Subject: Part time work Hey once again thanks . Remerber I'm not looking for management just cooks work  Preferably  prep  cook I m now working for Saz's Catering  on 54th in state my boss name is mike pairs 414-406-9875. I  don't have a problem with anyone talking to him or any of the owners .I'm also willing to do a working interview .where I would work for two-three days for  minimum wage so the employer can determine if I'm worth what   I'm asking for and do I know what I say I know. :-) Shawn Jones 4106 N. 15th Street, Milwaukee, Wisconsin 53210   I am writing to express my interest in the position of Executive Chef, advertised as being open at this time.  I am a highly talented and experienced Culinary professional with strong creative flair and the ability to manage food service operations. I am adept coordinating catering, banquet, and special event arrangements, and have had proven success in managing large volume dining facilities.  Now I would like to bring my talents and artistry to work for you. For more than twenty years I have been involved in the food service industry, in catering, and then first as sous chef and later executive chef at one of Milwaukee’s premier hotels, I am adept at preparing menus and overseeing kitchen operations, and am able to work with clients to determine what menus and service will best fit their needs and budget.  My experience also includes management of multiple dining establishments and a private catering business.  I also offer skills in budget development, purchasing, and room service functions. My experience includes training of kitchen help, chefs, and wait staff.  My background in the field of food services managements has taught me an important lesson – satisfy the customer and your business will grow.  In a nutshell, my dual strengths are creative imagination and a strong business sense. Greater details of my accomplishments and what I have    to offer can be found on my resume. Thank you for your time and consideration Sincerely yours, Sincerely Yours, Executive Chef Shawn Jones Chefshawnj@aol.com (414) 331-8566 Shawn Jones                4106 N 15th Street, Milwaukee, WI 53210                                                                                                                                          (414) 331-8566,chefshawnj@aol.com CAREER OBJECTIVE ​ To obtain an executive chef or food management position at a local company where my experience and creativity can continue to be challenged. EDUCATION Milwaukee Area Technical College, Milwaukee, WI​1999 Culinary Arts Certification  ​ C.I.A. (Culinary Institute of America), Graystone, Napa Valley, CA​1998 Vegetarian Cooking, Specialties Pastries, Advanced Baking The Educational Institute of the American Culinary Federation ​1997 Chocolate and Cake Decorating Seminar ​Successful Hospitality Supervision Seminar                                                                                                                                                                                   Sanitation Certification,Milwaukee, WI​1998 ​City of Milwaukee Certification ​State of Wisconsin Certification MEMBERSHIPS / AWARDS /ACCOMPLISHMENTS ​Member of:  A.C.F. , American Culinary Federation ​Member of C.C.C.C., Chefs and Cooks Culinary Club ​Board Member - M.A.T.C. , Food Service Advisory Committee ​Appeared in Alliance Food Magazine:, Gold Medal Winning Appetizer (Menage a Fois) - 1997 ​Three Time Gold Medal Winner in Food Competitions ​Sodexho 2002 Client Survey rating of “9” of a possible “10” rating WORK HISTORY MANNA HOUSE, Milwaukee, WI​        ​2009 - 2010 GENERAL MANAGER / EXECUTIVE CHEF •Assisted in the coordination of all development of all manuals for recipes, work rules and training •Manage and oversee all aspects of kitchen that produce food for lunch /dinner buffet. •Controlled food costs, paper costs, utility costs, inventory, deliveries, equipment and budgets. •Secured advertising, including content design and market sourcing with local television, radio and print media. •Hire, fire, schedule, train, motivate and