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Click here or scroll down to respond to this candidateROBERT COURTEMANCHEPHONE NUMBER AVAILABLE Boynton Beach, FL EMAIL AVAILABLEWORK EXPERIENCEOctober 2022 present Executive Chef/Kitchen Manager, HCA Florida Westside Hospital, Plantation, FLResponsible for 30+ employees and multiple kitchen menus, including elaborate banquets and meetings.All patient meals and dietary plansStaffing for private functions throughout the hospitalHealth and safety training of all kitchen staffOrdering all food, supplies, and stocking supplies for kitchen and all hospital floorsPatient satisfaction consisting of daily roundsBudgeting, billing, efficient with Word, Healthstream, Excel, Outlook and KronosOctober 2020 October 2022 Line Cook, HCA JFK Hospital, Atlantis, FLResponsible for all in-house catering with full Boars Head deli and elaborate salad bar for doctor lounge as well as cafeteriaCreate daily specials such as salads/sandwiches for retail salesAssist Chef with ordering all products and solely responsible for ordering produce and meats for all areas of kitchenFirst in charge when Chef is absent, and assist when needed in every kitchen stationApril 2014 October 2020 Executive Chef, Delray Beach Golf Club, Delray Beach, FLResponsible for day to day operations of full banquet facilities, a la carte luncheons, golf league foods, andoff-site catering.Menu planning, costing and creating; staff scheduling, payroll, training and safety meetings.Office responsibilities included, but not limited to purchasing, selection and monitoring of all purveyors pricing(all pars including bar snacks, league foods and non-alcoholic beverages)Maintaining monthly inventory, labor cost and controlMaintaining proper portions and food appeal with current trends, while achieving excellent customer relationsWith courtesy and concern for the best customer experience possible, while aiding all managers and staffthrough knowledge and hands-on team-work.In addition, responsible for all EOC disaster relief food service coordinatingMarch 2013 April 2014 Sous Chef, Eurest Dining, Jupiter, FLResponsible for day to day operations involving direction, pars, execution of menu and menu planningOrdering and food cost with daily cash-outs, weekly inventory, correct food preparationLabor cost, production, sanitation, continuous self-trainingContribution to all banquetsTo date of resignation, I increased business by 30%December 2009 March 2013 Rounds Chef, Boca West Country Club, Boca Raton, FLResponsible for 4-5 man line, inside expo and saute in Panache, the main dining room, along with FOHInteraction with managementSupervisor/Expo of 3-4 cooks on many shifts in all Boca West kitchens, including Sports Center, feeding200-600 members nightly, with a 4-6 man linePrepping menus dailyWorked in the NY Deli in the Grille Room, serving fresh deli meats to all members during lunchJanuary 2002 January 2009 General Manager/Chef, Grand Slam Caf, Rutland, MAUpon arrival to job, I implemented catering and breakfast menus, in addition to lunch and dinnerMaintained 34% total cost of all goods, including paper and beveragesResponsible for production, creativity and execution of full-scale family restaurant which servedBreakfast, lunch and dinner.Managed all restaurant employees, profit and loss, maintenance of restaurant, while maintaining aworking Chefs position with full responsibilitiesEDUCATION1980 1981 Johnson & Wales University, Providence, RIAssociates Degree in Culinary ArtsREFERENCESAvailable upon request |
