Resume

3400 NW 3rd TER

Cape Coral, FL 33993

M: 239-671-0646

chefjdavidscott@gmail.com

Dedicated culinary professional with over 25 years’ experience exclusively in High End Resorts, and Prestigious Country Club's.  A keen ability to keep pace and excel in an ever-changing food industry by offering trending cuisine, while preserving comfort staples.

• Leadership/Communication Skills
• Industry Knowledge
• Employee Relations/Team Building 
• Vendor Partnerships / Negotiations
• Staff Development/ Retention 
• Local Food Sourcing
• Self-Motivated/ Innovative
• Inventory Control
• Customer-Oriented/Visible Labor Cost Controls
• Community Outreach
• Multi-Unit Operation Management

Edison Community College

Fort Myers, FL, United States

Associate of Applied Science: Food & Beverage Management

Mission Valley Golf & Country Club

Executive Chef - January 2018 - Present

• Brought in to reorganize kitchen and menus, and to evaluate and train staff.
• Streamlined inventory and brought it up to date. 
• Created all new lunch and dinner menus, and implemented a new catering guide.
• Dinner covers were between 40 - 60 at the start of my tenure and are now steady between 80 - 130.
• Have accomplished an increase in revenue, and decrease in food cost. 

The Club at Renaissance

Executive Chef - December 2008 - September 2017

• Accountable for all kitchen operations. Instituted standard procedures to achieve optimum food service. Lead, and motivate by example working side by side with staff. Being visible and approachable for all employees and members.
• Conceptually responsible in converting the Turn House Snack Bar into the Turn House Restaurant, resulting in an increase in revenue, and an alternate dining venue at the club.
• Spearheaded the weekly Farmer's Market for the members using locally sourced produce, and pasture fed eggs and meat. This created the opportunity to interact one on one with membership.
• Mentored and trained entry level employees in various areas in the kitchen to offer them the chance to learn, and progress in the company. 
• Participated in Lee County School District's ESESEP Program to hire an intellectually challenged student. Helped the student graduate from high school, earn his first paycheck, and gain work skills he will need to succeed.

Quail West Golf & Country Club

Executive Chef - August 1998 - March 2008

• Hired as a banquet chef, promoted to Executive Sous Chef, achieved Executive Chef in 2006. 
• Oversaw the daily operations of the upper and lower kitchens. Analyzed labor costs, and instituted new guidelines to lower those costs, and control overtime.
• Maintained smooth kitchen operations when Quail West underwent the transition from Slough Estates to the Ginn Corporation. 

• Triathlete
• Personal Training & Coaching
• Healthy Menu Design
• Cycling
• Swimming
• Weight  Lifting
• Animal Rescue
• Gardening

References available upon request.