Chef Instructor
Resume:
Cathleen E. Rosenberg ***** North **th Place, Phoenix, AZ 85032
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Professional Profile Summary
Over 25 Years Hospitality Experience
Expert Front of House Trainer
Expanded Leadership skills
Executive Corporate Dining Management
Off Site Catering Management
Teacher, Mentor, Consultant of Food Service Operations
Certified Specialist of Wine -Society of Wine Educators
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Hospitality Professional Experience
CHEF INSTRUCTOR 12/07 –12/12
Le Cordon Bleu College of Culinary Arts Scottsdale Scottsdale, Az.
• Restaurant Operations Front of House Instructor and Manager
o Customer Service and Etiquette
o Taught complete Service Cycle
o Proctor for National Restaurant Assoc. Customer Service/ Restaurant Management Exams
o Created POS System for School
o Average 300 Lunch Covers per Week
o Faculty Advisor for The Wine Club
CHEF OWNER 3/05 – 12/07
Easy Street Bistro Carefree, Az.
• Designed kitchen, operated all facets of business/ book keeping/payroll
• Prepared Menu items, hired and trained staff, created and implemented weekly 5-course prix fixe menus
CHEF INSTRUCTOR 1/03 – 5/05
Le Cordon Bleu College of Culinary Arts Scottsdale Scottsdale, Az.
• Restaurant Operations Front of House Instructor and Manager
o Customer Service and Etiquette
o Taught complete Service Cycle
o Average 300 Lunch Covers per Week
o Soigné News Magazine, Editor
o Student Mentor for 34 Students per Semester
o Recipe Package Developer for Curriculum
ESTATE CHEF 1998- 12/2002
Private Residential Estates Scottsdale, Az.
• Created and prepared menus for high-touch clients with restrictive individualized diets
• Outstanding Communication with both Estate Manager, guests and staff
• Served a number of high-profile Guests
OTHER RELATIVE EXPERIENCE
Restaurant Oceana Chef Dessert and Pantry Vincent’s on Camelback Sauté Station
Federal Reserve Bank San Francisco Food Service Manager
Forks and Fingers Company Chef/Event Coordinator
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Cathleen E. Rosenberg page two
EDUCATION
Society of Wine Educators
Certified Specialist of Wine
Scottsdale Culinary Institute, Scottsdale, Az.
A.O.S. Degree in Culinary Arts and Sciences and Restaurant Management, Honor Graduate
California State University, San Francisco, Ca.
BA Creative Arts Interdisciplinary, Cum Laude
Université de Grenoble, Grenoble, France
Certificate of the Premier Degree
COMMUNITY AND PHILANTHROPIC
Camp Soaring Eagle Reception Fund Raiser Co-Chair 2 Years
Le Cordon Bleu Titanium Chef Competition Judge 2 Years
Scottsdale Culinary Festival Volunteer and Student Coordinator 4 Years
Ronald McDonald House Student Coordinator Volunteer /Twice Annually 2 Years
Food and Wine-Pairing Club Presenter 2 Years
Member of the American Chef Federation 1 Year
Culinary Non-fiction Writer, Published in IACP Global News Letter
Accomplished Pianist
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