Executive Chef
Warriors Heart
10.2023 - 12.2025
Guy Spottswood
Chef
Ruther Glen,VA
Timeline
Food and Beverage Manager
Mattaponi Springs Golf Club
02.2022 - 10.2023
Culinary Arts
Stratford University
07.2014 - 08.2015
GED -
Poughkeepsie High
06.1980 - 06.1984
Work History
Executive Chef
Warriors Heart
10.2023 - 12.2025
- Developed and executed seasonal menus focusing on nutritional balance and culinary creativity.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Implemented inventory control processes to minimize waste and optimize ingredient usage.
- Trained new team members on cooking techniques, equipment operation, and kitchen procedures.
- Streamlined food preparation processes, enhancing efficiency without compromising quality.
- Established vendor relationships for sourcing fresh, local ingredients aligned with menu offerings.
- Led team meetings to discuss performance, address challenges, and foster a positive kitchen culture.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Food and Beverage Manager
Mattaponi Springs Golf Club
02.2022 - 10.2023
- Oversaw daily operations to ensure exceptional guest experiences and service quality.
- Managed inventory levels and ordering processes for food and beverage supplies.
- Developed and implemented standard operating procedures to enhance efficiency in service delivery.
- Trained and mentored staff on customer service standards and food safety practices.
- Collaborated with kitchen management to create seasonal menus aligned with customer preferences.
- Maintained highest standards for beverage quality and service.
- Organized successful special events that contributed to increased sales figures.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Overview
40
40
years of professional experience
1
1
years of post-secondary education
Education
GED -
Poughkeepsie High
Poughkeepsie, NY 06.1980 - 06.1984
Culinary Arts
Stratford University
Richmond, VA 07.2014 - 08.2015
Skills
Food safety
Menu planning
Cost control
Menu development
Strong work ethic
ServSafe certification
Team leadership
Operations management
Safe food handling
Coaching and mentoring
Banquets and catering
Inventory management
Staff scheduling
Dietary restrictions
Allergy awareness
Waste reduction
Sanitation standards
Purchasing management
Portion and cost control
Quality control
Vendor relationships
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Quote
Everything we see hides another thing; we always want to see what is hidden by what we see.
René Magritte