CHRIS D. BENEFIELD
705 se 14th st.
Pryor,OK.
74361
918-508-3196 or 918-825-7785 or918-232-0645
OBJECTIVES-TO BE A PART OF A TEAM WHERE I CAN USE MY EXTENSIVE TRAINING IN THE HOSPITALITY
INDUSTRY
ZOOKS ON THE CORNER- JAN-2004 to present Principal cook-I worked closely with the owners to
establish fresh food concepts and increased sales. I developed a specialty sandwich menu and blue plate specials. I was responsible
for all menu items IE: gourmet hamburgers-30 varieties, homemade foccacia pizza, and homemade soups. I have at times waited
on tables, bussed tables, washed all dishes and cooked all menu items. The restaurant was sold . Food cost was a consistent
30%.
RESIDENT CHEF INC.-1999 to present President/CEO
I established a company to further culinary arts through the internet and promote residential cooking
ideas and concepts.
OMELETKING INC.-2001 TO PRESENT President/CEO-established this non-profit organization to help small
to mid-range hotels upgrade their breakfast from continental to full service in a Sunday brunch type setting. I had a restaurant
in Hot Springs, AR. I fulfilled internship requirements with this venue. JANECO INC.-January 1990 to present Sales Executive-I
sell specialty chemicals to a variety of business entities
CLARION HOTEL-FAYETTEVILLE, ARK.-Jan. 1997 TO Jan. 1998- Chef Tournant- I worked in all areas of
the hotel kitchen. I covered shifts for all stations.
SWENSONS LAKESIDE RESTAURANT-Oct 92 TO Oct 93 Executive Chef and 10% owner- I was responsible for
all aspects of the restaurant operations-Back of the house.
THE BRICK AT BOSTON-OCT 91 TO OCT 92 Executive Chef- I was responsible for purchasing, labor cost,
food cost, scheduling, monthly special rotation and all accounting for restaurant operations
THE FRENCH HEN-OCT 90 TO OCT 91- Line Cook- I was responsible for all pantry items, dessert items,
broiler production and prep.
HOLIDAY INN EAST- MAY 89 TO JAN 90 Executive Chef- I was responsible for food cost, payroll, labor
cost, production, ordering, budgeting, and all aspects of the kitchen and restaurant ops. We ran 1.5 million a year in sales.
This property was managed by Winegardner and Hammons.
PALERMOS FINE DINING- OCT 88 TO MAY 89 Executive Chef-I was responsible for all aspects of ops [BOH]
at this 2 million dollar a year property.
THE HARVARD CLUB- OCT 87 TO OCT 88 Executive Chef- I was responsible for all food ops, all banquet
ops and all restaurant ops, as well as cater outs. We had sales of 2 million a year.
MARRIOTT HOTELS- OCT 86 TO OCT 87 Gourmet Specialty Chef-I ran the specialty restaurant 6 nights
a week. We had an excellent specialty menu based on inter-continental cuisine.
SHERATON KENSINGTON HOTEL-Oct 83-Oct 86 Tournant cook and Apprentice Chef- I worked in every area
of the hotel and opened it from the ground up. This was an invaluable learning experience.
REFERENCES FURNISHED UPON REQUEST
EDUCATION SALLISAW HIGH SCHOOL SALLISAW, OK. Who’s Who, Honor Roll, Sallisaw’s Talented
Program, Football, Track, Wrestling G.E.D-1998 I was one of the top 50 scores in the state of Ark. for the year
HOT SPRINGS VOCATIONAL TRAINING INSTITUTE -Certified Accounts Clerk And Certified in Marketing And
Sales Graduated May 1999
Garland County Community College -Associate of Liberal Studies with an emphasis on Hospitality
Certified Safety and Sanitation Manager through Serv-Safe
Certified Food and Beverage Manager [ARA]
Certified Hospitality Manager [ARA]
Certified Food Preparation Specialist {CIA]
CERTIFIED EXECUTIVE CHEF [ACF] PENDING I have met all the requirements to certify as an Executive
Chef-CEC
COMMUNITY EFFORTS I am developing a non-profit restaurant concept to help benefit the community.
I want to provide scholarship money for disadvantaged people to go to school.
HOBBIES I enjoy golf, reading, church, bowling, exercise, movies, music, and many other activities.
I
NTERNET I have developed a network of sites on the Web. Many of these sites are geared toward Culinary
Arts. I enjoy being a webmaster.
GENERAL • SALARY: 25K TO 45 K AND UP PLUS BENEFITS • HEALTH: EXCELLENT • MARITAL:
SINGLE POSITIONS: EXECUTIVE CHEF, SOUS CHEF, KITCHEN MANAGER, CHEF’S APPRENTICE, TOURNANT, LINE COOK, CHEF DEPARTIE,
OWNER, FIVE-STAR SPECIALTY COOK, SAUCIER, GARDE MANGE, PASTRIES, BANQUETS
