Chef manager
Resume:
LITHIA,FL *****
CORNELL CARY
QUALIFICATIONS
Over twenty years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by consistent verifiable record of achievement.
EDUCATION
1990 Degree Culinary Arts, Baltimore International Culinary University
University of Florida - Certified Food Handler
WORK EXPERIENCE
[2006-Present] U.S. Food Group- Tampa Fl
Territory Manager
Responsible for growth of new business. Development and retention of existing business. Provide recipe changes and menu enhancements. Catered and oversaw corporate functions with vendors and customers. Managed and maintained multiple accounts. Consistent growth in sales. Organize and direct corporate functions for customers and corporate visitors. Select and prepare menu items specifically targeting our products and their restaurant concepts.
[2004-2006 ] Performance Food Group – Dover , Florida
Center of the Plate Specialist/Corporate Chef, Brands/Buyer
The third largest food distributing company in the United States. Service all of the Outback concepts, as well as Cracker Barrel, Shells, Moe’s Southwestern Diner, and many overseas accounts. My job was to increase the sales of the custom cut meats as well as pork, lamb, veal and poultry.
Also, I provided useful menu ideas; feature items, specialty items and new item roll out to accounts and food service representatives. My responsibility includes the entire south west coast of Florida including Orlando and Gainesville. Provided product information and direction to over forty five sales representatives. During my tenure I increased custom cut sales growth by %15, custom cut margin by %10, and category growth by %10.
Organized and directed corporate functions for all visiting accounts. Prepared menu items specifically targeting our products and their restaurant concepts.
Responsible for the remodeling, design and purchase of new equipment for the corporate kitchen.
In charge of maintaining and replenishing inventory for canned and dry goods.
Quality control and securing and purchasing contracts with vendors. Researched and developed new products.
[2002-2004] Specialty Restaurant Corp. – Tampa , Florida
Regional Chef for East Coast
Maintain labor and food cost, ensuring quality, SOP, developing new items, hiring for the region, forecasting budgets, coordinating of special events, and new menu development.
Volume ranges from casual dinner from 3.5 million to 6 million a year to banquet halls at over 10 million a year
[1998 -2002] Fleming’s Prime Steakhouse , Outback Corp.- Tampa , Florida
Chef Partner, Back-of-the House Coordinator
Upscale Steakhouse, 220 seats volume 4.5 to 7 million a year.
Worked with Corporate Chef on five new opening as well as two solo opening.
Troubleshooting for existing restaurants
Menu planning for wine dinner, meat production, monthly inventory,
Expediting during peak hour, line support, daily ordering, and hiring
Carrabba’s Italian Grill, Outback Corp.- Naples , Florida
Kitchen Manager- Floor Manager
Casual Dining 210 seats, volume 6 million a year
Supervised morning production, line set-up, manager back-of-the-house operation, and performed front-of-the-house duty, opening and closing inventory, training new hires and new restaurant openings.
[1995-1998] Vito’s Italian Restaurant - Marco Island , Florida
Executive Chef
Upscale Fine Dining 200 seats, volume 4 million a year
Daily feature, daily production, Expediting, and coordinating of banquets.
Supervision, hiring of all kitchen staff.
[1992-1995] Marriott’s Marco Island Beach Resort – Marco Island , Florida
Operation manager
Marriott’s highest rated resort, five star, high volume family style restaurant, Sunday brunch, private catering, upscale banquets, morning production and ordering.
Casual dining 350 seats
Fine dining 150 seats
[1990-1992] Disney’s Yacht and Beach Club Resort- Orlando, Florida
Advanced Culinary Assistant
I was on the opening team for this upscale steakhouse.
Casual dining 350 seats
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