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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.
     
WORK HISTORY
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.

     
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.

     
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

     
References
Available upon request.

     


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