evaluate staff STONEFIRE PIZZA CO, New Berlin, WI​2006 - 2008 ASSISTANT KITCHEN MANAGER •Assisted in the coordination of all development of all manuals for recipes, work rules and training •Manage and oversee all aspects of kitchen that produce food for lunch /dinner buffet. •Controlled food costs, paper costs, utility costs, inventory, deliveries, equipment and budgets. •Hire, fire, schedule, train, motivate and evaluate staff MILWAUKEE COUNTRY CLUB, River Hills, WI​2004 – present SOUS CHEF • Manage and oversee all aspects of kitchen that produce food for breakfast, lunch and dinner menu     • Help develop recipes for all menu items.  Develop specialty menus for theme parties. • Recruit staff • Controlled food costs, paper costs, utility costs, inventory, deliveries, equipment and budgets. SODOXHO Milwaukee, WI​2002 – 2006 EXECUTIVE CHEF / GENERAL MANAGER,EXTENDICARE Health Services, Inc • Managed and oversaw all aspects of kitchen and café that produced food for up to 400 people. • Created recipes for menu items.  Developed specialty theme menus. • Created gourmet menus, and appetizers. • Oversaw all banquets functions. • Controlled food costs, paper costs, cash handling, inventory, deliveries, equipment, and budgets. • Hired, fired, schedule, trained, motivated, and evaluated staff. • Monthly, weekly, daily administrative entry to CACS database and Instill purchasing system. • Maintained rapport with client to ensure complete customer satisfaction. VYJ CORPORATION, Milwaukee, WI​1999 - Present OWNER / OPERATOR​ • Food purchasing, catering, and food and beverage consulting company. MANCHESTER EAST HOTEL,Milwaukee, WI​1992 - 2001 EXECUTIVE CHEF / SOUS CHEF​ • Managed and oversaw all aspects of kitchen that produced food for 100 to 10,000 people. • Created recipes for all menu items.  Developed specialty menus for theme parties and ethnic ​groups. • Created  gourmet meals, 5-7 course meals, appetizers, and specialty drinks. • Oversaw all banquets and off-premises catering. • Controlled food costs, paper costs, cash handling, utility costs, inventory, deliveries, equipment, ​and budgets. • Developed and implemented “Cleaning List and Schedule” program. Certification in City and ​State Sanitation. • Hired, fired, scheduled, trained, motivated, and evaluated staff. • Lead cook’s, dishwasher’s, and manager’s meetings to enhance employee retention and ​customer satisfaction. PIECES OF EIGHT RESTAURANT, Milwaukee, WI​1991 – 1992 ​ CHEF ASSISTANT • Lead line cook on busy shifts (250 to 350 orders). • Sauté, broiler, pantry and prep cook. • Created daily specials and placed produce orders.  Prepared homemade desserts and breads. • Trimmed and cut whole sirloin and tenderloins. De-boned whole turkeys. • Assisted and oversaw preparation for “Sunday Brunch” (500 to 1000 guests) • Trained new cooks. DENNY’S RESTAURANT, Milwaukee, WI​1990 - 1991 BURGER KING, Milwaukee, WI​1989 - 1990 KENTUCKY FRIED CHICKEN, Milwaukee, WI​1989 - 1989 HARDY’S RESTAURANT, Milwaukee, WI​1987 - 1988 WENDY’S INTERNATIONAL RESTAURANT, Milwaukee, WI​1985 - 1987 MCDONALD’S RESTAURANT, Milwaukee, WI​1979 - 1985 ​ UNIT MANAGER / ASSISTANT MANAGER • Hired, fired, scheduled, supervised, trained, motivated, and evaluated subordinate managers. • Controlled food costs, paper costs, cash handling, utility costs, inventory, deliveries, equipment, and budgets. • Trained and responsible for all phases of a full service restaurant and bar including preparing ​food for 50 guests per hour, bartending, hosting, and serving. • Conducted manager’s meetings and wrote quarterly action plans to build sales and customer ​service. REFERENCES Dennis Smith, Educator, (770) 819-1385 Nancy Hartman, General Manager, Manchester East Hotel (414) 351-6960 Ext. 171 Andre Bynum, Director of Marketing, Bridgeman Foods (414) 302-56502009 Sincerely Yours, Executive Chef Shawn Jones Chefshawnj@aol.com (414) 331-8566 Executive chef Shawn Jones 414-331-8566. , " /> Administrative Services Manager - Chicago, IL 60608 | 414 |
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RssAdministrative Services Manager

