Kenneth McGoey

Chef Instructor

Location 15h@2xBrooklyn, NY

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Work Experience
  • Chef Instructor

    Jan. 2012 to Present (5 years and 6 months)

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    Role & Tasks:

    * Instruct students in culinary theory and technique..
    * Develop hands on projects for students in order to develop skills.
    * Work with students with little or no experience and educate them for six
    months so as they may begin an externship..

  • Executive Chef

    Sanctuary TNew York, NY, US
    Jan. 2007 to Dec. 2011 (4 years and 11 months)

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    Role & Tasks:

    * Seasonal menu, new American. Developed catering capabilities.
    * Increase of sales consistent over time.
    * Supervised all aspects of inventory and ordering. Both BOH and FOH.

  • Pastry Chef

    Buddha Bar NY
    Jan. 2006 to Jan. 2007 (12 months)

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    Role & Tasks:

    Launched restaurant. Developed menu, partook in outfitting kitchen
    facility.
    * Managed team, externs, and production for 200-800 covers.
    * Scheduling, inventory, cost control, ordering, pay roll.

  • Consultant

    Consultant
    Jan. 2005 to Jan. 2006 (12 months)

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    Role & Tasks:

    Germany
    Chef Consultant
    * Developed a network of clients from cafes to full service restaurants.
    * New concepts. Menu development, product sourcing.
    * Translations of menus for English speaking guest.

  • Pastry Chef

    Frederick's
    Jan. 2004 to Jan. 2005 (1 year)

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    Role & Tasks:

    * Revamp of menus for two locations
    * Manage teams of two locations.
    * Scheduling, inventory, cost control, ordering.

  • Pastry Sous Chef

    Spice MarketNew York, NY, US
    Jan. 2003 to Jan. 2004 (12 months)

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    Role & Tasks:

    Launched restaurant. Menu development. Manage production, quality
    control
    * develop and manage team. Train and evaluate externs.
    * prepare special orders as well as off the menu items.

  • Pastry Chef

    Shallots BistroSkokie, IL, US
    Jan. 2000 to Jan. 2003 (3 years)

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    Role & Tasks:

    * Created seasonal menus following orthodox kosher law.
    * Oversaw hiring and training of team, externs. Inventory, cost control.
    * Special events, wedding and birthday cakes.

  • Executive Chef

    J.J. Foleys Bar and Grill
    Jan. 1995 to Jan. 2000 (4 years and 12 months)

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    Role & Tasks:

    * Launched kitchen, consulted in business plan and design.
    * Managed kitchen team and FOH. Cost control, inventory, ordering.
    * Seasonal menu. specials

  • Pastry Chef

    East Meets West Catering
    Jan. 1993 to Jan. 1995 (1 year and 12 months)

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    Role & Tasks:

    * Coordinate pastry production to meet time constraints.
    * Work with clients to develop creative menu within budget.
    * Hire, train team. Inventory, cost control

  • Product Designer

    Creative Baking Co
    Jan. 1991 to Jan. 1993 (2 years)

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    Role & Tasks:

    * Produce wedding, birthday cakes. Specialty items.
    * Consult with customers to meet expectations.
    * Developed new product for retail sale

  • Pastry Chef

    Jan. 1990 to Jan. 1991 (12 months)

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    Role & Tasks:

    * Manage team for sea side resort and country club.
    * Develop restaurant, banquette and room service menus.
    * Scheduling, hiring, inventory, ordering.

  • Pastry Chef

    Brasserie Les HallesNew York, NY, US
    Jan. 1989 to Jan. 1990 (12 months)

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    Role & Tasks:

    * Create seasonal menu based on classic French cuisine.
    * Oversaw production of product for both brasserie and cafe.
    * manage team, inventory.

  • Apprentice

    Hotel Steigenberger
    Jan. 1988 to Jan. 1989 (1 year)
  • Pastry Cook

    Waldorf Astoria New YorkNew York, NY, US
    Jan. 1986 to Jan. 1988 (1 year and 12 months)
  • Weekend Bakery Manager

    Epicure Ventures
    Jan. 1985 to Jan. 1986 (12 months)
  • Bakers Assistant

    Country Epicure
    Jan. 1984 to Jan. 1986 (2 years)

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    Role & Tasks:

    Related
    Experience
    Creator of "T-Dust" Seasoning blend
    * Sold at Sanctuary T, Whole Foods, Dean & Deluca
    "Cooking with Emerill"
    * Guest Chef on Emerill lagasse's radio program topic: tea
    Consultant
    * Concepts, menu development, management
    Instructor
    * Whole foods Bowery Culinary Center. William and Sonoma.

Education
  • management
    Jan. 1984 to Jan. 1986

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    Associate in Applied Science Degree

    Summary

    1984-1986 Westchester Community College Valhalla NY
    Degree of Associate in Applied Science
    * Graduated with a degree in food service administration-restaurant
    management.

  • General Study
    Fox Lane High School
    Jan. 1980 to Jan. 1984

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    High School Diploma Degree

    Summary

    1980-1984 Fox Lane High School
    Bedford NY
    High School Diploma

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