Robert Case has over 12 years of experience in food service and management. He has held positions such as Head Pasta Chef, Line Cook, Head Cook, Dietary Assistant, Warehouse Manager, Sous Chef, and Grill Chef. His qualifications include overseeing daily operations, planning and purchasing food, ensuring food safety standards, maintaining records, and directing staff. He has a Associate of Applied Science degree in Construction Technology from Hudson Valley Community College.

1. Robert Case
58 Brent Street, Albany, NY 12205 ● (518) 495-0026 or (518) 869-5580 (cell) ● robjcase.rc@gmail.com
PROFILE
Dedicated team player and professional with 12 + years in the food service/management environment with desire to
enhance skills and grow through streamlining processes and workflow with measureable results.
SUMMARY OF QUALIFICATIONS
Food Service Management/Lead Cook
• Oversaw the day-to-day operations at restaurants and hospital dining facilities.
• Planned for and purchased food for food service program.
• Ensured food in storage meets adequate levels of nutrition and sustenance.
• Maintained required records including food production, inventory, income/expense, and meal counts.
• Ensured program followed proper sanitation procedures.
• Planned menus and followed recipes according to strict direction.
• Directed the cleaning of the dining area and kitchen equipment including the utensils.
• Maintained records of supplies and purchases to comply with laws and regulations.
Sous Chef/Line Cook
• Worked with the executive chef to produce diversified menus in accordance with the restaurant’s policy and
vision.
• Created new and high quality dishes to ensure high customer satisfaction.
• Trained the auxiliary kitchen staff in order to provide best results, order and discipline in the kitchen.
• Make sure the hygiene and food safety standards were met in all stages of food preparation.
Warehouse Management
• Strategically managed warehouse in compliance with company’s policies and vision.
• Oversaw receiving, warehousing, distribution and maintenance operations.
• Managed stock control and reconciled with data storage system.
WORK HISTORY
Head Pasta Chef 2011-2015
Cheesecake Factory, Albany, NY
Line Cook 2011 and 2001-2003
Jack’s Oyster House, Albany, NY
Head Cook 2008-2011
St. Mary’s Hospital, Amsterdam, NY
Dietary Assistant/Head Cook 2006-2008
Ellis Hospital, Schenectady, NY
Warehouse Manager 2005-2006
Experience and Creative Design, Ltd., Schenectady, NY
Head Cook 2003-2005
Pinhead Susan’s, Schenectady, NY
Line Cook 2003-2005
Butcher Block, Albany, NY
Grill Chef/Sous Chef 1999-2001
Glen Sanders Mansion, Scotia, NY
Head Cook 1997-1999
Maxie’s Restaurant, Albany, NY
EDUCATION
A.A.S., Construction Technology, Building Construction, 1999
Dean’s List and President’s List (Final GPA: 3.56), Hudson Valley Community College, Troy, NY