Robert A. Courtemanche
Delray Beach, FL 33445
508-***-**** – Email: firstname.lastname@example.org
****-******* **** **** ******* Club – Boca Raton, FL
Full time rounds cook, working in all areas of the restaurant, which includes steakhouse, fine-dining, casual dining and sports center. Also front of house interaction at full-service New York deli, and many action stations. Supervisor of 3-4 cooks on many shifts serving 200 to 400 people with a 4 man line.
2009 West Boylston Seafood Co. – W.Boylston, MA
Part time seafood delivery driver to restaurants, country clubs; drove 14ft
Heno refr./diesel truck.
2009 Worcester Country Club – Worcester, MA
Part-time dinner service, holidays and tournaments.
2002-2008 Grand Slam Cafe – Rutland, MA
General Manager/Chef – Upon arrival to job, implemented catering & breakfast, in addition to lunch and dinner, maintained 34% total cost of all foods. Responsible for scheduling of all restaurant employees, maintenance of restaurant conducted CANEI (constant and never ending improvement) meetings regularly, while maintaining a working chef’s position with full responsibilities.
2001 Autumn Wood Restaurant – Ayer, MA
Chef – Responsible for kitchen staff and menu – short term due to injury.
1998-2001 Sterling Inn – Sterling MA
Kitchen Manager/Chef– New England Country Inn fare with a flare for gourmet, responsible for all areas of the kitchen. Multiple functions as well as ala Carte, full capacity 220.
1992-1998 East Park Grille - Worcester, MA
Sous Chef – Chef – Responsible for the creativity and production of 80 seat Northern Italian restaurant menu. Also in charge of schedule for chefs and dishwashers, in addition to ordering of food, food cost, and inventory.Lead sauté of three man line serving up too 400 meals per evening.
1980-1981 Johnson & Wales College – Associates Degree in Culinary Arts
1976-1980 Blackstone Valley Regional Vocational High School – High School Diploma with a certificate in Culinary Arts