Manager Sales Representative
Resume:
STEPHEN C. WADEN
P.O. Box ****
Jamestown NC ****2
Cell 336-***-****
E-Mail Address ua5ptb@r.postjobfree.com
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.
,
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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