Executive chef
Resume:
Jim Clarke
North East, MD *****
***********@*****.***
Professional Summary
Accomplished and energetic culinary professional with a solid history of success in both independent and corporate restaurant environments. Motivated leader with strong organizational and prioritization abilities. Areas of excellence include:
Innovative Menu Development and Planning • Training and Development of Staff • Inventory Management • Time Management •Regulatory and Safety Compliance • Food Preparation and Presentation • Quality Assurance • Inventory Management • Logistics • Expense Control • Team Leadership • Procurement • Operations Management • Process Improvement Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Chef
5 Star Senior Living-Wilmington, DE
August 2023 to Present
Responsible for the following
• ordering to meet budget
• Scheduling of employees
• Training of all BOH staff
• Menu development to meet dietary requirements of residents
• Inventory of all food, chemical & paper goods on weekly basis
• Producing daily production sheets
• Overall organization & cleanliness of coolers, freezer & dry storage Executive Chef
Quarryville Presbyterian Retirement Community-Quarryville, PA April 2021 to August 2023
Responsible for the following
• ordering
• Food cost
• BOH scheduling & labor costs
• Production/Prep lists wrote
• Menu development
• Menu writing
• Creating of daily & weekly "specials "
• Hiring & training of staff
• Inventory of all food & paper on weekly basis
• Cleanliness of kitchen monitoring
• Complete organization of coolers, freezer & dry storage to ensure correct food storage Executive Chef
Wyncote Golf Club-Oxford, PA
March 2019 to March 2021
• Responsible for a la carte-menu planning & development while meeting food cost requirements
• Create weekly specials with only the freshest and finest seasonal ingredients available
• Responsible for purchasing of all food, alcohol & restaurant supplies
• Control all scheduling of both FOH & BOH staff
• Monitor labor costs daily
• Responsible for all banquet production
• Create & execute individual menus per event based on customer desires while meeting budget guidelines
• Responsible for hiring & training all restaurant staff Executive Chef
Sullivan's Steakhouse-Baltimore, MD
April 2015 to December 2016
Responsible for hiring & training of all BOH staff. Job duties included but not limited to the following: ordering, scheduling, controlling food and labor costs. Cutting of all steaks on a daily basis. Expediting of all food orders during lunch & dinner periods Head Chef/Kitchen Manager
Wesleys-Elkton, MD
2012 to 2015
Responsibilities
Responsible for hiring and training of all staff. Ordering of all food, small wares and paper supplies. Responsible for creating seasonal menus as well as daily specials. Accomplishments
Lowered food cost by 12% and lowered labor costs by 17% by eliminating waste and overtime pay. Skills Used
Hard work, punctuality, and dependable.
Head Chef
Mendenhall Inn-Mendenhall, PA
May 2008 to June 2012
Responsibilities
Supervised all BOH staff prep and production of both ala carte and banquet facilities. Functions ranged from 25 to 800 ppl per event. Did all food and supply ordering. Responsible for hiring and training of new staff and writing of schedules as well.
Skills Used
Strong organizational skills, punctuality, and ability to multitask. General Manager
Lonestar steakhouse-Lancaster, PA
November 2004 to August 2008
Responsibilities
Responsible for all scheduling and hiring of staff. Performed weekly food and alcohol inventory
Weekly and monthly p&l reconciliation
Interact with guests to understand their expectations and meet their needs Accomplishments
Grew sales by 23% over 3 yr period
Education
Bachelor's in Culinary arts
Milwaukee Area Technical College-Mequon, WI
August 1992 to June 1994
Culinary arts
MATC-Mequon, WI
1992 to 1994
Associate's degree
Skills
• Computer skills
• Budgeting
• Leadership
• Kitchen management
• Microsoft Outlook
• Guest services
• Microsoft Excel
• Profit & loss
• Operations management
• Retail management
• Knife skills
• Social media management
• Food Service
• Line cook
• Culinary experience
• Production planning
• Food Production Experience
• Purchasing
• Driving
• English
• Financial acumen
• Hotel experience
• Chef
• Menu planning
• Training & development
• Baking
• Project management
• Microsoft Word
• Team Player
• Management Experience
• Public relations
• POS
• Time management
• Food Service Management
• Restaurant Experience
• Marketing
• Computer literacy
• training
• Management
• Cooking
• Supervising experience
• Customer service
• Restaurant experience
• Microsoft Office
• Conflict management
• kitchen
• Quality assurance
• Contract management
Certifications and Licenses
Bartender License
MAST Permit
OLCC Service Permit
TABC Certified
Food Handler Certification
March 2022 to March 2026
I am currently the executive chef at Forwood manor in Wilmington DE, this is a 5 star senior living property. Previous to working here I was the executive chef at Quarryville Presbatarian in Quarryville PA. Food Safety Certification
February 2022 to February 2026
Driver's License
February 2021 to February 2026
Serve safe certified
January 2022 to January 2026
ServSafe
January 2022 to January 2025
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