Eric Acton Email & Phone Number

Eric Acton Ebacton@outlook.com Objective A highly motivated, positive, enthusiastic and results driven individual with 12 + years of culinary experience. Interested in a challenging and energetic work environment where I can utilize my knowledge and skills as a Chef to inspire and intrigue guests with creative, high quality and delicious menus. Focused on using my years of experience in the food service industry to control cost and labor to company’s standard. Work Experience Topgolf, Schaumburg, IL August 2019 – Present Sous Chef • Opened restaurant and trained staff to the standards and core values of Topgolf. • Directed events and Tee-line kitchen. • Controlled labor cost and food cost in accordance to yearly financial goals. • Successfully reopened kitchen in alignment with state’s COVID 19 guidelines. • Gave annual reviews to associates and coached associates on personal development. • Has maintained and upheld Topgolf’s Steritech health code standards, with the most recent score being a 99. The Langham Chicago, Chicago, IL July 2013 – August 2019 Sous Chef • Responsible for planning and directing food preparation while supervising and training kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control. • Developed menu creations for Travelle Kitchen and Bar. • Managed and prepared food for large scale weddings and parties. • Upheld food quality and standards for upscale 5 star 5 diamond hotel. Topolobampo, Chicago, IL May 2011- April 2013 Chef de Partie • Managed station for Michelin Star restaurant. • Developed recipes and dishes with Chef Rick Bayless in accordance to his fine dining standards and vision of authentic regional Mexican cooking. • Created and prepared food for tasting menus monthly in order to offer the most seasonal and intriguing menus available. The Peninsula Hotel Chicago, Chicago, IL September 2008- May 2011 Cook • Focused and applied skills as a cook on all the stations from a variety of shifts; morning to dinner service. • Managed room service food and prepared food for upscale restaurant. • Upheld the hotel’s strict standards of quality service and product. Cooked food for multiple VIP guests according to their dietary requests. Sapore di Napoli, Chicago, IL March 2007- September 2008 Sous Chef • Managed and trained kitchen staff. • Designed recipes and executed food for restaurant. Education The Illinois Institute of Art- Chicago; B.A.S. Degree in Culinary Management. Honors. (2008)

Listed skills include Banquets, Mexican Cuisine, Mediterranean Cuisine, Microsoft Office, and 15 others.

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  The Art Institutes

  And Catering Management/Manager