CV

Chef Forrest Parker

Chef Forrest Parker

Solutions-focused, motivated professional with a comprehensive background in restaurant and hotel operations.  Expertise in managing and training large teams while working under pressure in fast-paced environments.  Highly versatile; quickly masters new roles, responsibilities, and often leads new technologies.  Reputation for integrity, dedication and work ethic.

 

CORE COMPETENCIES

•              Culinary Craftsmanship

•              Cost Control & Waste Management

•              Cross-functional Team Leadership & Training

•              Restaurant Launch, Menu Engineering & Development

•              Large Venue Management and Consulting

•              Program Development & Management

•              Brand Positioning and Identity

 

PROFESSIONAL EXPERIENCE

 

Old Village Post House, Mount Pleasant, South Carolina                 2012 – Current

Supervisor: Executive Chef Frank Lee                                                                       

Chef                                                                        

 

I deliver a flawless experience to guests for both a la carte and banquet service. Currently developing HAACP program for the Maverick Southern Kitchens brand, and community outreach to aid in driving revenue. Focused on partnering with boutique local producers.

      $2 million+ in annualized top line revenue

      Achieved record-level guest satisfaction and profitability

      Strategic planner and implementer of brand-wide programs in waste, sanitation and sustainability

      Reduced labor,  increasing efficiencies and profitability via Six Sigma, Lean and Kaizen methodology

      Featured in Post and Courier, Charleston City Paper, The Local Palate, Eater Charleston, Patch Media Mount Pleasant, Fort Moultrie News

 

Gaylord Opryland Resort, Nashville, Tennessee                    2007 – 2011

Supervisor: Pete Weien (615) 305.8109                                                                        

Executive Chef                                                                       

 

Strategically prioritized, planned, and led culinary teams of 8 outlets to ensure timely, flawless service while maintaining high quality standards at the 17th largest resort and convention center in the world .  Demonstrated strong leadership abilities in restaurant development, launches and implementation of innovated operations strategies.  Coordinated multiple projects simultaneously to maximize efficiency and achieve critical timelines, including the opening of a new restaurant and the hotel re-launch after devastating 2010 Nashville flood crisis.

      $20 million+ in annualized top line revenue

      Achieved record-level guest satisfaction and profitability

      Strategic planner and implementer of property-wide programs in waste and sanitation and brand wide programs in business intelligence and sustainability

      Reduced labor,  increasing efficiencies and profitability via Six Sigma, Lean and Kaizen methodology

      Chief culinary consultant on new brand-wide restaurant initiative

      F&B Purchasing initiatives for brand-wide alignment and incremental savings

      Partnered with Sales and PR / Marketing departments for flawless site visits and media coverage

      Drove CLUGS inventory initiative, resulting in 15% reduction in hotel expenses

      Multiple awards including Gaylord Values and 2 time Taste of Excellence awards

      Chef Stages: RM Seafood, Mandalay Bay, LV and McCrady’s, Charleston, SC

      Member of Art Institute Nashville Career Advisory and Development Board

 

 

Mystic Lake Casino and Resort, Prior Lake, Minnesota                    2003 – 2007

Supervisor: Richard Fisher (952) 445.9000                                                                             

Restaurant Chef                                                                       

 

Led a large team of 12 chefs and 85 associates in the property’s buffet serving lunch and dinner, also overseeing development, launch and operations of the seasonal clubhouse restaurant.

      Drove monthly menu changes, global cuisine and weekly sushi / seafood experiences

      $12 million+ in annualized top line revenue

      Trainer for property-wide culinary initiatives

 

Soaring Eagle Casino and Resort                                                         1998 – 2003

Supervisor: Brent Hinz (954) 789.2986                                                                                     

Sous Chef / Restaurant Chef                                                                      

 

Led a large team of 115 in the property’s buffet serving lunch and dinner, oversaw development, launch and operations of the Siniikaung Steakhouse, and oversaw daily operations of the fine dining Water Lily restaurant.

      $8 million+ in annualized revenue

      Worked closely with teams and purveyors to create a seasonal paradigm in restaurant concepts

      Developed local sourcing program with tribal leaders and reservation farmers

 

Louis’s Restaurant                                                                                 1997 – 1998

Supervisor: James Clark (303) 502.0009                                                                                    

Chef Tournant

 

As a budding culinarian, I worked closely under the tutelage of James Beard Chef Louis Osteen.

      Opened Louis’s, hands on in all areas of production

      First hand exposure working with the  seasonal & local ingredients available

      Cooked for and alongside the likes of Elizabeth Terry, Mark Militello, Frank Stitt, Adam Tihany and John Mariani

      Media and photo shoots for Food Arts and Gourmet magazines

 

PROFESSIONAL SKILLS & ASSOCIATIONS

·         Serve Safe Certified

·         Proficient in Oracle, MS Word, Excel, Publisher, Project, Hot SOS & Slingshot

·         Completed wine training at The Culinary Institute of America, Napa Valley

·         Member:  James Beard Society and Southern Foodways Alliance

·         Volunteer for March of Dimes,  National Liver Foundation, Charleston Food Bank, Louie’s Kids

·         Former licensed tour guide for the City of Charleston, SC

Further references provided upon request

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s