Alec Sherman
Sun City Center
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Discovery Management Group, excelling in menu design and kitchen supervision. Proven ability to enhance dining experiences through innovative cuisine and effective staff training. Skilled in dietary needs catering and fostering teamwork, ensuring high-quality service and compliance with health standards.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Sous Chef
Discovery Management Group
Sarasota
03.2025 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Trained new staff on cooking techniques and proper kitchen procedures.
- Assisted in inventory management to ensure availability of key ingredients.
- Complied with all health department regulations regarding proper food handling methods.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Developed menu items in collaboration with dietary guidelines and seasonal ingredients.
- Coordinated daily kitchen operations to optimize workflow and productivity.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
SOUS CHEF
Lakewood Ranch Medical Center
Sun City Center
12.2022 - Current
- Regularly monitoring the patient food line and retail cafeteria for any food or safety concerns while maintaining accurate daily paperwork.
- Daily communication with the executive chef.
- Thorough understanding of the weekly menu and ordering processes when the chef is not available.
- Ensuring compliance with health regulations and cleanliness standards throughout the kitchen and dining areas.
- Managing inventory effectively to minimize waste and ensure all necessary ingredients are available for meal preparation.
CHEF
Discovery Health Center
02.2020 - 11.2022
- Collaborated independently with a registered dietitian.
- Provided lunch and dinner service daily for 25 to 30 individuals, with special attention to allergies and specific dietary requirements.
- Coordinated with Sysco to ensure timely orders and payments.
- Maintained cleanliness and promptly reported any cooking or safety equipment issues to the facility manager.
- Completed all expense reports and company training within the specified timeframes.
- Developed weekly meal plans that balanced nutrition and taste, incorporating seasonal ingredients to enhance meal variety.
- Organized themed dining events and special holiday meals, fostering a sense of community and celebration among residents.
SUSHI CHEF / FLOOR MANAGER
Spicy Sushi
10.2017 - 07.2020
- Supervisory Experience: Held position as Floor Manager.
- Responsible for overseeing daily food operations and Front of the house.
- Ensuring quality, service, and adherence to standards.
- Responsible for Opening, closing, and supervising daily functions.
- Achieved daily goals and prepared reports.
- Responsible for Back of the House Operations: managing maintenance, sanitation, inventory, and procurement.
- Developed and implemented training programs for new employees to ensure seamless integration into the team.
- Fostered a positive work environment by encouraging open communication and teamwork.
- Conducted regular performance evaluations and provided constructive feedback to staff, promoting continuous improvement and professional growth.
- Implemented cost-saving measures without compromising service quality, contributing to increased profitability.
SOUS CHEF / SUSHI CHEF
Pala Mesa Golf Resort
09.2005 - 10.2017
- Menu Preparation: Develop menus for daily, weekly, and monthly cycles.
- Culinary Skills: Proficient in preparing breakfast, lunch, and dinner dishes, encompassing American, Asian, Italian, and Continental cuisine.
- Expertise in sushi preparation and high-end banquet services.
- Specializes in wedding services, including exclusive food stations.
- Quality Assurance: Implement strict standards for food safety and hygiene, ensuring all dishes meet the highest quality criteria.
- Training and Development: Conduct regular training sessions for kitchen staff to enhance their culinary skills and keep them updated with the latest food trends and techniques.
- Innovation and Creativity: Continually experiment with new recipes and presentation styles to keep the menu dynamic and exciting.
- Sustainability Practices: Advocate for and implement eco-friendly practices in the kitchen, including waste reduction and sourcing local, sustainable ingredients.
Education
Bachelor of Arts - Special Education
Rhode Island College
01.2003
High School Diploma -
Warwick Veterans High School
Warwick, RISkills
- Culinary expertise in diverse cuisines
- Soup, pasta, and meat preparation
- Menu design strategies
- Kitchen supervision and safety
- Knife skills and communication
- Client engagement and time management
- Productivity under pressure
- Sustainable culinary trends awareness
- Dietary needs catering
- Operations support functions
- Staff training initiatives
- Nutrition knowledge and problem-solving
- Wine selection
Certification
- ServeSafe Food Safety Certified
- ServeSafe Manager Certification
- Certified Food Service Manager
Timeline
Sous Chef
Discovery Management Group
03.2025 - Current
SOUS CHEF
Lakewood Ranch Medical Center
12.2022 - Current
CHEF
Discovery Health Center
02.2020 - 11.2022
SUSHI CHEF / FLOOR MANAGER
Spicy Sushi
10.2017 - 07.2020
SOUS CHEF / SUSHI CHEF
Pala Mesa Golf Resort
09.2005 - 10.2017
Bachelor of Arts - Special Education
Rhode Island College
High School Diploma -
Warwick Veterans High School