Overview
Work History
Education
Reviews
Accolades
Timeline
Generic

CHRISTOPHER GOODWIN

ALLENTOWN,PA

Overview

33
33
years of professional experience

Work History

EXECUTIVE CHEF IV

COMPASS GROUP INC
MACUNGIE, PA
08.2022 - 01.2024
  • A full-service restaurant located inside the Mack truck facility
  • Service set for 3 dining experiences, breakfast, lunch and dinner
  • Supervised a total of 8 employees, offering meals for 400-700 Mack truck employees
  • American comfort food, daily specials for all dining ventures, a varying weekly menu consisting of hot appetizers, soups, multiple sandwiches, pizza/flatbreads and entrees
  • Baking and desserts prepared by me personally
  • Controlled food environment
  • Weekly SYSCO food purchase totaled-$3k-$5k
  • Sales of $8k a week or more
  • Solid %28 food cost and labor
  • Catered weekly B.E.O
  • Corporate events and external endeavors
  • Hands on chef worked all stations and lead line person for evening production
  • Traditional American kitchen, modern equipment
  • (1) Floating factory Barista
  • Additional p.m
  • Revenue

EXECUTIVE SOUS CHEF

THE HAMILTON KITCHEN & BAR
ALLENTOWN, PA
09.2021 - 12.2021
  • A needed culinary endeavor in Lehigh valley for 6 years
  • Located in the center of downtown Allentown, with electric nightlife to enhance the appetite
  • I was hire by the executive chef J.R
  • Lundy-the Hamilton/Renaissance hotel/Dime restaurant
  • As the exec sous, my job was: weekly planning of special-protein, dessert, and bread program
  • A budget for food cost, ordering, and labor
  • A plan written out by the executive chef, and executed by me
  • Specials was totally my responsibility as well as budget
  • Unfortunately, the owner sold too infinity live
  • A culinary spark extinguished.

FULL TIME DRIVER

AMAZON LOGISTICS SERVICES
HARLEYSVILLE, PA
06.2019 - 10.2019
  • Amazon had a process of hiring full time drivers too: pick up from a designated DSP location, once at the location you would be assigned a route, packages exceeding 200 daily
  • Delivery truck a global positioning service device and a gas card
  • Start time was 11a.m
  • 20:00pm hrs
  • Overtime was allowed until the ending of the driver program
  • Eventually they terminated all 50 drivers and disbanded the DSP locations
  • Not a quality or integrity based company.

FULL TIME DRIVER & MEDICAL EQUIPMENT ASSEMBLER

BAIRD MEDICAL & RESPIRATORYEQUIPMENT
ALLENTOWN, PA
10.2017 - 06.2019
  • Hired as a full time driver, my duties include, assembling medical equipment too hospitals, nursing homes, health care facilities and residences
  • I travel a minimum of 150 miles a day from Allentown area, to northern and southern Pennsylvania areas and counties
  • Daily jobs was produced from an in office dispatcher, that would send digital orders to personal phone couple with hand written tickets and truck inventory
  • Orders was processed fast and professionally.

EXECUTIVE CHEF

NOUVEAU FRENCH CUISINE/FARM TO TABLE/MOLECULAR GASTRONOMY
EMMAUS, PA
07.2016 - 07.2017
  • Hired by the owner Mary (mitzy) Cullen too direct and create in her restaurant: 187Rue Principale
  • My professional appointment was to maintain the farm -to-table quality & molecular gastronomy facet of Haute Cuisine
  • I managed a staff of (6)
  • Inscribe, organize planned menus
  • Develop a working relationship with multiple local farmers of protein, herbs and vegetables, in the Lehigh valley and surrounding areas
  • Maintain a 28% food cost
  • Daily amuse bouche linked with molecular particles
  • Free standing vegetarian, brunch and tasting menus.

CASUAL AMERICAN DINING BANQUET SUPERVISOR

RENAISSANCE ALLENTOWN HOTEL
ALLENTOWN, PA
01.2015 - 05.2016
  • The grand opening for the renaissance was Jan 2015
  • We opened with spectacular customer reviews and with favorable local press
  • As banquet supervisor instead of the traditional banquet chef title my duties were: confer with the executive chef on all (BEO) producing prep list for events of 20, and as high as 300
  • With a staff (3) including myself: all protein, vegetables, sauces, canapés, savory petit fours, prepared by myself and staff, with the executive chefs’ recipes and insight
  • The executive chef ideas are local PA style cuisine
  • Small amount of Haute cuisine and French culinary endeavors.

