Chef in Vero Beach, Florida

Leslie Moyers 1364 Lexington SQ SW Cell: 804-878-... Vero Beach Fl. 32962 [email protected] Summary Qualifications = Tenacious * I give total dedication to the success of the Client and the success of my company. *Dynamic, resourceful and skilled with 20 years of success in multi- venues, retail food and Education. Highlights Create and implement initiatives increasing success Maintains professional and technical knowledge by and student / customer retention. attending continuing education classes. ACF Treasure Coast Chapter Treasurer Establishes business plans by surveying market Featured in Roanoke Times demand, conferring with people in the community and Vision of excellence Pulaski VA sales projections. Accomplishments Registered Foundations of Restaurant Management & Culinary Arts Educator for the National Restaurant Association Registered Culinary Instructor for the National Restaurant Association Educational Foundation Certified ServSafe Instructor & Registered Examination Proctor Experience Chef Instructor 2017-12/... Louisiana Culinary Institute Baton Rouge La Instructed students in Fundamentals of Culinary and Pastry Arts, Intermediate and Advanced Techniques of Culinary Arts, Hospitality Management and Career Planning. Determined the training needs of each student through academic assessments. Instructed professionals of various backgrounds and corporations utilizing cooking as a team building experience. Generated alternative revenue through on and off-site catering. Community involvement with the local farmers market and Nonprofit organizations. Culinary Instructor 07/2014-... Virginia College / Culinard Ft. Pierce, FL Expanded the program to include ServSafe, On Cooking and On Baking certification. Integrated academic and vocational curricula to help students learn a variety of skills. Instructed students in Fundamentals of Culinary and Pastry Arts, Intermediate and Advanced Techniques of Culinary Arts, Hospitality Management and Career Planning . Determined the training needs of each student through academic assessments. Instructed students of various backgrounds and learning styles by employing a variety of instructional resources. Conducted small group and individual classroom activities with students based on differentiated learning needs. Initiated thought-provoking classroom discussions to help students develop their critical thinking abilities. Adjunct Assistant Professor 08/2008 ... Reynolds Community College Richmond, VA Culinary Educator for the PAVE program. A placement rate of 90% for PAVE Students in the job market. Developed curriculum's aligning with the National Restaurant Association Educational Foundation. Expanded the program to include ServSafe, On Cooking and On Baking certification. Integrated academic and vocational curricula to help students learn a variety of skills. Determined the training needs of each student through academic assessments. Instructed students of various backgrounds and learning styles by employing a variety of instructional resources. Store Management / Chef 10/2004 ... Kroger Mid Atlantic Richmond, VA Expanded the Bistro program from one location to eight in the Richmond zone. Staffed and trained new chefs and cooks in the Richmond area. The Special Customer relations Chef/Manager for Kroger events. Reduced food costs by 33% by expertly establishing par levels. Implemented and supported company initiatives and programs. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Established and maintained open, collaborative relationships with the customers and management team. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Developed strategies to enhance revenue. Chef / Manager 08/2003 ... Sodexho- Virginia State University Petersburg, VA Executive Chef at Virginia State University 1.5m F&B account. Increased sales by 48%. Staff, train and develop floor managers and hourly employees through orientations, ongoing feedback and Closely monitor the safety and satisfaction of the guest and staff through execution of food safety and corporate standards and guidelines Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Performed restaurant walk-throughs to gauge timeliness and excellent service quality. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives. Executive Chef 11/2001 ... Sodexho - MCV Hospital Richmond, VA Improved cost control and sales to meet state budget. Managed all areas of the restaurants and cafeteria. Developed and implemented marketing and community relations programs to attract new patrons. Initiated negotiations regarding vendor contracts and kept updated records of contracts. Increased weekly revenue by 153 %. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives. Performed checkouts of cashier to ensure that all banks were balanced and accounted for. Optimized profits by controlling food, beverage and labor costs on a daily basis. VA Chef / Manager 11/1999 ... Sodexho-Marriott Pulaski, VA Developed and Implemented "Hotel Style" room service at the Pulaski Hospital. This improved patient satisfaction and recovery rate. Reduced food costs by 30 percent by expertly estimating purchasing needs and buying through approved suppliers. Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Education Bachelor of Business Administration: Strayer University - Hospitality and Tourism Management Global Campus March 2015 Golden Key International Honour Society July 2014 Alpha Sigma Lambda Honor Society June 2014 The National Society of Collegiate Scholars April 2009 Continuing Education: The Culinary Institute of America - Food and Wine July 2005 Napa, CA A.S. Degree: Daytona Beach Community College - Culinary Management August 1999 Daytona Beach, FL Graduated Magna Laude