Patrick McGee New England Culinary Institute 56 College Street Student Mail #179 Montpelier, VT 15602-2911 914.629.1614 patick.mcgee@student.neci.

edu Objective: To further my culinary career and offer my skills and experience through a 700-hour internship. Work History Chebeague Island Inn - Chebeague Island, Maine Chef Tournant June 2011-October 2011

Was responsible for working various kitchen stations including grill, oven, saut, garde manger and expediting. Maintained kitchen organization through inventory management. Assisted the banquet chef with weddings and other large events. Trained new kitchen employees.

Ocean House Oyster Bar and Grill-Croton-on-Hudson, New York Sous Chef October 2008-June 2011 Was responsible for carrying out all aspects of food production and kitchen management, including working any station and running the restaurant in the chefs absence. Managed pre-service meetings with front of the house staff. Collaborated with the owners on menu development and created a weekly farmto-table menu featuring Hudson Valley produce. April 2008-August 2008

YMCA Camp Combe-Putnam Valley, New York Food Service Director

Developed a successful cooking instruction program and taught classes to over 70 students per day. Established accounts with purveyors and handled all ordering, inventory and food cost analysis for the camp. Planned and organized catered events for up to 150 people. June 2006-April 2008

Wobble Caf-Ossining, New York Line Cook

Prepared various soups, sandwiches, sauces and salads. Ensured that the kitchen was clean, organized and tidy. Assembled order and prep lists, delegated daily assignments to the prep cooks.

Other Information Servsafe Certified. Currently enrolled at the New England Culinary Institutes advanced placement AOS program.