FIRST (1ST) COOK

HISTORIC BETHLEHEM HOTEL
BETHLEHEM, PA
10.2011 - 11.2014
  • Located in genteel downtown Bethlehem, the Hotel has become the focal point for small businesses in the surrounding area
  • Hotel Bethlehem’s standing has enhanced the local business community
  • After a voluntary 2 year layoff, I returned to New York to commit my time for family difficulties
  • My focus was to return to Lehigh valley area permanently
  • The hotel offered me a position as 1st cook
  • Fine dining, high volume and well executed menu by chefs Frederica Muggensburg & David Troxell
  • I work sauté and fish station a combined entity
  • Cuisine is rustic with reflects of elegance
  • Both stations have a total dish count of 20, including sauces, starch components and protein fabrications.

Tournant / Hot Appetizer, Meat station

JOSEPH’S BY CITARELLA
NEW YORK, NY
01.2004 - 01.2005
  • 2 Stars- Seafood with multiple European influences
  • With the sudden departure of the Executive chef Brian Bistrong--the Master Pastry Chef William (bill) Yosses maintained the savory menu
  • The restaurant solidified its stature and prospered
  • My duties as a tournant cook-maintain 2 stations- fish and hot appetizer
  • Minimum entrée and apps plate (6) each
  • Daily misen place, sauce and petite pasta production
  • High volume & immaculate presentations
  • Precise standard
  • 3 double and 3 dinner shifts.

CHEF

CHAZAL BISTRO
NEW YORK, NY
05.2001 - 01.2004
  • Located at the ground level of the table top building which sells and distributes Table smallwares and every dining creative supplies
  • Originally hired as the sous chef, I was selected to lead the establishment: Chazal bistro had 200 seats which included the outdoor café area
  • Chazal had a total of 10 (b.o.h) employees including the Sous chef
  • In its first year we amassed a total gross sales; $2.4 million dollars
  • Which 40% of the receipts was food correlated
  • Product was purchased from (9) purveyors including specialty items
  • The menu was traditional French bistro fare
  • Steak frites, pates, crepes, terrines, tartare, house made charcuterie assorted rillettes ideas
  • Moules of every concept and traditional cassoulet
  • Pastry production was created by the sous chef and me
  • Highly motivated staff, sanitized environment, small kitchen but creative and consistent.

CHEF

BOUGHALEM
NEW YORK, NY
04.1999 - 05.2001
  • A trendy restaurant in the heart of west village
  • The owners, Krim and Donna Boughalem created this restaurant, to accommodate fashion industry select/enthusiast
  • A Small restaurant with 45 seats including the bar, which seated (7)
  • In a small establishment the food is top priority
  • My focus was purchasing from small farmers and city co-op producers (i.e.) seasonal vegetables, game products, executed for small plate appeal
  • The pastry production preformed by me
  • Developed and manage the kitchen budget
  • Nightly analyzing of service receipts scrutinize and control the labor and food cost-30% with an assortment of methods to meet owner’s budget objectives
  • Yearly gross of $300k, excellent food quality, creative plate presentation and consistency
  • Menu changed (4) times a year including the short period of autumn
  • Boughalem created a great opportunity for me with the challenge of, personal attitude respect for others opinion, diversity and the ability to transform from a rigid professional to an accommodating individual.

SOUS CHEF

MATCH UPTOWN
NEW YORK, NY
01.1998 - 01.1999
  • Owned and operated by Billy Gilroy and Peter Fay
  • Executive chef Gary Robins 2 star Asian cuisine
  • Rigid working environment, crowded line, converted French kitchen
  • Excellent food concept and execution, indigenous ingredients coupled with French techniques
  • My duties as one of the sous chefs was food ordering as many as 8 purveyors, training line cooks, fish station de partie, butchering, sauce production Asian food avant-garde & techniques.

Poissonier/Fish Station

AQUAVIT
NEW YORK, NY
01.1997 - 12.1997
  • 3 Stars- Own and operated by Hakan Swahn and Chef Marcus Samuelsson
  • Professional and exclusive patrons
  • Nordic fare with haute cuisine methods
  • Consistent, bold flavors and appeal
  • High volume lunch business in Rockefeller center
  • 7 pick ups including misen place for smörgåsbord
  • Pristine plating
  • Fumet base sauce production
  • 10 course tasting including vegetable tasting, carte du jour
  • Lunch shift only.

Rotisseur /Meat Station

PICHOLINE
NEW YORK, NY
01.1997 - 12.1997
  • 3 Stars- Located across the street from Lincoln Center, society clientele
  • Owned and operated by star chef Terrance Brennan
  • Great teacher of haute cuisine- eye and palate appeal, quintessential French restaurant
  • An evening of dining consisted of (3) seating in set intervals
  • 300 covers a night, consistent, sharp, and meticulous plating
  • Very efficient kitchen coordinated by exec Sous chef, David Pasternak
  • My duties as the broiler cook (5) pick ups, including the total misen place for the station
  • Dinner shift only.

