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CHEF / MANAGER

Location:
Vinton, Virginia, 24179, United States
Salary:
neg
Posted:
March 01, 2011

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Michael T. White

*** ***** *** #*

Vinton VA, ***79

540-***-****

wgt3uz@r.postjobfree.com

Objective:

Executive chef, sous chef, kitchen manager, saucier or other cooking duties. Also interested in any level of front of the house management or leadership.

Education:

Woodrow Wilson High School

Beckley, WV

1979 – 1983

West Virginia University

Morgantown, WV

1983 – 1985 (Business Major)

Virginia Western Community College

Roanoke, VA

2006 – present (General Business)

Work Experience:

Lewis Gale Medical Center May 2009 to February 2011

Salem, VA Dietary Department

Lead cook in an open, exhibition style grill, cooking to order fresh foods for all employees and guests. Extensive one on one interaction with customers preparing their orders per their instructions, even if not on the menu when possible. Duties included all prepping and stocking, inventory control, quality control, sanitation, presentation and over all readiness of the entire dining facility including the other team members.

The Shenandoah Club January 2000 to January 2009

Roanoke, VA

Saucier and rounds man responsible for sauces, stocks, soups and butchering. As rounds man, I could cover any kitchen station from pantry to line lead. Extensive banquet preparations and execution ranging from buffets to multi course plated meals. The Shenandoah Club is the oldest licensed private club in Virginia and takes pride in serving only the finest ingredients ranging from local farmers to the best of international imports. Of highest importance is food safety, quality, presentation and keeping up with the most cutting edge cuisine in the world. I was also involved in designing daily or weekly features and some seasonal menu planning.

The Hotel Roanoke and Conference Center April 1996 to December 1999

Roanoke, VA

Line lead for the award winning (best restaurant in Roanoke) Regency Room dining facility. Responsible for all aspects of menu preparation from soups and sauces to butchering and execution of service. Helped plan daily features and seasonal themes. Led the line by cooking, expediting and ensuring every plate was of the highest quality and presentation possible. Also, when needed I would help the banquet kitchen with large quantities of sauces or soups, butchering as well as executing the banquet.

Awful Arthur's Seafood Company December 1994 to April 1996

Roanoke,VA

Executive chef in charge of all aspects of kitchen operations. Duties included, but not limited to, hiring and training of all kitchen staff, menu planning, daily features, inventory and cost control. Managed and cooked only the freshest ingredients for multi million dollars of sales with . . . no freezer on the premises!

Kurt's Restaurant and Biergarden December 1993 to December 1994

Atlanta, GA

Banquet chef and rounds man under Kurt Eisele, certified master chef and former president of the American Culinary Federation. Responsible for all banquet preparations and execution and as rounds man, cover any station in the kitchen as needed.

Horseshoe Bend Country Club January 1989 to December 1993

Atlanta, GA

Saucier and first line cook, assisting the executive and sous chefs in all aspects of daily operations, including menu planning, quality control and presentation for casual and fine dining. Extensive banquet and garde manger work. One of the top clubs in Atlanta and hosted many major golf and tennis tournaments feeding the likes of Tiger Woods, Andre Agassi, Jimmy Connors, and stars such as Elton John, Ted Turner and Jane Fonda.

Ansley Golf Club December 1988 to January 1989

Atlanta, GA

Sous chef supervising all aspects of kitchen operations including casual dining, fine dining and banquets. Also responsible for all daily specials and assisted in menu planning and execution.



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