Chef/kitchen management
Resume:
John Patrick Ennis
Seattle, WA 98109
*********@*****.***
Goal
Opportunity to grow and contribute in a positive manner to the profits and quality levels of an organization offering growth potential and challenges in the food services industry.
Work Experience
Ennis Foodservice Consulting June 2007 to Present
413 Minor Ave N
Seattle, WA 98104
Consultant/Co-owner. Restaurant opener and turn-around specialist since 1991 (previously Saffron’s Catering and Consulting). Hires and trains staff, develops menus, creates purveyor relationships, procures product, controls costs and performs financial analysis. Responsible for state and county sanitation training, recipe development and restaurant marketing. Successfully opened or revived 24 properties in Anchorage, AK; Portland, OR; Richmond, VA; and, Seattle, WA, including The Village Pub, The Spectator, 88 Keys, The Hill Café, and Gumbo Ya-Ya’s.
The Viewpointe on Queen Anne June 2006 to Sept 2007
2450 Aurora Ave N
Seattle, WA 98109
Food Services Director. Responsible for all aspects of kitchen and dining room management for upscale 120 room retirement community, including hiring, purchasing, inventory control of all food items, equipment and supplies. Creation of menus to conform with resident desires and budgetary concerns. Achieved and maintained 100% compliance with King County and Washington State health code regulations. Oversaw staff performance and training.
Saffron’s Catering and Consulting Inc. June 1991 to June 2006
9600 Timberlane Place NE
Bainbridge Island, WA 98110
Chef. Controlled all aspects of kitchen management for family-owned catering firm. Responsibilities included purchasing, creating menus, staffing and customer service. Consulted for restaurants and catering companies in Washington, Virginia and Mississippi.
Taylor Anne Retirement Community April 2001 to December 2002
1730 Taylor Avenue
Seattle, WA 98109
Food Services Director. Monitored the financial performance of the food and beverage department, hired and trained staff, and maintained Washington State regulatory standards.
The Hill Café February 1997 to February 2000
2800 East Broad Street
Richmond, VA 23223
Executive Chef. Ordered all food products, equipment and supplies. Opened and closed restaurant daily; training, supervising and scheduling the kitchen and wait staff. Planned menus and controlled food and labor budgets.
Related Experience
· Guest Chef on WVNB Richmond, VA “Cooking with Karl Show” 11/27/99
· Guest Chef on WRVA Richmond, VA “John Harding and Tim Timberlake Show” 3/17/00
· Guest Chef on WRNL Richmond, VA “Al Coleman Show” 3/17/00
· Sous Chef, Los Angeles Dodgers Spring Training Facility, Veto Beach, FL. 01/86 to 06/88
Education
· Pearl River College, Poplarville, MS, Business Administration 1.5 years
· University Of Colorado, Colorado Springs, CO, Hotel/Restaurant Management 1.5 years
· R.C. Lee Institute of Culinary Arts, Vero Beach, FL, Culinary Arts and Restaurant Management, Graduated 1988.
Additional Related Expertise
· Complete understanding of all areas relating to day to day operations including, but limited to hiring, coaching, and reviewing team members. Drafting, implementing, and adhering to strict budgetary constraints to maximize profits and reduce unnecessary losses.
· Very strong commitment to open communications between the ownership,
Management and labor force. Bringing a positive approach to foster an environment of teamwork, accountability, and reward while focusing on the mission statement and goals of the business.
· Proven successful marketing strategies including but not limited to growing current business though customer retention while continuing to solicit new prospective opportunities.
· A progressive approach to current market trends and consumer needs. Continued self education though regular reading of industry periodicals, chef reviews, menu innovations, and industry direction. Pairing the “latest and greatest” with time tested ideas with proven success.
· A clear understanding in the importance of both state and federal food safety regulations. Ability to implement, maintain, monitor, and document necessary systems to establish safe food handling practices and sanitary requirements. Versed in producing and maintaining a proper MSDS log book required by both the federal government and OSHA.
Washington State Serve Safe Certified with valid and current Food Handlers Permit.
References for John Patrick Ennis
Thad Chappel, Territorial Sales Manager, VeriSign Inc.
3258 38th Avenue SW
Seattle, WA 98126
Rob Shockley, Sales Executive, US Foodservice
820 NW 52nd Street
Seattle, WA 98107
Greg Swendrek, Administrator, The Viewpointe On Queen Anne
2450 Aurora Avenue N
Seattle, WA 98109
206-***-**** (cell)
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