Tom Carfrey Email & Phone Number

Atlanta Metropolitan Area

Atlanta Metropolitan Area

United States

Georgia, Alabama, Eastern Tennessee, Florida panhandle Salesforce Key User for RSM Team Southeast2021 RATIONAL USA Newcomer of the Year Award Winner

Greater Atlanta Area

Recognized as Salesman of the year in 2016 and 2019 by surpassing sales growth goals.Build customer partnerships through constant communication and availability through visits and digital communication.Identify and support key accounts through consistent marketing, sales and customer support.Assist customers with menu planning with extensive product knowledge and their applications based on seasonality.

Greater Atlanta Area

Execute core menu on a daily basis while ensuring quality with line checks and recipe demonstrations.Satisfy every guests needs with a philosophy of creating an Exceptionally Distinctive Guest Experience.Responsible for daily features as well as special invitation-only dinners.Effectively schedule, hire discipline and manage team members.Maintain food inventories to the best ability.Responsible for all purchasing for the kitchen, and maintaining relationships with vendors.

Northern Virginia

Head Kitchen Manager - Ozzie's Good Eats, Fairfax, VAResponsible for calling daily production for the restaurant based on sales projections and current trendsUnderstands P&L reports on upscale casual, high volume, multi-million dollar restaurantsBalances food cost, labor, supplies, and Repairs and maintenance Holds a high standard of food quality and consistency while committing to outstanding hospitality.

Hyde Park, Ny

Responsible for day-to-day operations for the dinner service in Ristorante Caterina de Medici at the Culinary Institute of America. Completed one year Management training programActing sous chef responsible for overseeing all kitchen operations and food productionTrained new class of students every 7 days on all menu production and kitchen standardsPlaced daily orders for restaurant using EATEC system, including proteinsAssisted chef with menu development, costing, and proper executionMaintained high quality standards throughout daily service and banquets of up to 140 guests

New Paltz, Ny

Responsible for providing exceptional table and bar service to clientsWorked banquets, large parties, private weddings, and other catering events

Vero Beach, Fl

Worked the "End" station, including roasting, pan-roasting, frying, saute, and pastaPrepared station for service dailyWorked a la carte fine dining and high-end banquets, weddings, and special events of up to 500 membersMaintained high standards in all production, preparation, and presentation

Savannah, Georgia Area

Line Cook- Worked all stations including saute, oven, grill, dessert, and garde manger- Assisted chef with menu development and inventoryExpediter- Controlled flow of food from kitchen to dining room in high-volume service of up to 500 guests

Savannah, Georgia Area

Rotated through prep, garde manger, saute, grill, fry, and center stations for servicePrepared and produced food for parties, banquets, and catering events for 10-100 guestsControlled pace of production line, prepared food for daily service, and cooked brunch on weekends