News Blast

News Blast

ACF Gulf to Lakes Chapter News-Blast

June  18, 2013

The ACF Tampa Bay Chapter will host it’s annual AAC Dinner on Sunday September 29th starting at 6 PM.  The year’s dinner will be held at AAC logo K_gold_4CAvila Golf & Country Club, 943 Guisando De Avila, Tampa, FL 33613 phone 850-556-7736.  Contact Cheryl Glass at Cheryl@ACFTampaBay.com for more information.  You can go to the Tampa Bay web site at http://acftampabay.com/event/2013-aac-dinner/  The Tampa Bay Chapter will also be looking for corporate sponsors and donations to help make this event successful.

 

 

 

 

acf logoACF 2013-2015 National Officers   

Mark Kent, CEC, AAC, chair of the ACF Nominations & Elections Committee,
announced on June 11 that the following candidates secured a majority vote and
will serve as ACF national officers for a two-year term that begins at the
board’s installation during the 2013 ACF National Convention in Las Vegas

■President: Thomas “Tom” Macrina, CEC, CCA, HGT, AAC, product
specialist manager/executive chef, US Foods, Philadelphia

■Secretary: James “Jim” Taylor, CEC, AAC, ACE, MBA, professor,
Columbus State Community College, Columbus, Ohio

■Treasurer: William J. Tillinghast, CEC, AAC, MBA, director of culinary/pastry
programs, The International Culinary School at The Art Institute of
Philadelphia, Philadelphia

■Vice President, Central Region: Kyle Richardson, CEC, CCE, AAC, CHE, ACE,
professor, culinary arts, Joliet Junior College, Joliet, Ill.

■Vice President, Northeast Region: George O’Palenick, CEC, CCE, AAC, associate
professor, Johnson & Wales University, Providence, R.I.

■Vice President, Southeast Region: Michael Deihl, CEC, CCA, AAC, ACE, executive
chef, East Lake Golf Club, Atlanta

■Vice President, Western Region: David Goodwin, CEC, CCA, HGT, AAC, executive
chef/director, culinary operations, Culinary Solutions A La Carte, Minden, Nev.

 

help wanted
Lake County School’s are looking for a Culinary Instructor for their high school program. The position is available at Umatilla High School.  The applicant should be either a certified Chef de Cuisine (or working towards certification) or higher and have at least 6 years of industry experience.  Send your resume to the Principal at Umatilla High School or Tavares High School.  Contact Dr. Maggie Teacher, Director of Career & Technical Education at teachoutm@lake.k12.fl.us  You are required to apply on line at www.lake.k12.fl.us
Bella Collina in the Central Florida area is looking for a Sous Chef. Listed below are the requirements:
JOB SUMMARY: Assist the Executive Chef as “second-in-command” of the culinary team supervising food production for all food outlets, banquet events and other functions of the club. Daily responsibilities include supervising culinary personnel, assisting with food production ensuring quality and sanitation standards and controlling food cost. This Sous Chef position provides the opportunity to utilize your skills and creativity to continuously improve our standards in a growing environment.

JOB DUTIES:

Assist the Executive Chef with employee training and professional development, Jonas reports, schedules, monthly inventory, menu planning, pricing and designs, create recipes, cost controls, food and supply requisitions and other administrative duties.

  • Prepares, supervises and      manages the daily preparation of soups, sauces, proteins and other foods      to ensure proper portion sizes, cooking methods, food quality, flavor,      plate appeal and garnishing as prescribed by standardized recipes and      banquet orders.
  • Assumes complete charge of the      kitchen in the absence of the Executive Chef.
  • Helps to adjust staffing for      maximum productivity without neglecting quality.
  • Consults with dining service      personnel during daily line-ups.
  • Maintain safety and sanitation      of kitchen and storage areas including equipment, food, and supply      inventories.
  • Properly procure deliveries      accepting only quality products and ensure correct storage.
  • Assist food outlets during peak      service hours.
  • Coordinate buffet presentations      and manage banquet food service.
  • Continually check “mise en      place” before and during service and inspect presentation of food items to      insure that quality standards are being met.
  • Reports all Member/Guest      complaints to Chef and assists in resolving complaints.
  • Makes recommendations for      maintenance, repair and upkeep of the kitchen and equipment.
  • Submits ideas for future goals,      operational improvements, and personnel management to Executive Chef.
  • Maintain professional standards      and codes of conduct as set forth by the Executive Chef and company      handbook.
  • Assists with other duties as      instructed by Executive Chef.

BACKGROUND/EXPERIENCE:

  • A.O.S. in Culinary Arts      preferred with at least 2 years of Sous Chef or supervisory experience,      preferably in a fine dining/country club environment.
  • Experience in employee training      and retention.
  • Knowledgeable in HACCP and      health department regulations, policies and procedures.
  • Possess passion for quality      food and fresh ingredients with excellent cooking techniques.
  • Knowledgeable in classical and      current cooking methods.
  • Possess mathematical skills to      compute costs and prepare reports.
  • Computer literate in Excel and      point of sale systems with a strong understanding of food management and      basic accounting programs.
  • Ability to work in a fast-paced      environment, without compromising food quality.
  • Basic English language      communication skills with ability to follow written and oral instructions.
  • Pleasant personality,      team-oriented work ethics and professional appearance.
  • Ability to work flexible hours      including nights, weekends, and holidays.

Contact: Jeff Clark, Executive Chef
The Club at Bella Collina
16355 Vetta Drive
Montverde, FL 34756
407.469.4926 Direct
407.469.4900 Main
407.469.4010 Fax
jclark@bellacollina.com
www.bellacollina.com

Chef relocating to South Florida in the market for a new career opportunity and was hoping you might take a moment to check out my resume at www.MarkSchoenberg.com.  I’m seeking a Director level Food & Beverage or Operations position; preferably in South Florida (although willing to relocate for the right opportunity).

It will only take a minute and I’d be very appreciative.

Mark Schoenberg
Web: www.MarkSchoenberg.com
Email: maschoenberg@yahoo.com
Cell: (561) 214-0041

Also, view our new employment opportunities section on our web page at www.gulftolakeschefs.com

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