Sales Manager

Epicures of Columbus Columbus, Ohio

Executive Chef May2008-Present

Oversees all catering, group functions, cooking classes. Purchasing of food and culinary development. Develops new concepts for Culinary trends.

Sodexo Columbus, Ohio

Executive Chef Nov.2008-Dec2009

Oversees four buildings at DSCC Defense Supply Center for the government. Around 15,000 in daily sales. Retained 5 year contract September 2009. Serve Safe,Well Seasoned, Military Serve Safe Certified. NSF Gold in all buildings 2009.

Works with SMG, Word, Excel and Instill, Market connection knowledgeable.

Compass Group / McGraw Hill Publishing Columbus, Ohio

Columbus District Executive Chef. August 2004-June 2008

Oversee all kitchen production and quality control in account with gourmet upscale food. Account subsidized for maximum service and food.

Constantly developing ways to reduce food and labor cost to maintain forecast bottom line.

Responsible for employee culinary training both here at the component and assist in culinary training on a district level.

Oversee opening of new accounts and hiring chef managers

Nordstrom Bistro Cafe Columbus, Ohio

Executive Chef & Consultant & Production Manager March 2004- August 2004

Oversee all production of high quality food, develop weekly specials, train all staff, and maintain a 33% food cost.

Named top 10 restaurants in Columbus Dispatch.

ARAMARK Bank One Corporate Center Columbus, Ohio

District Executive Chef & Production Manager September 2001 –March 2004

Oversee all kitchen production and quality control in an account with two full service cafeterias and a full line catering operation that generates over $3 million per year in top line sales

Constantly developing ways to reduce food and labor cost to maintain forecast-ed bottom line

Responsible for employee culinary training both here at the component and assist in culinary training on a district level

Assisted in hosting the 2001, 2002 and 2003 fall "Refresh"

Implemented the ARAMARK Refresh program here at Bank One which resulted in increased sales and profits

Responsible for ordering, receiving, inventorying, and maintaining all supplies, products and equipment used within the component

Assist in maintaining the ARAMARK "8-Steps" inventory software Develop all unit menus using ARAMARK "E-Recipes" with emphasis on the units best sellers, building demographics and customer surveys

Picasso’s Pizza Ashville, Ohio

Owner & Operator May 2000 to September 2001

Implemented and operated an upscale pizza program designed for retail sale

Managed a staff of seven and ran 22%-31% food cost

Sold the business to a local entrepreneur

The Grand view Cafe Columbus, Ohio

Executive Chef April 1999 - May 2000

Direct two sous chefs and eleven kitchen staff

Organized inventory, increased production, developed new menus and

Brought food sales in line with liquor sales by increasing food sales 38%

Introduced and developed catering menu

Ran food cost of 26% to 34%

The Kroger Company Columbus, Ohio

Corporate Executive Chef April 1990 - April 1999

Co-created and implemented the Kroger Deli Chef Program personally generating $1,152,000 in chef sales. Head of research and development for the Home Meal Replacement program in the Kroger Corporation

Opened and developed nine chef locations around central Ohio

Provided training of chefs and personnel, set up each department, equipment and menu selections

Developed products, displays and advertising in the Deli Chef Program.

Created and marketed Chef Jim's "Gourmet-To-Go" & "The Home Meal Replacement System"

Celebrity appearances and trade shows as Chef Jim and Chef Jim Products

Little Turtle Country Club Columbus, Ohio

Executive Chef January 1989 - April 1990

Responsible for food and menu preparation, costing and purchasing

Direct supervision of staff of nine

Catering, average of ten parties per week, 90 parties with attendance of 200+

Lowered food cost and improved quality of food served

Promoted to Executive Chef while still in apprentice program

Generated $800,000 food sales per year

CERTIFICATION

Certified Serve Safe 2006,2008

Certified Food Service Operations Manager; Ohio Department of Health

Certified Applied Food Service Sanitation; Educational Foundation of the National Restaurant Association

Certified Food and Beverage Control: American Hotel and Motel Association

Awarded Second Runner Up: Outstanding Apprentice, American Culinary

Federation. Columbus, Ohio division.

Food Shows: Agra-Country; The Food Network; local TV and radio stations

Senior Member of the American Culinary Federation, Inc., 1986.

Fourteen years in retail sales, purchasing and inventory. Twelve years in culinary cooking, purchasing, inventory, scheduling, supervision. Includes product creation and distribution.

A.C.E 2003 Culinary District Champion

2009 Serve Safe, Well Seasoned and Military Serve Safe Certified

Military Service Army Ohio National guard 1980-1986 Honorable Discharge

American Culinary Federation – 1995,2000,2005,2010

Certification, Executive Chef 19 years

Columbus State Community College - 1989

Associates, Applied Science Hospitality Management Technology

Graduated Cum Laud e. GPA 3.56/4.0

The Ohio State University - 1986

Junior, Communications Major

References available upon request

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