Roy W. Lynch III, CEC®

Experience

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  Pitney Bowes

  Feb 2001 - Aug 2002

  Driver

  Promoted to route driver for Pitney BowesDelivered mail and equipment to House of Representatives Offices’

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  Cracker Barrel

  Aug 2002 - Jul 2003

  Grill Cook

  Accountable for overall production of all grilled food in the restaurant. Awarded employee of the month two timesResponsible for cooking on the linePrimarily worked the grill station

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  Tamarack, Best of West Virfginia

  Sept 2003 - May 2005

  Saucier

  Produced all Saucier food production and assisted with all line station food production.Responsible for food quality and production from the Saucier Station on the cooking line. Performed all duties in an exemplary fashion and maintained the highest quality

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  Tamarack

  May 2005 - Aug 2011

  Responsible for all food production, hiring, people development, employee scheduling, ordering food and supplies, food and labor cost control, menu writing, revenue and expense forecasting.Orchestrate recipe/menu selection and development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs.Directed food and beverage promotions and operations for highly visible restaurant seating 250 guests and generating over $3.5 million annuallyManaged 20 shift associates including cook staff, bussers and wait staff. Selected to train all new kitchen employees.Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations Show less

  • Sous Chef

    Mar 2009 - Aug 2011

  • Lead Saucier

    May 2005 - Mar 2009
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  Mountain State University

  Jan 2011 - May 2011

  Adjunct Culinary Arts Instructor

  Skills I Professor tasked with introducing basic cooking skills to first year students. Responsible for written and lab practical exams. Performed necessary lab demonstrations and classroom lectures. Mentored & advised students on their professional development.Lead judge for the culinary competition team tryouts & team mentor

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  Mountain State University

  Aug 2011 - Jul 2012

  Responsibilities included:Maintaining program AccreditationDeveloping new classes and updating current classesTeaching minimum of three classes a semesterRecruiting new students and faculty Student and faculty mentoring and advising Instructed 4 to 5 classes a semester. Responsible for written and lab practical exams. Performed necessary lab demonstrations and classroom lectures. Mentored & advised students on their professional development.

  • Interim DIrector of Culinary Arts

    Jun 2012 - Jul 2012

  • Full Time Culinary Arts Instructor

    Aug 2011 - Jun 2012
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  The Resort at Glade Springs

  Jul 2012 - Oct 2012

  Clubhouse Chef

  Responsibilities included:Scheduling staff for both kitchens in the clubhousePurchasing, maintaining acceptable food cost and taking inventory Staff training

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  Beckley Raleigh County Convention Center

  Nov 2012 - Jun 2013

  Executive Chef

  Responsibilities included:Staff Scheduling, Menu design and writing, food costing for catering & concession menus.Purchasing and ordering for all aspects of the food & beverage department.Staff training & development.Developing job descriptions and evaluations for the culinary staff.

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  Fruits of Labor Inc

  Jun 2013 - now

  Executive Chef & Lead Culinary Instructor

  Responsibilities include: Curriculum design for culinary training programs and professional/student seminars.  Modify and create new menu designs as needed, pricing (maintaining acceptable food cost), and recipe development. Recording all modified or new recipes in a recipe book owned exclusively by the FOL. Ensure quality culinary dishes are served on schedule and resolution of any problems. Responsible for approving all prepared food items that are served. Communicating and meeting with potential clients, preparing quotes, inventory, ordering, and purchasing for all food and beverage needs as deemed necessary, Training and scheduling of any staff, writing job descriptions for the culinary program. Developing new classes, updating previous classes, teaching, and preparing the schedule for training sessions.  Recruiting and assist in marketing of programs, mentoring, advising, and collaborative efforts for fund raising ideas Develop program growth goals, and implement those goals as approved by FOL. Assist with any agricultural/landscape needs as requested including planting, care, and harvest. Maintaining a clean work environment that will meet and exceed health department standards at all times. Show less