1. 1
Brent w. sprott
1440 Clancie Road, Shacklefords VA, 23156
(757) 320-8105 / BSprott@myway.com
OBJECTIVE
Culinary Professional seeking a foodservice position that will engage my talents and
knowledge in a challenging new role with an organization where I can contribute to
growth and profit.
EDUCATION
Culinary Institute of Virginia, Norfolk VA
Bachelor of Science Food Service Management
Expected Graduation: 11/2015 GPA: 3.8
Culinary Institute of Virginia, Norfolk, VA
Associate’s Degree: Applied Science in Culinary Science
Graduated July 2010 GPA: 3.9
EXPERIENCE
Crowne Plaza Fort Magruder Hotel & Conference Center, Williamsburg, VA
March 2010-November 2014
 Executive Banquet Chef-Responsible for administrative duties of the kitchen,
maintaining a monthly food inventory of no more than $6K, writing and costing
all banquet, wedding, catering and convention menus.
 Responsible for hiring and interviewing for the department, ordering food based
on functions and occupancy and the production of all Banquet food.
 Maintained health code practices and sanitation of kitchen. Coordinated with
sales department for special events, tastings, allergies, cakes, displays etc.
Responsible for logistics planning and execution for kitchen.
Seasons Café and Tavern, Williamsburg, VA
October 2007- June 2011
 Server- executed table service in upscale, high-volume establishment
 Prep/Line Cook (all stations)- responsible for food production, plate presentation
and overall quality
 Brunch Buffet Coordinator- responsible for the setup and decoration of the buffet
area, production of specialty items, and special event and holiday buffets.

2. 2
County Grill & Smokehouse, Yorktown, VA
February 2006-June 2008
 Service Manger- Wrote the F.O.H. schedule, held monthly staff meetings,
assisted with promotional materials and ran shifts as the M.O.D.
 Off-Site Catering Coordinator- Served as forefront of customer experience with
off-site catering, assessed the client’s needs, assessed the client’s budget,
completed food costing for the event, cooked/prepped the food, delivered and
served the food.
 Company Training Manager- Wrote and implemented the service standards and
training program, subsequently reducing turnover by about two thirds
Ruby Tuesday Inc. Hampton, VA
July 2005-April 2006
 Shift Leader /Bartender (F.O.H.)
 Executed shift management and cash handling procedures to corporate
specifications, checked in delivery trucks, responsible for stock rotation. Wrote
F.O.H. schedule weekly based on weekly sales averages.
 Prep/Line Cook Responsible for the availability and quality of all food items from
the salad bar to the broil station.
EXTERNSHIPS
 Kings Mill Resorts, Williamsburg, VA June 2009-Sepetember 2009
 Crowne Plaza/ Fort Magruder Hotel & Conference Center,
Williamsburg, VA March 2010
CERTIFICATIONS
National Restaurant Association
Nutrition, Purchasing, Food Costing, Supervision and Servsafe
References Available Upon Request