RESUME
James B. Smith
1361 County Road 547
Tecumseh, MO 65760
restorafoods@gmail.com
Thank you for taking the time to view my resume.
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I have been in the hospitality industry for over 20 years. I have worked on the East coast from Portland, Main for the Holiday Inn as a Sous Chef to Myrtle Beach, South Carolina for Breakers Resort. Foothills of the Blue Ridge Mountains for the La Bastide French Country Inn and the Peace Center for the Performing Arts in Greenville, SC. The West Coast of Northern California, North San Juan area; The Gulf Coast - Biloxi, Mississippi; Tecumseh, Missouri; Fayetteville AR, and a lot of places in between. A good number of places were fine dining or up-scale. Hotels and conference centers, resorts or fine dinning; fast paced and high volume or reserved and quaint, my experience spans a large area of this industry.
I have successfully retained valuable information and skills from my past jobs to better my understanding and knowledge of the hospitality industry. From Hiring and respectful employee discipline to inventory control, Ordering, Food Costing, Labor Costing, Forecasting sales, Menu Planning, Menu Pricing, Cost Control, Sanitation, Employee Training, POS set up and programming, Manager meetings, Web site Design and set up, Advertising and catering sales. My Knowledge in Fine dining, Catering, Event set-up, Front of House and the Back of house operations, has been a great blessing and has given me the avenue for traveling the U.S. to further my understanding of this great business.
All the training and knowledge I have learned, and will learn and use, will only better my understanding of this ever-changing business. I feel your company and I may benefit from a working relationship.
Culinary arts have been in my life for well over 20 years. Ever since I was a young lad I've had the restaurant bug. At the ripe ole age of 6 when my father opened a steak house in Central, SC I knew that this business would be a part of my life forever.
After helping out with the family business for around 14 years our restaurant closed due to health problems with my father. My traveling began soon after my father passed away. I was 23 years old.
My previous experiences and training and your unique position, it may make a good fit. Below are a few jobs I successfully held.
Again, thank you for taking the time to view my resume.
James B. Smith
Executive Chef
Marriott Hotel 2008
James Smith,
I am pleased to extend to you the offer of Executive Chef for the Courtyard by Marriott Portland North Harbour and North Harbour Corporation:
- Your first day of employment as the Executive Chef is April 7, 2008.
- Your base salary will be $ 42,000.00 annually. Your new position is subject to a (90)-day introductory period, after which a performance review with the Courtyard by Marriott General Manager will take place. No Increase in salary or compensations is guaranteed.
- Your annual review date will be March 7, 2009, which with a favorable performance review you will be eligible for an annual increase.
- You are eligible for a quarterly bonus program as outlined below immediately:
A quarterly bonus potential of $2,000.00 dollars based on the following:
1) 65% based upon achieving a 30% or lower overall hotel food cost paid out to you from the Courtyard by Marriott Portland North Harbour.
2) 25% based upon achieving an accumulative quarterly food cost of 29% or lower paid to you from Pizza Mia – North Harbour Corporation.
3) 10% based upon achieving an accumulative quarterly food cost of 29% or lower paid to you from Chompers Burgers – North Harbour Corporation.
Bonus will be paid quarterly after the quarter has completed. It will be the responsibility of the Executive Chef to properly review P&L Statements with the assistance of the hotel General Manager to ensure accuracy and that food cost has not exceeded the above mentioned percentages. No retro pay of any bonus will be paid if not currently employed with the company.
- Additionally you are eligible for a $300.00 dollar bonus for Marriott Quality Assurance Kitchen review scores of 95% or better, paid semi-annually after each review. No retro pay of any bonus will be paid if not currently employed with the company.
Executive Chef
March 26, 2007
Page Two
- After your 90-day review, you are eligible for our Medical/Dental Plan, and IRA Plan. The Courtyard Portland North Harbour will pay for the Medical/Dental for you and your family.
- After one year of employment you are eligible for two week’s of vacation.
