Personable Chef and communicator with excellent leadership skills seeking a challenging role.

  Excellent listening, verbal communication and interpersonal skills to build and lead teams.

  Impeccable ethics, judgment and stellar safety record in order to achieve stated objectives.

  Solid time management, attention to detail and organizational skills, including prioritizing tasks.

  Experience performing at a military installation (United States Army Fort Drum, NY).

  Willing to travel, including overseas.

Arch Hospitality Staffing Houston, TX Oct. 2014-Present
Performed as a Banquet Chef, Catering Chef, Line Cook or Prep Cook

  Collaborated effectively with a diverse team of colleagues while working a number of different events.

  Excelled while working at NRG Stadium, the Houston Open and at schools, convention centers and hospitals.

Shiftgig May 2014-Present
Performed as Banquet Chef, Catering Chef, Line Cook or Prep Cook

  Completed a variety of roles for this company that connects workers and businesses via a mobile application.

  Worked major events, including the Super Bowl, Houston Rodeo at a conventions centers and schools.

Previously:
Line Cook and Prep Cook, Caf Ponte Clearwater, FL July 2012-Oct. 2014

  Performed during both the lunch and dinner shifts, mostly as a Line Cook.

  Fabricated hand-cut USDA prime steaks and fresh-caught fish, and also made sauces.

Line Cook and Sous Chef, Tin Pan Galley Restaurant Sackets Harbor, NY June 2005-Oct. 2009

  Operated the Saute Station with 100 ingredients, as well as the Char Grill and appetizer stations.

  Prepared a large amount of menu items for this scratch kitchen, including ketchup; sauces; fresh pasta; artichoke spinach dip; five-onion French onion soup; and five-spice Calamari, many with fresh herbs and garnishes.

Caterer (Independent Contractor) Sept. 2009 

  Performed catering services for 300 judges and attorneys as part of re-election campaign for Kim Martusewicz.

Cook, United States Army (hired via Blackstone Consulting) Fort Drum, NY Oct. 2004-Oct. 2007

  Served breakfast to up to 1,200 soldiers every morning, making up to 500 omelettes or free eggs per shift.

  Performed on a Flat Grill, cooking up to 15 different orders at a time in about two minutes.

  Earned awards over two consecutive years for exceptional Thanksgiving displays.

Sous Chef, Fairview Manor Restaurant and Lodge Clayton, NY July 2000-Oct. 2005

  Prepared menu items while also leading a team of personnel, including hiring staff or terminating personnel.

  Ordered items for the kitchen and also contributed to catering services for weddings and private parties.

Associate of Applied Science (AAS), Culinary Arts, Paul Smith s College; earned June 1995

  Earned the Hospitality Award, Hotel Saranac, and Student of the Week Award both honors in 1994.