Executive Chef, Chef de Cuisine or Sous Chef

JAMES C. TURNER

**** **** ******* ***** • Burtonsville, MD 20866 • 301-***-****

**************@*****.***

PROFESSIONAL EXPERIENCE

Leelynn's Small Plates, Ellicot City, MD October 2008- September 2009

Working Head Chef

• Responsible for the back of the house preparations for this 85 seat restaurant and 85 seat patio.

• Worked whatever station was needed at least three to four nights a week

• Prepared soups, sauces, weekly specials, and seasonal and holiday menus with seasonal produce

• Ordered and received food goods

Harry Browne’s Restaurant, Annapolis, MD August 2004-August 2008

Executive Chef

• Responsible for all aspects of the kitchen for this historical fine dining, white tablecloth restaurant with 70-seat main dining room and catering rooms of 65 seats, 30 seats, and 15 seats

• Worked closely with the catering director to organize parties

• Created seasonal menus for the dining room and menus for catering and the lounge/bar

• Creating and executed menus for wine dinners

• Assisting the dining room manager with training and educating waitstaff on changing menus and kitchen trends

Persimmon, Bethesda, MD September 1999-May 2004

Sous Chef

• Oversaw food preparation and service for this 50-seat restaurant that was awarded two stars by Washingtonian magazine in 2001 and three stars plus a blue ribbon in 2002, 2003, and 2004

• Prepared soups, sauces, stocks, weekly specials, and seasonal and holiday menus

• Fabrication of meats and fish

• Developed and maintained a relationship with produce and seafood purveyors

Washington Monarch Hotel, Washington, DC October 1998-August 1999

Banquet First Cook

• Worked with the sous chef to prepare and organize banquet hot food items for various functions

• Responsible for Sunday brunch hot items in the Colonnade dining room

Ritz Carlton Dining Room, Ritz Carlton, Boston, MA July 1996-September 1998

Departmental Trainer February 1998-September 1998

• Responsible for training new employees according to Ritz Carlton standards

• Planned and prepared all hot items for Sunday brunch in the main dining room and daily buffet in the Street Bar lounge.

• Worked the morning shift overseeing the preparation of stocks, soups, and sauces

Rounds Cook March 1997-January 1998

• Worked all four stations of the line and trained new personnel on each station

• Assisted in preparing specials and expediting

Line Cook July 1996-February 1997

• Responsible for set up of a four-star classical brigade

• Prepared and cooked food with classical French techniques under the tutelage of the chef de cuisine

• Treaty of Paris Restaurant, January 1994-June 1996

Historic Inns of Annapolis, Annapolis, MD

Executive Sous Chef April 1995-June 1996

• Assisted the executive chef in managing a kitchen servicing a 130-seat restaurant, jazz club, and restaurant bar

• Responsible for ordering and purchasing and creating menus

• Assisted general manager and participated as manager on duty

Sous Chef October 1994-March 1995

• Worked with the executive sous chef to oversee the hot and cold food prep lines and helped with personnel scheduling and inventory

First Line Cook March 1994-October 1994

• Supervised the set up of hot food prep line and prepared daily specials, soups, and sauces

• Assisted the sous chef in ordering, purchasing, and inventory

Line Cook January 1994-March 1994

• Worked on daily set up of hot food prep line

The Blue Crab Restaurant, Cambridge, MD April 1993-August 1993

Kitchen Manager

• Managed a kitchen servicing a 110-seat restaurant, combining local ingredients to create unique dishes with Scottish flair

• Helped with purchasing, ordering, and inventory and cooked a wide variety of menu items, including seafood, meats, soups, sauces, and some desserts

The Light House Restaurant, St. Michaels, MD October 1992-April 1993

Line Cook/Banquet Cook

• Prepared and cooked a variety of local specialties, including vegetables, meats, and seafood dishes, as well as large quantities for banquets and special events

The Tidewater Inn, Easton, MD October 1990-October 1992

Line Supervisor

• Prepared and cooked a variety of entrees, soups, sauces, and desserts with Eastern Shore influence

• Planned holiday, banquet, and seasonal menus with the executive chef and sous chef and assisted with preparation of desserts for holiday events

EDUCATION

A.A., Baltimore International Culinary College, 1991

References available upon request.

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