Executive chef Shawn Jones 414-331-8566 Begin forwarded message: From: Shawn Jones Date: October 10, 2011 9:31:05 AM CDT To: "ms.wilbourn@yahoo.com" Subject: Part time work Hey once again thanks . Remerber I'm not looking for management just cooks work  Preferably  prep  cook I m now working for Saz's Catering  on 54th in state my boss name is mike pairs 414-406-9875. I  don't have a problem with anyone talking to him or any of the owners .I'm also willing to do a working interview .where I would work for two-three days for  minimum wage so the employer can determine if I'm worth what   I'm asking for and do I know what I say I know. :-) Shawn Jones 4106 N. 15th Street, Milwaukee, Wisconsin 53210   I am writing to express my interest in the position of Executive Chef, advertised as being open at this time.  I am a highly talented and experienced Culinary professional with strong creative flair and the ability to manage food service operations. I am adept coordinating catering, banquet, and special event arrangements, and have had proven success in managing large volume dining facilities.  Now I would like to bring my talents and artistry to work for you. For more than twenty years I have been involved in the food service industry, in catering, and then first as sous chef and later executive chef at one of Milwaukee’s premier hotels, I am adept at preparing menus and overseeing kitchen operations, and am able to work with clients to determine what menus and service will best fit their needs and budget.  My experience also includes management of multiple dining establishments and a private catering business.  I also offer skills in budget development, purchasing, and room service functions. My experience includes training of kitchen help, chefs, and wait staff.  My background in the field of food services managements has taught me an important lesson – satisfy the customer and your business will grow.  In a nutshell, my dual strengths are creative imagination and a strong business sense. Greater details of my accomplishments and what I have    to offer can be found on my resume. Thank you for your time and consideration Sincerely yours, Sincerely Yours, Executive Chef Shawn Jones Chefshawnj@aol.com (414) 331-8566 Shawn Jones                4106 N 15th Street, Milwaukee, WI 53210                                                                                                                                          (414) 331-8566,chefshawnj@aol.com CAREER OBJECTIVE ​ To obtain an executive chef or food management position at a local company where my experience and creativity can continue to be challenged. EDUCATION Milwaukee Area Technical College, Milwaukee, WI​1999 Culinary Arts Certification  ​ C.I.A. (Culinary Institute of America), Graystone, Napa Valley, CA​1998 Vegetarian Cooking, Specialties Pastries, Advanced Baking The Educational Institute of the American Culinary Federation ​1997 Chocolate and Cake Decorating Seminar ​Successful Hospitality Supervision Seminar                                                                                                                                                                                   Sanitation Certification,Milwaukee, WI​1998 ​City of Milwaukee Certification ​State of Wisconsin Certification MEMBERSHIPS / AWARDS /ACCOMPLISHMENTS ​Member of:  A.C.F. , American Culinary Federation ​Member of C.C.C.C., Chefs and Cooks Culinary Club ​Board Member - M.A.T.C. , Food Service Advisory Committee ​Appeared in Alliance Food Magazine:, Gold Medal Winning Appetizer (Menage a Fois) - 1997 ​Three Time Gold Medal Winner in Food Competitions ​Sodexho 2002 Client Survey rating of “9” of a possible “10” rating WORK HISTORY MANNA HOUSE, Milwaukee, WI​        ​2009 - 2010 GENERAL MANAGER / EXECUTIVE CHEF •Assisted in the coordination of all development of all manuals for recipes, work rules and training •Manage and oversee all aspects of kitchen that produce food for lunch /dinner buffet. •Controlled food costs, paper costs, utility costs, inventory, deliveries, equipment and budgets. •Secured advertising, including content design and market sourcing with local television, radio and print