Paul Boyd is an experienced chef and culinary arts educator seeking a new position. He has over 30 years of experience working in hotel and restaurant kitchens, and has also worked as a culinary arts teacher. His resume lists his education credentials and certifications, as well as his work history in roles such as sous chef, executive sous chef, chef, and culinary arts instructor. He is looking for a new opportunity to utilize his broad experience.
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1. Paul Cather Boyd
1324 South Flores
San Antonio, Texas, 78204
e-mail: paulboyd5377@gmail.com
210-284-3062
Personal Statement
“I am an experienced Chef in both the commercial kitchen, and in the classroom as a Culinary Arts
Educator. I have extensive experience in the Hotel and Restaurant industry. I love working with
dedicatedadultsaswell asyoung adults and teenagers and am always up to a challenge, whatever the
situation.Iam seekingapositionwhere Icandevelopandutilizemy broad experience, while giving my
best to an employer”
Education
BS. Ed. In Occupational Teacher Education, New York City College of Technology, CUNY 2001
AAS, Hotel and Restaurant Management, New York City College of Technology, CUNY 1987
AAS, Liberal Arts Nassau Community College, SUNY 1983
Licenses andCertifications
New York State Teacher Certification, ATSW, 2001
New York State Teacher Certification, LAST, 2000
ServSafe Food Protection Managers Certification # 7177809 Exp. 6/17/2015
2. Work Experience
Chef,Food Service Manager
Salvation Army, Adult Rehabilitation Center, San Antonio Texas May 2015- Present
Day to day operations,of a Work Therapy Program for beneficiaries in Rehabilitation program,
training and development of beneficiaries in kitchen operations .
Volunteer Chef, Part time employee
Travis Park United Methodist Church, San Antonio Texas March 2010-2013
Worked on a volunteer basis in the capacity of Chef. Facilitated many events that require
foodservice, whether it was feeding the homeless and marginalized, making wedding cakes,
and preparing food for many type functions.
Sous Chef
Brandywine at the Savoy, Little Neck, New York March 2008-March 2009
Assisted Living
Duties included supervision and training of staff, ordering of supplies and groceries. Kept and
maintained kitchen logs. Participated in planning monthly cycle menus and the development of
new items and the implementation of them.
Executive Sous Chef
Harbor Links Golf Course, Port Washington, New York February 2007-March 2008
Catering, full service restaurant, and snack bars. Duties included, supervision and training of
staff, menu development, executing and coordinating banquets.
Culinary Arts Instructor
New City Board of Education, New York, New York
Park West High School/ Food and Finance High School August 2000-December 2005
Taught and developed curricula for a Culinary Arts program. Participated in the planning team
that opened up a new culinary high school, Food and Finance High School. Topics included
3. knowledge and skills that lead up to employment in the foodservice industry, helping students
develop a sense of responsibility for the health and welfare of their future customers.
Night Sous Chef
The Yale Club of New York City, New York, New York December 1986- August 2000
Hired as apprentice chef, promoted to day saucier, tournant, banquet cook and night sous chef.
Duties included menu development and planning of special events, purchasing and cost control.
Last position held, day roast cook to facilitate the completion of the BS ed. In Occupational
Teacher Education program at CUNY.
Line Cook
The Russian Tea Room, New York New York June 1990-June 1991
Experience included high volume a la carte production, butchery, and helped implement their
off premise catering operation.
Kitchen Trainer
Bennigans, Garden City, New York August 1985- December 1986
Trained all new personnel and was lead expeditor
Night Cook
Interstate United Foodservice May 1985-August 1985
State University of New York Maritime College, Bronx, New York
Summer Cruise 1985
Spain, Italy and Germany. Night crew supervisor, coordinated menus, and personnel for dinner
service and the overnight crew breakfast.