In consideration of my new position as Executive Chef I agree to conform to the rules and regulations of the Courtyard by Marriott Portland North Harbour. I understand that my continued employment (and the terms and benefits provided or paid to me) is not intended to, and does not constitute a contractual relationship. I also understand that as a matter of Courtyard’s policy, and every aspect of my continued employment with the Courtyard by Marriott is an at-will basis, meaning that I or Courtyard by Marriott Portland North Harbour may terminate my employment at any time, for any reason, with or without cause.
Congratulations on your new position as Executive Chef
Jeff Brown
General Manager
Portland North Harbour
James Smith
Executive Chef
Courtyard by Marriott Portland North Harbour
Capers Café
2007-2008
Salary $40,000.00 a year
Health insurance paid
Primary Objective of Position
To provide the highest quality of foods appropriate to the market. Demonstrate and train employees a higher level of company commitment. Initiate quality of service standards to employees for dinning guest. Possess a sense of responsibility in food production, costing, and sanitation, not only to the owners, but to the customers as well. To use sound judgment
Executive Chef
2007
Colwood National Golf
7313 NE Columbia Blvd.
Portland Oregon 97218
http://www.colwoodgolfclub.com
http://4colwoodchefjames.blogspot.com
Department Food and Beverage
Accountable To Suzy Judge (Clubhouse Manager/F&B)
Salary $40,000.00 a year
Health insurance paid
Primary Objective of Position
To provide the highest quality of foods appropriate to the market. Demonstrate and train employees a higher level of company commitment. Initiate quality of service standards to employees for dinning guest. Possess a sense of responsibility in food production, costing, and sanitation, not only to the owners, but to the customers as well. To use sound judgment
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Major areas of accountability
Purchasing, Food Cost, Labor cost, Recipes, Portion Control, Menu Pricing,
Cost of Errors, Sanitation
1) Ensure the highest quality of food product within cost constraints by supervising and participating in the production of food.
Adhere to company standards of food quality, recipes and food preparation.
Assure proper staffing and adequate supplies for all stations.
Supervises the proper setting up of each item on menus and ensures their readiness.
Oversee the seasonings, portions, and appearance of food served in the operation.
Assist in budgetary and payroll expense control as required.
Assure proper safety, hygiene and sanitation practices.
Assure a smooth kitchen operation by coordinating with related Food and Beverage Departments.
2) Meets and exceeds customer expectations by ensuring department provides "Yes I Can" service and teamwork. Conducts "Yes I Can!" training on a regular basis. Provide staff with the skills training to provide value added service to customers. Utilize one-on-one training skills. Monitors service and teamwork on a regular basis and counsels employees on providing "Yes I Can" service and teamwork. Performs others duties as required to provide "Yes I Can" service and teamwork.
3) Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability of the operation.
4) Utilize leadership skills and motivation techniques in order to maximize employee productivity and satisfaction of direct reports. Selects orients and trains qualified employees.
Conduct effective employee meetings and counseling sessions.
Determines, communicates and monitors achievements of standards of performance on a timely basis. Employs RESPECTFUL discipline as needed or required.
5) Maintain safe working conditions within department. Ensure that all employees follow safety rules and procedures. Takes corrective action where required to improve safety of work areas.
6) Confers closely with the F & B manager at all times and takes every opportunity to become familiar with all aspects of the position in order to fill in whenever required.
7) Prepared reports to develop a more informative database to improved management decision making and critical evaluation of work activities. Reports to F & B manager the number of meals prepared, served and returned. Controls food cost properly by maintaining accurate records of all food ingredients used for banquets and restaurant meals.
8) Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
9) Perform all duties and responsibility in a timely and efficient manner in Accordance with established company policies and procedures to achieve the Overall objectives of this position.
10) Maintains a favorable working relationship with all other company employees to Foster and promote a cooperative and harmonious working climate.
11) Project a favorable image of the corporation to the public.
