Lee F Sonsky

Boston, MA

Hospitality

Troon Golf
Executive Chef
Boca Raton Resort & Club, A Waldorf Astoria Resort Feb 2016 - Sep 2019
Restaurants Chef
The Charles Hotel Apr 2015 - Feb 2016
Sous Chef
Stephanie's Restaurant Group Sep 2014 - Feb 2015
Chef De Cuisine
Newport Harbor Corporation Jul 2013 - May 2014
Executive Chef

Nassau Community College 1999 - 2002
New York Institute of Technology 1997 - 1999
Baldwin Senior High School 1996

Menu Development
Recipes
Restaurants
Food
Banquets
Hospitality Management
Cooking
Hospitality Industry
Catering
Chef
Fine Dining
Hotels
Resorts
Training
Budgets
Pre Opening
Culinary Skills
Menu Engineering
Mediterranean
Hiring
Yield Management
Italian
Food Safety
Culinary Management
Food Quality
Tourism
Menu Costing
Italian Cuisine
Sanitation
New Restaurant Openings
Food Cost Management
Labor Control
Food Cost Analysis
Sauces
Employee Training

Newport Restaurant Group - Hemenway's

Jul 2013 to 2000
Executive Chef
The Breakers Palm Beach
Palm Beach, FL
Aug 2008 to Mar 2013
Area Chef the italian restaurant & the ocean grill
The breakers Palm Beach
Palm Beach, FL
Jan 2002 to Mar 2013
Area (executive) Chef
The Breakers Palm Beach
Palm Beach, FL
Aug 2008 to Present
area chef the italian restaurant
The Breakers Palm Beach
Palm Beach, FL
Sep 2007 to Present
area chef the ocean grill
The Breakers Palm beach
Palm Beach, FL
Jan 2006 to Present
Chef Brigade The Italian Restaurant
Classic Pizza and Italian Restaurant
Baldwin, NY
Jan 1996 to Jan 2002
Executive Chef
The Breakers Palm Beach
Palm Beach, FL
Jan 2002 to Present
Cook 2, Cook 3 the beach club, the Reef Bar, the italian restaurant

Nassau Community College
Garden City, NY
2002
Hospitality Management
New York Institute of Technology
Old Westbury, NY
1997 to 1999
Pre-Med / Hospitality Management

Proven effective expediter for high volume lunch and dinners. Knowledge of how to effectively build and lead a team to a common goal. Effective at managing payroll and food cost percentages without sacrificing quality, cleanliness standards, and morale within my teams. Additional responsibilities etc @ The Breakers : Quality, Best Practices, Innovation work team - re-conceptualized our current process for food distribution, ordering etc. Came up with a new process / procedures that was presented to the Board of Directors for implementation. Food and Beverage Green Team - raised awareness and shared knowledge of our food and beverage green actions and initiatives. This involved going to other departments pre-shift meetings to help spread the word. Added organic and environmentally sustainable items to all restaurants menus and adjusted verbiage accordingly. Official Culinary Hiring Manager - was 1 of 2 people that were able to make offers other than the Executive Chef Hotel Environmental Sustainability Team - ensure all proper waste, recycling, cardboard bailing, etc were being performed in accordance to our standards on the outlet level. Culinary Budgetary Advisor for all restaurants