Sous Chef Executive
Resume:
Ted Hastings
Restaurant Owner/Sous Chef/Executive Chef
Bradenton, FL 34208
ad8ax0@r.postjobfree.com
Chef Ted started in the U.S. Navy, then went into the culinary field from there, Chef Ted Hastings started his career off 30 years ago in San Diego, CA. learning Classic Italian cuisine at famous Gaslamp Quarter restaurant, called La Strada serving beautiful pasta dishes and other authentic Italian dishes, scratch made. He also was a part of training crew that taught the new cooks how to make the recipes for their kitchen, ensuring consistently great food after the crew left to open other restaurants. He then moved to Indiana where he learned Classic French cuisine from the World class Chef's at the penthouse restaurant in downtown Indianapolis, The Columbia Club. There he cooked for President George W. Bush, Vice president Bob Dole, the Columbia Shutte Astronauts, Michael Jordan, and celebrities such as Charlton Heston, and Jay Leno. From there he moved to Hawaii to learn Pacific Rim and Asian cuisines quickly moving up from Line cook to Sous Chef for Aaron’s atop the Ala Moana Hotel, working hard, He was noticed, He was approached and a little while later became Executive Chef for Troy’s in Kahala, HI, where he performed private parties at multi-million-dollar homes for families, and private parties, and he ran the restaurant at the same time. Serving the freshest locally sourced food he could find through local fisherman to organic farms on Oahu.
Eventually, Ted branched out on his own to bring his love of San Diego style tacos and burritos to the Island buying a lunch truck, His first business of his own. He started in Waikiki, and eventually moving it to the North Shore of Oahu, feeding all the locals and surfers his scratch made food. After working so hard every day for years, he decided to sell. It was a great learning experience. Missing the mainland, he moved to South Lake Tahoe to be Sous Chef for the next 2 years at Kalani’s Pacific Rim Cuisine. while enjoying that He, that was cut short by his family wanting him to move back to Florida. In 2009, he worked alongside Roy Yamaguchi at his restaurant Roy's, in Sarasota, FL. as his Sous Chef, until Roy sold. Ted decided to open another restaurant called Riverside Bar & Grille, building the business from scratch into a successful full-service Restaurant and Bar and catering venue offering seafood, pastas, scratch made sauces, soups, and unique specials. We loved it, someone offered Ted a great price for the restaurant and decided to sell. Since then, Ted has been teaching culinary classes, doing demonstrations, and catering, Chef Ted has the tools to run your restaurant and serve the finest food available, He is creative and very much impress your guests.
Chef Ted leads by example, is very organized and sanitary. He would be a great asset to your kitchen, thank you for your consideration.
Authorized to work in the US for any employer
Work Experience
Cooking Instructor/ sommelier/ server
Publix aprons cooking school - Sarasota, FL
August 2021 to July 2022
I shopped and went over recipes for the evening's events, whether it be a hands-on class or a live demonstration class, or private parties. I mise en plas all my items, cost them out, and instruct. serve wine, serve food, clear the tables and sell kitchen equipment, do dishes, sweep and mop. clearly have a SteriTech standard. So, I have to be very organized. pairing wines with the 4-course meal. And making sure everyone has a great time.
• 12 hands on customers 5 nights a week
• 40 person microphoned and videoed demonstration 4 course meal both Friday and Saturday night
• Paired wine with the courses
• Did homework on all of the food items i instructed, so the customer gets as much information as possible
• Had a different theme every night
• delivers premier customer service
• interacts with customers to relate talking points regarding cooking techniques, product details, and nutritional information of recipes while teaching classes
• works with the Resident Chef and Store Manager to set goals and improve operations
• maintains inventory control and orders product
• performs cooking/product demonstrations according to Resident Chef’s specifications
• coordinates timely delivery of products from other departments, including housewares
• merchandises products and builds displays
• serves samples of the featured recipes and products
• provides customers with informational materials including recipes, brochures and coupons as required for the cooking class
• gathers meal ingredients to prepare for each cooking class
• organizes and prepares recipes for class
• sets tables with appropriate service ware (for example, plates, silverware, and glasses, etc.)
• supports media engagements by making appearances on local television segments (according to the Resident Chef’s instruction) and/or assists with the Resident Chef’s television appearances
• supports off-site events by assisting Resident Chef with details of the event (i.e., setting up the cooking/ demonstration area for the celebrity/guest chef)
• conducts research and develops recipes
• cleans and sanitizes the Cooking School and surrounding area according to Publix procedures
• reinforces security and safety guidelines and
• assists in other duties assigned.
