Award-winning culinary leader eager to offer dynamic food / beverage, start-up operations, new business growth, team building / training, purchasing / cost controls, menu development, and customer service talents toward maximizing your bottom line within an Executive Chef position.

2^nd Place Winner 1st Annual Southeastern Ice Carving Festival

Top Recipes & Biography Featured Virginia Wine Country Revisited

1st Place & Overall Winner Elite Senior Living Chef Wars Competition

Two-Time Finalist North & South Carolina s Governor s Cup Seafood Challenge

Silver Medalist U.S. Chef s Open Competition Bronze Medal ACF Hot Food Competition

Best Entr e Winner Taste of Florence & Lake City Chef of the Month Restaurant Digest Magazine

         Integral Leader who designs, develops, and implements innovative menus and culinary action plans to meet key objectives, and uses current products and / or trends awareness to develop valuable initiatives.

         Top Performer who offers progressive culinary experience in diverse environments, including exhibiting talent in recruiting, training, and mentoring strong teams while cost-effectively procuring fresh ingredients.

         Out-of-the-Box Thinker who makes decisions to reflect positively on strategic profits and guest satisfaction.

         Excellent Communicator who seamlessly liaises among executives, peers, customers, and the community.

Executive Chef

         Capitalize on the opportunity to design identity of restaurant concept and naming focusing on scratch-based local products and farm-to-table regional cuisine as a Certified South Carolina Restaurant.

         Continually achieve recognition for excellence with 5-Star TripAdvisor rating as #1 area restaurant.

         Increased revenues by 200% and average check by 250% in one year after actively revamping an entire restaurant and catering menu that results in an increased flowthrough and profitability.

         Strategically steer recipe development and menu engineering mix to increase menu balance.

         Conceptualize and develop top fundraisers, including St. Jude s popular Tortellini for Tots event.

         Design and develop in-house training programs to nurture entry-level staff for leadership roles.

         Submitted and achieved approval for a $500,000 capital plan to build a catering kitchen for key events.

Executive Chef (Contract Role)

         Cost-effectively managed daily retail operations grossing $1.8+ million in revenue for 4 meal periods.

         Spearheaded redesign, development, and dissemination of a comprehensive kitchen manual, including all facets of standards, job descriptions, competencies, and recipes to improve productivity.

         Submitted and received approval for a $150,000 capital plan to redesign a kitchen with state-of-the-art cooking equipment, and ultimately initiated extensive training for culinary staff success.

         Reduced patient meal service time periods from 3 hours to 2 hours while preparing meals for a 70-bed satellite hospital, and further handled all catering and special events fundraising to raise $72,000.

Executive Chef Director of Dining

         Maximized bottom-line performance for the company s designated only training facility on the East Coast, and directed food and beverage operations, costs, budgeting, and goal attainment for 4 years.

         Regularly achieved 94%+ in culinary audits and maintained 100% or better on state health inspections, along with conducting off-premise marketing events to increase occupancy by 30%.

         Proactively assisted with additional quality-challenged properties on the East Coast and Midwest.

Independent Contractor District Field Leader

         Optimized success as a Top Sales Representative in 2007 and Rookie of the Year in 2006 in the Charlotte Division for the Southeast Region, and achieved 2008 s Million Dollar Ring of Honor.

         Directed targeted health and life benefits sales for small businesses, self-employed, professionals, families, and individuals while recruiting and training agents in field operations, products, and compliance.

Director of Operations

         Directed all-inclusive food service operations with $6.3+ million in revenue, including attaining highest net profit percentage among 6 racing venues for 2002 and 2003 and improving catering 22%.

         Hosted 2003 s ACF SE Regional Conference Theme Night one of the best events in the past 20 years.

         Recruited, trained, and supervised 25 managers and 700+ seasonal employees for 3 major NASCAR events and 10 second-tier events that were instrumental in generating multimillion-dollar revenue.

         Led all Managed Premium Services (110 luxury suites / 40 terrace boxes), Concessions (65 permanent stands), Hospitality Village (Corporate Catering), and Operations (On- / Off-Premise Non-Event Catering).

Area Executive Chef

         Utilized broad scope of industry knowledge and dynamic leadership talents to direct forward-thinking culinary operations for 30+ units based across North and South Carolina, Tennessee, and Virginia.

         Built productive operations by training new executive chefs and staff to cultivate a strong brand image, and coordinated and implemented unit openings and conversions and major catered events.

Executive Chef Food & Beverage Executive Manager

         Successfully broke company records to achieve highest F&B revenues and net profits in the hotel s 11-year history, and boosted guest comment food quality scores from low 70s to 90s in 9 months.

Executive Chef Executive Committee Member

         Played a vital role in achieving status among the Top 10 Omni hotels in Quality of Food for 4 years.

         Selected as a 2-time Three Cluster Award winner from Virginia Winegrowers Association for outstanding use of state food and wines, and was a 2-time recipient of Charlottesville s Best Brunch Award.

         Expertly prepared meals for former President Bill Clinton s entourage during a pre-inauguration visit.

Associate of Science in Culinary Arts

Certificate in Food Supervision

Certified Chef de Cuisine

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Dear__________________:

I am seeking a challenging [ Insert Job Title ] role, and am submitting my resume for your review.

As an award-winning culinary leader, I am excited to build a rewarding career with your company and am confident that my broad range of professional skills can help to achieve your key objectives. I can offer 22+ years of cross-functional experience in High-Volume Restaurant Management, Food / Beverage Operations, Business Start-Ups / Turnarounds, Strategic Analysis / Planning, and Team Building / Training, and am well-versed in all facets of New Business Development, Budget Development / Management, Purchasing / Cost Controls, Menu Development, Trends Tracking, and Customer Service, among other areas.

To complement my background, please note that I hold an Associate of Science in Culinary Arts degree from Johnson & Wales University. I am recognized as a Certified Chef de Cuisine by the American Culinary Federation Educational Institute and hold a Certificate in Food Supervision from the New York School of Food & Hotel Management.

Currently, as an Executive Chef for Strand Development Company, LLC s Inn at the Crossroads and Crossroads on Main, I successfully lead all facets of dynamic culinary operations. Within this role, I designed the identity of a restaurant concept and naming focusing on scratch-based local products and farm-to-table regional cuisine as a Certified South Carolina Restaurant. I work to continually achieve recognition for excellence with a 5-Star TripAdvisor rating as the area s #1 restaurant, and increased revenues by 200% and average check by 250% in one year. I also personally designed and developed an in-house training program to further nurture entry-level staff for eventual leadership positions. [ Suggestion! Address Here Any Skills / Qualifications / Achievements Relevant to the Job Posting ].

You will find me to be a forward-thinking culinary professional who can contribute a track record of coordinating strategies to improve a restaurant s bottom-line performance while defining key business priorities and meeting targeted goals. In addition, I can complete high-level operational projects within deadline-oriented environments while streamlining processes to increase productivity, efficiency, and quality of end results. For the sum of these aforementioned reasons, I believe I will prove to be an incredible asset to your company.

I look forward to hearing from you, and thank you in advance for your careful consideration.

Sincerely,

Yyyyyy x. yyyyyy