image/svg+xmlCapella University - Minneapolis, MN
2013 - 2016
Assistant General Manager - Walmart, Bentonville, AR
August 2019 - December 2020
Executive Chef - Levy Restaurants, Chicago, IL
February 2018 - March 2019
Head Chef - Levy Restaurants, Chicago, IL
December 2017 - January 2018
Sous Chef - Aramark, Chicago, IL
August 2016 - May 2017
Teresa Long
32751 N. First Ln. | Bentonville, AR 21121 |
tlong@example.com
|
(980) 555-3487
Education
Bachelor's Degree In Education
Experience
Developed sales, inventory, payroll and departmental forecasts with delivery goals for over 100,000 SKU's.
Advanced from Assistant Manager to Co-Manager.
Increased annual profit projections by 11% to plan within the first two quarters of becoming RGM.
Learned all Areas of the warehouse with exception of HR and QA.
Managed the budget to help increase sales and profit, controlled payroll and scheduling.
Maintained maximum staffing levels of two sous chefs and 60 hourly employees Created new menus and menu
concepts for the arena.
Synchronized with other chefs in crowded kitchen.
Maintained inventory, requisitioning and scheduling of staff.
Handled all food and beverage in accordance with federal, state and local regulatory procedures regarding food
service.
Assisted Senior Chefs throughout the week.
Handled all food and beverage in accordance with federal, state and local regulatory procedures regarding food
service.
Filled in for other chefs at 2 other Levy Restaurants locations within the Disney Springs area.
Assisted Senior Chefs throughout the week.
Maintained maximum staffing levels of two sous chefs and 60 hourly employees Created new menus and menu
concepts for the arena.
Created a culinary team up to 50 cooks and over 350 FOH and BOH team members.
Served as head evening chef, preparing food for event menus.
Established and maintained departmental sanitation/HACCP expectations and standards.
Worked diligently with other Sous chefs to ensure quality and recipe within Aramark standard.
Developed a bakery & pastry course for Eastern region Aramark facilities covering cake decorating and working
with chocolates.
Helped to lead the "Green Team" with Executive Sous Chef Brian Grund.
Skills
Kitchen Equipment
Quality Food
Menu Planning
Food Service
Food Preparation
Customer Service
High Volume
Labor Costs
Quality Standards