Timothy Crane
Corporate Executive Chef/ Manager
Virginia Beach,VA
Summary
Formerly trained Chef through the US Army with over 25 years' experience in fine dining for restaurants, country clubs, sports/entertainment venues and corporations. Dynamic and accomplished catering and food service professional. Notable success in large-scale event planning, food preparations and menu development. Strong leadership qualifications combined with outstanding team building skills. Expertise in preparation of various culinary cuisines.
Overview
25
25
years of professional experience
Work History
Former-Executive Chef
Norfolk Scope-Service America
- Sports Arena and Concert Hall
- Traveled to assist in the opening of multiple sports venues to include; Raven's Stadium and Wells Fargo 76er's Stadium
Former-Executive Chef
Piranha/Monroe's Restaurant
- Apprenticeship in Fine Dinning/French and Caribbean Cuisine
Health Care-Culinary Director
Virginia Beach Rehabilitation Center-Aramark
05.2024 - Current
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Responsible for the preparation and delivery of breakfast, lunch and dinner for 180 residents which include various special dietary needs.
- Communicate with patients/residents, address concerns and implement necessary changes to improve their dietary needs and quality of their personal meal preparations.
Executive Chef
Norfolk International Airport-HMS Host
11.2021 - 05.2024
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated, prepared and delivered food for an abundance of corporate special event caterings and functions.
- Developed and implemented new menus for the five restaurants within the airport.
- Trained management and kitchen staff on production and implementation of all menu items within the five restaurants.
- Assisted the Director of Operations with a multiple variation of tasks to maintain the ten food and beverage establishments HMS Host is responsible for, within the airport.
Manager-Corporate Executive Chef
QVC-Eurest
11.2018 - 11.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations during Covid and pre-Covid.
Corporate Executive Chef
Geico and Cox Headquarters-Eurest
03.2016 - 11.2018
- Oversaw business operations for the private subsidized accounts within QVC and Cox Communications Headquarters.
- Coordination and execution of all catering including corporate office functions and private parties.
- Trained and managed a staff of 10 employees.
- Responsible for all A/R, A/P, P/R, inventory, ordering and maintaining safety/sanitation practices.
General Manager-Executive Chef
Good Winds Restaurant
08.2014 - 02.2016
- Responsible for the entire daily operations of this casual/fine dining 90 seat restaurant in the busy Outer Banks region.
- Manage and trained a team of 22+ employees.
- Maintain a 31% food cost, in accordance with corporate budget.
- Reduced labor cost by 10%.
- Transformed a frozen food menu to a fresh, local seafood, produce, beef and poultry selection.
Executive Chef
Portfolio Recovery Association
10.2012 - 03.2014
- Accountable for entire kitchen operations and daily functions for their private café.
- Responsible for ordering, lowering food and labor costs.
- Devised all weekly café and catering menus.
Food Service Director-Executive Chef
STIHL Corporate Headquarters-Aramark Corp
12.1999 - 09.2012
- Operated a private restaurant within Stihl Corp Headquarters.
- Supervised entire operations for this $800k annual account.
- Coordination and execution of all catering for private parties and corporate functions to include company picnic for 2,500 employees and their families.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiation.
- Trained and managed a staff of 12 employees.
- Responsible for A/R, A/P, P/R, inventory, ordering and implementation of safety/sanitation practices.
Education
Culinary
US Army
United States Of AmericaCulinary Apprenticeship in Fine Dinning Cuisine
School of Monroe Duncan
Norfolk, VAHigh School Diploma -
Susan E. Wagner High School
Staten Island, NY1983
Skills
Sanitation Standards
Nutritional knowledge
Food Safety Compliance
Culinary expertise
Banquet operations
Menu development
Fine dining experience
Allergen awareness
Waste Reduction
Accomplishments
- A/R, A/P, G/L and P/R
- Labor/Food Cost Control
- Weekly Client Meetings
- Budgeting/Cost Reduction
- Safety/Sanitation Certified
- Recognized for achieving all goals required for every position held. Presented two Hero Awards for dedication and commitment to service excellence and one Service Excellent Award from the client, for going above and beyond expectations.
Specializations
- Menu Development/Design
- Staffing/Training/Instructing
- Catering/Banquets/Events
- Kitchen/Dining Room Operations
- Food Preparation & Presentation
Timeline
Health Care-Culinary Director
Virginia Beach Rehabilitation Center-Aramark
05.2024 - Current
Executive Chef
Norfolk International Airport-HMS Host
11.2021 - 05.2024
Manager-Corporate Executive Chef
QVC-Eurest
11.2018 - 11.2021
Corporate Executive Chef
Geico and Cox Headquarters-Eurest
03.2016 - 11.2018
General Manager-Executive Chef
Good Winds Restaurant
08.2014 - 02.2016
Executive Chef
Portfolio Recovery Association
10.2012 - 03.2014
Food Service Director-Executive Chef
STIHL Corporate Headquarters-Aramark Corp
12.1999 - 09.2012
Culinary
US Army
Culinary Apprenticeship in Fine Dinning Cuisine
School of Monroe Duncan
High School Diploma -
Susan E. Wagner High School
Former-Executive Chef
Norfolk Scope-Service America
Former-Executive Chef
Piranha/Monroe's Restaurant
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