Charles R.

Franks
102 S. Honeysuckle Ln.
Gilbert Az. 85296
Cell: (602)573-6224 Email: chazolytc@live.com

Objective
To obtain a career position as an Executive Chef, Kitchen Manager, or Food and
Beverage Manager.

Skill Summary
I have a wide variety of skills in all aspects of kitchen management and catering
including:

• Menu Planning • Preparing international

• Banquet Planning cuisine
• Food Costing ○ French
• Ordering & Purchasing ○ Italian
• Inventory Control ○ Chinese
• Hiring and training staff ○ German
○ American

Employment History

Teen Challenge of Arizona- Phoenix, Az. 2007-2010

Position: Center Kitchen Coordinator and Executive Chef
For TC catering
Supervisor: Pastor Jim Moyer (602)-271-4081

Teen Challenge of Arizona - New River, Az. 2006-2007

Position: Student Kitchen Coordinator
Supervisor: Mike Sipple (623)465-7810
Duties: Menu planning for 50 students, shopping, costing, organizing,
training, made new contacts for food donations, banquet and event
food preparation.
Peacock Ridge Golf Course and Banquet – Marcellus, MI 2003-2005
Position: Food and Beverage Director, Executive Chef
Supervisor: General Manager Dane Terrill (269)646-3300
Duties: Planned menus, dinner buffet planning, coordinated special
events, inventory, ordering food and liquor, menu and liquor
costing, scheduling and training employees, soups, sauces,
desserts, meat cutting, prep, cooking and setup.

Coach House Tavern, Berkley Plantation - Charles City, VA 2000-2003

Position: Executive Chef
Supervisor: Owner Sandra Capps (804)829-6018
Duties: Planned menus, inventory, food costing, wedding and party
planning, soups, sauces, specials, custom desserts, scheduling,
training and staffing.

Perkins restaurant - Bonita Springs, FL 1997-1999

Position: Guest Service Manager / Co-Food Production Manager
Supervisor: General Manager Karen Best (239)498-0300
Duties: General Manager in training, training of all staff members, food
costing, opening and closing of restaurant, handling of all cash,
inventory, line cook, overseeing prep

Apollo’s Ocean View Restaurant on the Gulf - Marco Island, FL 1994-1997

Position: Executive Chef
Supervisor: Owner Frank Specie, General manger Louise Wilson (239)389-0509
Duties: Menu planning, dinner specials, daily lunch buffet, Sunday
brunch, soups, sauces, prime rib and seafood buffets, Wedding
and Party planning, food costing, inventory, scheduling, staffing.

Marco Island Marriott Resort and Gulf Club - Marco Island, FL 1991-1994
Position: Operations supervisor, Food Production Manager
Contact number: (239)394-2511
Duties: Scheduling, daily specials, menu planning, culinary students
internship training.

Awards, Commendations, and Accomplishments

• Certified Executive Chef by the American Culinary Association since 1985.

• Co-Author of cookbook, “Compliments to the Chef”

• Two Platinum Plate Awards for best Prime Rib and Seafood International Buffet,
and Best Sunday Brunch 1995 and 1996 at Apollo’s Ocean View.
• Received a Four Star Rating by Naples Daily News while Executive Chef at
Apollo’s Ocean View.

• Two Years rated as the Most Eloquent and Fine Dining Restaurant while
Executive Chef for Riverview Inn, Pennsville, NJ – 1984 and 1985.