Manager Sales

Craig Simmons

***** ******* *** *********, **** 44103 216-***-****

September, 2012

It has come to my attention through the Cleveland.com website, that your company has a position available for BOH. Please accept this letter of interest and enclosed résumé as the first step in the hiring process. My qualifications for the position are:

Over 18 years of experience in various food service settings

Ability to efficiently use the computerized FIFO (First-In-First-Out) and Expo database systems

Follow all sanitation rules and regulations in food prep procedures

Expertise includes skill in grilling and preparation of all cuts of steak, seafood and chicken using proper grill markings and cooking temps

Communicate well with co-workers and customers from diverse backgrounds

Well known for being punctual and dependable

Easily follow directions while keeping an open mind

The opportunity to work at your facility is very appealing to me. I look forward to speaking with you soon on an interview and can be easily reached at 216-224-8713to schedule a time. Thank you for your time and consideration.

Sincerely,

Craig Simmons

Enclosure

Craig Simmons

11112 Detroit Ave Cleveland, Ohio 44103 216-***-****

OBJECTIVE

Seeking a challenging position as a Crew Leader, in back of the house with an emphasis on presentation, ticket time and sanitation. Strengths include:

Providing service resulting in up to $25,000 in sales per night.

Strong ability to prepare menu items with good plate presentation in a timely manner.

RELEVANT EXPERIENCE

Assist cook in full preparation of meals and in serving meals according to safety and sanitation standards.

Prep salad and fruit trays and various bag lunches, for students participating in camp programs.

Sanitize dishes, utensils, and kitchen facility according to sanitation standards.

Worked as a Grill Cook, preparing steak, chicken, seafood and beef menu items. (Smokey Bones)

Trained in using a computerized Expo database system.

Accurately used FIFO (First-In-First-Out) computerized system. (Hops Bar)

Properly rotated stock of meat and seafood according to quality standards.

Well known for great plate presentation and ticket time.

Worked as part of a dedicated team, which earned $10,000-$25,000 in food sales during peak sale hours.

Held responsibility for all meat pulls and storage after every shift. (Golden Corral)

Set up line and fry stations; was responsible for all meats used on the line and accounted for waste.

WORK HISTORY

ExecutiveSous Chef Prime 75, Cleveland, OH 02/08 – 07/12

Grill Cook Smokey Bones, Elyria, OH 09/06 – 12/07

Line Cook Lone Star Steak House, Elyria, OH 08/04 – 09/06

Line Cook Golden Corral, Elyria, OH 10/02 – 08/04

Line Cook IHOP, Elyria, OH 10/02 – 08/04

Manager Trainee Waffle House, Columbus, OH 06/01 – 10/02

Kitchen Prep Manager Hops Bar & Brewery, Columbus, OH 03/99 – 06/01

EDUCATION/TRAINING

Hocking Tech, Nelsonville, OH

Associate: Culinary Arts

Associate: Hotel Restaurant Business Administration & Management

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