Executive Chef - High-Volume Banquets & Culinary Leadership

CLARENCE JACKSON

Philadelphia, Pennsylvania

267-***-**** ***********@*****.***

EXECUTIVE CHEF CHEF DE CUISINE CULINARY LEADER Senior culinary professional with 15+ years of experience leading high-volume banquet, hotel, convention, and upscale dining operations. Proven ability to execute large-scale events, manage complex kitchens, and deliver consistent quality under pressure. ACF-certified leader with Certified Executive Chef examination approval.

PROFESSIONAL CERTIFICATIONS & AFFILIATIONS

American Culinary Federation (ACF)

• Certified Executive Chef (CEC) — Examination Approved (In Progress)

• ACF Member in Good Standing

ACF Continuing Education: Foodservice Management • Culinary Leadership • Food Cost Accounting PROFESSIONAL EXPERIENCE

Chef de Cuisine (Interim)

Aramark Sports & Entertainment — Pennsylvania Convention Center November 2025 – Present

• Support high-volume culinary production for large-scale conventions and multi-day events

• Maintain food safety, sanitation, and quality standards within a complex operation Executive Banquet Chef

Renaissance Hotel — Philadelphia, PA

September 2023 – January 2025

• Directed high-volume banquet operations for corporate, social, and convention events

• Led culinary teams to deliver consistent quality and execution Executive Chef

Sheraton Suites Hotel — Philadelphia, PA

February 2019 – June 2023

• Led full kitchen operations including staffing, training, purchasing, and menu execution

• Ensured consistent compliance with health, safety, and sanitation standards EARLIER CULINARY LEADERSHIP EXPERIENCE

Urban Framers • Alma de Cuba • Terrain Café • Concord Country Club • DoubleTree by Hilton • Square 1682

• Radnor Hotel • Rouge • Circa Restaurant

(Progressive culinary leadership roles, 2003–2018) EDUCATION

Associate of Culinary Arts — The Art Institute of Philadelphia CORE COMPETENCIES

Executive Kitchen Leadership • High-Volume Banquet & Convention Execution • Menu Development & Standardization • Food Cost Control • Inventory & Purchasing • Staff Training & Accountability • Food Safety

& Allergen Compliance

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