Paul Link Email Address

Sales Manager Los Angeles California

Food Production

EXPERIENCE Present - Territory Sales Manager Gourmet Foods Inc. Past - VP Operation at Food Trade Consultants San Juan Capistrano CA Past - Gourmet Foods, Rancho Dominguez CA Regional Sales Manager, 2000-Present Promoted to Regional Sales Manager in headquarters location in southern California. Overseeing So Cal, NV and AZ. Previously was the General Manager for the New Jersey location. Overseeing a staff of forty people consisting of two food production crews, office personnel, sales department, purchasing and drivers. Ensure quality assurance program is in compliance with HACCP guidelines. Other tasks include recipe development, costing, selling price for best profitability, scheduling, hiring new personnel and employee documentation. Promoted to sales to help grow product line, covering two separate areas Central and Northern New Jersey. Flik International, Morristown, New Jersey Executive Chef, 1999 - 2000 Corporate Dining for Honeywell Global Headquarters with two thousand employees, Banquet facilities and Executive dining rooms. Supervised a staff of thirty people including managers in a union environment. Hilton Hotels, Newark Airport Hilton, Elizabeth, New Jersey Executive Chef, 1994 - 1999 Transferred to an operation that required restructuring to establish a professional culinary staff. Established food cost guidelines, revised all menus to enhance customer satisfaction, and created team member organizational responsibilities. Fast paced four hundred room airport properties, with a full Glatt Kosher Kitchen and banquet space for five hundred people. ADDITIONAL EXPERIENCE Hudson County Community College, Jersey City, New Jersey Adjunct Instructor, Sept. 23,1998 to Dec. 18, 1998 Responsible for teaching third semester students in International Cuisine. Class includes lecture and recipes of daily menu, preparation and execution of menu as if in an actual restaurant. EDUCATION Culinary Institute of America, Hyde Park, New York A.O.S., Culinary Arts, 1984 Specialties: Food and Beverage industry