Benjamin Schad Cec Email & Phone Number

Naples, Florida, United States

Naples, Florida Area

Naples, Florida Area

Hired to direct kitchen operations through busy season with all Spanish speaking staffDirected Culinary Team of 12 for 7 day member dining and weekly non-member catering businessProvided management and culinary services for the Thanksgiving 2015 to Easter 2016 SeasonReceived many compliments from members about menus and service: Best New Years Eve in 10 years, Best St. Patrick's Day, Best Easter Ever, etc.

Bonita Springs , Florida

Directed all food preparation and service at the club's restaurant "Rosie Spoonbill's"Empowered by the General Manager and board of directors to move the cuisine in a healthier direction with each menu changeEvolved progressively healthier menu offering for members varied dining desiresFacilitated over 25 cooking classes for members in the first three yearsDeveloped Signature Events for Restaurant: Alfresco Beach Dining, Lobster Dinners, Fresh Pasta Nights

Fort Myers, Florida Area

Increased meals served by 12% and food revenue by 10% annually, maintained labor costs Worked with social committees planning and successfully executing all types of dining events

Bay Colony Golf Club, The Colony Golf And Bay Clubs, Hammock Bay Golf Club.

Directed all aspects of the Food Preparation and Service for Mangrove Grille Room and Tiki Bar at Hammock Bay Golf Club in NaplesCreated Menus for Ala Carte, Casual Dining, Theme Dinners, Epicurean Events and Private Parties at The Colony Bay Club in Bonita SpringsAchieved highest food rating of all WCI clubs for 2003 through 2005 seasonsCreated dinner menu weekly utilizing highest quality products as a Sous Chef in the exclusive country club, The Estates at Bay Colony Golf Club in Naples

Naples, Florida Area, Minneapolis, Minnesota

Personally recruited and trained kitchen staff of 40 for D’Amico’s first project outside Minnesota Responsible for 26% food cost and 15% labor cost with weekly average of 75K in food salesEffectively opened and managed a new restaurant with a low turnover rateContinually improved food quality and consistency through training methodsInstrumental in developing and opening new restaurant concept with immediate successBroadened palate for fine Italian cuisine in a very creative environment

Aos, Culinary Arts/Chef Training

I graduated with Honors.

Food Service Specialist

I learned the Army way of cooking in Garrison and Field (Combat training) environments.