Patrick Fea Email & Phone Number

Denver, Nc, Us

Twin Mills Club, Denver Nc

- Manage two sous chefs and a staff of ~15 employees.- Proficient on all line positions in multiple outlets.- Coordinate catering parties and events of up to 450 people in addition to daily restaurant operations.- Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards.- Control food cost while keeping in line with standards of high quality and perceived value.- Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items, including events. - Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers. - Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resource issues.- Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth. - Support staff hiring process; train, schedule, and mentor staff, including apprentice chefs; conduct performance reviews.- Create a safe, clean, and collaborative working environment for the food service staff.- Execute budgets on a daily, monthly, and annual basis; approve budgets with Executive Chef.

United States

- Developed and maintained a Platinum Partner Portfolio of 30 accounts with relationship building and sales calls every 30 to 60 days. - Provided culinary support including new product training of North and South Carolina sales force and distributor clients, 24 food shows per year with up to 30 manufacturers, and all other culinary needs.- Participated in operator visits with sales associates to provide field support and ensure manufacturers' company objectives were met. - Created recipe and menu ideation for manufacturer reps and sales team using cross merchandising and suggestive sales techniques to increase operator penetration within key accounts. - Maintained the warehouse with accurate inventories of manufacturers' samples. Coordinated all equipment packing for shows and culinary events. Processed sample requests for sales team.

Charlotte, North Carolina Area

- Sous Chef under Chef Chris Ivans-Brown at The Bank of America Corporate Center. Supervised a staff of nine in daily preparation of ala carte and catered functions.- Chef Manager at IBM, Verbatim, Bytes Café, and Lowes Corporate Offices. Hired and trained new staff, purchased, made weekly menu changes in multiple outlets and closed books weekly to include inventory and food and labor cost control.- Executive Sous Chef at Duke Mansion. Coordinated all purchasing and prep schedules for this historic meeting house including over 30 weddings a year.

Cornelius, Nc