Manager Management

Cover Letter:

Dana Cox B.A. CM, CFSM, A.A.S

**** **********

972-***-****-Home

469-***-****-Cell/Primary

Carrollton, TX 75007

To Whom It May Concern,

Please accept this letter and accompanying resume as evidence of my interest in applying for the

positions regarding Culinary Management with your company. As reflected in my resume, I possess the

qualifying skills, education, and passion necessary for this position. My education at Le Cordon Bleu-

Dallas has given me a strong background in Culinary Arts with my Associates Degree. With my

degrees I posses 17 years experience in the Restaurant/Service Industry, which I seek to effectively

utilize and display for any company I work for. I also have my Bachelor’s Degree in Hotel, Restaurant,

and Culinary Management from Le Cordon Bleu-Scottsdale. Furthermore, I am completely self- taught

in the highly trended study and movement of Modern Cooking with Molecular Gastronomy. My goal is

to work and grow with a leading organization such as yours.

• I have worked in Dallas area restaurants with premier Chefs such as Dean Fearing, Ken

Rathbun, Richard Chamberlain, Mark Morrow, TJ Legnick and others.

• Diversified with multiple years experience in development of menus, catering and service teams

with different food concepts like: French, Mediterranean, Asian/SE Asia, American Fusion,

Southern Soul Food and Italian; as well as production and education of Molecular

Gastronomy.

• I have often implemented some tool to help efficiency and service such as: waste management

sheets, prep and procedure logs, and plating guidelines, and I am passionate about learning and

further educating myself and my team of employees.

• Opened the First Buffalo Wild Wings in Dallas, TX in Sept. 2001, and Opened Dallas Cowboy

Stadium in Arlington, TX in June 2009, was Lead Chef for Club venues and Chef for Suite

holders. Events involved in include: Inaugural George Strait Concert, Reba Macintyre Concert,

Jonas Brothers, American Idol Auditions, 1st NFL Game held in new stadium, and the 1st

NBA All-Star Game. Venues and events ranged from 40 to 60 thousand people; and my club

venues always out profited and preformed any other clubs producing on any given night, I

managed non-culinary and non-profit workers at these events with 1 Sous Chef and 1

Expeditor.

• Successfully won multiple awards for culinary competitions voted on by the area’s Top Chefs.

Also very personable, camera friendly, and have appeared on camera a few times for interviews

such as: Hell's Kitchen, KTXA11 News w/ Chef Bryant Currie, and Le Cordon Bleu's Iron

Chef Event. I have also handled ordering and supply budgets of $250,000 and have developed

systems and techniques to increase efficiency in ordering and annual cost savings.

My Cover Letter only begins to highlight my accomplishments and potential. I would welcome a

personal interview to further discuss my job qualifications. Thank you for your consideration.

Sincerely and Humbly,

Chef Dana Cox B.A., A.A.S, CFSM

Resume

CHEF DANA COX B.A., A.A.S CFSM

2014 Chatsworth Rd.

Carrollton, TX 75007

qe6drx@r.postjobfree.com

qe6drx@r.postjobfree.com

Skype: dana.cox79

972-***-****(Home)

469-***-****(Cell-Primary)

CAREER SUMMARY:

Over my past 17 years within the Food Industry; I’ve accumulated over 6 yrs. of Sous

Chef and Line Cook Experience and 14 yrs. Lead Waiter Experience, and 2 yrs. Lead/

Chef/Executive Chef Experience. I have had the experience, education, and confidence

taught and instilled in me by the best in the business. For many of the companies I

worked for I was seen as an employee that can achieve high standards when given a task

or problem, and be counted on to reflect the companies culinary and visionary point of

view. As well, I strive in every position to continually educate not only myself, but my

staff and to implement creative and efficient management tools to connect, communicate,

and increase production for the business.

SKILS AND STRENGTHS:

• ServSafe Certified

• Proficient experience in High End and High volume cooking for Fine Dining and

Multi- Million Dollar establishments.

• Natural and Educated Leader, Team Player, Competitive, Perfectionist, and Hands

on Manager; I also posses proficient Management and Trainer Experience to manage

large and small venues.

• Experienced in Opening Restaurants and Bars. Experienced in cost control,

inventory, ordering, QSC reports, BOE’s, and implementation of procurement

procedures. Experienced in new logistical and supply procedures and techniques to

help efficiency and serviced multiple sites and high employee levels.

• Intermediate Knowledge of Modern/Avant Garde Cooking Knowledge; with Molecular

Gastronomy study: (Emulsification, Jellification, Thickening, and

Spherification.)

• 3 X Le Cordon Bleu 86’Ed Club Gold Medalist; Le Cordon Bleu's Iron Chef Gold

Medal winner; as well as a Le Cordon Bleu's School Spirit Award Recipient 2009.

