Chef in Town of Rockingham, Vermont

802-289-... | ...********** OBJECT IVE To join an organization where I can lead others and inspire those with my passion for food, community and nourishment. I believe that people are the key to success and providing a great processes and culture for them to achieve those day to day goals. WORK EXPERIENCE SAGE Dining Serves/ Vermont Academy 2020-present Food Service Director/GM Elite prep boarding school with 210 students The Free Range Restaurant 2017-202......... Chester VT Chef/Owner Oversaw all operations, including; payroll, taxes, bookkeeping, sop, menu development, cost control Fb Ok is , staffing, marketing, social media. Vice president of the Chester uDevelopment Economic Group. Worked with local officials and community business owners, to promote the town and keep a vibrant village green. Okemo Mountain Resort 2013-201......... Ludlow VT Executive Chef Oversaw all 8 on mountain dinning operations and 2 golf courses. 7-9 million in food and beverage sales for our department. Oversaw all seasonal staff of over 250 and 25 full time mangers . Staffing management included international work visa programs. Worked directly with Senior Vice President in writing all budgets for each restaurants Modernized all 8 on mountain restaurants; SOP, recipes, safety and sanitation practices. Oversaw all events: including 23 weddings annually, large beer festivals, music festivals, large-scale sporting events, and culinary festivals and farm to table dinners. Inn at Weathersfield 2005 - 2... Perkinsville, VT Executive Chef Developed two Award-Winning farm-to-table restaurants in a 12 room boutique hotel. Developed food and wine menus, employee hand books, service policies and procedures, kitchen brigade and training program, and dress code. Implemented marketing strategies targeting specific clientele Hired and trained restaurant employees Configured and Organized quarterly and annual reports, creating budgets and cost control for food, beverage and labor Responsible for purchasing and inventorying all restaurant purchases, including food, wine, beer, spirits, coffee and tea Bouchon Bistro 2003 - 2... Yountville, CA Executive Sous Chef Upheld Thomas Keller’s Philosophy of classic French technique and discipline. Supervised and mentored incoming students enrolled in culinary internship program. Rogue Restaurants 1995 - 2... Aspen, CO. Renaissance Restaurant, Executive Chef Maintained the highest culinary standards in long-standing, award winning Alpine restaurant. Back to Back James Beard nominations (1998-19...) Established relationships with purveyors from the world’s finest foods. Composed and executed all nightly Degustation, Spa and Prix Fixe Menus. Jointly designed and implemented two other restaurants Range Restaurant and Rustique EDUCATION University of Wisconsin - Stout-1995 - 1... Menomonie, WI Hospitality and Tourism Management Continued Professional Education St. Paul Technical College -1993 St. Paul, MN Diploma of Culinary Arts Jean-George’s Restaurant -1998 New York, NY One month Apprenticeship - Trump Towers, Vong, JoJo Dune 1999 Paradise Island, Bahamas Restaurant Daniel -2000 New York, NY Two week Apprenticeship CULINARY ACHIEVEMENTS & OUTREACH The Inn at Weathersfield Saunte Magazine - Voted Best Sustainable Restaurant (New England) 2007, 20... Vermont Tourism Award -Voted “Best Chef” Vermont 2008 Bon Appetite Magazine -Voted Top 10 List Culinary Inns,U.S. 2010 Foders’ Guild, Voted Best Restaurant Vermont 2011 Terra Madre Delegate -2012 Turin, Italy One of 200 individuals selected to represent the U.S. at one of the World’s largest Bi-annual Food Conferences The James Beard Foundation New York, NY Invited Regional Chef to debut our new Restaurant Rustique - 2001 Invited Regional Chef to debut our new Restaurant Range - 2003 Invited Regional Chef Inn at Weathersfield -2006 & 2... Invited Regional Chef -Encatado Resort -2012 Santa Fe NM Vermont Fresh Network 2009-201......... Vermont Board of Directors - Vice President American Institute of Wine and Food - 2006-200......... Vermont Board of Directors - Vice President Howard Dean Culinary Department -2007- Present Vermont Advisory Board Chair- Culinary Mentoring Program Celebration of Julia Child- 2002 Aspen,CO Host Chef for I.A.C.P. honoring Julia Child’s 90th Birthday. Select of few restaurants invited to participate nationally