|Desired Industry: Restaurant/Bar/Club/Food/Beverages
|Desired Job Location: Wilmington, North Carolina
||Date Posted: 1/22/2009
|Type of Position: Full-Time Permanent
||Availability Date: present
||U.S. Work Authorization: Yes
|Job Level: Management (Manager, Director)
||Willing to Travel: Yes, 25-50%
|Highest Degree Attained: Other
||Willing to Relocate: No Preference
To find a challenging position when I can learn, lead, and become a valuable employee
November 2006- January 2009 Hilton Wilmington Riverside Wilmington, NC
PM Sous Chef
Supervised the kitchen at night for banquets and the restaurant of a three hundred room hotel with over 20,000 square feet of banquet facilities. Parties ranging from twenty people to 1800 people.
June 2006- September 2006 L’OVEN Café Wilmington, NC
Helped open the Café. Made bagels, bread, and pastries along with prepping and running the line for breakfast and lunch.
November 2004- April 2006 Grappa Grille Greensboro, NC
Started as line cook working, Sauté, Grill, and Garde Manager stations, along with developing and producing desserts. Promoted to Chef where I was responsible for ordering, inventory, scheduling, food cost, and the daily operations of the kitchen.
May 2003- September 2004 Highland Meadows Golf Course Sylvania, OH
Started as a line cook was promoted to Chef in August 2003. Responsible for the running of three kitchens (Restaurant and Banquet kitchen, Pool kitchen, and 16th hole kitchen) along with the annual LPGA Jamie Farr Kroger Classic, which included taking care of the lady golfers, media, and the spectators.
October 2002-May 2003 Red Lion Inn Stockbridge, MA
April 2000-September 2001
Lead Line Cook
An essential person in the kitchen doing whatever needed to be done.
September 2001-October 2002 Harvest Valley Easthampton, MA
Executive Sous Chef
Helped with the running of a 350 seat restaurant; inventory, food cost, prep list, specials, hiring/firing, ordering and anything that came up.
Summer 2000 & 2001 Blantyre Lenox, MA
A Relais and Chateaux hotel, rated 4 Diamonds by AAA and America’s Top 100 Hotel Restaurants in the Zagat Survey.
Graduated 2000 New England Culinary Institute Essex Junction, VT
Associates Degree in Culinary Arts GPA: 4.0
September 1995- June 1997 Bowling Green State University Bowling Green, OH
Honors Program GPA: 3.8
I have been working in the culinary industry for 15 years.
Demonstrating command of food basics, techniques, and philosophy
Able to work, Sauté, Grill, and all other stations involved with working the line.
Working with recipe development; I can cook with or without recipes and instruct other to do the same.
Knowing the importance of Food and Labor, I can analyze and adjust to maintain proper Food and Labor cost.
Management skills including hiring and supervising staff, waste control, inventory and ordering
Available upon request.
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