D Baldwin Location: West River, MD 20778 ... lluride, Colorado 2008-2009 Executive Chef/Interim Food and Beverage DirectorOversigh t of F&B department including budget controls and accounting. Creation of outlet and banquet menus. Seasonal opening and closing of 6 outlets. Supervision of back and front of the house staff of 50+ associates. Highlights include conceptualizatio n of Appaloosa Colorado Grill and participation in multitude of special events in coordination with Telluride's summer and winter festival schedules. LXR Hotels, BahiaMar Beach Resort, Fort Lauderdale 2007 Executive Sous ChefOversight of all food preparation and service in $3.5 million F&B department. Overall responsibility for banquet, room servic ...
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J Reinhard Location: Smithsburg, MD 21783 ... l employer.EXPERIE NCEChef, The James Buchanan Hotel, Mercersburg, Pennsylvania August 2009 to presentChef/Owne r, The Restaurant at Hagan’s Tavern, Frederick, Maryland 1996-2009Resurre cted derelict eighteenth century tavern. Created a unique early American influenced regional menu.Responsible for management of entire operation, kitchen, and front of house.Chef/Owner , The Brown Pelican Restaurant, Frederick, Maryland 1986-1996Opened what was the first fine dining venue in the Frederick area. Worked as chef but I was also responsible for overall management of restaurantExecut ive Chef, Rehoboth Beach Country Club, Rehoboth Beach, Delaware 1985-1986Supervi sed staff of 20. Other responsi ...
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C Traynor Location: Millersville, MD 21108 ... / Innovative Menu Development Accomplished Executive Chef with distinguished culinary and management career encompassing fine dining, hotel restaurant management, and high volume catering. Effectively contribute to revenue/profit growth through introduction of improvements in quality, productivity, operational efficiency, and customer service. Exceptional communicator with strong negotiation, problem resolution and client needs assessment aptitude.RECENT EMPLOYMENT EXPERIENCEJohn Barry's Restaurant and Bar at O'Callaghan Hotel, ANNAPOLIS, Annapolis MD 2009-PresentJohn Barry's Restaurant seats 50 people as well as on site banqueting operations catering for 130 and 24-hour room serviceExec ...
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W Lackey Location: Stevensville, MD 21666 ... facets of cooking and management to an upscale environment where I can offer a superb culinary experience that pleases both the eye and the pallet, without losing sight of the bottom line.Professiona l Experience:Kent Manor Inn & RestaurantSteven sville, Marylandwww.kent manor.comCurrent Executive ChefAmelia Island PlantationFernan dina Beach, Floridawww.aipfl .com2005 Head Chef Ocean Grille2000 Head ChefBeach Club Grille1999 Tournant Chef1997 Head Chef Beach Club Grille 1996 Sous Chef Amelia Inn Verandah Restaurant1996 Line Cook Verandah RestaurantARAMAR KOriole Park at Camden Yardswww.aramark .com1995 Banquet Cook Professional Responsibilities :Menu Development ...
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J Suski Location: Laurel, MD 20723 ... ntinue my excellent work ethic and to be part of a great culinary team/establishme nt. EXPERIENCEBROCK & COMPANY Washington, DC. Jan 08- presentCHEF MANAGERWork closely with executive chef to execute and uphold Brock & Company standards.Daily duties consist of, ordering, purchasing and receiving of food. Create daily specials and weekly menu.Communicati ng closely with client to uphold unit contract.Execute & complete unit sanitation.MANNY 'S GRILLE Charleston, SC. Jan 06- Jan 08CORPORATE CHEFOversee day to day operation of the franchise kitchens.Daily duties consist of training new kitchen staff, ordering, purchasing and receiving of food. ...
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A Pineda Location: Silver Springs , MD 20904 ... my resume, I have extensive experience in both sides of Food and Beverage and am very service orientated. With this being said, I am looking for a venue that would be able to provide compensation between $65,000- $80,000.Thank you for your consideration and I look forward to hearing from you soon. All the Best, Adrian Pineda ADRIAN G. PINEDA 12045 Milton Street, Wheaton, MD 20902 405-513-0580 adrian.pineda@ro cketmail.com EXECUTIVE CHEF OBJECTIVE To work in an atmosphere that is well structured, dedicated and passionate about the Food and Beverage Industry; where genuine appreciation between the company and the employee is mutual. Overview More than fifteen years of professional ...
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C Elliott Location: Baltimore, MD 21234 ... n the culinary arts. Education: California Culinary Academy, San Francisco, California · Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts Program · Graduation Date: June 23, 2006 Experience: Bon Appétit Management Company April, 2006 – present Sous Chef · Supervise Exhibition chefs · Assist Executive Chef with menu planning and catering Taste Restaurant September, 2004 – March, 2005 Assistant Sous Chef · Set up AM line · Selected and prepared Soup du Jour · Team Assignments · Presented Menu of the ...
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M Myles Location: Reisterstown, MD 21136 ... lity industry. EMPLOYMENT20 years Culinary Experience: Willingness to Learn; Honest; ATTRIBUTES:Punct ual; Team Player; Easy to Supervise; Own Automobile; Self-starter/Mot ivator; Problem Solver; Decision Maker AVAILABILITY:Imm ediately SKILLS andFood Service Industry; extensive seafood preparation, cooking a-la EXPERIENCE:carte and banquets; operation of key business and office machines; Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet, Computer literate; and the ability to provide some administrative services. EDUCATION:Owings Mills High School, Owings Mills, MD 21117 Diploma, 1990 Catonsville Community College (Co ...
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M Ramsey Location: Ocean City, MD 21842 ... of personalilties, and a desire for a creative and challenging position would benefit your company. Sincerely, Matt Ramsey443-614-30 35chefontherun00 1@aol.com MATTHEW RAMSEY443-614-30 35 chefontherun001@ aol.com OBJECTIVE To obtain creative and challenging employment EDUCATIONBaltimo re International Culinary Arts Institute - Associate of Arts Degree - Baltimore MDLa VarenneCertifica te of Culinary Studies - Paris, FranceCulinary Institute of America - Certificate, Executive Chef Program - Hyde Park, NYSKILLS-ABILITI ESA strong team player, well organized with the abilities to foresee and overcome problem areas and think on my feet with creative solutions. The ability to deal with t ...
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B Brownorleans Location: Takoma Park , MD 20912 ... RY · PROVEN ABILITY TO PRODUCE QUICKLY UNDER PRESSURE, WITHOUT SACRIFICING QUALITY · FORMAL TRAINING AT THE CALIFORNIA CULINARY ACADEMY, LE CORDON BLEU · EXCEPTIONAL IN ORGANIZING SPECIAL EVENTS AND CATERING FOR LARGE PARTIES · GOAL ORIENTED PROFESSIONAL EXPERIENCE American Museum Professionals, Rockville MD/Washington DC Contractor Art Installation 2008 -Present - Installation of exhibits - Mount making and installation - Rigging and setting all manner of art pieces - Conveyance of art both crated and uncrated - Packing and crating artwork for shipping - Online and Off-line editing - Sony VX2000 camera operator - GY-DV500 Camera operator. - Lighting - indoor and outdoor - Rese ...
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