Allen Dowe
Glendale,AZ
Summary
Executive Chef Allen Dowe has demonstrated over 30 consecutive years of experience in the Culinary Arts & Hospitality Industry. He has developed excellent management skills in a field constantly changing and demanding perfection in service and creative innovations in gastronomy. Chef Allen has effectively and efficiently controlled cost of food operations for well-established multi-million dollar operations throughout his career. He comes with a myriad of experience from managing fine-dining establishments at restaurants and resorts to collegiate campus dining.
Overview
34
34
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF OF RESTAURANT, BANQUETS & CATERED EVENTS
Briarwood Country Club
01.2017 - Current
- Company Overview: 18-Hole Private Golf Course, AZ
- Responsible for managing Briarwood CC Restaurant and Banquet Facility
- Serves and caters the Ottawa University Collegiate Golf teams at Briarwood
- Manages food services daily and catering services for all Golf Tournaments
- Responsible for inventory, payroll records, & supporting HR requirements
- Responsible for supervisors and employee development and daily readiness
- 18-Hole Private Golf Course, AZ
RETAIL FOOD SERVICE MANAGER - MANAGER OF RESIDENT DINING
Sodexo Campus Services
01.2012 - 01.2017
- Company Overview: Grand Canyon University, Phoenix
- Served GCU's NCAA Division-1 student-athletes breakfast, lunch, dinner
- Managed food services providing nutritional & balanced meals year-round
- Provided nutritional options for all students with special dietary restrictions
- Opening manager for multi-functional retail university campus food units
- Developed good public relations to promote innovative and healthy living
- Grand Canyon University, Phoenix
FOOD & BEVERAGE DIRECTOR - EXECUTIVE CHEF
Arizona Broadway Theatre
01.2006 - 01.2011
- Company Overview: Fine Dining, Peoria, AZ
- Opening Executive Chef/Food & Beverage Director managed all F&B services
- Prepared budget plans, P&L reports, managed procurement, labor & food costs
- Designed innovative menus, creative cuisines, & appetizing plate presentations
- Maintained sanitation, health and safety guidelines, and minimized waste
- Fine Dining, Peoria, AZ
EXECUTIVE CHEF OF FINE DINING & CONFERENCE CENTER SERVICES
Hilton Scottsdale Resort
01.2005 - 01.2006
- Company Overview: Four-Star/Diamond, Scottsdale, AZ
- Managed culinary team of thirty & steward departments of twenty personnel
- Created exquisite cuisines for mega-corporate events & extravagant receptions
- Prepared budget plans, P&L reports, controlled purchasing, food & labor costs
- Assured quality control, minimized waste, and maintained sanitation codes
- Four-Star/Diamond, Scottsdale, AZ
EXECUTIVE BANQUET CHEF OF FINE DINING & CONFERENCE CENTER
Scottsdale Plaza Resort
01.1995 - 01.2005
- Company Overview: Four-Star/Diamond, Scottsdale, AZ
- Managed a team of fifty banquet service employees, culinary team, and interns
- Created exquisite cuisines for mega-corporate events & extravagant receptions
- Designed creative wine & cigar dinner menus & appetizing plate presentations
- Prepared P&L reports, managed food costs, labor costs, and minimized waste
- Four-Star/Diamond, Scottsdale, AZ
EXECUTIVE SOUS CHEF OF ARAMARK CONFERENCE CENTER
Columbus Convention Center
01.1994 - 01.1995
- Directed culinary team, banquet cooks, banquet stewards, & interns
- Supervised mass productions of conferences, banquets, catered events
- Developed creative menus & appetizing plate presentations for events
- Managed inventory controls, food & labor costs, & minimized waste
CHEF OF AMERIFLORA INTERNATIONAL WORLD FAIR TOUR
Sebastian's Restaurant, Inc.
