GEORGE STERLING SPOTSWOOD
Kansas City,Ks
Summary
Top-performing, seasoned expert in the Food and Beverage industry and Healthcare settings with 40+ years of diversified experience guiding proficient front of the house teams and generating innovative outcomes in culinary arts and training. Proven track record of developing creative processes and procedures which align with strict safety regulations and organizational policies. Consistent results as an excellent communicator and adaptable team player, identifying new opportunities for enhancing growth while generating successful events and ensuring critical deadlines. Demonstrated aptitude in staff management with attention to workflow efficiency and superior customer experiences. VALUE OFFERED Innovative Menu Design International Cuisine Applications Classical & Molecular Techniques Buffet/Catering Services Organized Project Management Compliant Methods & Procedures Diligent Resourceful Leadership High Volume Production Expense & Budget Planning Staff Management & Training Inventory & Cost Controls Nutrition/Dietary/Tray-line
Overview
20
20
years of professional experience
Work History
UNITED STATES MARINE CORPS, TEXAS ARMY NATIONAL GUARD
Food and Beverage Supervisor
THE INTERCONTINENTAL HOTEL
2016.01
- A British multinational hospitality company creating rich and memorable guest experiences
- Hired to assist in developing the culinary team in the Oak Room Restaurant
- Contributed to coaching of various techniques and educating the front of the house team on specific steps for driving superior service which prompted a better understanding of points of sales operations
- Created nightly specials
- Completed regular line checks to maximize quality assurance
- Monitored shipments, preparation, and food handling to ensure safe and sanitary practices
- Implemented methods to improve service and team performance, effectively boosting business sustainability
- Trained onboarding employees in correct cooking techniques and performance strategies
- Coordinated optimal guest relations from initial contact to food preparation to final check-out procedures, strengthening brand loyalty and customer satisfaction.
Executive Sous Chef
Novel Senior Living
2023.05 - Current
- Verified compliance in preparation of menu items and customer special requests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for the senior living establishment
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
ASST. CATERING PRODUCTION MANAGER
THE URBAN KITCHEN KCK, LLC
2022.02 - Current
- The Urban Kitchen KCK an independent minority small business specializing in catered events, delivering the highest quality of service, and providing a restaurant dining experience in the comforts of your own home
- Creative menu planning compromised immune system planning, current food trends
- Events Catering
- Private Chef Services
- Prepare, Package, Delivered Meals
- Food Preparations and Instructions
- Government Contracting Services
EXECUTIVE SOUS CHEF
CHILDREN’S MERCY HOSPITAL
2022.09 - 2023.02
- ASSISTED THE EXECUTIVE CHEF IN OVERSEEING ALL CULINARY FUNCTIONS FOR THE HOSPITAL DINING ACCOUNT
- MANAGED AND LEAD A TEAM OF ASSOCIATES AND OVERSAW ALL SAFETY AND SANITATION AS IT PERTAINS TO THE HOSPITAL ACCOUNT
- MANAGED COST CONTROLS AND CONTROLS EXPENDITURES FOR CHILDREN’S MERCY HOSPITAL
- ASSISTED IN THE PLANNING AND THE CREATIONS OF NEW MENU ITEMS
- PURCHASED AND MANAGED INVENTORY
- ROLLED OUT NEW CULINARY PROGRAMS IN
- CONJUNCTION WITH THE MARKETING AND CULINARY TEAMS
- Exercising 20-35 catering events per day
KITCHEN SUPERVISOR
HOTEL PHILLIPS
2021.08 - 2022.04
- Ensuring that all food meets the highest quality standards and is served on time
- Planning the menu and designing the plating presentation for each dish
- Coordinating kitchen staff and assisting them as required
- Stocktaking ingredients and equipment, and placing orders as needed
- Enforcing best practices for safety and sanitation in the kitchen
- Assisted the Executive Chef and Sous Chef in creating new recipes to regularly update the menu
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Food Service Worker
Veteran’s Administration Medical Center
2021.07 - 2022.01
- Assisted in all functions with patient services
- Adhered to all nutritional and dietary guidelines outlined by the hospital dietitians and nutritionist
- Assisted in the production of tray line executions
- Practiced safety and sanitation procedures under the rules of HACCP
- Monitored the rotation of all incoming perishable products
THE INTERCONTINENTAL HOTEL
2021.06 - 2021.12
- A British multinational hospitality company creating rich and memorable guest experiences
- Chef de Cuisine
- The chef de cuisine will be responsible for designing the menu, hiring, and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed
- Ensuring that all food meets the highest quality standards and is served on time
- Planning the menu and designing the plating presentation for each dish
- Coordinating kitchen staff and assisting them as required
- Hiring and training staff to prepare and cook all the menu items
- Stocktaking ingredients and equipment, and placing orders as needed
- Enforcing best practices for safety and sanitation in the kitchen
- Creating new recipes to regularly update the menu
- Keeping track of current trends in the industry
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Letter/Mail Carrier
USPS
2018.01 - 2021.01
- Deliver and collect pre-sorted mail along a designated route, handling money for cash-related postage services and obtaining signatures for registered, certified, and insured mail services
- Completed deliveries with 100% efficiency and attention to deadlines across various populations.
