Ben S

Excellent Chef
Auburn, Alabama
Active over a week ago
Pay negotiable

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Chef in Auburn, Alabama

Excellent Chef available Full time. Objective I have a goal to be a team player in an organization where we can prosper together using our skills for the advancement of the establishment. Professional Experience Head Chef/Banquet Chef, Wind Creek Hospitality - Atmore/Wetumpka/Montgomery, AL August 2013-Present Started in Atmore running the Taste Buffet in August 2013 and moved to Head Chef over the Sports Bar, Bowling Alley, and Movie Theatre. Promoted to the Fire Head Chef at Wind Creek Wetumpka, AL (Averaged a 36.6% Food cost at a Budgeted 51%. Assumed control of the Grill Express Averaged a 30.8% Food cost at a Budgeted 39%, Coffee and Pastry Shop Averaged a 26.7% Food cost at a Budgeted 33%, and Employee Dining Room Averaged a 70% Food cost at a Budgeted 96%. Accepted a Promotion to Executive Chef of Wind Creek Casino & Hotel Montgomery assuming leadership of Banquets Ran a 27.6% Food cost at a Budgeted 39%, In-Room Dining Ran a 32% Food cost at a Budgeted 33%, Off-site Catering (Pro Bono), Charity Events(Pro Bono), and the Employee Dining Room Ran a 81% Food cost at a Budgeted 103%. Head Chef/ Manager Tacky Jacks - Orange Beach, AL April 2012-July 2013 Started in April 2012 with a 37.6% food cost and dropped by June to 30.4%. Maintain quality control with ServSafe sanitation guidelines followed. Oversee food and quality control as set forth by the director of operations and general manager. Follow strict ordering and par levels for unpredictable revenues. Maintain strict food safety and sanitary guidelines throughout the company; front and back of the house. Open mornings including making bank deposits and counting cash for drawers. Help train employees as well as new managers in BOPs. Keep weekly inventory of all food, paper, and dry goods to develop tri-weekly orders. Maintain and followed up with weekly list of maintenance orders to be completed. Guide ordering from the budgeted weekly amount set forth by the company CFO. Produced revenue of $785,000 in July with a 20% labor cost including Management. Year to date run a 23% labor cost including Management. Develop and transcribe Excel and Word documents to improve the productivity of the management staff. Develop and maintain food par levels for summer and winter business needs. Lead Chef Instructor at Culinard of Virginia College - Mobile, AL Jan. 2011-April 2012 Structured and taught classes at Virginia College Culinard. Maintained a constant learning atmosphere in the kitchen through daily instruction. Assured profitability of the kitchen through guidance in food cost control and time management. Developed lesson plans and worked with the Program Director to produce a curriculum that stayed within our philosophy and food standards. Assisted in inventory, pricing, and purchasing for Culinard. Coordinated and executed externship opportunities for students. Promoted our retail division in order to expand sales as well as for further training students and facility. Assisted with development of menus, design of foodservice layouts, and production of events for private and charity functions. Chef Instructor/Retail Chef, Wind Creek Casino & Hotel - Atmore, AL Jan. 2009-Jan. 2011 Structured and taught classes at Wind Creek Culinary Studio where we achieved a 4 diamond rating in November 2010. Found potential bids from multiple purveyors; promoted products during class to achieve quarterly profit of $60,000, and to portray a positive atmosphere of the tribe. Worked to achieve a 6 % labor cost of a budgeted 19% labor cost and also ran a 14% food cost of a budgeted 27% food cost. Worked with Carla Hall, Sam Talbot, Richard Blais, and Fabio from “Top Chef” to teach our sold out Demonstration classes. Increased Revenue of Culinary retail from $600/month to over $31,000/month within 3 months. Worked with the Purchasing and Marketing departments to increase Revenue from $6,500 to $40,000 for the Cooking Studio/month within 3 months. Assisted in the Grand Opening of Wind Creek Casino and Hotel which is now 4 Diamond rated. Worked with the Corporate Executive Chef Stafford DeCambra to produce high-quality elegant events for casino VIP’s and banquet guests. Also