Carter Violette

7 School Street, Mailbox 103, Montpelier, VT | (860) 367-1660 | Carter.Violette@student.neci.edu

OBJECTIVE
Hardworking Food and Beverage Business Management student at the New England Culinary
Institute seeking a 700 hour, 6-month paid internship starting in July 2016. Im looking to gain insight
and experience in front of the house operations that will benefit me in the field. I would like to shadow
and learn the trade under managerial staff to grow my brand and strength in management. I have two
years of experience in back of the house operations and am looking to become knowledgeable in the
front of the house.

EDUCATION
NEW ENGLAND CULINARY INSTITUTE, MONTPELIER, VT
OCT 2015-PRESENT
Associates Degree in Food and Beverage Business
Management
BACON ACADEMY, COLCHESTER, CT
AUG 2011-JUN 2015

High School Diploma

WORK EXPERIENCE
SWEET FROG FROZEN YOGURT COLCHESTER, CT
SEP 2014-SEP 2015 CASHIER

Worked serving customer needs, greeting them, and resolving any issues and problems

Fruit cutting, preparation for all foods that needed to be done

Assisted on inventory and receiving orders

J SAWCHUK CONCESSIONS AND CATERING, COLCHESTER, CT

JUN 2014-OCT 2015
COOK

Made burgers, dogs, wraps, salads, sandwiches, and more for up to 75 covers

Prepared catering orders and served at catering events up to 75 covers, serving and bussing
throughout

Worked catering events and saut dinners at Thames Yacht Club in New London, CT

FAMILY PIZZA RESTAURANT AND GRILL, COLCHESTER, CT

OCT 2013-MAY 2015
PREP COOK/DISHWASHER

Prepared sides and plating for up to 200 covers, varying from French Onion soup to Fried
Calamari

Cooked pasta dishes and dinners for up to 200 covers

Assisted Dishwasher when needed, put away and washed dishes

ACHIEVEMENT/SKILLS

Knife skills course taken, cut mirepoix and various vegetables into square and other cuts

Table Service course taken, served tables, hosted, and tended bar at NECI on Main in
Montpelier, VT

Baking course taken, created pastries, cookies, sweets for National Life insurance building and
catering events

Customer service experience , greeting customers, accommodating needs, and resolving

issues

Knowledge of food science, cooking theory class taken, basic food concepts and science taught
and performed

Restaurant and Guest Management class, Fundamentals in Management class taken

Strong work ethic, quick learner, and finishes tasks promptly

Outgoing, accommodating, and kind

ServSafe Certified

NECI Student Council Member

United Bank Vocational Scholarship Winner

Chef Donna Kaik Memorial Scholarship Winner