Trainer/ Key Employee

CONTACT INFO:

Name:Anthony T. House

Address:**** ********* **** , ********

Contact Preference: Email Preferred (Phone Calls Accepted!)

Email:********.*****@*****.***

Phone Number: 313-***-****

Relocate: Relocation a Possibility

Salary Requirements: NEGOTIABLE

Work Requirements: Employee, Temporary/Contract/Project, Seasonal/Full Time

Education:Associate Degree

Work Status: I am authorized to work in the U.S. for any employer.

Canada: I require sponsorship to work in this country.

Leadership Is In Great Demand!

OBJECTIVE:

My objective is to envelop YOUR company's methods and provide quality guest satisfaction garnering return visits. I have had nearly every position in the industry but have yet to obtain a title of personal value. I am (even after 20+ years expertise) eager and willing to learn, teach, and maintain YOUR company's attitude with regards to specifications outlined. Leadership is in definite demand! I am fortified with a great deal of B.O.H. as well as F.O.H. knowledge which gives me this leadership ability and what i feel is a valuable upperhand both to you and for myself.

EXPERIENCE:

12/2007 - 3/2008 Rib City Grill

-Troy, Michigan

Assistant Kitchen Mgr.

Various hours; various shifts; many tasks(i.e. training, scheduling, preparatory ,conflict resolution, store purchasing, key employee status)

8/2000 - 3/2007 Olive Garden Italian Restaurant

-Livonia; Eastpointe; Warren, MI

Store Trainer

Various hours, many split shifts, many instrumental tasks(i.e. Broilor, Pantry, Sautee', Preparatory of in house recipes, Lite maintenance, Key employee status, Shift leader, Primary store trainer)

- With high volume comes imminent stress; my work experience allowed me to flow with ease. Nothing is constant but change and even that is not instant. I was influential in the change of a few standards.

Also not listed but included: AppleBees (trainer), Big Fish (hourly mgt.), Buffalo Wild Wings (wct), Bahama Breeze (opened and trained staff [b.o.h. and f.o.h.])- *more upon request.*

EDUCATION:

9/1986 - 6/1990

Detroit Henry Ford : (Graduate)Diploma

Typical highschool curriculum (Breithaupt Vocational School- culinary arts and home economics)

G.P.A.-3.5, member of many competitive teams~Varsity Baseball, Varsity Golf, Student Government(Vice President), Chess Club, Swim Team

Honored with perfect attendance and punctuality (borderline nerd)#18 out of 125.

8/1990 - 1/1992

Ashland University : Associate Degree

Majored in communications, minored in commercial art w/ 3.0 G.P.A. Played Baseball and Swam; was honored with student athlete of the month on several different occasions all while maintaining no less than 15 hours per week employed in the industry.

7/1994 - 3/1997

Hocking Technical College :Certification

Majored in Culinary Arts, minored in Business Ad.4.0 G.P.A. Deans list 5 straight semesters.

SKILLS:

Skill Name: Skill Level

In depth culinary: Expert

Operation of B.O.H. equipment: Expert

"Store" purchasing: Intermediate

Recipe coherence: Expert

**Serve Safe Food Handlers card; conditioned in industrial and banquet cooking.**

LANGUAGES:

Language : Proficiency Level

English : Fluent

German : Beginner

Spanish : Intermediate

AFFILIATIONS

Big Brothers/Sisters of America (Placement Supervisor, Peer to Peer)

REFERENCES:

April R. Swint U.S. Customs(ret.):Agent

Phone Number: 734-***-****

Reference Type: Personal

David R. Maxwell:City of Detroit Foreman

Phone Number: 313-***-****

Reference Type: Personal

Calvin D. House U.S. Army:Staff Sgt.

Phone Number: 313-***-****

Reference Type: Personal

SUMMARY

Desired Salary/Wage: 24,000.00 - 33,500.00 USD pyr

Current Career Level: Experienced (Non-Manager)

Years of relevant work experience: More than 20

Date of Availability: open

TARGET JOB:

Target Job Title: Lead Cook/ Chef

Alternate Target Job Title: Facility Trainer (line cook)

Desired Job Type: Key Employee, Fine Dining, Family Style Dining

Desired Status: Full-Time, Part-Time

Willing to work the following shifts (availabilty):

Monday:open-close;Tuesday:open-5pm (no evenings);Wednesday:open-close(preferred off);Thursday:open-close;Friday:open-close; Saturday:open-9pm;Sunday:(no mornings)1pm-close(preferred off)

TARGET COMPANY:

Occupation:Food Service/Hospitality/Food & Beverage Serving/Food-Preparation /Cooking) General/Other: Food Services, Entry-Level Restaurant Management,Nutrition and Dietary

Industry: Hotels and Lodging/Restaurant/Food Services/Staffing/Employment Agencies/Entertainment Venues and Theaters/Food and Beverage Production

Contact this candidate