EXPERIENCE:

Personal/Contract Chef-Present

YumChefs-Professional Meal Delivery Services

Dallas, Texas

• Menu Development for pre-made delivered meals for online customers. Manage own

food costs, meal items, cycle menus and offer unique meals and dinner experiences

to customers. Provide Restaurant quality meals at a reasonable price and use my

unique Modern/Molecular Cuisine knowledge to add flare and innovation to

personalized cuisine offerings.

• Serve as Chef and Primary Meal Preparer for Office, home, Private Parties, and

various venues depending on customers online requests. As well as offering

cooking lessons and Private, Group, and Personal Catering Contracts as a Personal

Chef for events.

Chef de Cuisine/Event Manager -Seasonal

Third Knife Catering-Intimate Home Dining

Carrollton, TX

• Primary Management of kitchen staff and responsible for creating and pricing menu

items for various venues and home catered events, and the Chef who primarily

focused on preparing fine dining meals for parties of up to 20 guests.

• Entrusted with the handling of food ordering, cost control, menu development,

food production, and all employee hiring for catered events.

• Managed and charged with providing an intimate Home Fine Dining Experience, while

maintaining Health guidelines and ServSafe Food Safety.

Catering Chef/Chef Assistant Contract Chef

My House of Fine Eats Catering

Richardson, TX

• Managing Chef for catering events at action stations, prep and maintain Line and

Garde Manger stations as needed. This catering business produces as much as a $3

million dollar restaurant, and an average of $30,000 a week during holiday and

busy seasons.

• Entrusted with Primary Management of buffets and events as Chef de Cuisine; and

Implemented procedures and guidelines to maintain walk-ins, health guidelines,

and procure all incoming orders for operation.

• Charged with assisting Office Manager with booking and hiring working Chefs for

Banquets and Action station needs for events.

Lead Line Chef, Banquet Chef 11/09-04/10

Oakmont Country Club-Club Corp

Corinth, TX

• Management of food preparation of Hot Side entrees, and maintaining ServSafe

guidelines for Golf Country Club. Assisted Sous Chef in any Banquet Prep or event

prep.

• Charged with creating and costing out menu items and execute menu items. Control

or maintain any action stations for events. Implemented cost saving procedures to

reduce food cost percentage, by implementing waste management sheets and

identifying efficiency problems in production.

Prep Chef 05/09 - 11/09

Shinsei

7713 Inwood Rd. Dallas, TX

• A Pan Asian restaurant where I assisted and entrusted with primary food

preparation used for dinner service.

• Managed procedures and duties for rotating, organizing, and labeling stock

received and produced. Supervised for correct sanitation, food handling

procedures and cleanliness of station and kitchen. Assisted Executive Chef in

outside Catering events for Shinsei and Abacus.

Chef Assistant 06/08 - 02/09

Gregory's Restaurant

1022 15th Street Plano, Texas

• Conducted preliminary food preparation for Parisian style Bistro. Entrusted with

and helped managed the restaurants first catering event for Accounts of the Dallas

Cowboys. Prepared and cooked menu items to order and maintain safety and health

guidelines.

• Managed setting up serving lines, garnishing food items, and applying food

protection and sanitation measures. Steward who primarily responsible for

receiving and properly storing supply shipments. During service I assisted

Executive Chef during lunch meal preparation.

Kitchen Manager’s Assistant 09/01 - 06/03

Buffalo Wild Wings

Frankford and Marsh Carrollton, Texas

• Primary Kitchen staff trainer of new and current employees for Sports Bar; and

charged with new and current product implementation to the menu; as well as

charged to maintain an effective communication and leadership with production and

service staff in quality food production environment, by leading by example with

the vision and mission of the company.

• Ensured a pleasurable dining experience for residents, family members, guests,

and staff, through effective management and consistent preparation and delivery

of quality food.

EDUCATION:

Le Cordon Bleu College of Culinary Arts- Scottsdale, AZ

B.A., Culinary Management 2009-2011

GPA: 3.3

Le Cordon Bleu College of Culinary Arts, Dallas, TX

A.A.S., Culinary Arts, 2008-2009

GPA: 3.1

Computer Skills:

• Proficient in IBM and Personal and Small Business Computer Systems; as well as

Microsoft Windows Vista, 7 & 2000, XP, and NT Operating Systems. PMS focuses on

Aloha, Micros, and various PMS systems.

• Internet Services and International and Domestic Logistic Systems

(Fed/EX, UPS, and Online logistics); proficient in Software Tools: Microsoft

Office (Excel, PowerPoint, etc Lotus Notes, Lotus 1-2-3, and standard

Microsoft software and email clients.

Contact this candidate