TROY L.

GUYER
Bishop's Court Condominium's
13700 Richmond Park Drive North
Unit # 1104 Jacksonville, Fl, 32224
Phone: 904-303-8047 E-mail: tgc85c3c@westpost.net
EXPERIENCE SUMMARY: I am a Certified Executive Chef (CEC) with over twenty-five
years of experience in food, beverage, hospitality operations, sales and quality
customer service. I also am an experienced Restaurant/Club Manager with solid m
anagerial, business, supervisory, and technical foundation in all facets of hosp
itality management.
OBJECTIVE: I am seeking employment in the food service industry as an Executive
Chef/Kitchen Manager or Restaurant Manager. I have numerous years experience and
a solid proven track record. I have lived and worked in Jacksonville, FL for th
e past 5 years and am very familiar with the area, trends, distributors, contrac
tors and food preferences of the local populace. I believe I would be an asset t
o any and all organizations.
EXPERIENCE:

March 2010 to August 2010; 50 hours per week: Fleet Landing Assisted Living Comm
unity, Executive Chef
One Fleet Landing Blvd., Atlantic Beach, FL, 32233, Josh Ashby, Director, 904-24
6-9900
I was most recently employed as the Executive Chef for this 500 plus resident As
sisted Living Community. My responsibilities included, but were not limited to m
enu creation, employee scheduling, food ordering, Human Resource interaction (hi
ring, firing, disciplinary action, evaluations, etc.), customer interaction (tal
king to our residents and really finding out what they want), and maintaining an
d increasing profitability.
February 2006 to March 2010; 50 hours per week: Stonewood Grill & Tavern Chef,
Grill and Saute Chef
950 Marsh Landing Parkway, Jacksonville Beach, FL, 32250, David A. Baumanh, Supe
rvisor, 904-887-3558
At Stonewood, I was the Grill and Saute Chef for this 220-seat up-scale restaura
nt serving lunch and dinner. I was responsible for the fast, consistent, and qua
lity production of food items for service to our patrons on a daily basis.
September 2004 to November 2005; 50 hours per week: Nellis Officers' Club, Offic
ers' Club General Manager
99 Services Squadron/SVBMO, Nellis AFB, 4349 Duffer Drive, Las Vegas, NV, 89191,
Lt. Col. Russell Cutting, Service Commander, 702-652-8187
At Nellis, I was responsible for the economic and efficient operation of a mediu
m-sized club facility and activities. I implemented higher-level directives, for
mulated procedures and programs to ensure high standards of food and beverage, r
ecreational and entertainment/promotional programs. I prepared budgets, analyzed
financial results and maintained solid financial condition of the Club Complex.
March 2003 to September 2004; 50 hours per week: Chili's Restaurant, Restaurant
Manager 18 SVS/SVBMEF, Kadena AFB JA, Unit 5135, Box 10, APO AP 96367-5135; Mr.
Michael T. Crawford, General Manager, Chili's Restaurant, 011-81-611-734-2644.
At Chili's, I directly managed and coordinated all subordinate staff personnel a
nd foodservice activities of this restaurant to include over 150 employees and o
ver $500,000 in monthly sales; the 1st (and most profitable "anywhere") Chili's
Restaurant to be opened overseas on a military installation. I promptly and accu
rately provided guidance and direction to employees, as well as, providing feedb
ack with all team members, calculating food and beverage cost and purchased supp
lies, equipment, food and beverages. Ensured supplies were used efficiently with
minimal loss or waste, cash banks were maintained and balanced daily, schedules
and supplies were maintained at a level that meets current business trends, and
daily occurrences in the restaurant were documented.
September 2002 to March 2003; 50 hours per week: Rocker NCO Club Complex, Club M
anager
18 SVS/SVBME, Kadena AFB JA, Unit 5135, Box 10, APO AP 96367-5135; Mr. Phil Nort
on, Complex Manager, Kadena NCO Club Complex, 011-81-611-734-3828.
At the "Rocker", I managed supervisors and staff to include all kitchen operatio
ns, dining room operations, game room/slot machine operations, bingo operations,
cashier operations, security operations, warehouse operations, entertainment, a
nd customer service operations. This includes the management of over 170 America
n employees and 160 Local National Employees. I reviewed and evaluated menu plan
ning, food service, and purchase of supplies, equipment and resale merchandise.
Prepared budgets analyzed financial results and maintain solid financial conditi
on of the Club. I formulated procedures and programs to ensure high standards of
food and beverage, recreational and entertainment programs.
July 1997 to September 2002; 50 hours per week: Rocker NCO Club Complex, Executi
ve Complex Chef
18 SVS/SVBME, Kadena AFB JA, Unit 5135, Box 10, APO AP 96367-5135; Mr. Phil Nort
on, Complex Manager, Kadena NCO Club Complex, 011-81-611-734-3828.
Upon arriving at Kadena, I was the Executive Chef responsible for the planning a
nd management of all food activities within the Kadena NCO Club Complex to inclu
de: Instructing cooks on proper techniques and methods of preparing and cooking
a variety of food items in the art of fine cuisine. I initiated the development
and preparation of new and unusual food items, specialty foods, and sauces. I wa
s responsible for creating and planning all new culinary menu items and recipes
to support the interest of customers. I planned all menus for regular meals, fin
e dining and catering parties, as well as, formulating cyclical meal specials an
d menus for use in all food areas to ensure customer satisfaction. It was my tas
k to update current menu cost cards on all menu items, to ensure the utilization
of standardized recipes, and assess food service related financial data and rec
ommending actions to maintain financial solvency. During my tenure, all supplies
and menu items were ordered in proper quantities to meet functional requirement
s, as well as, maintaining the security and accuracy of monthly inventories of s
upplies, food, sanitation and environmental requirements. It was my responsibili
ty to supervise all kitchen and dining room staff to ensure job proficiency and
customer satisfaction. I was at this position for over 5 years, and received a t
otal of 4 extensions overseas during my time in Okinawa!
FORMAL EDUCATION:
BPS, Hospitality Management, Culinary Institute of America, 1995, GPA: 3.68, Tot
al Credits Earned: 63
AOS, Culinary Arts, Culinary Institute of America, 1994, GPA 3.65, Total Credits
Earned: 72

