Executive Chef Customer Service

SCOTT J. LEVINE

***** ** **** ***** ***** Springs, FL 33076

978-***-**** ************@**.***

EXECUTIVE CHEF

Progressive Culinary Professional with 15 years proven track record creating innovative and impressive menus, developing recipes, improving operations and service. Studied under Jacques Pépin, Julia Childs, Gordon Hamersley, Japer White and Lydia Shire among others. Extremely organized, detail oriented with strong follow-up skills. Adept at networking and building alliances with local service providers to acquire highest quality and freshest ingredients. In- depth experience handling multiple locations, high volume, large party and event catering. Excellent understanding of restaurant financials including inventory management, COGS, waste control, and labor costs. Highly skilled grasping new challenges and ideas. Trained leader with strong interpersonal skills and ability to enthusiastically instruct cooks and other staff in preparation, cooking, garnishing, and presentation of food. Ensure employees follow standards and regulations to ensure safety and sanitation. Works well in fast-paced environment, under intense pressure. A REAS OF E XPERTISE

Menu Creation & Development

Microsoft Office

Staff Building & Training

Kitchen Operations

Adobe CS5

Inventory & Cost Control

Front & Back of House Supervision

Caterease

Sanitation & Safety

HTML

Financial Forecasting

CSS

Event Catering

JavaScript

Excellent Customer Service

P ROFESSIONAL E XPERIENCE

REBECCA’S CAFE CULINARY CENTER, Burlington, MA 2014-June 2015 Executive Chef/General Manager

Responsible for 200 seat corporate café, off-premise catering, express cafés and corporate commissary.

Develop monthly menus for 18 company-wide locations as well as daily specials for café and express café.

Increased café daily revenue by approximately 17% from $3250/day to $3800/day in 6 months by restructuring salad bar cost vs. charge, researching competition and instituting strict portion control.

Increased corporate commissary revenues by 4.7% weekly in 8 months by introducing new items, improving production techniques, providing detailed descriptions and instructions and providing recipes for entree accompaniments to cafe chefs company wide.

Restructured off-premise catering techniques resulting in higher gross and net revenue margins, lower food cost, better quality food, and client retention.

Partnered with Smart Lunch program as Boston-North production facility to provide USDA compliant lunches daily to area schools. Program started January, 2015 with 175 meals/day, grew to 400 daily meals in June and on target to hit 750 daily meals in September.

Supervise five“Grab and Go” express café locations, serving 175 +/- salads and 300 +/- sandwiches daily.

Ensure food and labor costs in compliance with $6.75m annual corporate budget.

Prepare monthly P&L report for management, hire, train and schedule all staff, oversee inventory, cash and operations for all locations.

RITA’S CATERING, Everett, MA 2011-2014

Director of Operations (2013-2014)

Supervised a delivery, utility, and culinary team of 47 people for a commissary with $7+ million in annual revenue.

Supervised 200+ events annually, with some events of 2500+ people being held simultaneously in multiple locations.

SCOTT J. LEVINE Resume, Page 2

Supervised preparation, scheduling and delivery of approximately 75 unique deliveries daily in Boston, Cambridge and surrounding communities.

Hired, trained and supervised staff consisting of Assistant, Executive Chef, Head Baker, 17 Cooks, 20 Drivers, 5 Utility, and Wait Staff as needed.

Performed all cost accounting and inventory purchasing for total operation including Corporate Lunch Catering, Executive Catering, Grab ‘n Go Production for Rita’s 15 corporate cafés, Private Jet Concierge Catering, and Grab

‘n Go Production under Rita’s label for 3rd party distribution.

Restructured and streamlined ordering process by implementing new technology and creating par levels for all products and departments.

Established new department and systems for sale of alcohol: Rita’s 1st caterer to obtain liquor license in state in 2013, resulting in first year sales of $350K

Designed new kitchen facility with requisite HACCP plans for USDA inspected products.

Converted company-wide invoicing and ordering systems to Caterease for commissary and 15 cafe locations, including building and costing all recipes and coordinating with IT at all locations. Kitchen Manager/Event Chef (2011-2012)

Turned 3 separate record keeping systems (labor, inventory and purchasing) into one system allowing management to track metrics and data on daily basis.

Developed daily labor cost & purchase rate-tracking program that lowered labor cost by 2.5% and purchases by 2%, realizing annual savings of approximately $175K in labor and $140K in food. BUSINESS CONSULTANT, Southeast Asia 2007-2012

Pursued and contracted large international business deal through contacts made at Redwood Financial. REDWOOD FINANCIAL PARTNERS, Beverly, MA 2004-2007

Loan Officer, Home and Commercial Real Estate, Hard Money Lending

Surpassed monthly sales goals by 30+ % each month of employment.

First month closed $2.6M in loans; last month closed $12.5M.

#1 in sales, by 10-20%, for twenty-six consecutive months. JS CATERING, Brookline, MA 2002-2004

Owner/Chef

Generated new business, growing from $370K in year one to $650K in year 3.

Designed custom menus, coordinated and executed large-scale functions for up to 21 functions annually.

Hired, trained and scheduled part-time staff as needed. CAMP MICAH, Bridgeton, ME 2001-2004

Executive Chef

Created and implemented menu and nutritional plan for new overnight co-ed summer camp.

Established kitchen and dining room policies and procedures, established cost and inventory controls.

Sourced goods, negotiated price, quality and delivery.

Prepared and served over 1500 plus meals per day. Additional experience as Owner/Chef of Porcini Ristorante in Peabody, MA. Designed and completely renovated structure to create restaurant facility. Created award-winning menu, implemented service guidelines and business policies, hired, trained and supervised staff. Grew sales from $540K in Year 1 to $1.75M in Year 5 when I sold assets and assigned lease. E DUCATION

Certificate, Web Development, North Shore Community College, Danvers, MA Certificate in the Culinary Arts, Boston University, Boston, MA Business Administration, The George Washington University, Washington, DC AWARDS

Phantom Gourmet Culinary Greatness, Porcini Ristorante, Peabody, MA

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