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Executive Chef

Location:
greenwich, Connecticut, 06878, United States
Posted:
May 23, 2010

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Craig Kravitz

*** ***** **

Cos Cob CT ***** Cell (845)***-****

n6994m@r.postjobfree.com

Objective:

To gain a Food Sales position that will allow me to use my proven skills culinary skills and sales abilitiy.

Highlights and Qualifications

• Builds strong working relationships with supervisors, co-workers and staff

• Routinely creates cohesive teams that are motivated to achieve their full potential

• Adaptable culinarian who can produce a wide variety of high quality foods in a variety of settings

• Able to develop an all inclusive learning environment where a student's desire to learn is fostered and enriched

Relevant Work Experience

Executive Chef

Sodexo SUNY Oneonta, Oneonta, NY 2/2009-12/2009

• Managed all culinary aspects of main dining room

• Responsible for daily orders and weekly inventory

• Interacted with all members of the campus community

• Worked to improve food quality so that it met the stringent standards expected by both supervisors and the customer

• Planned special menus that are representative of the diverse community served by the location

Owner

Craig Cooks Brattleboro, VT 1/2008-1/2009

• Acted as soul proprietor of a catering business.

• Managed all aspects of the business

• Prospected for potential clients

• Procured food and other supplies

• Produced food for parties ranging in size from 3-50

• Hired part time employees

Sous Chef

Aramark, James Madison University Harrisonburg VA 11/2005-12/2007

• Oversaw food production for a flagship account in Aramark’s campus

services division

• Served over 3,000 meals per day

• Helped develop the 4 week menu rotation that has allowed the account to maintain its rating as the Sixth highest rated college food service in the nation

• Worked to improve food quality so that it met the stringent standards expected by both supervisors and the customer

• Handled the scheduling for 75 full and part time employees

• Planned special menus that are representative of the diverse community served by the location

Production Manager/ Westchester Medical Center

Sodexho Valhalla, NY 8/2004-6/2005

• Managed a staff of full-time and part time cooks

• Responsible for all food ordered

• Conducted weekly inventory

• Ensured staff met HACCP guidelines

• Drove down food costs by finding products that were a better fit to menu pre costs

• Maintained all paper work regarding HACCP and other regulatory agencies

• Catered special events for Center residents

Culi-Services of Charleston 9/2003-5/2004

Charleston, South Carolina

 Worked part time for a successful culinary agency

 Worked as a cook, prep-cook, and server in the production of catered events throughout the Charleston, South Carolina area

 Acted as a prep-cook and line cook in a four star hotel in Charleston

Homebound Instructor 3/2002-6/2003

Greenwich Board of Education

• Served as a mentor and teacher for students who could not attend regular classes for either medical or disciplinary reasons

• Counseled students with emotional and legal problems

• Ensured that students completed all assignments set by regular classroom teacher

• Successfully helped in improving student grades during the period of instruction

Domus Foundation 7/2001-3/2002

Family Specialist

 Worked with at risk youth and their families to develop plans to keep them from progressing through the legal system

 Mentored and taught youth mandated to be in the program by the State court system

 Acted as a program wide culinary instructor

Education:

Johnson & Wales University Culinary Arts Program

• Associates Degree in Culinary Arts

• Graduated cum laude with a 3.6 GPA

• Dean’s List all Trimesters

• Course work in both Classical and Modern Cuisine

University of Connecticut

• Bachelors of General Studies 1995

• Awarded the Communications Department award for Academic Excellence.

Certifications

• Servsafe 2009

• TIPS 2004



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