Executive Chef
Resume:
Karen W. Poole
Lubbock, Texas, 79416
*********@***.***
Objective:
By applying my extensive experience and knowledge, to help lead and excel in the hospitality industry.
Qualifications:
• Goal and results oriented with a professional approach derived with excellent planning, communication, and organizational skills.
• Excels at customer service and am extremely comfortable in front of guests.
• Experienced in all phases of kitchen operations.
• Leads by example, practices positive reinforcement.
• Menu planning, costing, and layout.
• Proficient at developing, motivating, and coaching staff to achieve team atmosphere and a high standard of training to maximize productivity.
• Adept at strategic planning with a vision towards the future.
Experience:
Division Chef, Lubbock Division (2012-2012)
US Foods, Lubbock, TX
• Strategically helped assigned customers meet business needs with culinary ideas and innovation.
• Assemble displays and presentations for customers and guests.
• Responsible for all product showcases and food shows.
• New hire training on basic culinary skills, how to communicate effectively with chefs.
• Assisted in cuttings where comparisons were needed for quality analysis.
• Responsible for presentations at sales meetings, and new product kickoff events.
• Assist other divisions with product showing.
Executive Chef (2008-2012)
Green Tree Country Club Midland, TX
• Annual membership growth exceeding 20% with high level of member satisfaction.
• Built a culinary team of 16
• Yearly budget analysis and planning
• Reorganizing storerooms and tightening inventory control.
• Creation of member events to increase member traffic, growth and retention of family memberships.
• Growth accountability 2011 vs. 2010 4th quarter in food sales +12%, Mid 4th quarter 2011 over 2010 +$274,000
• Banquet sales growth from $443,000 in 2010 to $867,000 in 2011
• Organized, staged and successfully implemented for large banquet functions.
• Developed menu ideas and created tasting as part of typical sales package.
• 27 Hole golf course; 3 racquetball; 6 Tennis; 1 Jr. Olympic Pool; Ballroom for 300; 3 adjacent rooms for 100; Adult dining for 60; 19th hole for 80; 2 patios for 100. Membership over 1,000; Club sales $9 million.
Private Chef (2008-2008)
Ruby River Ranch, Alder, MT
• Consulted with clients on menu selections on a weekly basis to accommodate incoming guests.
• Contracted for rental equipment, delivery, and setup for large functions at the ranch.
• Developed menu ideas and created wine tasting as part of the guest experience.
• Was involved in every aspect of the ranch life, dish, chef, and trainer.
• Contracted stable of service and kitchen personnel to complete various events.
AM Sous Chef (2006-2008)
Tower Club, Springfield, MO
• Responsible for the full set up and preparedness’ of this service line.
• Supervised staff of 7.
• Responsible for daily feature.
• Responsible for ordering, and assuring invoice was correct.
• Responsible for daily lunch buffets, setup, break down.
• Over saw and assisted in Mis en Place for buffets, banquets, private dinners.
• Meet with clients on menu items and design.
Chef de Cuisine (2005-2006)
Fearrington House Pittsboro, NC
• Responsible for the full set up and preparedness’ of the Executive Chef and Executive Sous Chefs line.
• Was co-responsible for all protein fabrication.
• Responsible for daily feature of station was assigned that day.
• Responsible for making stocks and sauces.
• Adept at any station could set up and run should the need arise.
• was training in baking and progressing nicely.
• Responsible for items for High Tea daily.
Line Cook (2005-2005)
Emeril’s Delmonico, New Orleans, LA
• Responsible for the full set up and preparedness’ of the Executive Chef and Executive Sous Chefs line.
• Assisted in fabrication of all proteins.
• Responsible for daily Family Meal for the staff preshift.
• Responsible for becoming fryer extraordinaire.
• Adept at setting up any station and could assist in running should the need arise.
• Prepped and Worked Sautee Station for Sunday Brunch.
• Prepped and worked the Garde Manger station.
• Responsible for Amuse nightly.
Education:
• BA Restaurant Management- Wake Technical Community College
• BA Culinary Technology – Wake Technical Community College
Certifications:
Serve Safe Certified though 2015
Associations:
US Navy Adopt A Ship Program Through the ACF
Letters of References are available upon request
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