Anthony F Pierce
Plymouth ,NH
Summary
Professionally trained self-motivated chef with 25 years of expertise preparing memorable dishes with fresh local ingredients within a scratch kitchen atmosphere. Enthusiastic, creative and eager to develop high-quality menus for new and established restaurants. Reliable, hardworking, and driven to give guests top quality culinary experience. Organized, creative, and dependable candidate successful at managing multiple priorities with a positive attitude, and Willingness to take on added responsibilities to meet team goals.
Overview
29
29
years of professional experience
Work History
Chef
Covered Bridge Farm Table
Campton , NH
06.2021 - Current
- Hired to be the backbone to line cooks with ingredients preparation in support of recipes designed by head chef.
- Receiving orders and inventory management
- Institute positive kitchen atmosphere for all staffers through effective communication, consistent training and team building.
Territory Sales Manager/Business Development Manager
Black River Produce, Meats & Seafood
Springfield, Vermont
09.2015 - 11.2020
- Managed multi-million dollar portfolio of 400 accounts in sales with Black River Produce the largest supplier of local organic & conventional produce, meats, dairy, seafood, and Artisan specialty products in New England working with over 300 farms and businesses
- Monitored customer buying trends, market conditions and competitor actions to adjust strategies and achieve sales goals
- Spearheaded efficient resolutions for wide-ranging customer issues to offer outstanding customer service to maintain highest customer service
Executive Chef
LAKE WINNIPESAUKEE GOLF CLUB - Seasonal
Wolfeboro, NH
03.2015 - 10.2015
- Hired to uphold the highest standards of an elite upscale private country club F&B department with the highest confidentiality
- Duties include but not limited to: From scratch kitchen mis en place of daily stations, building purveyor relationships with local business & farms, food & wine pairing, marketing, advertising, mentoring
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
Private/Personal Chef, Seasonal
WELCH ISLAND, LAKE WINNIPESAUKEE
Gilford, NH
06.2014 - 10.2014
- Perform amicable with house manager, baker, and gardeners to develop menus every week utilizing the healthiest, freshest and most seasonal organic food as possible
- Other duties to include preparing high volume meals for social and professional gatherings held at private residence with strict confidentiality
- Oversee inventory management of Pantry & Wine Cellar
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes per owners request
Chef/Owner Manager
TONY'S ITALIAN GRILLE
Thornton, NH
08.2007 - 08.2014
- Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
- Expedited all kitchen positions, and created & designed all menus within a fine dining scratch kitchen
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Organized all special events in the restaurant, including receptions, promotions, weddings, and corporate luncheons, and charity fundraisers
Executive Chef
THE SUNSET ROOM AT OWLS NEST GOLF CLUB
Campton, NH
12.2001 - 08.2008
- Hired to develop menus, pricing and special food offerings to increase revenue and change a "cafeteria" setting to fine dining while building an upscale sense of community within the home owners
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering
- Generated employee schedules, work assignments and determined appropriate compensation rates
Chef
WILD COYOTE GRILL
Waterville Valley, NH
09.2000 - 01.2002
- Studied cost control Management, & business management under Chef/Owner Sean Stout (J&W), and expedited all stations: grill, pantry, saute, and mis en place of all daily stations
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Sous Chef
BOATHOUSE GRILLE/LAGO COMMON MAN RESTAURANT OF NH
Meredith, NH
05.1995 - 08.2000
- Planned and directed high-volume fine dining food preparation in fast-paced environment expediting 400 covers daily
- Collaborated with Executive Chef, and vendors to source desired recipe ingredients trending while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Expedited all kitchen positions
Education
ASSOCIATE oF SCIENCE - CULINARY ARTS
New England Culinary Institute
Montpelier, VT05.2001
HIGH SCHOOL DIPLOMA - undefined
Linwood High School
1993
Skills
- Budgeting, Purchasing Cost Control
- Excel, Word, S2k, Analytics, MS Teams
- Kitchen Management & Catering
- Inventory Management
- Marketing & Advertising
- Menu Writing & Recipe Development
- Outside/B2B Sales & Networking
- Team Oriented/Self-Sufficient
- Expediting of all Kitchen Line Stations
- Sales Driven/Time Management
Additional Information
- Covid19 Vaccination March 30, 2021
- Internet Security Certification, May 2020
- Covid19/Corona Virus Knowledge Certification, June 2020
- Servesafe recertification, October 2019
- Business Person of the Year, Waterville Valley Chamber of Commerce, 2012
- CPR. Certification April 2005, 2009 Child/Infant, and Adult Two Person A.E.D
- Team Certification, Total Education in Alcohol Management, March 2020, May 2008
- Advanced Placement, NECI, $5000 Scholarship & Free Housing
Timeline
Chef
Covered Bridge Farm Table
06.2021 - Current
Territory Sales Manager/Business Development Manager
Black River Produce, Meats & Seafood
09.2015 - 11.2020
Executive Chef
LAKE WINNIPESAUKEE GOLF CLUB - Seasonal
03.2015 - 10.2015
Private/Personal Chef, Seasonal
WELCH ISLAND, LAKE WINNIPESAUKEE
06.2014 - 10.2014
Chef/Owner Manager
TONY'S ITALIAN GRILLE
08.2007 - 08.2014
Executive Chef
THE SUNSET ROOM AT OWLS NEST GOLF CLUB
12.2001 - 08.2008
Chef
WILD COYOTE GRILL
09.2000 - 01.2002
Sous Chef
BOATHOUSE GRILLE/LAGO COMMON MAN RESTAURANT OF NH
05.1995 - 08.2000
ASSOCIATE oF SCIENCE - CULINARY ARTS
New England Culinary Institute
HIGH SCHOOL DIPLOMA - undefined
Linwood High School
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