Adam Christian
Fox
129 Forrester Drive
Liberty, SC 29657
fox_adam2000@yahoo.com
(864)
843-5612
| OBJECTIVE |
To utilize and further my
education as a hospitality professional.
To ensure my
family's wellbeing.
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| WORK HISTORY
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Sous Chef- Catering-
September 2005-present
Furman University (Aramark), Greenville, SC
Restaurant Manager-
August 2000-September 2005
Ryan's
Family Steak House, Easley, SC
Responsible for all aspects
of restaurant operations in a corporately owned and controlled
environment. Key focus on kitchen/production training, customer
service and relationships, managing proper staffing and food production
for appropriate sales periods, & development of subordinate managers.
Solely responsible for planning/producing all catering orders.
Sous Chef- August
1998-July 2000
Putney
Inn, Putney, VT
Full time AM kitchen employee, responsible
for kitchen operations during the breakfast and lunch hours, and
cross training new staff and externs from cooperative culinary
schools. Also responsible for producing and expediting banquets,
parties, a la carte menu items, and daily specials for a 300+
capacity dining room specializing in New England fare.
Chef/Kitchen Manager- July 1997-July 1998
Marlin
Marina, Tybee Island,
GA
Responsible for all aspects of kitchen operations,
including personnel, ordering, production, maintenance, and
development. This was a very small operation, with a payroll of less
than 20 people for the entire business, with modest indoor and
dockside dining area, specializing in fresh native Low Country fare.
Kitchen Manager-April-July 1997
Eli's
Delicatessen, Savannah, GA
Responsible for organizing employee
duties for two stores, as well as ordering, catering, food
preparation, scheduling, some bookkeeping, and profit/loss analysis
of menu items. Inforce organization.
Sous-Chef -November
1995-April 1997
Riverhouse Seafood,
Savannah, GA
Responsible for AM opening of kitchen for lunch, as
well as proper storage, rotation, preparation, and production of
foods. Daily seafood specials fine dining, high volume, large
parties.
Line Cook -April-October 1995.
Le Midi
French Restaurant, Charleston, SC
Both full and part time,
pending school. Entrees, appetizers, salads, soups, sauces,
starches, and vegetables in a country French style.
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| HOBBIES |
Producing, collecting and
trading digital recordings of live performance music, on CD-R media,
web & graphic design,
learning & playing musical insturments, and some
catering/entertaining for parties.
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| EDUCATION |
Diploma:
Niceville High School, May 1992
Associate of Culinary
Arts Degree: Johnson
& Wales University, May
1995
Management Training Ryan’s Family Steak Houses Inc.
• Serve-Safe certification
• CPR Training
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| References |
Available upon request.
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