Assistant Production Manager
THE UNIVERSITY OF KANSAS MEMORIAL UNION
2016.01 - 2018.01
- Planned and directed subordinated work in food preparation, handling, serving, and storage in adherence to established health and safety standards
- Aided in the daily operations of a full-service production kitchen and synchronized daily menus/recipes while ensuring food product standards were met regarding quality, quantity, appearance, and temperature
- Oversaw equipment operation and maintenance
- Provided catering services and themed event foods
- Assisted in the implementation of tasks and duties designed for specialized projects
- Maintained inventory and food/supply ordering, reporting records, and working within receiving/systems management to maintain organization
- Monitored manufacturing variances to achieve quality improvements, effectively resolving product process and equipment inefficiencies
- Evaluated operational processes and forecasts to improve productivity and successfully meet related deadlines
- Assigned staff, materials, and funds throughout the lifecycle of projects
- Developed and administered budgets covering inventory, labor hours, and overhead expenses
- Authored and updated production reports and personnel records which impacted executive decision making.
Line Cook
801 FISH
2015.01 - 2016.01
- Maximized productivity through maintaining well-stocked stations
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs, and budgetary considerations
- Created nutritious, innovative, and visually appealing foods which were properly prepared and flavored
- Complied with food handling methods and ensured the correct temperature of food products, resulting in consistently high scores on health inspections.
Grill/Broiler Cook
GORDON BIERSCH BREWERY RESTAURANT GROUP INC
2014.01 - 2015.01
- Achieved consistently high scores on health inspections by following proper food managing methods and maintaining correct temperature of food products.
Area Supervisor
G4S SECURE SOLUTIONS
2011.01 - 2013.01
- Monitored employee performance and determined benchmarks for performance indicators, conducting necessary retraining to address concerns and optimize productivity
- Implemented corrective action to prevent recurrence of theft-related incidents with customers and employees.
Executive Sous Chef
BRIO TUSCAN GRILLE
2004.01 - 2011.01
- Adjusted seasonal plans to source local ingredients and align specialized cuisine with area events
- Collaborated with vendors to secure optimal resources at cost-effective rates
- Delivered accuracy in production through careful supervision of specialty items and customer requests
- Developed recipes which incorporated multiple techniques to build flavor and unique visual appeal
- Maintained labor at less than 18% to promote long-term business profitability
- Performed financial analysis and recommended effective methods to cut costs.
Education
Master of Arts - Management, Organizational Leadership, progress
AMERICAN MILITARY UNIVERSITY
Bachelor of Arts - Restaurant and Culinary Management, Culinary Arts
THE ARTS INSTITUTE INTERNATIONAL
Skills
- Food Preparation and Safety
- Performance Improvement
- Budgeting and Cost Control
- Signature Dish Creation
- High-Volume Environments
Affiliations
Phi Beta Sigma Fraternity Inc
Timeline
Executive Sous Chef
Novel Senior Living
2023.05 - Current
EXECUTIVE SOUS CHEF
CHILDREN’S MERCY HOSPITAL
2022.09 - 2023.02
ASST. CATERING PRODUCTION MANAGER
THE URBAN KITCHEN KCK, LLC
2022.02 - Current
KITCHEN SUPERVISOR
HOTEL PHILLIPS
2021.08 - 2022.04
Food Service Worker
Veteran’s Administration Medical Center
2021.07 - 2022.01
THE INTERCONTINENTAL HOTEL
2021.06 - 2021.12
Letter/Mail Carrier
USPS
2018.01 - 2021.01
Food and Beverage Supervisor
THE INTERCONTINENTAL HOTEL
2016.01
Assistant Production Manager
THE UNIVERSITY OF KANSAS MEMORIAL UNION
2016.01 - 2018.01
Line Cook
801 FISH
2015.01 - 2016.01
Grill/Broiler Cook
GORDON BIERSCH BREWERY RESTAURANT GROUP INC
2014.01 - 2015.01
Area Supervisor
G4S SECURE SOLUTIONS
2011.01 - 2013.01
Executive Sous Chef
BRIO TUSCAN GRILLE
2004.01 - 2011.01
UNITED STATES MARINE CORPS, TEXAS ARMY NATIONAL GUARD
Master of Arts - Management, Organizational Leadership, progress
AMERICAN MILITARY UNIVERSITY
Bachelor of Arts - Restaurant and Culinary Management, Culinary Arts
THE ARTS INSTITUTE INTERNATIONAL
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