James Carter Alexander
Gatlinburg,TN
Summary
F&B Management - Executive Chef, General Manager, and Director Specializing in Management of Multi-Unit Continental Casual to Fine-Dining Cuisine and High-Volume Banquet Production.
Dynamic, Creative, Results-Oriented, and Team-Spirited
More than thirty years of professional culinary and front of the house management experience. Exemplary leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Consistently maintaining quality of food, presentation, and current trends.
Proven ability to manage and forecast P&L.
Consistently able to increase IO and EBITDA
Overview
30
30
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF
Harrah’s Cherokee Casino and Resort
2015.12 - Current
- Oversight of 20 different food concepts at $75 million of F&B sales annually
- Oversight of 500+ employees
- Instrumental in developing, training and promoting and onboarding chefs
- Implemented SOP’s that helped evolve the culinary department and allowed for consistency in production and service
- Increased OI and EBITDA by monitoring all controllable costs and providing innovative ideas to increase sales
- Developed HACCP program to ensure safety for all guests and staff
- Worked with the restaurant chefs to develop sous chefs and line level cooks to move into higher positions
- Created unique menus for a variety of guests from casual to very high end
- Improved food quality and presentation across property
- Helped bring on new purveyors and current purveyors to higher standards
- Successfully helped develop and open multiple new outlets with licensing partners
- Managed Banquets and Catering Department with 150.000 sq ft of meeting space
- Successfully developed and opened a new convention and exhibition center
- Successfully worked with Gordon Ramsay North America to create and develop the first Gordon Ramsay Food Market and Truffle’s Pub
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
General Morgan Inn
2014.10 - 2015.12
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Created new seasonal a la carte menus, banquet and catering menus, high volume services and holidays using local provisions and all fresh ingredients
- Created and implemented a HACCP program
- Tasked with lowering food cost from 43% to 35%
EXECUTIVE CHEF
The Park Vista a DoubleTree by Hilton
2014.02 - 2014.10
- Created new seasonal a la carte menus, banquet and catering menus, high volume services and holidays using local provisions and all fresh ingredients
- Created and implemented a HACCP program
- Tasked with lowering food cost from 32% to 25%
- Developed cooks and sous chefs
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Created and implemented new menus with new recipe and spec standards for the outlet restaurants, room service, and the Banquet and Catering department
- Managed a 3-million-dollar banquet and catering operation
EXECUTIVE CHEF/FOOD AND BEVERAGE DIRECTOR
Knoxville Marriott Resort and Convention Center
2012.02 - 2014.02
- Managed back house operations for three outlets
- Functioned as Food and Beverage Director for 9 months
- Managed all aspects of a 2-million-dollar banquet and catering operation
- Maintained a 29.5% food cost
- Followed all requirements, guidelines and specs of Marriott Hotels
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
CORPORATE EXECUTIVE CHEF
Kennedy Concepts
2011.02 - 2012.02
- Corporate chef for four different restaurant concepts
- Opened two restaurant concepts simultaneously while managing two others
- Hire, train and develop sous chefs and line cooks
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
EXECUTIVE CHEF/GENERAL MANAGER
Hellbender’s Grill
2010.03 - 2011.03
- Opened three different restaurants concepts
- Created all aspects of the operations from training, to policies, procedures and systems front and back of the house
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. for three unique operations
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
GENERAL MANAGER
Laishley Crab House, Smuggler’s Enterprises
2008.06 - 2009.12
- Developed the food and drink menus and recipes for a 650-seat waterfront restaurant
- Created all aspects of the operations from training, to policies, procedures and systems front and back of the house
- Managed up to 150 employees
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Formulated policies and procedures to streamline operations.
GENERAL MANAGER/CHEF
Copper Cellar Corporation
1993.05 - 2008.09
- Worked in a variety of concepts for a 19-unit corporation
- Responsible for all P&L management and reporting to the director of operations and owner
- Responsible for maintaining food and service quality
- Overseeing hiring and training of all staff and daily operations
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Formulated policies and procedures to streamline operations.
- Interacted well with customers to build connections and nurture relationships.
Education
Bachelor of Arts - Hotel Restaurant Managment
The University of Tennessee - Knoxville
Knoxville, TNHigh School Diploma -
The Baylor School
Chattanooga, TN05.1991
Skills
- Cost controls, maintaining budgets, and goals
- Staff development, training, retention and succession planning
- Creating and developing new menus, recipes for all aspects of F&B
- Developing new and usable systems and procedures for new and existing restaurants
- Training and developing staff members
- Resource Management
- Budgeting and Cost Control
- Staff Supervision and Coordination
- Food Spoilage Prevention
- Food Preparation and Safety
- Food and Beverage Pairings
- Special Events
- Servsafe Certification
- Problem and Complaint Resolution
- Attention to Detail
- Creative Thinking
- Fine Dining Expertise
- Recipe Development
- Signature Dish Creation
- Catering and Events
- Operations Management
Certification
Serv-Safe Certified
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
EXECUTIVE CHEF
Harrah’s Cherokee Casino and Resort
2015.12 - Current
Executive Chef
General Morgan Inn
2014.10 - 2015.12
EXECUTIVE CHEF
The Park Vista a DoubleTree by Hilton
2014.02 - 2014.10
EXECUTIVE CHEF/FOOD AND BEVERAGE DIRECTOR
Knoxville Marriott Resort and Convention Center
2012.02 - 2014.02
CORPORATE EXECUTIVE CHEF
Kennedy Concepts
2011.02 - 2012.02
EXECUTIVE CHEF/GENERAL MANAGER
Hellbender’s Grill
2010.03 - 2011.03
GENERAL MANAGER
Laishley Crab House, Smuggler’s Enterprises
2008.06 - 2009.12
GENERAL MANAGER/CHEF
Copper Cellar Corporation
1993.05 - 2008.09
Bachelor of Arts - Hotel Restaurant Managment
The University of Tennessee - Knoxville
High School Diploma -
The Baylor School
Serv-Safe Certified
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