1. Keith Brian Nickerson Jr.
9800 Solera Cove Point #104
Fort Myers, FL 33908
(757) 604-4245 knickerson@southseas.com
Summary
Through the course of my career I have aspired to grow and take on new challenges from overseeing restaurant operations,
developing strong culinary teams, to my most recent challenges of working as Executive Sous Chef of South Seas Island Resort
with expanding the banquet operation to take on a modern look utilizing open presentations and modern equipment. Rebranding
and remodeling the existing outlet restaurants, and the retraining and professional development of the culinary crew to create a
greater level of culinary competency and enthusiasm to position the resort for continued success.
Professional Experience
South Seas IslandResort –Interstate Hotels
2015-Present Executive Sous Chef South Seas Island Resort Fort Myers, FL
 Supervise banquet, catering, and multiple restaurant operations for theresort
 Responsible for all training, ordering, and costing of seasonal, holiday, and special catering and conference
center menus
 Maintained yearly 26% average (2015-2016) below budget food cost average for all catering and conference
center food outlets with an average of $12 million in sales yearly
 Manage, train, and schedule a team of 42 employees including culinary, utility, and shippingreceiving
departments
 Develop new revenue initiatives and resort catering and banquet functions including brunch weddings for
increased revenue
 Develop and implement updated open concept banquet displays and stations
 Updated banquet and wedding menus based on competitive local and national comparisons for greater
capturewithin the market
 Raised banquet food quality scores from 77.7 to 81.1 (2015)
Colonial Williamsburg Hotels
2013-2015 Executive Sous Chef Williamsburg Lodge and Woodlands Conference Centers Williamsburg, VA
 Supervise banquet, catering, and restaurant operations for Williamsburg Lodge and Woodlands Conference
Centers
 Responsible for all training, ordering, and costing of seasonal, holiday, and special catering and conference
center menus
 Maintained yearly 25% average (2013-2014) food cost average for all catering and conference center food
outlets with an average of $15 million in sales yearly
 Developed and implemented seasonal food and wine events on property
 Manage, train, and schedule a team of 45 employees including culinary, utility, and shippingreceiving
departments
 Develop new revenue initiatives and resort catering and banquet functions
 Present weekly and holiday chef demonstrations at the TasteStudio
 Presenting chef for the TasteTraditions annual food and wine event
Colonial Williamsburg Hotels
2010-2013 Banquet Chef Williamsburg Lodge and Woodlands Conference Centers Williamsburg, VA
 Supervised banquet and catering operation for Williamsburg Lodge and Woodlands Conference Centers
 Responsible for all training, ordering, and costing of seasonal, holiday, and special catering and conference
center menus
 Maintained yearly 24% average (2010-2012) food cost average for all catering and conference center food
outlets with an average of $10 million in sales yearly
 Developed and implemented seasonal food and wine events
 Manage, train, and schedule a team of 35 employees
 Develop new revenue initiatives and resort catering and banquet functions
 Raised guest UniFocus scores for Food and Beverage quality from 90 points to 92 points

2. Colonial Williamsburg Hotels – Williamsburg Lodge
2007-2010 Restaurant Chef Traditions Restaurant Williamsburg, VA
 Executed high volume banquets during peak season
 Supervised restaurant, lounge, and room service kitchen operations
 Opened newly renovated Traditions Restaurant and Lounge establishing standards and seasonally rotating
menus
 Responsible for all training, ordering, and costing of seasonal, holiday, and special restaurant, lounge, room
service menus
 Maintained yearly 24% average (2008-2010) food cost average for restaurant food outlets with an average of
$2.5 million in sales yearly
 Developed and implemented seasonal food and wine events
 Manage, train, and schedule a team of 20 employees
 Develop new revenue initiatives and resort restaurant functions
Raised guest UniFocus scores for food and beverage quality from 75 points to 89 points
Benchmark Hospitality at The Founders Inn
11/03-12/07 Chef de Cuisine Swan Terrace Virginia Beach, VA
 Executed high volume banquets and VIP functions
 Opened newly renovated Swan Terrace Restaurant and Hunt Room Tavern establishing standards and
seasonally rotating menus
 Created and costed all seasonal restaurant menus
 Ordered all product for daily restaurant operations
 Hired, managed, and scheduled 30 restaurant culinary staff
 Maintained yearly 26% food cost average for all restaurant outlets average $3 million in sales
 Prepared five to seven course wine dinners on a monthly basis
Skills andAchievements:
 Hampton Roads Magazine Platinum Plate Awards Recipient 2011,2015
 Hampton Roads Magazine Top 50 Restaurants (#10) Swan Terrace 2006 / 2007
 Aussie Meats and Penfolds Wine Recipe Contest Winner 2003
 Completed 4 Restaurant Renovations Coordinating Closing and Reopenings
 Ice Carving Apprentice
 James Beard Featured Chef
 Featured Guest Chef Beafort Food and Wine Festival 2014, 2015
 Developed Six culinarians into Sous Chef or higher positions within theoperation or through external
promotion
 Development Chef – overseeing American Culinary Federations Apprenticeship programat the Williamsburg
Lodge and Woodlands Conference Center
Education: JOHNSON & WALES UNIVERSITY Norfolk, VA
Bachelors of Science in Food Service Management
A.A.S. in Culinary Arts
GPA 3.81/4.0 Summa Cum Laude