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Zebulon 
$35/h
1st lesson free!
Verified teacher profile
Response Time 24h
Lessons offered by Scott
  • Individual
  • In group
The lessons will be held
  • at your home
  • By webcam
Taught subjects
  • Cooking
  • Traditional Cooking
  • Italian cuisine
  • French cuisine
  • Mediterranean cuisine
  • Sushi
Levels
  • All Levels

My name is Scott Harvey. I have served families as a personal chef and worked as a corporate chef for restaurant corporations. I completed an apprenticeship from the Culinary Institute of America.

Methodology

I take a personal and hands on approach to cooking. I enjoy making people comfortable taking on any recipe, and gain all the culinary knowledge culinary school could give. Teaching knife skills, safety and sanitation, food hierarchy, culinary operations, and all cooking techniques such as searing and braising to name a few. I am versed in many foods from all over the world.

Background

I have been served others as a personal chef and a corporate chef for large corporations. I served in an apprenticeship with chefs from the Culinary Institute of America, which is one of the largest and most renowned culinary schools in the world. I have vast knowledge in many cuisines and techniques. I enjoy teaching others who have the desire to become better chefs for their homes and business. I have taught and mentored over 100 students to success!!

Rates

Transportation Fee : $20
Rate for online lessons : $30/h
Rate for 5 hours of lessons : $140
Rate for 10 hours of lessons : $250

Details

Rates will vary upon level of student, distance traveled, or specific needs of student

Lessons offered by Scott
Individual
In group
The lessons will be held
at your home
webcam
Taught subjects
  • Cooking
  • Traditional Cooking
  • Italian cuisine
  • French cuisine
  • Mediterranean cuisine
  • Sushi
Levels
  • All Levels

Scott's resume

EDUCATION
Bachelor’s Degree
Technical Management and Accounting
Culinary institute of America Apprenticeship
DeVry University 2012
Deans List 3.9GPA

Associates Degree
Social Sciences
Tompkins Cortland Community College

CERTIFICATIONS

ServeSafe Sanitation Certificate Nutrition
Food Manager Certification
CPR/First Aid Certification
Microsoft Office Proficiencies
Leadership Management Certification
OSHA 10 Hour Course


EXPERIENCE


General Manager/Site Manager
May 2017 – Present
Sodexo/Pfizer Pharmaceuticals


• Responsible for Budgeting and Forecasting for unit.
• Instrumental in improving comp sales by 15% during 2-year tenure at site.
• Purchasing manager for daily produce, food, beverage, and paper goods
• Responsible for scheduling kitchen personnel to maximize productivity while minimizing labor overhead
• Training and management of employees in proper cooking techniques, food handling, safety, and sanitation practices
• Achieved reduction of food & labor, while increasing sales
• Received top scores from company executives in annual audit of productivity, profit margins, and operational effectiveness


District Manager
December 2015 – May2017
HCI Hospitality Group

• Management of 300+ service and culinary staff members
• Responsible for hiring of store managers, budgeting, P&L management for several different locations to meet budget goals
• Operational oversight of the company's 8+ million annually foodservices
• Training and management of all employees in proper cooking and service techniques, food handling, safety, and sanitation practices
• Responsible for all budgeting and forecasting for assigned division.
• Responsible for operation standards, which include menu specifications and guidelines, food quality assurance, cost calculations, safety regulations, and sanitary standards



District Chef Manager
November 2013- December 2015
The Egg and I Corporation, Cary, NC


• Management of 200+ service and culinary staff members
• Responsible for hiring of store managers, budgeting, P&L management for several different locations to meet budget goals
• Operational oversight of the company's 7+ million annually foodservices
• Training and management of all employees in proper cooking and service techniques, food handling, and sanitation practices
• Responsible for operation standards, which include menu specifications and guidelines, line checks, food quality assurance, cost calculations, safety regulations, and sanitary standards


Area Manager/ Executive Chef
December 2010- November 2013
City Barbeque, Cary, NC


• Operational management for initial store in North Carolina Market
• Responsible for driving productivity, which included menu development, P&L responsibility, food quality assurance, cost calculations, safety regulations, and sanitary standards
• Supervision of 100 to 250 employees, which included culinary staff and service staff
• Responsible for renovating the existing menu into a modern fresh ingredient only cuisine that improved the food quality and reduce operating cost
• Market leader of Brand development outside of Ohio


Senior Manager of Operations East Coast
October 2005- November 2010
Carrabba's Italian Grill, Boynton Beach, FL


• Management of 300+ service and culinary staff members
• Responsible for correcting issues with stores that have labor and food cost issues for the east coast of Florida market.
• Operational oversight of the company's 20+ million annually foodservices
• Training and management of all employees in proper cooking and service techniques, food handling, and sanitation practices







General Manager/Chef Partner
June 2001 - October 2005
Buca Di Beppo, Wellington, FL


• Instrumental in improving comp sales by 3% every year.
• Purchasing manager for daily produce, food, beverage, and paper goods
• Responsible for scheduling kitchen personnel to maximize productivity while minimizing labor overhead
• Training and management of employees in proper cooking techniques, food handling, and sanitation practices
• Achieved reduction of food & labor, while increasing sales
• Received top scores from company executives in annual audit of productivity, profit margins, and operational effectiveness

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