Manager Sales Representative

STEPHEN C. WADEN

P.O. Box ****

Jamestown NC ****2

Cell 336-***-****

E-Mail Address ************@*****.***

CAREER OBJECTIVE

FOOD PRODUCTION MANAGER

SYSCO FOODS

Raleigh/Selma, NC

Outside Food Sales Representative, 10/09- Present

Work with customers to ensure quality product is delivered. Acquire

new accounts quarterly. Review customer accounts to ensure customer

is profitable with product mix. Visit each customer weekly. Collect cash

and checks. Exchange cash for money orders. Scan money orders and

checks to on line banking. Maintain market cost analysis for all products

sold.

ARAMARK Corporation, Duke University Medical Center

Durham, NC

Chef/Manager, 6/02 - 9/09

Chef Exchange / London & Paris 2003

Create and prepare menus and recipes for CEO’s, VP’s, and hospital catering.

Catered affairs for 7000 and maintain food cost of 25% to 35%.

Other responsibilities are cash handling, deposits, scheduling, supervising, ServSafe training, payroll, purchasing, posting invoices, inventory, 99 percent average health inspection, performance review etc. Total annual purchases 2.75 million.

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ARAMARK Corporation, Northeast Medical Center

Concord, NC

Food Production Manager, 3/01 - 6/02

Plan menus for patients and visitors.

Catered affairs for 5000 and maintain food cost of 30% to 38%.

Other responsibilities were training, scheduling, supervising, ServSafe training, assist with payroll, purchasing, post invoices, assist with inventory, 98% on health inspection, performance review etc. Total annual purchases 3.25 million.

ARAMARK Corporation, University Medical Center of East Carolina

Greenville, NC

Food Production Manager, 7/95 - 3/01

Responsible for planning, purchasing, and inventory control. Other duties consist of inventory sequencing, invoice posting, payroll, performance reviews, training, scheduling, and supervising. Coordinate high volume patient tray line, salt restricted fat restricted diets, food productions for cafeteria and food production for catering and day-care. Other responsibilities consist of analyzing, writing, troubleshooting new menus and recipe card files. Maintain cost analysis for all products purchased, ServSafe training, and maintain 98% health inspection etc. Total annual purchases were 3.5 million dollars.

ARAMARK Corporation, University Medical Center of Eastern Carolina Greenville, NC

Executive Chef, 1/94 - 7/95

Create and prepare menus for CEO’s, VP’s and hospital training.

Implement cost reduction procedures for inventory control and review. Prepare menus for special events (Board Dinners and Administrative Staff). Maintain production of 4.500 meals daily. Maintain 98% percent health inspection, maintain safety guidelines, performance reviews. Other responsibilities were

mass production with CapKold, Cook Tank, Cook Chill Food Production line (bulk stock, soup, meat and stews etc). Total purchases 5 millon.

Sheraton Hotel, Three Southern Life Center

Greensboro, NC

Executive Sous Chef, 3/88 - 1/94

Responsibilities consist of training, supervising, scheduling, payroll, accounts payable, purchasing, inventory control and coordinate banquet productions. Other responsibilities consist of catering for 3000 guest to include GGO, Barmitzfas, Vitner Dinners, Wedding Receptions and Client Appreciation Galas.

Sedgefield Country Club

Greensboro, NC

Assistant Chef, 9/86 - 3/88

Maintain cost, developed proposals for cost reduction, prepared endless varieties of seafood, meats and sauces to satisfy the most discriminating taste. Responsible for up-grading plate presentation and increased lunch revenues.

Radisson Hotel

High Point NC/Cook, 1/85 - 9/86

US Army Reserves 1/85 -1/88

US Army, Fort Jackson South Carolina

US Army, HHCUSMCAV, Vicenza Italy

US Army, Fort Lee VA Culinary School

US Army, Fort Knox Kentucky

Education: Graduated 1981 South West Guilford / Greensboro NC

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