1. Jul 2009-Present
May 2005-Jul 2009
CHRISTOPHER SMITH
Professional Summary
A dynamic and highly accomplished senior level culinary arts management
executive with 20 + years of experience looking to obtain a culinary position that
will utilize my unique and varied culinary expertise in a senior culinary
management role.
Skills
Administration and Management
Time Management
Critical Thinking
Active Listening
Judgment and Decision Making
Food Production
Education and Training
Operation and Control
Coordination
Experience
Campus Executive Chef
Bon Appetit Management Company - Philadelphia, Pa
University of Pennsylvania senior member of a management team responsible for
the managing of multiple P&L,s and all operational responsibilities for (16)
Residential and Retail Campus dining operations including a Glatt Kosher dining
operation. Managed and created a culinary program for Local 54 and 929 employees
to help enhance their culinary skills and knowledge.
7 direct reporting Executive chefs and 3 Sous chefs to oversee the
complexities of this prestigious Ivy league campus dining account on this high
profile, fast paced, urban multi-unit campus.
Union environment-multiple union contracts
26 mm annual sales
Executive Chef
Sage Dining/ St. Andrews School - Middletown, De
Responsible for all culinary aspects of this prestigious private boarding school.
Broadened menu offerings to accommodate the diverse community in which the
school was located while shopping local farmers markets for seasonal ingredients.
Cultivated and maintained relationships with various sales representatives and
vendors to build brand loyalty which assisted with cost control and stabilization.
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Record production or operational data on specified forms.
5 Snead Circle, Middletown, DE 19709
Ph: 215-888-6641
christopher.smith@cafebonappetit.com

2. Mar 2003-May 2005
Apr 1999-May 2003
Nov 1995-Apr 1999
Oct 1989-Sep 1995
Met with guests to discuss menus for special occasions, such as weddings,
parties, or banquets.
Effectively managed a kitchen staff of 15 employees.
Chef Manager
Sodexho Business Dining - Newark, De
Responsible for all phases of corporate dining cafeteria. Duties included:
Supervision of employees, oversee food preparation, cash management, planning
and preparing new menus daily to include breakfast, lunch and special functions in
a high volume corporate setting.
Perform payroll functions, such as maintaining timekeeping information and
processing and submitting payroll.
Staff Schedules.
Control food costs, inventory, ordering, production and HAACP logs on a daily
basis.
Executive Chef of Retail Operations
Bon Appetit Management Company - Philadelphia, Pa
Responsible for the overall success of a retail operation with annual sales of 5.5
million. Adhering to the client's culture and guildelines, the Health Department's
regulations, and Bon Appetit's standards and expectations of food quality, freshness
and presentation. Responsible for overseeing the sanitation and safety of the retail
floor, while ensuring that all kitchen employees produce delicious, eye-appealing
and nutritious food, while meeting financial budgetary goals. Solves problems
professionally, rapidly and fairly as well as maintains and teaches a good work
ethic, while supporting the Director of Retail, and developing a sense of teamwork
and cooperation within the team.
Creates weekly menus, meeting special dietary requests, including low-fat
low-sodium, vegetarian, meals. Supervises the proper garnishing and presentation
of food.
Manages a kitchen staff of 2 Sous chefs and 45 employees.
Chef de cuisine
Pastabilities - Philadelphia, Pa
Responsible for all culinary aspects of the restaurant. Assisted Executive chef with
menu development and implementation of seasonal menus while organizing the
creation and execution of daily specials.
Responsible for daily ordering and monthly inventory.
Managed quality controls on all deliveries.
Overseen transition from lunch to dinner menu
Managed a kitchen staff of 10 employees.
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Supervise or coordinate activities of cooks or workers engaged in food
preparation.
Lead Cook/ Externship

3. Aug 2011
Apr 2011
Cutters Grand Cafe & Bar/ RUI - Philadelphia, Pa
Participated in a 2 year externship program with RUI to pursue a career in
the hospitality industry. Responsibilities included. working Saute', Grill, Garde
Manger, and Pastry stations producing daily menu items and specials for a 4 Star
Restaurant. Worked side by side with Executive chef in the production of stocks,
soups and sauces for intricate menu items.
Managed quality controls on all deliveries and overseen transition from lunch to
dinner.
Education
Front line leadership course
Culinary Institute of America - Hyde Park, NY
C.E.C. certification : Culinary Arts
American Culinary Federation