Scott D.

Place
15 Pond St.
Newton, NH 03858
(603) 686-6774
sp64c0f0@westpost.net
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PROFILE
Compassionate, ambitious, reliable, enthusiastic individual with an extensive ba
ckground in food service operations and management spanning over three decades.
Highly organized and meticulously detailed Master Chef, skilled in preparation,
presentation and follow-up. Utilizes interpersonal, leadership and organizatio
nal skills to deliver maximum results. Consistently recognized for team managem
ent skills, personal dedication and hard work.
OBJECTIVE
Highly motivated and skilled professional seeks opportunity to utilize exception
al skills in a challenging but rewarding position.
EDUCATION
NORTHEASTERN UNIVERSITY, Boston, MA Bachelor of Science June 1986
SALEM STATE COLLEGE, Salem, MA Business Administration Courses June 1985
ESSEX INSTITUTE, Hawthorne, MA Associates degree, Hotel/Restaurant Management
May 1984
WORK EXPERIENCE
DOLE & BAILEY, INC., Woburn, MA April 2006 - present
Seafood Department Purchasing Director
* Responsible for sourcing and purchasing the finest seafood available both dome
stically and internationally
* Responsible for ongoing account management to ensure complete customer satisfa
ction
* Work independently and as a team supporting outside sales team in interacting
with chefs and purchasers for the finest hotels, country clubs, resorts, and ins
titutions in greater New England
* Responsible for preparation and presentation of new product concepts to enhanc
e the company's strategic plan and contribute to new growth opportunities
* Full P&L and GL accountability
* Integral part of HACCP and ISO team, ensuring food safety and quality control
* Development and implementation of sustainable seafood programs
* Daily, weekly & monthly inventory control responsibility
* Weekly education to sales staff regarding point of sale material
THE CARRIAGE BARN THERAPEUTIC RIDING PROGRAM, Newton, NH Oct. 2004 - p
resent
Executive Chef/Event Manager (volunteer)
* Cater all special functions for therapeutic riding program fundraising initiat
ives
* Prepare menu according to theme or group requests
* Purchase all food items according to anticipated number of guests and budget
PHILLIPS EXETER ACADEMY, Exeter, NH June 2004 - April. 2006
Dining Room Manager
* Coordinated operations for four dining rooms
* Managed staff of 30 employees
* Developed theme dining to cater to the needs of all nationalities and ethnic g
roups
* Responsible for all special events requiring the use of the dining facilities
* Coordinated all staff scheduling
* Served on the school safety and nutritional committees
* Wrote food service articles for the campus magazine on topics such as going gr
een and special diets
THE JAN COMPANIES, Cranston, RI June 1999 - Nov. 2004
Restaurant Manager
* Managed two restaurant chain locations for one of the largest privately owned
restaurant operators in New England
* Responsible for all purchase orders
* Managed staff of 168 employees
* Completed daily reports of costs and controls
* Preformed weekly labor forecasting and scheduling
* Conducted all interviews for incoming job candidates
* Implemented and trained staff on operational procedures and policies
* Created innovative incentive programs to motivate staff

THE GIBSON CENTER, North Conway, NH August 1994 - June 1999

Executive Chef
* Responsible for all meals for elderly service organization both in house and m
eals-on-wheels
* Managed staff of 8 kitchen employees
* Responsible for writing daily menu based on nutritional guidelines mandated by
the state and federal government
* Food cost controls
* Purchasing and inventory management
* Fundraising and special functions
* Maintained ordering and inventory levels consistent with business levels
REDSTONE STATION RESTAURANT & LOUNGE, North Conway, NH Nov. 1986 - Aug. 1994
Owner/Master Chef
* Purchased start-up restaurant with extensive remodel/reorganization needs
* Responsible for daily management of operation, inventory and cash control and
daily sales reports
* Created and consistently updated and changed lunch and dinner menus
* Managed staff of 10-15 employees at all times
* Delegated appropriate duties to assistants and other senior personnel
* Coordinated and organized daily responsibilities required to enhance business
* Created innovative incentive programs to motivate staff
* Developed and provided all training opportunities for staff
KINGS GRANT HOTEL, Danvers, MA Sept. 1982 - Aug. 1986
Chef
* Responsible for food preparation for 160 seat restaurant during evening hours
* Collaborated with other banquet chefs to serve the needs of five additional fu
nction rooms
* Carved all ice sculptures for facility
* Created edible holiday displays
STUDENT INTERNSHIPS
THE COLONIAL HOTEL, Lynnfield, MA 1982-1984
Student Intern
* Worked under Master Chef, Claude Pierre Grezel
GLOUCESTER HOUSE RESTAURANT, Gloucester, MA 1979-1982
Student Intern
* Worked under Black Cap Chef, Ray Bradford
VOLUNTEER EXPERIENCE
* The Carriage Barn Equestrian Center Therapeutic Riding Program - volunteer che
f, fundraising
* Ann's Place, The Home of ICAN - donate custom made gingerbread houses to holid
ay fundraising events
* Center of Hope - Board of Directors member for region 11 services for youth an
d adults with disabilities
* Big Brothers Big Sisters - Board of Directors member for international organiz
ation providing services for youth at risk
* Governors Council - Advisory committee member providing input into adoption an
d foster care system in New Hampshire
* Toys for Tots - gathering toys and hosting holiday party for over 200 underpri
vileged children

SPECIAL SKILLS
* CPR and First Aid Certified
* ServSafe Certified by the educational foundation of the national restaurant as
sociation
* Proficient in both IBM and Macintosh environments
* References furnished upon request