Thomas Cuthrell Ii Email & Phone Number

Columbia, Maryland, United States

Sykesville, Maryland, United States

Frederick County, Maryland, United States

Towson, Maryland

Chef/ General Manager for the Towson Campus of Stanley Black & Decker

Certified ServSafe Instructor and Registered Proctor. Hosts classes about food safety practices, sanitation, and the prevention of food borne illness as well as administering exam to attendees to become ServSafe Food Managers and food Handlers.

Baltimore, Maryland

Managed all aspects of food and beverage for events held at our conference center. Menu development and engineering, managing good cost, and event planning are core responsibilities. secondary role is creating and maintaining great guest relations through personalized menu and event planning as well as being on site for all events.

Responsible for overseeing all aspects of culinary operations to include restaurant, lounge, room service and catering events. Purchased food and small wares according to established guidelines and compliance with Avendra purchasing entity. Insure compliance with all internal financial controls and purchasing systems, including issuance of purchase orders and auditing of prices. Ensured that high standards of sanitation, cleanliness, safety and HACCP guidelines are maintained throughout all… Show more Responsible for overseeing all aspects of culinary operations to include restaurant, lounge, room service and catering events. Purchased food and small wares according to established guidelines and compliance with Avendra purchasing entity. Insure compliance with all internal financial controls and purchasing systems, including issuance of purchase orders and auditing of prices. Ensured that high standards of sanitation, cleanliness, safety and HACCP guidelines are maintained throughout all kitchen areas at all times according to health department and Ecosure rules and regulations. Hire, train, empower, coach and counsel, performance and salary reviews. Menu development and analysis to drive sales and minimize cost and labor. Organize banquet multiple banquet functions Monitored food and labor budget for the food and beverage department. Show less

Responsible for overseeing all culinary aspects of fine dining restaurant to include event planning, ordering, and inventory. Successfully reopened hotel through large scale planning. Managed labor by creating weekly schedules according to business volume. Minimized overtime through weekly payroll monitoring and auditing. Developed order guides and inventory spreadsheets to monitor food cost and purchasing. Planned and executed high volume, high profile parties in the restaurant. Developed line… Show more Responsible for overseeing all culinary aspects of fine dining restaurant to include event planning, ordering, and inventory. Successfully reopened hotel through large scale planning. Managed labor by creating weekly schedules according to business volume. Minimized overtime through weekly payroll monitoring and auditing. Developed order guides and inventory spreadsheets to monitor food cost and purchasing. Planned and executed high volume, high profile parties in the restaurant. Developed line prep list organizing cooks’ daily task to ensure service readiness while delegating large task to key performers. Trained, coached, and counseled staff by maintaining open communication and one on one development. Show less

Responsible for maintaining high standards of sanitation and food safety by daily monitoring of line stations. Worked high volume services while maintaining composure. Created daily station prep list to organize work of fellow staff and ensure readiness for service. Participated in the South Beach Food and Wine Festival 3 years consecutively working beside high profile chefs and executing large scale projects.

Associate'S Degree, Restaurant, Culinary, And Catering Management/Manager

Activities and Societies: Lambda Sigma Upsilon

High School Dipolma, Hotel, Motel, And Restaurant Management