JAMES B. SMITH
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1989-1991 Peaches Corner and Fully’s Fine dinning Restaurant. Myrtle Beach SC
Position: Asst. Manager (Peaches Corner)
Duties: Opening and / or closing. FOH and / or BOH scheduling Bank deposits Customer Concerns
Rate of pay: $12.00 per Hr. (40 – 60 hours a week) Lead line cook $12.00 per Hour (40-60 hr Week)
In 1989, I moved to Myrtle Beach SC and became the asst. manager within 2 months. Restaurant work and all the duties along with it had become second nature to me and it did not take long to move up the ladder. After working at the tourist trap "Peaches Corner" for seven months and serving 800-1000 people per day, the long summer finely ended. I was then offered a lead line cooks job at a fine dinning restaurant the owners had opened that same year, Fully’s. I accepted the position and a new world opened up to me; French cooking, and the “system”. Although I knew I would like to travel the states and experience new foods and styles I finished my time with them and left spring of 91.
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1991 – 1993 Shoney’s Restaurant Greenville SC
Position: Kitchen Manager. Insured employees followed corporate standards in portion control and food quality. Assisted with food ordering, Inventory and stocking of products. Assisted in employee scheduling and filled in where necessary.
Rate of pay: $500 Week (salary position)
Position: Front of house Manager 1992
Rate of Pay: $550.00 Week (salary position)
In 1991, I got a small taste of corporate work, Shoney's Restaurant Inc. Lured by big promises and at the time good money. I started out as a kitchen manager, prepping food stuff, portion control and sanitation was my areas of responsibility but soon I climbed the corporate ladder to the front of the house and became AM manager and all the responsibility of labor cost, food cost, bank deposits, employee relations and any thing else that was handed my way. I soon learned that a steady check was nice but not at the expense of my health. I left Shoney's in 1993 for a more refined style of cooking.
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1993-1996 Roe Coach Factory at the Peace Center for the performing arts (http://www.peacecenter.org/larkins.asp)
Position: Management FOH / BOH / Catering
Rate of pay: $475.00 week (salary position)
In 1993, the Roe Coach Factory in Greenville, SC was my next stop, a nice up-scale fine dinning restaurant located downtown in the Peace Center for the Performing Arts building. It is one of only 9 restaurants to be apart of an arts center on the east coast at the time. I worked front of the house and back of the house in management positions overseeing a crew of 6 to 10 people. At that time I learned a lot about POS systems, scheduling and bar management. After working the front of the house for about a year and a half as a manager I made a lateral move to the back of the house to kitchen manager. I trained under a couple of Executive French Chefs in the course of another year and a half learning mes en place, mother sauces, and the tireless chore of turning vegetables. During this time, I was encouraged to go to culinary arts school to heighten my ability and make me a more valued employee, so I did. Greenville College in Greenville SC had a nice ACF program and a teacher that had graduated from the CIA as an Executive Chef. I excelled in my classes 3.7 GPA, national honor society member, leadership officer I really enjoyed school. For the first time in my life I felt as if I was apart of something bigger than myself. Cream and Escoffier have opened my eyes to the world of French cooking, along with many others like Jacques Pepin and Julia Child and who can forget The Two Fat Ladies. After working at the Roe Coach Factory for about 3 years my eyes started to wander for greener pastures a place I could explore my possibilities.
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1996 – 1998 Hyatt Greenville, SC
Position: Lead Line / Sous chef
Rate of pay: $13.25 per hour (40-60 hour week)
http://greenville.hyatt.com/hyatt/hotels/index.jsp
In 1996 I gained employment at the Hyatt in Greenville SC, a nice business hotel with a lot of kitchen space, two floors of space to be exact. I started out as a breakfast cook coming in at 4:30 am and making sure the buffet was up by 5:45. Most of the time I was alone until 7:00 am when prep help and a line cook would show up. I was responsible for not only our breakfast buffet but lunch buffet and specials we ran daily. I moved up quickly (around 6 months) from mornings to evenings and started learning evening menu and a more refined style of cooking. I started in the pantry area learning salads and cold foods, but it did not take long for me to hit the line wide open. Sauté, grill, poach, fry, broil you name it we did it, I worked with a good crew at the time and we really had fun. I stayed with the Hyatt for about two years until the Executive Chef left to open his own business.
