M. Allen Teuton Jr. is seeking a corporate chef position where he can utilize his 20+ years of culinary experience and leadership skills. He has held executive chef roles at several highly acclaimed restaurants in Georgia and Florida, consistently receiving recognition for his menu designs and ability to control costs and operations. Teuton has an associate's degree in culinary arts and is ServSafe and sanitation certified.

1. M. Allen Teuton, Jr.
Fort Walton Beach, FL 32547
Cell: (404) 542-2637
E-mail: allen.teuton@gmail.com
Objective
To obtain a Corporate Chef position in a well-respected company. To have the
ability to teach knowledge gained over all my years in the industry. To keep
growing and learning as a Chef as well as a person.
Education & Accolades
Associates of Science, Culinary Arts - 2001, Gulf Coast Community College
ServSafe Certification (renewed) - 2011
Safety and Sanitation Course - 2003, American Culinary Federation
Nutrition Course - 2001, American Culinary Federation
Third Place – 2001, American Culinary Federation National Competition,
Four Course Hot Foods
Second Place – 2001, American Culinary Federation State Competition,
Fine Dining Table Service
High School Diploma - 1997, Fort Walton Beach High School
Relevant Experience
Savory Restaurants, LLC March 2016 – present
56 Harbor BLVD, Destin, FL, 32541
Director of Culinary, Executive Chef @ Jackacuda’s Seafood and Sushi, Executive
Chef @ Brotula’s Seafood and Steamer – Run all aspects in multiple restaurants.
Plan all menu designs, all cost analysis, all recipes. In charge of all hiring, firing
and training. Lowered food cost 3.5% on average per restaurant. In charge of all
shceduling, inventory, and P&L’s over mulitiple locations.

2. Dolce Italian September 2015 – March 2016
#A210, 3035 Peachtree Rd NE, Atlanta, GA 30305
Chef de Cuisine – Worked directly under 2 Michelin Star Celebrity Chef. Winner
Best New Restaurant on Bravo Channel. Controlled all aspects of BOH menu
design, recipes, P&L, inventory, and scheduling. Maintained the highest quality
of production and controlled all food service.
Smash Kitchen & Bar / Prime Restaurant June 2013 - September 2015
3393 Peachtree Rd, Atlanta, GA 30326
Chef de Cuisine - Executed all aspects of BOH operations including menu design,
recipes, P&L, inventory, and scheduling. Produced menu items at an upscale level
with accuracy and speed. Controlled the production of all food in the kitchen as
well as managed all production on the hot line during service and expedited all
food leaving the kitchen for speed and quality.
Segreto Cucina Italiano March 2012 - June 2013
3370 Lawrenceville-Suwanee Road, Suwanee, GA 30024
Executive Chef - Manage every aspect of BOH operations. Create and record ALL
recipes for restaurant as well as train staff. Produce monthly P&Ls as well as
created Scheduler that calculates projected and actual labor costs. Created and
maintain all company forms for use in BOH, inventory tracking, ordering
guidelines, prep list, etc. Create menus including monthly five-course wine
dinners.
References

3. Dan Garner (770) 315-1629
Executive Chef - Prime Restaurant
3393 Peachtree, Rd., Atlanta, GA 30326
Dan.Garner@H2SR.com
Rian Tittle (404) 678-0990
Executive Chef - Brick Store Pub
125 East Court Square, Decatur, GA 30030
Robert Rambo (770) 337-5481
Executive Chef - Smash Kitchen & Bar
804 Town Blvd., Atlanta, GA 30319
Robert.Rambo@H2SR.com
Scott Blevins (404) 395-6090
General Manager - Smash Kitchen & Bar
804 Town Blvd., Atlanta, GA 30319
Scott.Blevins@H2SR.com
Thank You for Your Consideration