The University of New Orleans

Independent Contractor

Lead Line Cook

Director of Sales and Marketing

Bartender

line cook/garde manger

Server

Cashier

Director of Food and Beverage / AGM

Corporate Manager

Line Cook

Bartender

Bartender

Prep Cook

Server

Bart Pickens                                         119 Sugar Maple North Hendersonville TN 37075 615-681-8808 [email protected]   Highly Skilled Executive Chef   OBJECTIVE Innovative chef with exceptional record of service and experience in various fine dining venues and exclusive resorts seeks position to utilize years of experience in all facets of scratch made food preparation and management - both front and back of the house as well as high volume catering and special events planning.   STRENGTHS: • Forecasting and Preparations, Food and Labor Cost Estimating,Food Purchasing / Estimating For catering events from 250 up to 4000 • Management Leadership and Directing Staff • Excellent Trainer and Teacher • Quality Assurance and Menu Development • Preferred Vendor Relationship Building and Negotiating Power Pricing • Facilitating relations between front and back of the house • Reducing food costs by management of operations while maintaining or improving quality • Opening freestanding restaurants with high volume sales • Able to be spontaneous and adjust as circumstances require 
Education Club Corporation of America CCA Apprentice Program University of South Western Louisiana – Commercial Art         WORK EXPERIENCE:
 Party Fowl Nashville, TN Executive Chef Responsibilities included • Menu Design, scheduling, purchasing and designing of new concept from the ground up, Designed and executed operations of 140 seat restaurant Staffing, Hiring, and Training, Payroll Forecasting and Scheduling   June 2013 – Feb 2014 Old Hickory Country Club Nashville, TN Executive Chef Responsibilities included • scheduling, purchasing and execution of events • Customize menus to clientele tastes and event themes                      Staffing, Hiring, and Training, Payroll Forecasting and Scheduling                   Aug 2006-June 2013 Loveless Event Catering & TomKats Catering Loveless Event Catering, Nashville, TN  June 2011 – Present Executive Chef Responsibilities included • Menu Design, scheduling, purchasing and execution of events • Customize menus to clientele tastes and event themes • Managed all food related needs for large music and special event venue with catering events from 250 to 1200 Guest • Staffing, Hiring, and Training, Payroll Forecasting and Scheduling •     TomKats Catering, Nashville, TN   Aug 2006 – June 2011 Executive Chef “Hall of Fame Contract” 2.8 Million Corporate Chef over TomKat Catering, Loveless Barn, Saffire (2.5 Million) and Fontanel (contract) Executive Chef • Produced multi-million dollar food revenues  • Developed menus for independent restaurant  • Oversaw the kitchens at the Country Music Hall of Fame, Saffire and Fontanel, Loveless Barn, TomKats Catering  • Special Events VIP Catering Such as Bonnaroo120k in a weekend         April 2005 – July 2006 Management INC D/B/A Shore Restaurant and Beach Bar, Delray Beach, FL Sous Chef • Open 3 restaurants with sales volume between 4 -6 million per unit • Served up to 1800 guest a day 
 Sept. 2004 – Jan. 2005      Wexford Plantation, Hilton Head Island, SC Executive Sous Chef • Upscale Gated Community/Golf Community/Members Only weddings,events, ala carte dining         Oct. 2003 – Sept. 2004 Redfish Restaurant, Hilton Head Island, SC Sous Chef • Fresh Seafood concept • Up to 30k a day in season • Sales volume up to 6 million dollars a year     Sept. 2001 - May 2003 Al Fresco Italian Bistro, Ocean Spring, MS Executive Chef Opened his Cajun influenced Italian Bistro  Restaurant from the ground up, Designed and executed operations of 225 seat restaurant with sales in excess of 2.5 million.   Aug.1992 to Sept. 2001 Casinos in Louisiana and Mississippi Gulf Coast 
Executive Chef, Maitre ‘d, Service Manager, Food and Beverage Manager, Sous Chef, and Chef de Cuisine Recruited & Hired to opened various responsibilities in the food operations of four new casino properties Biloxi Bell – Food and Beverage Manager/Executive  Chef Grand Casino- Opened Culinary Chef Magic Casino Opened Chef De Cuisine over Steak House Palace Casino Opened Maitre ‘D, & Executive Chef • Set working par levels, spec., bid, and purchasing for casino food service and restaurants   Sept. 1986 – Aug.1992 Club Corporation of America, dallas,tx Tops’l beach and racquet club Destin, FL                                                Capital city club montegomery , ala                                                Members only  4 star dining catering events                                                Sous Chef and Catering Director
 Nov. 1983 – Sept.1986 Copeland Cajun American Café, New Orleans, LA Kitchen Manager, Service Manager, and Corporate Trainer • Served as corporate trainer for franchise restaurant concept • Opened 5 new Copelands Restaurants in progressive management responsibilities • Worked both Front of House and Back of  House management positons   Honors Awards Guest Chef, James Beard House, February 14, 2013 Gumbo Competition Winner    1996 Chocolatier Competition Winner  2002  

Kitchen Manager

Restaurant experience.

Server

Bartender

Oyster Shucker

Accountant 2

Cashier

Office Manager