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La Bastide Country Inn Travelers Rest, SC
http://www.cliffscommunities.com/la-bastide/
Position: Sous Chef
Rate of pay: $12.75 Hr. (40-50 hr. week)
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Rene’s Steak house 1998 – 2000
Position: Catering Manager / Banquet Manager
(http://www.peacecenter.org/larkins.asp) Rene’s
Rate of pay: $575.00 Week (salary position)
In 1998, a good friend of mine opened an up-scale fine dinning steak house, some what modeled after Chris Ruth Steak house in Atlanta GA. We had three floors of meeting / banquet space with a large pavilion outdoors. I was hired as a Banquet Chef / Catering manager. Meeting with clients, setting up functions, collections; from the very beginning to the end I was somehow evolved. Quite often I ran a crew of 7-20 people with 1 – 4 functions going on at a time. It was very stressful and high paced. The money was good but helping out a friend was even better. I stayed with him until he decided to sell, around two years, (that’s when it became Larkins on the river) and then moved to Portland, Maine to cook lobster and check out the lighthouses.
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Holiday Inn By the bay 2000 – 2001
http://www.ichotelsgroup.com/h/d/hi/1/en/hotel/pwmdt
Position: Sous Chef
Rate of pay: $14.00 per hour (40-60 hours a week)
2000: Holiday Inn by the bay. Portland Maine. Hired as a Sous Chef. It was a small place with not much action and I soon became bored and left 8 months later.
2001 -2002 Camp Ross Relis
Position: Sous chef
Rate of pay: $13.50 per hour
2001 Camp Ross Relis North San Juan CA. This is a small, private summer camp for handicapped children. Mostly Hollywood actor’s kids and or relatives or people with money would visit this camp. Nice camp, good food, but not much on the art side of cooking. I stayed on for about 8 months as a Sous chef.
2003 – 2004 Wally’s Smokehouse
Position: Executive Chef
Rate of pay: $550.00 per week
2003 Wally's smokehouse Fayetteville Ar. I was coming back from Ca. when I stopped by a friend’s house in Fayetteville when I found this fun job. Richard Ledbetter was a older man with a small Mex. Restaurant in town. Richard with more money than sense wanted to open a smokehouse, so we did. He hired me as the Executive Chef. I did the ordering, hiring and majority of the work, it was a good business located in a small airport outside of town. Richard had good connections and many towns’ people that were supporting him with his grand plan. However, my plan was short lived after about a year the business sold, well for him, bad for me. Overall, it was a great time.
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2005 East Wind Community Tecumseh, Mo. This is a small community with about 70 – 120 members. The members own the whole place so it is kind of like a free for all. People are always cooking, and/or eating. I was able to cook to my hearts delight, anything at anytime, all I had to do was put in a req. and cook. I began to notice the waste of food prepared and started working on a system of rotation, portion size and any thing to get food cost to a normal range and for the members to use leftovers. It was a fun place to work, not having to be concerned about food cost or labor cost, because when the members own it they have the say.
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2007 Colwood National Golf; Portland, Oregon
http://www.colwoodgolfclub.com
Executive Chef
38,000.00 year
Paid health Ins.
Primary Objective of Position
To provide the highest quality of foods appropriate to the market. Demonstrate and train employees a higher level of company commitment. Initiate quality of service standards to employees for dinning guest. Possess a sense of responsibility in food production, costing, and sanitation, not only to the owners, but to the customers as well. To use sound judgment
See top of page.
Thank you for reading my resume,
James B. Smith. (aka Taeo)