media. •Hire, fire, schedule, train, motivate and evaluate staff STONEFIRE PIZZA CO, New Berlin, WI​2006 - 2008 ASSISTANT KITCHEN MANAGER •Assisted in the coordination of all development of all manuals for recipes, work rules and training •Manage and oversee all aspects of kitchen that produce food for lunch /dinner buffet. •Controlled food costs, paper costs, utility costs, inventory, deliveries, equipment and budgets. •Hire, fire, schedule, train, motivate and evaluate staff MILWAUKEE COUNTRY CLUB, River Hills, WI​2004 – present SOUS CHEF • Manage and oversee all aspects of kitchen that produce food for breakfast, lunch and dinner menu     • Help develop recipes for all menu items.  Develop specialty menus for theme parties. • Recruit staff • Controlled food costs, paper costs, utility costs, inventory, deliveries, equipment and budgets. SODOXHO Milwaukee, WI​2002 – 2006 EXECUTIVE CHEF / GENERAL MANAGER,EXTENDICARE Health Services, Inc • Managed and oversaw all aspects of kitchen and café that produced food for up to 400 people. • Created recipes for menu items.  Developed specialty theme menus. • Created gourmet menus, and appetizers. • Oversaw all banquets functions. • Controlled food costs, paper costs, cash handling, inventory, deliveries, equipment, and budgets. • Hired, fired, schedule, trained, motivated, and evaluated staff. • Monthly, weekly, daily administrative entry to CACS database and Instill purchasing system. • Maintained rapport with client to ensure complete customer satisfaction. VYJ CORPORATION, Milwaukee, WI​1999 - Present OWNER / OPERATOR​ • Food purchasing, catering, and food and beverage consulting company. MANCHESTER EAST HOTEL,Milwaukee, WI​1992 - 2001 EXECUTIVE CHEF / SOUS CHEF​ • Managed and oversaw all aspects of kitchen that produced food for 100 to 10,000 people. • Created recipes for all menu items.  Developed specialty menus for theme parties and ethnic ​groups. • Created  gourmet meals, 5-7 course meals, appetizers, and specialty drinks. • Oversaw all banquets and off-premises catering. • Controlled food costs, paper costs, cash handling, utility costs, inventory, deliveries, equipment, ​and budgets. • Developed and implemented “Cleaning List and Schedule” program. Certification in City and ​State Sanitation. • Hired, fired, scheduled, trained, motivated, and evaluated staff. • Lead cook’s, dishwasher’s, and manager’s meetings to enhance employee retention and ​customer satisfaction. PIECES OF EIGHT RESTAURANT, Milwaukee, WI​1991 – 1992 ​ CHEF ASSISTANT • Lead line cook on busy shifts (250 to 350 orders). • Sauté, broiler, pantry and prep cook. • Created daily specials and placed produce orders.  Prepared homemade desserts and breads. • Trimmed and cut whole sirloin and tenderloins. De-boned whole turkeys. • Assisted and oversaw preparation for “Sunday Brunch” (500 to 1000 guests) • Trained new cooks. DENNY’S RESTAURANT, Milwaukee, WI​1990 - 1991 BURGER KING, Milwaukee, WI​1989 - 1990 KENTUCKY FRIED CHICKEN, Milwaukee, WI​1989 - 1989 HARDY’S RESTAURANT, Milwaukee, WI​1987 - 1988 WENDY’S INTERNATIONAL RESTAURANT, Milwaukee, WI​1985 - 1987 MCDONALD’S RESTAURANT, Milwaukee, WI​1979 - 1985 ​ UNIT MANAGER / ASSISTANT MANAGER • Hired, fired, scheduled, supervised, trained, motivated, and evaluated subordinate managers. • Controlled food costs, paper costs, cash handling, utility costs, inventory, deliveries, equipment, and budgets. • Trained and responsible for all phases of a full service restaurant and bar including preparing ​food for 50 guests per hour, bartending, hosting, and serving. • Conducted manager’s meetings and wrote quarterly action plans to build sales and customer ​service. REFERENCES Dennis Smith, Educator, (770) 819-1385 Nancy Hartman, General Manager, Manchester East Hotel (414) 351-6960 Ext. 171 Andre Bynum, Director of Marketing, Bridgeman Foods (414) 302-56502009 Sincerely Yours, Executive Chef Shawn Jones Chefshawnj@aol.com (414) 331-8566 Executive chef Shawn Jones 414-331-8566

Administrative Services Manager

Chicago, IL

About Me

Industry:

Management & Business

Occupation:

Administrative Services Manager
 

Education level:

Associate

Will Relocate:

Yes

Location:

Chicago, IL