1. Shimar A. Mitchell
306 McGowen St. Apt. 2210
Houston, TX 77006
(614) 256 - 5175
Email: shimar_mitchell@yahoo.com
Dear Sir or Madam,
My name is Shimar Mitchell and I am currently looking to begin a career in the Houston/Dallas area
that will allow me to leverage my previous experiences while also bringing a strong working ethic to
an organization. I am relocating to be closer to family and I am looking to find a position that will
provide challenging tasks in order to help continue to my career. Since graduating in Hospitality
Management from Sinclair College, I have been working in a variety of Management and Chef
Positions throughout my tenure. The last 7 years has provided me a variety of different experiences
within multi-million dollar businesses. One of my biggest strengths has been my ability to work cross
functionally within the front and back of the house in order to help drive successful profits and
excellent customer service. In addition to my leadership experience at work, I have also been able to
develop my leadership skills through my volunteer position as an Executive Chef and Coordinator for
a local church food pantry and catering department.
With over 20 years of experience in the Hospitality Management and Culinary Arts industry. I bring
the following skills and qualities to your establishment:
• Commendable Team Management skills to delegate to staff and balance workload
• Retain and increase profits
• Promote Sanitation and Safety awareness
• The ability to multi-task and keep team motivated and productive in a fast paced and
challenging environment.
In closing, my ability and passion in coordinating talent, building teams, and effective communication
have contributed to an immense number of successful guest experiences. I’ve enclosed my resume
and it briefly outlines my credentials and accomplishments. I would appreciate consideration for your
open position and also any
additional information about the role that you have available.
Sincerely,
Shimar A. Mitchell

2. 306 McGowen St. Apt. 2210. ~ Houston, TX 77006
(614) 256 – 5175 ~ shimar_mitchell@yahoo.com
SUMMARY OF QUALIFICATIONS:
Innovative and skilled hospitality and culinary professional with over 20 years of combined experience in private sector catering,
restaurant management, culinary experience and event planning. I’ve obtain the skills to drive business growth, capitalize on
new revenue potential, manage and develop teams, and enhance customer experience.
KEY AREAS OF EXPERTISE
• Menu Design / Development
• Staffing / Training / Directing
• Dining Room / Kitchen
Operations
• Conferences / Special
Occasions
• Supervision (Front / Back of
House)
• Customer Service / Guest
Relations
• Safety/Sanitation / HACCP
• Budgeting / Cost Reduction
• Large Volume and Line Cook
Experience
PROFESSIONAL EXPERIENCE
(October 2013 – PRESENT)
Executive Chef/Café Manager: Harvest Preparatory School, Canal Winchester, OH
 Oversee the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies,
etc…) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual
needs.
 Assures that all food is prepared according to standardized recipes and established food preparation procedures (e.g.
regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected
meal requirements.
 Manage budget and cash receipt handling, set up dual controls and balancing, submits purchase orders and works
continually to maintain and reduce operational costs.
 Assures that we work with all health inspectors to maintain licensure and compliance with NSLP.
 Monitor kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working
procedures, etc.) for the purpose of ensuring a high level of cleanliness, safety and sanitary working environment.
 Responsible for placing all food and supply orders with established vendors and works within a prescribed budget
including the NSLP program. Regularly seeks ways to reduce food and labor costs.
 Manages the NSLP program to assure that all standards (menu, nutrition, and portion size are met and that reports and
records are kept and completed in a timely manner.
 Coordinate efforts with school staff, faculty and support personnel, which include (delivery, maintenance, and security,
custodial).
 Manages, coaches and develops the MAC Café Team. Conducts training and holds regular staff meetings. Reviews
and approves time reporting and time off for staff.
 Oversee the reporting of monthly state claims and prepares all other reports and records, including inventory, daily cash
receipts, USDA and production reports.
 Collaborate with other areas of the ministry to plan out events and purchase all items needed for any special events and
secure staffing/volunteers for special events for up to 500 guests.
 Plan, coordinate, assign, oversee and participate as required in the preparation, cooking and serving of food; preparing
and maintaining necessary records and files, and maintaining cleanliness of the MAC Café.
(January 2003 – PRESENT)
Coordinator/Executive Chef: Columbus Christian Center, Columbus, OH
 Launch authorized partnership with state agency Mid-Ohio Food Bank and oversee food pantry.
 Distribute over 51,000 lbs. of food to over 1,200 families recently.
 Purchase perishable and nonperishable food and supplies from Mid-Ohio Food Bank.
 Responsible for all food planning and production for catered events.

3. 306 McGowen St. Apt. 2210. ~ Houston, TX 77006
(614) 256 – 5175 ~ shimar_mitchell@yahoo.com
(March 2011 – October 2013)
Director of Operations: Made From Scratch Catering, Plain City, OH
• Reorganized rental equipment in 21,000 sq. ft. warehouse for efficiency and to boost sales
• Managed and supervised operations of the firm on a daily basis which included logistics, purchasing and distribution
• Hired, trained, and evaluated staff and initiated personnel action notices in accordance with Human Resources
policies/procedures
• Managed all logistics for catering vehicles
• Generated BEO’s, requisitions, rentals, floor plans, timelines, and all internal paperwork
• Generated $ 6.5 million in off premise catering sales in food, beverages and equipment rentals
(2010 – March 2011)
Store Manager: Menchie’s Frozen Yogurt, Dublin, OH
• Managed and trained a 25 member team
• Planned and directed activities such as sales promotions, coordinating with other department heads as required
• Reviewed financial statements, sales and activity reports, and other performance data to measure productivity and goal
achievement to determine areas needing cost reduction and program improvement
• Analyzed and documented the quantity, type, and cost of items sold to determine which items may be unpopular or less
profitable.
• Developed and implemented product marketing strategies including advertising campaigns and sales promotions.
• Generated $ 1.5 million sales
(2007 – 2010)
Restaurant Manager: The Melting Pot at Easton Town Center, Columbus, OH.
• Directed sales and profitability of upscale full service fondue restaurant, generating $2,100,000 net annual sales
• Responsible for coaching and delegating 45 team members, including line cooks, servers, server assistants, hospitality
specialist, and bartenders.
• Paid and managed expenses through Quick Books check program.
• Attract, retain, and promote new business through proactive community service efforts.
• Managed P&L, standardization of portions, and implementation of labor cost controls
• Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations; sources
vendors and negotiates inventory costs.
(2005 – 2007)
General Manager: Detroit Breakfast House and Grill, Detroit, MI.
• Directed sales and profitability of upscale full service restaurant founded in 2005 and generating over $1,400,000 net
annual sales.
• Configured server station charts to assume high degree of cost-efficient customer service; focused on customer
problem-identification and resolution.
• Planned, organized, and managed catered events, to assure quality, timeliness, and the highest level of presentation.
• Ensured the integrity of restaurant operations through excellence in customer relations.
EDUCATION:
Sinclair Community College, Dayton, OH
Associate Degree of Applied Science - Hospitality Management/Culinary Arts/Tourism - Certified Food Service Management Certificate
The Ohio State University, Columbus, OH
Candidate for Bachelor Degree of Applied Science (2 semesters) - Hospitality Management
Walt Disney World, Orlando, FL
Certification of Internship Completion - Hospitality Management
Current Certification