CONTINING EDUCATIONAL COURSE WORK:

Completed 40 hour "Techniques of Healthy Cooking: Flavors of Asia, Latin America
and the Mediterranean" at the Culinary Institute of America (CIA) 2/98
Completed 40 hour "France: Seasonal Bistro Cooking" at the CIA 10/98
Completed 40 hour "Hot and Cold Buffet Program" at the CIA 5/99
Completed 40 hour "Seafood Cookery" at the CIA 03/00
Completed 40 hour "Ingredients, Flavor Dynamics and Techniques of Evaluation: A
Master Class" at the CIA 06/01
Completed 2 day course at the Chiang Mai Thai Cookery School in Thailand 02/02
Completed 40 hour "Advanced Sauces Techniques/Flavor: A Master Class" at the CIA
06/02
Completed 1 day course at the Herb Basics Cooking School in Thailand 11/02
Completed 12 weeks Chili's Training course in San Antonio, Texas. Began 03/9/03,
completed 05/03/03
Completed 1 day course at the Gap's Thai Culinary Art School in Thailand 06/04
CONTINING EDUCATIONAL AIR FORCE COURSE WORK:
Completed Air Force Culinary Skills 98-02 Course 3/98
Completed Air Force Associates of Arts in Customer Service 6/98
Completed 24 hour Air Force Dynamics of Supervision Course 6/98
Completed 40 hour Air Force Management Course 6/98
Completed 16 hour Air Force Alternative Dispute Resolution Course 3/99
Participated in 32 hour IMCEA Annual Conference 5/ 99
Completed 16 hour Air Force Core Catering Class 5/00
LICENSES/CERTIFICATIONS:
Awarded Certified Executive Certification (CEC) status through the American Culi
nary Federation on 6/17/02
Awarded ServSafe Certification through the National Restaurant Association,
Score 95% on 6/29/05
Awarded Safe Staff Certification through the Florida Restaurant and Lodging Asso
ciation, Score 100% on 3/10

OTHER INFORMATION:
Member Eta Sigma Delta, International Hospitality Management Honor Society/1995-
present
Board of Trustee Member of the 1st Okinawa Chapter of the ACF (American Culinary
Federation) 1999-2002
Member IMCEA (International Military Community Executives Association) 1998-2001
Taught 6 each, 2 hours Garnishing Class for Kadena Family Support 11/97, 11/98,
11/99, 11/00, 11/01, 11/02
Member American Culinary Federation (CEC) 1993-present