01.1992 - 01.1993
- Opening Chef of Ameriflora World Fair & Sebastian's Restaurants
- Managed the Food & Beverage service, culinary team, and interns
- Developed creative menus & cuisines for restaurants & catered events
- Managed inventory controls, food & labor costs, & minimized waste
EXECUTIVE CHEF OF FIFTY-FIVE ON THE BOULEVARD, EXECUTIVE SOUS CHEF OF FIFTY-FIVE AT THE CROSSWOODS, SOUS CHEF OF FIFTY-FIVE AT THE CROSSROADS
Fifty-Five Limited Restaurants
01.1986 - 01.1992
- Opening Chef of two new Fifty-Five Limited corporate restaurants
- Managed and trained a team of chefs, cooks, stewards, and interns
- Developed new cuisines, plate presentations, wine & dinner menus
- Managed inventory controls, food & labor costs, & minimized waste
BANQUET CHEF
Columbus Marriott North
01.1981 - 01.1986
- Supervised and trained culinary production staff and interns
- Managed creating appetizing buffets, special events, and menus
- Supervised and expedited orders for line production to speed service
- Assisted management of inventory controls, food & labor costs
ASSISTANT CHEF
The Wine Cellar
01.1984 - 01.1985
- Supervised and trained culinary production staff and interns
- Managed creating appetizing buffets, special events, and menus
- Supervised and expedited orders for line production to speed service
- Assisted management of inventory controls, food & labor costs
Education
Technical Training - Campus Dining by Design
Sodexo University Campus Services
Chicago, IL01.2015
Technical Training - Demonstration Training Team
Sodexo University Campus Services
Dallas, TX01.2015
Technical Training - Campus DBD Workshop
Sodexo University Campus Services
Prescott, AZ01.2015
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Inventory control
- Safe food handling
- Operations management
Professionalassociations
American Culinary Federation, National Chapter
Mentorship
- Mentored Careers via Culinary Arts Program (C-CAP)
- Assisted mentoring aspiring chefs for C-CAP fund-raising events
- Mentored recipients of Culinary Institute of America Scholarship
- Mentored student chef as personal Chef for NFL's Larry Fitzgerald
- Mentored Sous-chef selected for former U.S. Olympic Culinary Team
Certification
- OSHA Certification for Safety Regulations
- Serve-Safe Certification for the State of Arizona
Guestchefappearances
Multiple broadcasts
Professional Development
- 03/01/15, Sodexo University Campus Services - Technical Training, Chicago, IL
- 03/01/15, Participated in the Demonstration Training Team for DBD, Dallas, TX
- 06/01/15, Lead Instructor and Trainer for Campus DBD Workshop, Prescott, AZ
Timeline
EXECUTIVE CHEF OF RESTAURANT, BANQUETS & CATERED EVENTS
Briarwood Country Club
01.2017 - Current
RETAIL FOOD SERVICE MANAGER - MANAGER OF RESIDENT DINING
Sodexo Campus Services
01.2012 - 01.2017
FOOD & BEVERAGE DIRECTOR - EXECUTIVE CHEF
Arizona Broadway Theatre
01.2006 - 01.2011
EXECUTIVE CHEF OF FINE DINING & CONFERENCE CENTER SERVICES
Hilton Scottsdale Resort
01.2005 - 01.2006
EXECUTIVE BANQUET CHEF OF FINE DINING & CONFERENCE CENTER
Scottsdale Plaza Resort
01.1995 - 01.2005
EXECUTIVE SOUS CHEF OF ARAMARK CONFERENCE CENTER
Columbus Convention Center
01.1994 - 01.1995
CHEF OF AMERIFLORA INTERNATIONAL WORLD FAIR TOUR
Sebastian's Restaurant, Inc.
01.1992 - 01.1993
EXECUTIVE CHEF OF FIFTY-FIVE ON THE BOULEVARD, EXECUTIVE SOUS CHEF OF FIFTY-FIVE AT THE CROSSWOODS, SOUS CHEF OF FIFTY-FIVE AT THE CROSSROADS
Fifty-Five Limited Restaurants
01.1986 - 01.1992
ASSISTANT CHEF
The Wine Cellar
01.1984 - 01.1985
BANQUET CHEF
Columbus Marriott North
01.1981 - 01.1986
Technical Training - Campus Dining by Design
Sodexo University Campus Services
Technical Training - Demonstration Training Team
Sodexo University Campus Services
Technical Training - Campus DBD Workshop
Sodexo University Campus Services
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