Sous Chef

Frederick Fox Henderson III

1104 Magnolia Curve

Montgomery, AL 36106





To establish myself in a challenging position, in which I might continue my growth as a chef, and to demonstrate my creative talents; my versatility; and my organizational, analytical, communication, and leadership skills.




∙ Indian Springs School, Birmingham, AL, 1987

∙ St. John’s College, Annapolis, MD, Bachelor of Arts, 1995, Philosophy, Mathematics


∙Apprentice to Master Boat Carpenter

Mast & Mallet Yacht Builders, Galesville, MD, 1988-1991

Hartche Yacht Basin, Galesville, MD

South River Yacht Club, Shadyside, MD


∙ construction and restoration of wooden sailboats; extensive cabin design and   


∙ restoration of historic Chesapeake Bay sailing vessels




Executive Chef, The Vintage Year, January 2016- Present


Responsible for all aspects of menu creation and preparation

Responsible for all aspects of kitchen functionality and management


Chef/ Department Head, Jim 'N Nick's Bar-B-Q, July 2013 – January 2016


Responsible for all aspects of kitchen preparedness and functionality including:

Building weekly sales projections with GM

Setting and keeping a weekly declining budget

All food and supply ordering based on sales projections, managing inventory with a view to controlling weekly ending inventory

Implementation and execution of food waste controls

Direct management of a staff of three dozen employees, all staff scheduling, hiring and promotion interviews

Maintaining culinary and cleanliness standards throughout kitchen




Frederick F. Henderson

1104 Magnolia Curve

Montgomery, AL 36106



Roundsman, True, January 2013 - July 2013


Responsible for station readiness and service execution; and, for parties and special projects as directed by the chef


Executive Chef, The Olive Room, January 2012 - January 2013


Responsible for all aspects of kitchen performance:

seasonal menu creation driven by availability of locally sourced ingredients

creation of nightly dinner specials

personally executed all baking and pastry

responsible for scheduling, budgeting, and execution of weekly catering events

direct training and oversight of kitchen staff in consistent menu preparation and     presentation

direct management of the kitchen during service

full management of food inventories and purchasing

full responsibility for maintaining food cost percentages and kitchen budgeting

responsible for kitchen staffing and scheduling / labor budgets


Kitchen Manager, Cool Beans, September 2011 - January 2012


Assisted owner in reopening restaurant

Oversight of kitchen operation, food production, inventory


Furniture maker/designer; historic restoration & renovation; August 2000-March 2012


dba Henderson Furniture Works

custom cabinetry design and fabrication; custom furniture design and fabrication;

custom art projects (picture frames and sculpture); residential historic restoration/ renovation in Montgomery, AL & Atlanta, GA

Experienced reading blueprints and specifications

Extensive experience with scheduling, bidding and budgeting, and subcontractor and employee management


Sous Chef, Coup, New York, NY, March 1998 - August 2000


Responsible for daily management of kitchen including staff coordination, prep,   purchasing and inventory; and daily specials

Responsible to the chef for proper preparation for, and execution of service


Frederick F. Henderson

1104 Magnolia Curve

Montgomery, AL 36106



First Cook, Cafeteria, New York, NY, July 1997 - March 1998


Line Cook, Circa, New York , NY, March 1996 - July 1997


Chef's Apprentice, The Treaty of Paris, The Maryland Inn, Annapolis, MD, 1991 – 1995


Hired as a prep cook in college, working full time, and trained personally by the chef in all aspects of food preparation and presentation, as well as in high volume, fine dining hotel kitchen management:

butchering, preparation of raw fish, fowl and game / study of anatomies of animals and   traditional preparations / charcuterie

preparation of stocks and sauces / study of classic families of sauces and their many possible derivatives

extensive experience at sauté station, and with grill and ovens in very busy kitchen

trained in pastry and baking

extensive study of the chemistry of flavors, of plate composition and of presentation




  • ID#: 110945
  • Location: Montgomery, AL , 36106

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