Connor Cahill

Line Chef/Intern to Controller at Dover Hall Experiences
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Contact Information
us****@****om
(386) 825-5501
Location
United States, US

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Credentials

  • ServSafe Manager
    ServSafe
    Feb, 2021
    - Nov, 2024

Experience

  • Dover Hall Experiences
    • United States
    • Events Services
    • 1 - 100 Employee
    • Line Chef/Intern to Controller
      • Jan 2022 - Present

      Returned Dover Hall as a cook following Rappahannock and returning to school. While I cook on event days, I am also fortunate enough to work closely to the controller doing entry level accounting. I write P&L reports for every event, track COGS, maintain inventory and point-of-sale systems, and communicate with our suppliers. The end goal of this project is to find the marginal rate of change in labor and food preparation activities to more efficiently conduct operations. Returned Dover Hall as a cook following Rappahannock and returning to school. While I cook on event days, I am also fortunate enough to work closely to the controller doing entry level accounting. I write P&L reports for every event, track COGS, maintain inventory and point-of-sale systems, and communicate with our suppliers. The end goal of this project is to find the marginal rate of change in labor and food preparation activities to more efficiently conduct operations.

  • Rappahannock Oyster Bar
    • United Kingdom
    • Food and Beverage Services
    • 1 - 100 Employee
    • Sous Chef
      • Sep 2021 - Jan 2022

      I was part of the reopening team under Chef Zach Wingold, who I worked with at Houspitality Group. While here I was responsible for: Menu development and cost analysis. Opening relations with product suppliers, training and management of new BOH kitchen staff, and execute daily kitchen operations. I left to pursue a degree from VCU school of business and study Economics. I was part of the reopening team under Chef Zach Wingold, who I worked with at Houspitality Group. While here I was responsible for: Menu development and cost analysis. Opening relations with product suppliers, training and management of new BOH kitchen staff, and execute daily kitchen operations. I left to pursue a degree from VCU school of business and study Economics.

  • Dover Hall Experiences
    • United States
    • Events Services
    • 1 - 100 Employee
    • Line Chef
      • Apr 2021 - Sep 2021

      I Worked in the kitchen to prepare and execute high end banquets and private events in a quick and efficient manner. I Worked in the kitchen to prepare and execute high end banquets and private events in a quick and efficient manner.

  • HOUSEpitality Family
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Chef De Cuisine
      • Apr 2019 - Apr 2021

      I started as a line cook at the Sunday Park Boathouse during the slow season at the Jefferson. Over time I moved up from cook to trainer, to lead cook, to Chef de Cuisine of the company’s Island Shrimp Company concept under executive chef Zachary Wingold. During this time I managed inventories and food cost analysis, developed new menu items , hired and trained staff, and worked with local providers to supply the restaurant with fresh and affordable products. Zach, it you are reading this, I am so sorry about the crab Rangoon dip, I had no idea it would be so popular. Show less

  • The Jefferson Hotel
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Banquet Worker
      • Dec 2018 - Apr 2019

      I was lucky enough to work in the historic Jefferson Hotel in the banquet department. This was my first professional experience in fine dining and I received a lot of experience in banquet style preparation and execution. You also probably saw me flipping omelets during the award winning Sunday brunch service around this time. I was lucky enough to work in the historic Jefferson Hotel in the banquet department. This was my first professional experience in fine dining and I received a lot of experience in banquet style preparation and execution. You also probably saw me flipping omelets during the award winning Sunday brunch service around this time.

  • Capital Ale House
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Assistant Manager
      • Dec 2016 - Jan 2019

      I primarily worked at the Fest location in Chesterfield. I was Responsible for scheduling, menu development, training, customer service, marketing, inventory and food cost analysis; along with execution of the daily restaurant responsibilities. I primarily worked at the Fest location in Chesterfield. I was Responsible for scheduling, menu development, training, customer service, marketing, inventory and food cost analysis; along with execution of the daily restaurant responsibilities.

Education

  • Virginia Commonwealth University - School of Business
    Bachelor of Science - BS, Economics
    2022 - 2024
  • ECPI University
    Associate of Science - AS, Culinary Arts/Chef Training
    2015 - 2017

Community

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