Lee M. Shane
P.O. Box 548
To obtain a challenging position within a dynamic organization in which I am empowered to contribute to its overall success through the utilization of my organizational and interpersonal skills while applying my years of knowledge and experience.
APPLE VALLEY CAFÉ, Townsend, Tn. 07/08- 12/08
General Manager / Catering Director
Responsibilities included, scheduling employees, ordering food, establishing new menu, maintain food cost and profit margins while keeping within the projected budget.
Additional duties included determining catering needs and menus to fit within customer’s budgets. Personally prepared or oversaw all aspects of prep from main course to dessert
THE CHOP HOUSE, Hendersonville, Tn 10/07- 07/08
Prep cook I
As the Prep cook , I am responsible for preparing the food that will be served throughout the day, The position requires the ability to prepare all the items required in a timely manner utilizing typical commercial kitchen equipment. Must maintain proper inventory levels and record time and temps in accordance with local health department codes.
STAGECOACH CATERING, Taft, Ca. 09/06 – 08/07
Established a Professional full service catering business offering everything from the basic burger to gourmet meals serving from backyard BBQ to large social events. Planed meals based on customer budget, maintained food cost and quality. Provided start to finish events services including tables, linen and décor.
GRUPO ANTOLIN, Hopkinsville, KY 01/99 – 08/06
Duties as a Project Engineer included, being responsible for assisting in design of automotive interior overhead systems; currently working with Nissan. This included, but not limited to developing new process’s to keep up with the competitive automotive market, utilize timelines, improve production and quality using 6 sigma, and maintain profitability using continuous improvement.
JENNIFERS RESTAURANT, Cottontown, TN 07/97 – 11/98
Owner / Operator
Established a full service restaurant serving a small farming community, developed and implemented a business plan relating to the food service industry, planed a menu and calculated COGS , managed over head costs and payroll.
OPRYLAND HOTEL, Nashville, TN 02/96 – 09/97
Studied Culinary Arts while gaining practical experience working in the many facets of the Hospitality industry. Set up kitchens for service and prepared food for customers.
Learned the concept of what makes an acceptable recipe combination. These positions required the knowledge to be able to maintain a set profit margin and manage overhead.
Elkhart Central High School 1979 – 1982
Diploma, General college prep
Northwestern Business College 1982 – 1984
Associate of Business Management
Penta Co. Vocational Education 1986 – 1986
Emergency Medical Technician
Community College of the Air Force 1989 – 1992
DASF Denver, CO
Fire Science / NCO Leadership
Gaylord Culinary Institute 1996 – 1997
Volunteer State Community College 1997 – 1998
American Management Association
Activities and Accomplishments:
Silver member Society of Plastic Engineers
American Heart Association Instructor
Cadet Commander of the U.S. Air Force Civil Air Patrol
Achievement director for the Boy Scouts of America.
Skills and Abilities:
Proficient in Microsoft Word, Excel, Power Point and SAP System.
ISO14000 certified auditor
Certified 6 Sigma Green Belt
Safe Serve certification
References and Salary history:
Available upon request