Lead Line Cook
The Founders Club - Sarasota, FL
October 2018 to January 2021
• Supervised and participated in preparation and production of all menu items.
• Estimate food needs, review inventory and ensure that adequate supplies are available at all times.
• Perform skilled cooking and plating of menu items during service hours.
• Supervise and coordinate employee dining room menu and preparation.
• Assisted in evaluating new recipes and products.
• Supervise and participate in general, organizational, and sanitary maintenance of all kitchen and storage areas.
• Train and instruct employees in cooking, food prep, food handling and presentation techniques.
• Assisted the Executive Chef in maintaining kitchen records, scheduling, inventory, and cost control.
• Oversaw kitchen operations in Executive Chef’s absence.
• Promoted professionalism, courtesy, and a safe-space kitchen atmosphere.
• Took direction from the Executive Chef and other managers regarding special projects / events.
• Supported the Club's general mission of providing excellent hospitality experience to all guests. Executive Chef
Hawthorn Village Healthcare and Rehabilation - Sarasota, FL February 2013 to April 2014
• Managed kitchen staff and coordinate food orders
• Supervised food prep and cooking
• Checked food plating and temperature
• Established portion sizes
• Scheduled kitchen staff shifts
• Priced menu items in collaboration with the Restaurant Manager
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices (e.g. in refrigerators)
• Kept weekly and monthly cost reports
• Maintained sanitation and safety standards in the kitchen area Owner/Executive Chef
Riverside Bar & Grille - Ruskin, FL
November 2009 to May 2012
Carefully interviewed, selected, trained and supervised staff.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Optimized profits by controlling food, beverage and labor costs on a daily basis.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Prepared for and executed new menu implementations.
• Skillfully interacted with external vendors to obtain the best quality in pricing and product. Restaurant Chef
Tara Golf and Country Club - Bradenton, FL
2006 to 2009
Worked with the executive chef to create nightly specials
• Prepped for dinner and prepared the specials for dinner service
• Ran the night line and directed three cooks
Executive Sous Chef
Roy's Hawaiian Fusion - Sarasota, FL
2005 to 2006
There I worked alongside Roy Yamaguchi
• Ordered fresh fish for the week from Hawaii
• Received formal on the job training learning a lot about chain fine dining
• Rolled countless rolls of Sushi
• Ran the line in the evenings doing reports, and accounting for labor costs Sous Chef
Aarons atop the ala Moana Penthouse - Oahu Island, HI 1999 to 2005
Ran the evening line, prepped and got prepared for dinner, keeping control of quality and portions
• Learned to cook Pacific Rim, Japanese, and Asian cuisines.
• Menu planning and execution for wine dinners and banquets
• Received formal on the job training under Chef Danny Morioka in Oahu
• ran reports at the end of the night, labor control, etc. Broiler Chef
The Columbia Club - Indianapolis, IN
1996 to 1999
Classically trained in French
• Worked with the storeroom manager gaining experience in inventory and to get the highest quality items I could get.
• Received formal classical on the job training under Chef Scott Desalvo
• Ran reports at the end of the night
• Wrote the menu with the Chef
• wrote guidelines for closing duties
Saute Chef
La Strada Trattoria - Gaslamp Quarter - San Diego, CA 1992 to 1994
Learned Italian cuisine from Chef Jay Perry including sauces, pastas, and pizza dough from scratch Portfolio
Education
High school diploma in Agriculture
Chiefland High School - Chiefland, FL
1984 to 1987
High school or equivalent
Skills
• microsoft office, excel spread sheets for inventory (10+ years)
• Cuisine
• Italian
• Culinary Experience
• Menu Planning
• Kitchen Management Experience
• Banquet Experience
• Labor Cost Analysis
• Catering
• Profit & Loss
• Restaurant Experience
• Human Resources
• POS
• Food Preparation
• Supervising Experience
• Meal Preparation
• Cooking
• Leadership
• Food Production
• Food Safety
• Inventory Control
• Restaurant Management
• Merchandising
• Recruiting
• Purchasing
• Cleaning Experience
• Forecasting
• Employee Orientation
• Pricing
• Product Demos
• Serving Experience
• Retail Sales
Military Service
Branch: United States Navy
Service Country: United States
Rank: Rm3
August 1987 to September 1991
Certifications and Licenses
Food Handler Certification
ServSafe
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