Salvatore Cantalupo Corporate Chef of
Corporate Image Dining Services
Corporate Image Dining Services Stamford, CT
CORPORATE CHEF 2002-Present
Responsible for menu planning , food production standards, vendor bid solicitations, food service personnel direction, product development, special event catering, inventory management systems, provide financial operating data for P&L .
Intrawest Corp./Copper Mt. Copper MT, C.O.
COPPER STATION EXECUTIVE CHEF 2000-2001
In charge of running all kitchen operations for Molly Brown's restaurant, Grand Hall Food Court and Camp Hale coffee shop Gourmet food court with wok, Panini and pizza stations. High volume American style restaurant. Specialty coffee shop serving various food items. Annually sales for building encompassed 2 million dollars.
Responsibilities include but are not limited to food and labor costs, staffing and scheduling, training, ordering, menu design, P&L analysis, logging invoices and overall running of the kitchen for two major foodservice operations.
MOLLY BROWNS HEAD CHEF 1999-2000
Responsible for all kitchen operations, including but not limited to food and labor costs, ordering, training, menu design, staffing and scheduling and overall running of kitchen.
Was part of opening team for the restaurant and in its first year was rated top ten dining in the rockies by Arizona Sun Magazine and #1 apre`ski in Colorado.
Earned "Supervisor of the Year" award in Food and Beverage. American style cuisine, high volume lunch and upscale dinner. Clubhouse for golf course in summer
PESCE FRESCO SOUS CHEF 1997-1999
Accountable for kitchen operations, included but not limited to food and labor costs, scheduling, ordering and overall running of kitchen. Casual fine dining restaurant specializing in fresh fish with an Italian flare.
Vail Resorts, Keystone Ranch Dillon, C.O.
PANTRY CHEF 1995-1997
In charge of running pantry department for "five star" fine dining restaurant, featuring 6 course gourmet meal specializing in wild game, unique seafood and homemade deserts.
Pine Grove Inn East Patchogue, NY
SOUS CHEF 1994-1995
Responsible for kitchen operations in high volume German restaurant
Winfields Restaurant Block Island, RI
SOUS CHEF 1992-1994
Responsible for kitchen operations in small seasonal "four star" fine dining restaurant.
JOHNSON & WALES UNIVERSITY, Providence, RI
BS Culinary Arts/Food Service Management,
| Food Managers Certified, Knowledge in Food-Trak, Computer literate in Microsoft Excel,
Publisher and Word