Sales Development

**** ********* *** • ANTIOCH, TN *****

PHONE 615-***-**** • E-MAIL gshi5m@r.postjobfree.com

JONATHAN B. KING

OBJECTIVE

My objective is to continue developing my knowledge and skill as a culinarian and a leader in a professional environment that fosters education and growth.

WORK EXPERIENCE

11/1/2011 to present Gaylord Opryland Resort and Convention Center, Nashville, TN

Executive Chef, Delta Island Complex

Executive Chef in charge of a multi-unit quick service complex including an interactive character buffet experience with a combined gross food sales of 5 million dollars annually producing approximately 500,000 covers. Responsibilities include P&L analysis, budget development, hiring, staff discipline, training, menu and recipe development, cost analysis, and menu/recipe implementation. The culinary operation encompasses a pizza shop focusing on whole and by the slice options, a burger concept focusing on fresh made to order burgers, and a themed interactive character buffet experience focusing on guest experience and fresh buffet dining. Job duties and responsibilities involve leading all kitchen operations including food production, kitchen sanitation, and culinary staff performance.

10/14/2007 to 10/31/2011 Gaylord Opryland Resort and Convention Center, Nashville, TN

Executive Chef, In Room Dining/Solario

Executive Chef in charge of the In Room Dining operation for a 2881 room resort as well as a 186 seat Mexican restaurant with a combined gross food sales of 5 million dollars annually. Responsibilities include P&L analysis, budget development, hiring, staff discipline, training, menu and, recipe development, cost analysis, and menu/recipe implementation. The culinary operation encompasses an a la carte service for 2881 rooms as well as a detailed amenity program and an in suite hospitality program. Job duties and responsibilities involve leading all kitchen operations including food production, kitchen sanitation, and culinary staff performance.

03/01/2005 to 10/13/2007 Gaylord Opryland Resort and Convention Center.

Nashville, TN

Senior Sous Chef, In Room Dining, Jack Daniel’s Saloon

Senior Sous Chef in charge of the In Room Dining Operation for a 2881 room resort and convention center as well as a 225 seat bar with a combined gross food sales of 4 million dollars annually. Duties and responsibilities included P&L analysis, budget development, hiring, staff discipline, training, menu development, cost analysis and menu/recipe implementation.

05/20/2002 to 02/28/2005 Bound’ry, Nashville, TN

Sous Chef

Sous Chef in charge of Global fusion concept focusing on regional specialties and tapas styled dining. Job duties included development of daily specials, labor management, staff discipline, development of detailed cleaning and sanitation practices and the line execution of an 18 to 25 item special menu in conjunctions with a 65 item regular dining menu. All leadership responsibilities were delineated to me upon the absence of the Executive Chef.

05/16/01 to 05/15/02 Gaylord Opryland Resort and Convention Center, Nashville, TN

Junior Sous Chef, Cascades Restaurant

Sous Chef in charge of the dinner function of a three meal period a day food and beverage venue grossing approximately five million dollars annually. The job duties included scheduling of staff, labor management, ordering, receiving, staff discipline and line execution as well as training and staff development.

05/16/2000 to 05/15/2001 Gaylord Opryland Resort and Convention Center, Nashville, TN

Chef Tournant, Cascades Restaurant

Acted as the Sous Chef in charge of the breakfast and lunch functions of a three meal period a day food and beverage venue grossing approximately five million dollars annually. The job duties included scheduling of staff, labor management, ordering, receiving, staff discipline, and line execution.

EDUCATION

06/1/1991 North Stokes High School, Danbury, NC

Graduated

06/03/2000 Volunteer State Community College, Gallatin, TN

Associates in Applied Science with a focus in Culinary Arts

06/03/2000 Opryland Hotel Culinary Institute, Nashville, TN

ACF Apprenticeship Program

06/1994 to 07/1997 Appalachian State University, Boone, NC

Instrumental Music Education with a focus in conducting

No degree earned

PROFESSIONAL MEMBERSHIPS

American Culinary Federation

Contact this candidate