Executive Chef Sous
Resume:
John A. Karp
Marlborough, CT *****
***********@*******.***
Professional Experience
St. Clement’s Castle, Portland, CT
Executive Chef June 2022 – Present
• Oversee all aspects of kitchen operations, menu development, and food preparation for high-end banquets and events.
• Lead and train a team of culinary professionals to ensure top-tier food quality and service.
• Manage inventory, food costs, and kitchen sanitation in accordance with industry standards.
Colebrook Village of Hebron, Hebron, CT
Sous Chef / P.M. Manager October 2019 – June 2022
• Produced high-quality meals for a growing retirement community.
• Supervised night staff to ensure resident satisfaction and adherence to workflow protocols.
• Worked closely with the Culinary Director to maintain food quality, storage, and safety standards.
• Managed all aspects of kitchen sanitation and equipment maintenance. Adams Hometown Market, Portland, CT
Chef October 2018 – October 2019
• Prepared all "Heat & Eat" and ready-to-cook entrées.
• Managed hot bar food production, ensuring quality and consistency. Compass Group / Chartwells K12, Wethersfield, CT
Chef / Manager October 2017 – October 2018
• Developed cycle menus based on federal and company dietary guidelines.
• Improved food quality and increased menu variety.
• Trained staff on safety procedures and operational workflows.
• Provided after-school culinary education for students (K-6).
• Handled daily financial reporting, cash deposits, and order management. Sheraton Hartford South, Rocky Hill, CT
Banquet Chef February 2016 – October 2017
• Produced food, soups, and sauces for banquets and events generating $1.3M annually.
• Coordinated plating and meal delivery for multiple events.
• Participated in Les Amis d’Escoffier Society’s annual dinner and received a Diploma of Appreciation.
ShopRite, East Hartford, CT
Butcher / Meat Department April 2010 – January 2016
• Butchered meats for full-service meat and seafood departments.
• Launched a ready-to-cook product line and trained staff on preparation techniques.
• Assisted customers with special meat orders and cooking recommendations. Whole Foods Market, West Hartford, CT
Chef / Production Manager – Meat & Seafood Department May 2008 – December 2009
• Butchered meats and created oven-ready items, including roasts and marinated products.
• Produced a variety of gourmet sausages.
• Provided expert customer service in meat and seafood departments. Westside Marketplace, Rocky Hill, CT
Chef / Production Manager – Meat Department November 2003 – May 2008
• Custom-cut meats to store specifications and customer requests.
• Developed and expanded a ready-to-cook gourmet meal selection.
• Educated customers on proper meat preparation techniques. Laurel Gardens of Glastonbury, Glastonbury, CT
P.M. Chef / Supervisor / Kitchen Manager October 2001 – October 2003
• Prepared quality meals for a growing retirement community.
• Supervised kitchen staff and maintained food safety protocols. Deep Water Lobster, Avon, CT
Manager / Chef June 1998 – February 2001
• Managed a specialty seafood retail store.
• Butchered fresh fish and prepared soups and takeout menu items.
• Maintained compliance with federal food safety regulations. The Left Bank Restaurant, Vail, CO
Sous Chef November 1997 – April 1998
• Managed inventory rotation and food preparation.
• Butchered meats and seafood, prepared stocks and sauces.
• Led kitchen operations under Chef Luc Meyer.
Education
Johnson & Wales University, Providence, RI
Associate Degree of Occupational Science in Culinary Arts, 1988
• Dean’s List
Chaminade High School, Mineola, NY
Academic Diploma, 1986
Certifications
• ServSafe Certified Food Protection Manager – 04/12/2023 – 04/12/2028
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