shawn rice

catering chef

About

I am a 19 year veteran of the hospitality and catering industry. While my primary expertise is as a culinarian, I have been a successful business owner, manager, and team leader at various stages of my career. My experience includes 11 years of personnel management, as well as the successful revitalization of an independent casual dining concept over the course of four years as owner and operator. I am currently working as a Private Chef for clients in the Lexington, KY area.

Country

united states

City

lexington

Industry

food production

Skill

culinary skills, catering, management, chef, fine dining, menu development, recipes, food quality, inventory management, purchasing, restaurants, hospitality, food, cooking

Experience

sous chef

dudley's on short

2014-1 - 2014-9 · 9 mos

private chef

three chimneys farm

2011-10 - Present · 15 yrs

Responsible for planning, procurement, and production of event menus for company owners and guests.

catering chef

apiary fine catering and events

2010-1 - Present · 16 yrs 9 mos

Lead culinary staff and direct interaction between culinary and wait staffs during production to ensure timely and accurate preparation, plating, and presentation of menu items.

kitchen manager

good foods co-op

2013-1 - 2014-1 · 1 yr 1 mo

* Responsible for Kitchen Operations P&L, scheduling and labor cost, ordering, inventory, and personnel management. * Responded to customer and social media comments pertaining to kitchen products. * Performed cooking demos and oversight of on and off site publicity events.

environmental initiatives intern

lfucg division of environmental policy

2011-2 - 2012-11 · 1 yr 10 mos

Experience furthering several environmental initiatives and community outreach/education projects with city government. Assisted LFUCG’s Energy Manager with audit of city’s electric, water and gas accounts. Work includes extensive interaction with GIS department and utilization of EnergyCAP software.

catering chef

dupree catering

2008-1 - 2010-1 · 2 yrs 1 mo

Independent, high-end caterer: Gained considerable experience interacting with clients on site to coordinate event progression. Lead culinary staff and direct interaction between culinary and wait staffs during production to ensure timely and accurate preparation, plating, and presentation of menu items.

owner and executive chef

bananas bar and grill

2003-1 - 2007-1 · 4 yrs 1 mo

Independent, full service casual concept: Revitalized failing business by dramatically improving levels of service and food quality. Increased community involvement and visibility through charitable donations and improved marketing. Implemented ordering and inventory systems for kitchen and bar goods. Developed consistent training regimen for newly hired employees. Standardized all menu recipes and builds to ensure consistent, high quality product.

sous chef

a la lucie

2000-1 - 2003-1 · 3 yrs 1 mo

Independent, fine dining concept: In charge of kitchen operations during lunch shift. Ordering, inventory and scheduling for kitchen, including P&L and payroll projections. Input on development of new menu items / weekly dinner specials. Responsible for coordination between FOH and BOH to ensure proper flow of prepared menu items during service.