F. William Wood Sherow CEC; CFE 
26 John Street
Spring Valley, NY 10977
845-352-4049

PROFESSIONAL: Background of utilization of advanced sanitation and management principles and techniques to increase profitability and operational efficiency in the food service industry.

QUALIFICATIONS: Self-starter dedicated and dependable; problem analysis and solution; loss and portion control; attention to detail; recipe Creation and develop ment; all front and back of house stations; Strong organizational abilities; old fashioned work ethics-doing Whatever it takes to get the job done.

 

 

EDUCATION:

· ServSafe Certification, 1996 The Educational Foundation/ National Restaurant Association

· I.C.S. Diploma Hotel/Restaurant Management, 1995 International Correspondence Schools, Scranton, Pennsylvania

· Recertification Advanced Culinary Arts, 1984 Culinary Institute Of America, Hyde Park, NY

· A.A.S. Degree Food Service Management,1972 State University College, Delhi, New York

· A.O.S. Degree Culinary Arts, 1966 Culinary Institute of America, Hyde Park, NY

· AHMA F&B Purchasing Certification

 

PROFESSIONAL: Food Service Executives Association-Certified Food Executive
AFFILIATION: American Culinary Federation-Certified Executive Chef 1984
AND AWARDS: Culinary Institute Fellows American Federation of Musicians, Local #238

Adoni Lodge #718 F. & A. M.

E.M. Statler Scholarship Winner 

Food Management Magazine 1977 

First Prize Winner

CHEF PER DIEM 1999-2000

 

 

SUMMARY AND AREAS OF PROFICIENCY PROFESSIONAL

Director of Food Service - Executive Chef 1998-1999

 

EXPERIENCE:

Sun-Point Hamlet, Chagrin Falls, Ohio 44022 Planning directing overall Food Service operation.

 

Menu/recipe development.

Cross training a staff of 12. Inventory. Attempted to provide quality, nutritious meals for Senior Citizen residents. Served about 150 meals a day, breakfast, lunch and dinner.

Specified food service equipment.

Executive Chef, C.E.C. 1994-1998 Wegman's Brew Pub, Fort Smith, Arkansas Catering for special events; recipe and menu development. Increased meal profitability by 7%; reduced food costs by 19%; supervised a staff Of 35. Served 600 meals daily, lunch and dinner; instituted a "meals to go" program for homebound guests. Provided basic culinary instuction and cross training to many Native Americans on the kitchen staff several of whom were launched on culinary careers.

Chef Garde Manager C.E.C. 1985-1994 The Fallsview Country Club, Ellenville,

New York Chef, C.E.C. 1985 Best Western Venice Inn, Hagerstown, Maryland (Short term contract)

Chef-Manger 1984-1985 Roberto's, Port Ewen,

New York Corporate Chef 1978-1984 ARA Services, Inc., Derby, Connecticut

Chef 1972-1978 Camelot Inn (dba Lambert/Hecht Restaurants, Inc.)

Chef Garde Manager 1968-1972 Lake Minnewaska Resort, New Paltz,

New York Chef 1966-1968 Schensul's Cafeteria, Kalamazoo, Michigan

PERSONAL: Excellent health Enjoy numismatics, the theater and travel

REFERENCES: Available upon request