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Summary

My professional experience in hospitality dates back to when i had my first job at McDonald's.  My career grew further as I excelled in the industry working my way up at a young age to line cook, and then eventually head chef.  I attended college to further my career being the only student to go to school for business management and work as a cafeteria manager for a major University at the same time.   My love for the industry shows in my work and my willingness to grow.

Work experience

100th Bomb Group

March 2017Present

Executive Sous CHef

I was contacted by the 100th Bomb Group to help change the culture in the back of the house, and to update the food to a newer concept.  Tasks I have accomplished so far at the 100th Bomb Group are:  Menu planning, creation of order guides, scheduling of employees, executing banquets of all sizes.  Since I have been here our customer scores have gone up, we have created a brand new summer menu, and have executed 2 large holiday events with customer counts of over 1200. 

Hard Rock Rocksino

2016March 2017

Head Chef

I was hired at the Hard Rock Rocksino to open a brand-new restaurant concept called Concerto Italian Kitchen.  Opening this restaurant came with many challenges like creating all the recipes from scratch, hiring and training of all kitchen staff, Creating the systems in the kitchen to be successful like food ordering, inventory, labor management, recipe costing and much more.  Quotes from director was that this was the most successful restaurant launch in the Rocksino.  The restaurant concept will be tested at other Hard Rock locations throughout the United States. 

Dec 20142016

General Manager

Tozzi's of Magnolia is a upscale fine dining restaurant.  We specialize in giving its customer a dining experience.  I am in direct control of  Menu planning, wine dinner parties, catering events, schedule making, training, and front of the house direction.

We have raised sales consistently since we have been re-opened.  We have had many positive reviews because of the dining experience that we provide.  

Magic Touch Point of Sale

2008Present

Owner/Operator

After being employees in restaurants for years I decided to open a point of sale business and helping business owners afford expensive point of sale systems at a much lower cost then the competition.  I do not operate the company on a fulltime basis anymore but I still enjoy helping business owners with there point of sale needs.

Lagerheads

Jan 2005May 2008

Executive Chef

Lagerheads was a new BBQ smokehouse concept. I came up with the menu, designed a state of the art kitchen, and hired my own staff to run the kitchen.  Some of the job duties where menu planning and costing, working with different vendors, hiring and training employees, Making all ingredients from scratch including my own signature sauces.  

Had many great reviews from the local papers Cleveland plain dealer, Beacon Journal and even a visit from Kenny Crompton of Fox 8 news.  

IMAC

20012005

Executive Chef

IMAC provided food for replacement employees of factories and warehouses that where too large to shut down.  The companies would employee IMAC to provide food and housing to the replacement workers.  My job duties where to create menus for two shifts Dinner and midnight meals.  I trained new employees, setup mobile kitchens, and executed meals for large groups of employees. 

Education

Pennsylvania Culinary

Mar 1998Jul 2000

Associates Degree

Received Associated degree in Culinary Arts.  Excelled in the classes I took and graduated top in my class.

Mentor High School

19861989

High School Diploma

Certifications

Summit County

2016

Serve Safe Certified Level 2

Level 2 certification with safe food handling Certification for management. 

Medina County

2007

Serve Safe Certified

Portfolio

References

Mark Hover

General Manager, Hard Rock International

Dina Tozzi

Owner of Tozzi's restaurant and Pucachono's Downtown Canton