Hi, I’m
Gary Hooper
Virginia Beach,VA
Success usually comes to those who are too busy to be looking for it.
Henry David Thoreau
Summary
Innovative and intuitive Chef with 20 years experience in the culinary industry for both corporate and private businesses. Proficient in a wide variety of cooking techniques and adept at preparing many different traditional and unique appetizers, soups, sauces, and entrees. Passion for working with seasonal local produce and ingredients. Proven leadership skills with a talent for training, mentoring and developing individuals and the team as a whole in areas of quality, presentation, sense of urgency, cost control, and safety.
Overview
22
years of professional experience
Work History
Harbor's Edge Retirement Community
Sous Chef
08.2021 - 11.2023
Job overview
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food cost and waste reduction initiatives to save money.
Hearth: Wood Fired Cuisine
Chef de Cuisine
10.2019 - 04.2021
Job overview
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Becca Restaurant and Garden
Kitchen Supervisor
01.2018 - 10.2019
Job overview
- Maintain company standards of safety and operation
- Meet with management team to discuss and report on P&L and labor goals
- Setup and breakdown of special events.
- Controlled food costs and managed inventory.
Eurasia Cafe & Wine Bar
Chef de tournant
12.2015 - 01.2018
Job overview
- Trained, supervised and relieved chefs at variety of food preparation stations.
- Execution of monthly wine dinners as well as private parties
- Followed recipes and presentation guidelines to assemble high-quality regional dishes.
The Whiskey Kitchen Circa 2014
Head Chef
05.2014 - 02.2015
Job overview
- Opened new restaurant
- Menu development
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Planned promotional menu additions based on seasonal pricing and product availability.
Cavalier Golf & Yacht Club
Line Cook Supervisor
04.2011 - 04.2014
Job overview
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Monitored food preparation, production, and plating for quality control.
Flip Flops ~ Grill & Chill
Head Chef
04.2010 - 04.2011
Job overview
- Created original and continued menu development, nightly specials
- Participated in kitchen build out, regularly spoke with guests to create personal experiences and ensure satisfaction
- Hired, managed, and trained kitchen staff.
Cavalier Golf & Yacht Club
Line Cook Supervisor
03.2009 - 05.2010
Job overview
- Assist in coursed, paired wine dinners
- Responsible for making sure both À la carté and Banquet staff follows recipes and procedures.
- Monitored day-to-day production operations and identified methods to improve quality and efficiency.
Comedy Zone
Kitchen Manager
09.2007 - 11.2008
Job overview
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Catering
Hilton Garden Inn
Cook/Room Service Attendant
07.2007 - 09.2007
Stumptown Diner
Line Cook
05.2003 - 12.2004
Boardwalk Billy's
Line Cook
01.2002 - 01.2003
Education
Tidewater Community College, Virginia Beach, VA
Associates Degree in Fine Arts from Fine Art
Central Piedmont Community College, Charlotte, NC
Completion of 30 Credits in Graphic Design program while maintaining a 3.8 GPA and working 35+ hrs./week
Independence High School, Charlotte, NC
High School Diploma
06.2002
Skills
- Workflow Optimization
- Employee Scheduling
- Cost Control
- Plating
- Vendor Relationship Management
- Customer Service
- Food Safety
- Detail Oriented
- Team Leadership
- Ordering and Requisitions
- Mentoring and Coaching
- Recipes and Menu Planning
- Culinary Trends Monitoring
- High-Quality Ingredients
- Staff Training
Professional References
- Michael Jacinto, 757.777.4204, Receiving Manager (formerly the Chef) at Harbor's Edge
- Chris Stickland, 757.646.8071, Restaurant Manager - Hearth
- Dave Edelin, 757.613.0894, Owner - Eurasia and The Atlantic
Professional Objectives
- Utilize guest feedback to stay in touch with community demand
- Operate within an environment that allows for celebration of fresh, local and standout ingredients
- Provide excellent service and top quality products
- Work with a positive team that has a desire to learn and share
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Sous Chef
Harbor's Edge Retirement Community
08.2021 - 11.2023
Chef de Cuisine
Hearth: Wood Fired Cuisine
10.2019 - 04.2021
Kitchen Supervisor
Becca Restaurant and Garden
01.2018 - 10.2019
Chef de tournant
Eurasia Cafe & Wine Bar
12.2015 - 01.2018
Head Chef
The Whiskey Kitchen Circa 2014
05.2014 - 02.2015
Line Cook Supervisor
Cavalier Golf & Yacht Club
04.2011 - 04.2014
Head Chef
Flip Flops ~ Grill & Chill
04.2010 - 04.2011
Line Cook Supervisor
Cavalier Golf & Yacht Club
03.2009 - 05.2010
Kitchen Manager
Comedy Zone
09.2007 - 11.2008
Cook/Room Service Attendant
Hilton Garden Inn
07.2007 - 09.2007
Line Cook
Stumptown Diner
05.2003 - 12.2004
Line Cook
Boardwalk Billy's
01.2002 - 01.2003
Tidewater Community College
Associates Degree in Fine Arts from Fine Art
Central Piedmont Community College
Completion of 30 Credits in Graphic Design program while maintaining a 3.8 GPA and working 35+ hrs./week
Independence High School
High School Diploma
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