Cricket Frostick
Crossville
Summary
Quality focused Food & Beverage Professional seeking employment where my passion for great customer service and extensive industry knowledge can be applied.
Overview
26
26
years of professional experience
Work History
Food Services Cook
Cumberland Medical Center
07.2023 - Current
- Maintained a clean and sanitary kitchen environment, adhering to health department regulations and guidelines.
- Increased efficiency in the kitchen by multitasking and coordinating various tasks simultaneously.
- Provided excellent customer service to doctors, patients & staff by addressing dietary restrictions or allergies with appropriate substitutions or modifications when necessary.
Chef-Purchasing Manager
Fairfield Glade Community Club & Bobby Jones Links
07.2021 - 05.2023
- Began as Chef for Stonehenge Grill responsible for menu development, training, purchasing & daily operation.
- One year later took roll as purchaser for all F&B operations, inventory controls & monthly financial reporting to Board of Directors.
Food & Beverage Purchasing Manager
Omni Nashville Hotel
01.2013 - 01.2020
- Company Overview: 800 Rooms, 80,000 Square Feet Meeting Space, $30M Annual Food Sales
- Opening team member responsible for storeroom organization, food & beverage procurement and vendor set up
- Training staff on food quality and rotation procedures
- Developed a requisition system for accurate measure of outlet usages
- Maintain perpetual daily food cost for seven outlet/revenue centers
- Create purchase orders and receive invoices using Birch Street System
- Beverage purchasing and inventory control through Accubar System
- 800 Rooms, 80,000 Square Feet Meeting Space, $30M Annual Food Sales
Executive Sous Chef
JW Marriott Hotel
01.2010 - 01.2013
- Company Overview: 772 Rooms, 37,000 Square Feet Meeting Space, $18M Annual Food Sales
- Direct staff of 65 hourly associates, 12 supervisors and 4 managers
- Assisted is reducing overall year end food cost to 20.1% through standardized recipes, purchasing organization, inventory and production controls
- Increased GSS Quality of Food score by 20 points for all outlets
- Maintain above standard Brand Standard Audits
- Improved Associate Opinion Survey departmental score by implementing recognition program and monthly training segments
- Developed menu and related training materials for new Bar/Lounge concept
- 772 Rooms, 37,000 Square Feet Meeting Space, $18M Annual Food Sales
Executive Chef & Restaurant GM
Fort Collins Marriott
01.2008 - 01.2010
- Company Overview: 230 Rooms, 16,154 Square Feet Meeting Space, $6M Annual Food Sales
- Direct staff of 38 hourly associates and 4 supervisors
- Increased then maintained GSS & ESS Quality of Food score to 90-97% for 8 consecutive months
- Became Western Region Industry Leader in overall culinary trends enabling participation in Fall Corporate Menu Development Session held at Marriott Corporate Headquarters, Bethesda, MD
- 230 Rooms, 16,154 Square Feet Meeting Space, $6M Annual Food Sales
Sous Chef
Hanover Marriott
01.2003 - 01.2008
- Company Overview: 353 Rooms, 18,850 Square Feet Meeting Space, $10M Annual Food Sales
- Direct staff of 42 hourly associates and 5 supervisors
- Oversee banquet kitchen production
- Introduced new plate and buffet presentations
- Held Event Operations Workshop showcasing culinary trends
- Maintain above standard Quality Assurance Audits
- Assumed all purchasing/procurement responsibilities in absence of Purchasing Manager
- Manager of the Quarter, 2006 & 2008
- 353 Rooms, 18,850 Square Feet Meeting Space, $10M Annual Food Sales
Chef de Cuisine & Restaurant Manager
The Inn at Somerset Hills
01.2000 - 01.2003
- Company Overview: 120 Rooms, 6,250 Square Feet Meeting Space, $5M Annual Food Sales
- Opening team member responsible for kitchen design, menu development, staff hiring & training
- Established high quality standards in food production and service to grow business over 200% initial projections
- Assumed Restaurant Manager position in 2002 to oversee front of house operations, beer/wine/spirits ordering and inventory controls
- Prepared monthly financial statements for owners' review
- 120 Rooms, 6,250 Square Feet Meeting Space, $5M Annual Food Sales
Sous Chef
Verve Restaurant
01.1999 - 01.2000
- Company Overview: 108 Seat Fine Dining Restaurant, Bar & Lounge
- Created nightly specials to included cold/hot appetizers, salads, entrees and desserts
- 100% scratch kitchen production
- Meat/Seafood fabrication
- Daily orders for nightly consumption
- 108 Seat Fine Dining Restaurant, Bar & Lounge
Education
A.O.S. - Culinary Arts
Culinary Institute of America
Hyde Park, NYB.S. - Business Administration
Delaware Valley College
Doylestown, PASkills
- PROFICIENT CULINARY SKILLS
- QUALITY CONTROL
- INVENTORY CONTROL
- PURCHASING/PROCUREMENT
- MENU DEVELOPMENT
- COST ANALYSIS
- TRAINING
- SCHEDULING
- CATERING
- WORD
- EXCEL
- POWERPOINT
Timeline
Food Services Cook
Cumberland Medical Center
07.2023 - Current
Chef-Purchasing Manager
Fairfield Glade Community Club & Bobby Jones Links
07.2021 - 05.2023
Food & Beverage Purchasing Manager
Omni Nashville Hotel
01.2013 - 01.2020
Executive Sous Chef
JW Marriott Hotel
01.2010 - 01.2013
Executive Chef & Restaurant GM
Fort Collins Marriott
01.2008 - 01.2010
Sous Chef
Hanover Marriott
01.2003 - 01.2008
Chef de Cuisine & Restaurant Manager
The Inn at Somerset Hills
01.2000 - 01.2003
Sous Chef
Verve Restaurant
01.1999 - 01.2000
A.O.S. - Culinary Arts
Culinary Institute of America
B.S. - Business Administration
Delaware Valley College
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