Chef in Jacksonville, Florida

Marshall Ziehm 2270 Captain Kidd Street, Fernandina Beach, Florida 32034 [email protected] • (630) 63... Date: 10/27/20... To Whom It May Concern: As an exceptionally creative, goal-oriented hospitality professional with considerable experience in kitchen and restaurant management, I would like to pursue the opportunity of joining your team as your next Executive Chef. After spending three years as Consultant Chef of The Foundry a 35,000 square foot sports bar and restaurant I have filled in an experience gap that I felt was lacking in my otherwise very well rounded culinary background. This was my first foray into high volume and pub style dining with extensive in-house catering and it was an incredible learning experience. I then became the Primary Consultant for Meal Village, a start-up restaurant quality, in home meal delivery concept. At the same time I took on the role as culinary consultant for Carlucci Restaurant, where I directed all culinary operations, to reinvent their a la carte dining, and in-house catering programs, and led them to realize their vision of a new, and fresh culinary operation. After a number of successful consulting jobs, I feel that now is the time to get back to my culinary roots in upscale casual, and, fine dining and work with a team that is committed to sustainability, farm to table and water to table cuisine. Please see the enclosed resume for details of my background, training, and capabilities. Highlights of my qualifications include: Seasoned at directing all aspects of kitchen and business operations in startup and established restaurants with up to $6.5 million in annual sales. Opened and directed multi unit operations with annual sales exceeding $15 million dollars. Demonstrated expertise in developing restaurant and catering menus, establishing food and labor cost goals, and hiring and training team members for diverse areas of operations. Effective at communicating with guests to gather feedback on food, service, menu choices, and wine selection. Solid history of success in driving substantial sales volume, meeting and exceeding cost objectives, and ensuring superior levels of customer service and satisfaction. Culinary Arts Degree from The Western Culinary Institute. Additionally, I offer outstanding team-building, communication, and problem-solving skills. These qualities, combined with my exceptional leadership abilities and job-related education, would enable me to make a significant contribution to your team. I would appreciate the opportunity to meet with you to discuss your needs and objectives and how I may assist you in achieving them. Thank you for your time and consideration. Sincerely, Marshall Ziehm