acted as Chef in the Grill Café, Room service, Brew Coffee Shop, Banquets, High Roller Lounge, Spa, and Pool Grill. Kept employee morale high by empowerment, promoting from within, quarterly bonuses, and teaching alternative techniques to traditional training. Assisted in profitability, training, and menu development for each outlet. Maintained a constant learning atmosphere in the kitchen through daily instruction. Assured profitability of the kitchen through guidance in food cost control, staffing, and time management. Developed menus and worked with the Executive Chef Louis Chatham, as well as, Corperate Chef Stafford DeCambra to produce profitable, costumer-driven menus that stayed within our philosophy and food standards. Produced high-quality food while adhering to strict sanitation during and after production. Assisted in inventory, pricing, and purchasing for the Food and Beverage Department. Banquet Chef, Wynlakes Country Club - Montgomery, AL Oct. 2006-Sept. 2008 Prepared events for up to 1000 people as directed by the Executive Chef Cobie Morgan. Assisted in profitability, training, and menu development for banquets. Helped to design foodservice layouts to keep a natural flow during service. Promoted our banquet/catering division in order to expand sales as well as make better use of available staff and facility. Maintained a constant learning atmosphere in the kitchen through promotion from within. Assured profitability of the Banquet and Clubhouse kitchen through guidance in food cost control, staffing, and time management. Developed menus and worked with the Executive Chef to produce profitable, customer-driven menus that stayed within our philosophy and food standards. Produced high-quality food while adhering to strict sanitation during and after production. Assisted in inventory and purchasing for the Food and Beverage Department. Banquet Coordinator/Sous Chef, Stillwater’s Golf Club - Dadeville, AL April 2003 – Sept. 2005 Prepared events for up to 450 people as directed by the Executive Chef. Assisted in the Clubhouse ala carte restaurant when required. Developed new and profitable menus while staying quality conscious. Produced high-quality food while adhering to strict sanitation during and after production. Assisted in inventory and purchasing for the Food and Beverage Department. Ala Carte Coordinator, Niffer’s at the Lake - Dadeville, AL March 2002 – Sept. 2003 Coordinated all A lla carte and catered food and oversaw distribution while being quality conscious. Maintained profitability while adhering to proper sanitation and high quality products. Qualifications Culinary Skills: Classically trained in French Cuisine. Very Strong experience in quality food production. Thorough understanding of many aspects and styles of foodservice. Well versed in many styles of cuisine. Able to produce quality results while adhering to the budget and strict sanitation. Committed to upholding the highest standards of operation in the professional kitchen. Trained in nutritionally conscience cuisine. Teach demonstration and/or hands-on classes for the public as well as Culinary Students. Management Skills: Self-motivated, quality- and cost-directed manager. Skilled in sanitary management of food preparation facilities. Experienced in public speaking and presentations. Knowledgeable in teaching or training all known aspects of cuisines. Adheres to a strict food and labor cost as well as a strict budget. Education A.O.S. in Culinary Arts from Le Cordon Bleu – Atlanta Completed Courses in Biological Science, Central Alabama Community College Advanced High School Diploma from Dadeville High School. Honors and Awards Magna -Laude at Le Cordon Bleu-Atlanta 2006 Certified in the ACF 2005 Completed Student Leadership Institute 2004 Presidential Scholarship Award 2003 Certifications ServSafe® Food Protection 2016 ServSafe® Instructor and Proctor 2015 NRA Certified in Nutrition for Food Service and Culinary Professionals 2005 NRA Certified in Professional Management Development Program 2005 Computer Skills Mac, Word, Excel, Power Point, Publisher, Access, Windows XP/Vista/ 7/10 Eatec and Stratton Warren Attendance Enterprise/ Great Plains Open Inventory/ Open Activity/ Open Course Micros, Aloha, Soft Touch

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