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Gary P.

Certified Executive Chef

Industry:

Executive Chef

Location:

Westminster, MD

Education Level:

Certification

Will Relocate:

YES

Summary

Creative result-oriented Executive Chef with extensive expertise in all aspects of food and beverage operations. A resourceful team leader who is driven by passion for excellence through developing a clear vision and implementing strategic processes. Progressive and successful track record in achieving high standards in guest satisfaction by leading and developing high performance teams while maximizing productivity and delivering optimal financial results.

Work Experience

COMPANY	POSITION HELD	DATES WORKED

DISNEY REGIONAL ENTERTAINMENT / ESPN ZONE RESTAURANTS	Executive	7/2002 - /2009

Education

SCHOOL	MAJOR	YEAR	DEGREE

Culinary Institute of America	Pro Chef III	2009	Certification Degree
American Culinary Federation	Certified Executive Chef	2009	Certification Degree
Culinary Institute of America	Pro Chef II	2008	Certification Degree
American Culinary Federation	Certified Chef De Cuisine	2008	Certification Degree
Disney Culinary Apprenticeship	Culinary	1992	Certification Degree
South Carroll High School	Graduate	1988	High School/GED Degree

Social Media

TYPE	TITLE	URL	DESCRIPTION
Magazine	Cooks Illustrated	http://www.cooksillustrated.com/	Chefs publication
Website	American Culinary Federation	http://www.acfchefs.org//AM/Template.cfm?Section=Home6	American Culinary Federation
Website	Culinary Institute Of AMerica	http://www.ciachef.edu/	Continuing Education

Job Details

Highlights:

Set direction for overall culinary standards, training and development for all 8 ESPN Zones. Concept includes multi-level high volume dining areas, and special events, with annual revenue of $100M. Responsible for daily operational support of the culinary teams, and general managers, providing leadership, support and training. Performed quarterly site review audits, ensuring all standards of food quality, sanitation, show quality and sourcing and procurement were managed beyond expectations. • Lead diverse culinary teams to create, develop, photograph, test and train all recipes. • Supported event sales teams through development, & training operations teams on event décor standards and continually developing competitive event menus. • Consistently achieved 98% food quality shopper ratings nationwide by managing to the established gold standards of food quality. • Managed relationships with Walt Disney Company procurement teams to provide synergy and consistent national product availability. • Achieved 26.5% food cost of sales through streamlined procurement, accurate recipe execution, and inventory processes. • As the subject matter expert, lead the development and implementation of Culinary Basics and Food Safety web-based training modules. • Partnered with the global training team to create all “On the Job Training” (OJT) and evaluation tools to ensure timely and consistent culinary education. • Responsible for environmental health, HACCP and sanitation standards, that consistently achieved 95% evaluation rating. • Supported the opening of the ESPN Zone at LA Live (a non Disney-operated franchise in Los Angeles, CA), by providing hands on culinary training, sourcing and procurement support. • Received 20-Year Service Award from The Walt Disney Company. • Presented live cooking demonstration on the Chefs’ Stage at the 2007 National Restaurant Association Show.

Job Skills

Vendor Management
MS Excel, Word and Power Point
Budget and Planning Management
Professional Development and Coaching
Sanitation and HACCP Standards
Inventory Management/Audits
Menu R&D
Food Quality Gold Standards
Recruiting Talent
Labor Controls
Mentoring and Training
Food Cost Controls
Sourcing and Procurment
Global Communication
Organizational Development
Cooking Demonstrations