquet and room service items. Created and implemented new menus for restaurant, banquet, room service, and market café in 90 days. Implemented concierge lounge requisition forms to control costs. Introduced food storeroom requisition forms to control expenses.

EXECUTIVE CHEF 2009 - 2017 Marriott – Crystal City 1999 Richmond Hwy, Arlington, VA 22202

Property Accomplishments

Reduced food costs beyond the goal of 22.9% to 21.6%. Improved banquet quality of food scores (ESS) by 5 points resulting in ranking of #69 out of 363 hotels and exceeded the brand average by 6.6 points. Won Leader of the Quarter twice in 3 years. Improved banquet food quality scores to 91.5% which increased ranking to #65 of 343 Increased restaurant food quality scores to 61.5% which increased ranking to #96 of 343. Reduced labor costs by 1.5% by cross-training cooks to maximize total hours 3. Developed all menus and training for new Gastro Pub restaurant as part of hotel’s Food and Beverage renovation for the front and back of the house. Consistently maintained Kitchen Engagement survey scores of 93% to 95%. Passed Quality Assurance audit annually Trained culinary staff in health and sanitation guidelines. Achieved Marriott Great Food Safe Food and Serve Safe certifications and Virginia Food Handlers license. Designed concierge, banquet, and room service menus which raised all scores a minimum of 50 points. Created cost effective menus for cost conscious local events and government groups.

Contact this candidate