ACCOUNT DIRECTOR Summary Dedicated professional experience necessary food beverage excellent guest service. Seeking deliver great service great food maintaining financial responsibility core standards operation. Highlights Certified Executive Chef Certification Nutrition Certified Human Resource Management Supervision American Culinary Federation Member Certification Professional cooking theories Graduate Culinary Academy South Dakota Experience Company Name City State Account Director 06/2013 Current Responsible entire food service operation maintaining good Client relations company. Duties include Account Director, Meeting exceeding budgetary requirements company meeting clients' needs lined contracted agreement. Maintaining sanitation State Regulations. Responsible Employee HR management unit level. Assist Company district Training management team members budgetary compliance proper ordering procedures ensure maximum profit margins reached. Assist support area catering functions needed. Company Name City State Executive Chef 09/2012 05/2013 Responsible culinary operations Food Beverage Director high end retirement community. Primarily responsible production, including site catering including venues several hundreds guests. Supervised team 32, ensure employees maintained sanitation guidelines ensure efficient, safe, sanitary food production, preparation, presentation. Duties also include menu development, inventory control, purchasing, cost control projects, training, sanitation, personnel management include hiring, counseling, coaching developing. Company Name City State Executive Sous Chef 05/2010 09/2012 Assisted culinary operations Executive Chef largest hospital Memphis area. Primarily responsible production Café Patient Service.also high volume Doctors lounge. Supervise team 20, ensure employees adhere HACCP Joint Commission sanitation guidelines ensure efficient, safe, sanitary food production, preparation, presentation. Duties also include assisting menu development, inventory, ordering purchasing, food cost control projects, training, sanitation, personnel management include hiring, counseling, coaching developing. Company Name City State Sous Chef 09/2007 05/2010 Assisted hospital catering menu development implementation. Assisted training cooks insuring employees adhere HACCP Joint Commission sanitation guidelines ensure efficient, safe, sanitary food production, preparation presentation. Duties also include assisting menu development, inventory, ordering purchasing, food cost controls, training, sanitation. Company Name City State Line Chef 01/2006 Preparation menu items fine dining restaurant convention center located near Cascade Mountains. Assisted fabrication creation lunch dinner entreesas well assisting chef catered functions banquet hall. Responsible creation homemade soups well executed weekly menu changes. Participated weekly learning sessions executive chef expand knowledge local farm table cuisine, including wine pairing. Company Name City State Line Chef 01/2005 Opened setup kitchen daily operation. Preparation menu items including creation various soups lunchtime specials. Prepped necessary items dinner late night menus. Trained new employees station proper service performance. Executed menu items lunch dinner well maintained overall sanitation service line. Company Name City State Line Chef 01/2004 Assisted grand opening. Demonstrated cooking methods Fine dinning Model. Fluent sanitation kitchen safety. Complete set breakdown entire kitchen. Prepped foods needed following service. Company Name City State Sous Chef 01/2003 Hired intern Line Chef Sous Chef three months. Became primary leader culinary operation absence Executive Chef. Responsible instructing culinary staff daily operations, including station assignment, facilitation pre shift meetings. Direct liaison kitchen operation, management team, front house members. Maintain inventory daily production food. Oversee operation, insuring quality control, proper sanitation HACCP guidelines. Extensive knowledge recipes SOP's. Assist creative development weekly specials meals guest special dietary needs. Company Name City State Line Chef 01/2002 Worked line chef culinary school. Responsible evening preparation entrees restocking service line following dinner service. Company Name City State Line Chef 07/2002 Assisted new ownership implementing upscale dinning program well build foundation catering events. Preparation menu items including creation various soups lunchtime specials. Prepped necessary items dinner late night menus. Trained new employees station proper service performance. Executed menu items lunch dinner well maintain overall sanitation service line. Company Name City State Line Chef, Prep Chef 01/2000 01/2002 Assisted grand opening restaurant. Promoted assistant kitchen manager within four months. Knowledge kitchen stations functionality. Demonstrated cooking methods. Fluent sanitation kitchen safety. Complete set breakdown entire kitchen. Prepped foods needed following services. Skills coaching, cooking, cost control, counseling, clients, Client relations, creative development, hiring, HR, Human Resources Management, instructing, inventory, inventory control, Director, meetings, personnel management, profit, purchasing, quality control, safety, SOP, Supervision Education Diploma Culinary Arts 1 2003 Culinary Academy South Dakota City State Culinary Arts