David Lewis Schatz 2158 Mushroom Road Olive Hill KY. 41164 Home Phone: 859-559-1623 Email: [email protected] Career Summary A proven successful Executive Chef, manager of food service, Production Manager with Hotels, institutional and full service background with a combined thirty years of experience in both front and back of the house. Objective To obtain a position within an organization to utilize responsibility and accountability that will empower me to influence the development, profitability and growth of the organization. I see either front or back of the house position.
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David Lewis Schatz
2158 Mushroom Road
Olive Hill KY. 41164
Home Phone: 859-559-1623
Email: [email protected]
Career Summary
A proven successful Executive Chef, manager of food service, Production Manager with Hotels, institutional and full service background with a combined thirty years of experience in both front and back of the house.
Objective
To obtain a position within an organization to utilize responsibility and accountability that will empower me to influence the development, profitability and growth of the organization. I see either front or back of the house position.
Work Experience
10/15/2012 till: Present Andover Golf and Country Club3450 Todd’s Road Lexington, KY 40509Executive Chef / Food and Beverage ManagerResponsible for the entire food and beverage operations at a privately owned equity country club with 375 members. Full management and supervision of staffing, scheduling, purchasing, menu development, inventory controls, labor costs, sanitation, safety, regulatory compliance for multi unit site operations. Increased total revenues by 29% and decreased COS by 20% resulting in a profit for the department which had never occurred. Work closely with all departments and committees of the Board of Directors.
9/01-6/11ARAMARK Healthcare Food ServicesSt. Claire Regional Medical Center Morehead KY. 40351Food Production Manager/Executive ChefResponsible for food and labor cost, sanitation and safety, food production projections for patients, café and catered events daily, weekly inventory, purchasing, menu and recipe development, hiring, training, scheduling, counseling of all food service associates and staff members.
3/01-6/01Radisson HotelAtlanta, Georgia Airport SouthExecutive ChefMember of the Executive Committee, responsible for overall operations of food and beverage department, food and labor cost, sanitation and safety, food production projections for café and catered events daily, weekly inventory, purchasing, menu and recipe development, hiring, training, scheduling, counseling of all food service associates and staff members.
2/00-2/01Sam & Rosco’s Italian White Table Cloth Restaurant Douglasville, GeorgiaExecutive Chef Manager of Food ServicesResponsible for overall operations of food service department, food and labor cost, sanitation and safety, food production projections, weekly inventory, purchasing, menu and recipe development, hiring, training, scheduling, counseling of all food service associates and staff members.
1/98-12/99Mangos on the Island/Calypso Fish Grill Gulf Coast Food Company Orange Beach, AlabamaGeneral Manager/Executive ChefConcept development of both Mangos and Calypso Restaurants, member of the Executive Concept Committee, responsible for overall operations of food, beverage and front of the house wait staff. Responsible for food and labor cost, sanitation and safety, weekly inventory, purchasing, menu and recipe development, hiring, training, scheduling, counseling of all food, beverage and wait staff service associates.
3/97-1/98The View Restaurant Gulf Shores, Alabama
Executive ChefResponsible for overall operations of food service department, food and labor cost, sanitation and safety, weekly inventory, purchasing, menu and recipe development.
1/95-3/97Hemingway’s Orange Beach, Alabama Executive ChefResponsible for overall operations of food service department, food and labor cost, sanitation and safety, weekly inventory, purchasing, menu and recipe development, training of all food service staff members.
10/93-12/95The Back Alley Restaurant, Birmingham, AlabamaAssistant General Manager/Executive ChefResponsible for physical design of the unit, menu development, design and implementation of all systems and procedures, directly accountable for training and development of entire staff, responsible for overall operations of food and beverage department, food and labor cost, sanitation and safety, weekly inventory, purchasing, menu development, hiring, training, scheduling, counseling of all food service associates and staff members.
6/87-10/93Dexter’s Hollywood and Dexter’s on Chase LakeLynch Enterprises Birmingham, Alabama Corporate Executive ChefResponsibilities included daily menu development for both lunch and dinner seven days a week, weekly food and labor cost, sanitation quality and sanitation quality control. Responsible for training of all food service staff members and culinary students that we had on sight from the University of Alabama. During my tenure with the company we were featured in articles in Southern Living Magazine, Bon Appetite and Food, Wine and Restaurant News. We were also voted Birmingham’s favorite restaurant by the subscribers of the Birmingham News as well as Birmingham’s Best Seafood Restaurant, Best Steak Restaurant, Best Business Lunch and Best Sunday Brunch in polls conducted by Birmingham’s Business Journal and Birmingham Magazine. Also in 1990, the Chefs Institute of America selected Dexter’s as one of the top 50 restaurants in the Western Hemisphere.
4/87-6/87Marriott Food Services Alabama Power Corporate Headquarters Birmingham AlabamaSous ChefResponsibilities included redesign of a straight line concept cafeteria into an eight line courtyard concept to feed over one thousand employees and guest daily for lunch and dinner, weekly inventory, purchasing and main line courses.
3/82-4/87Holiday Inn Hotel Troy, OhioHead ChefResponsibilities include menu development, monthly inventory, sanitation, training of the service staff for the 110 seat restaurant and banquet facilities capable of servicing up to five hundred guests.
CharacteristicsReliable, loyal, dedicated, ethical, team oriented senses of urgency and details, communicative, creative, safety and health conscience.
References:
Bob SwezeyPGA General Manager /Andover Golf and Country Club843-424-5700
Doug CharlesBusiness Owner / AGCC Member(859) 983 – 9334
G.R.S. (Sonny Jones)St-Claire Regional Medical CenterSenior Vice President /C.F.O.606-783-6500
Richard CrawfordOwner Operator/Hemingway’s251-981-4045
Joe LynchOwner Operator/Dexter’s on Hollywood251-943-5265
Greg ElderOwner Operator/Back Alley Restaurant205-979-6481
Sam AhamadRosco SayerOwner Operator/Sam and Roscoe’s770-949-1195
More References on Request:
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