Saucier/Line cook

TAVERN ON THE GREEN
NEW YORK, NY
09.1990 - 10.1993
  • 1 Star- At its best (Tavern) executed 1000 covers per shift
  • A huge tourist attraction
  • A formal restaurant for corporate meetings
  • Parties, weddings and bar mitzvah situated in private dining areas
  • Very aggressive staff of culinary professionals-with one goal in mind
  • Produce, plate and sell as much quality food in a short period of time
  • Very high volume
  • I worked with saucier team, to produce 20 different sauces including emulsion and mayonnaise base items
  • Large production size
  • Very deep station and misen place
  • 2 man station.

CHEF/Co-Partner

SHANTY RESTAURANT
ALLENTOWN, PA
06.2005
  • The shanty restaurant was a culinary force in the Lehigh valley area for a quarter century, although the cuisine was bygone American fare, A new change was a greatly welcomed notion
  • The position of Exec Chef was offered too me, from New York businessman Kil Jin Kim
  • The daily operations or execution of the back of the house was the lone responsibility of me
  • The implementation of all food, performed in a safe and sanitary work environment
  • Shared Human Resources with F.O.H., Motivated staff
  • A highlight point of the new cuisine, was an economical (5) course prix fixe menu
  • Strong emphasis on fish entrée
  • Pastry production was created by the long standing pastry chef Paula Pascucci
  • Menu change (4) times a year
  • We developed a unique relationship with Lehigh valley small farmers and meat purveyors
  • An abundant amount of Local Market Vegetables, & game products
  • Bar and late night menu
  • Nightly food and labor cost scrutiny
  • Daily food purchasing, Weekly profit and loss examination
  • 1 million plus food sales
  • (10) B.O.H
  • Employees including, a Sous chef and Pastry chef.

SOUS CHEF

GLASBERN INN
FOGELSVILLE, PA
  • 19th century family farm 100 acres
  • A planned bed & breakfast/Inn
  • Managed by the proprietor Al Grainger
  • Nestled in the rolling backdrop of Pennsylvania farm country
  • This charming Inn has its own herb and vegetable garden as well as a pasture
  • Meats raised on the farm are part of the daily menu
  • Proficient kitchen, excellent pastry production
  • My duties as the Sous chef: Weekly menu planning to coincide with room service
  • Discussed & organize with the chef on all aspects—including: Profit/loss margin, food cost, labor, food ordering, wine purchasing, and per meal cost
  • Ability to work all stations, including morning bread production for room amenities
  • A Brilliant concept.

Education

New York State Certified Diploma/Culinary Arts -

New York Food & Hotel Management School
05.1990

High School Diploma -

Contemporary Learning Center H.S.
08.1984

Reviews

NEW YORK TIMES.COM RESTAURANT REVIEWS

Accolades

Greater Lehigh Valley Chamber Of Commerce: Winner, Best Entrée, 09/09/05

Timeline

EXECUTIVE CHEF IV

COMPASS GROUP INC
08.2022 - 01.2024

EXECUTIVE SOUS CHEF

THE HAMILTON KITCHEN & BAR
09.2021 - 12.2021

FULL TIME DRIVER

AMAZON LOGISTICS SERVICES
06.2019 - 10.2019

FULL TIME DRIVER & MEDICAL EQUIPMENT ASSEMBLER

BAIRD MEDICAL & RESPIRATORYEQUIPMENT
10.2017 - 06.2019

EXECUTIVE CHEF

NOUVEAU FRENCH CUISINE/FARM TO TABLE/MOLECULAR GASTRONOMY
07.2016 - 07.2017

CASUAL AMERICAN DINING BANQUET SUPERVISOR

RENAISSANCE ALLENTOWN HOTEL
01.2015 - 05.2016

FIRST (1ST) COOK

HISTORIC BETHLEHEM HOTEL
10.2011 - 11.2014

CHEF/Co-Partner

SHANTY RESTAURANT
06.2005

Tournant / Hot Appetizer, Meat station

JOSEPH’S BY CITARELLA
01.2004 - 01.2005

CHEF

CHAZAL BISTRO
05.2001 - 01.2004

CHEF

BOUGHALEM
04.1999 - 05.2001

SOUS CHEF

MATCH UPTOWN
01.1998 - 01.1999

Poissonier/Fish Station

AQUAVIT
01.1997 - 12.1997

Rotisseur /Meat Station

PICHOLINE
01.1997 - 12.1997

Saucier/Line cook

TAVERN ON THE GREEN
09.1990 - 10.1993

SOUS CHEF

GLASBERN INN

New York State Certified Diploma/Culinary Arts -

New York Food & Hotel Management School

High School Diploma -

Contemporary Learning Center H.S.

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CHRISTOPHER GOODWIN