Sales High School
Resume:
Eric Hokanson
Chef Rotisseur & Certified Sous Chef (ACF)
Chula Vista, California 91915
619-***-**** Cell 619-***-****
************@*****.***
Objective
To obtain and continue, a challenging position in a dynamic and energetic culinary company as a Chef.
Overview
Chef with 20 years high-end Culinary and Food & Beverage background. Strong culinary kitchen skills, food preparation, banquets, and a la carte operations for leading hotels, resorts, and restaurants. Innovator known for producing top-quality, creative products contributing to revenue growth while reducing food and labor cost. Proven ability to lead high volume and multi-outlet fine dining operations.
Superior leadership, mentoring, and team building skills frequently praised by senior management. Thrives in high-pressure environments. Possesses a passion for food and flawless service.
Multi-Outlet/ High Volume Operations
Budgeting / P& L Management
Creative Menu Development
Price Structuring & Cost Containment
Safety & Sanitation
Quality Control
Inventory / Purchasing & Mentor and Team Building
Experience
March 2009- Present
Premier Food Services at ResMed
Chef Manager
Opened new B & I facility for ResMed in Kerny Mesa in April 2009. Product and menu development for healthy low fat food and healthy options for employees.
Executive dinning services for CEO, Founder, & Board of Directors. 374 employee count at ResMed with $25,000 a month gross line and catering sales.
Trained staff for both front and back of the house. Served and worked alongside with Chef at Sempra Energy and SDG&E for executive dining events. Premier Foods gave me the tools and training needed to run a successful B & I operation.
December 2007 - March 2009
Marriot Gaslamp / Soleli @ K
Banquet Chef
Directed all aspects of daily banquet operations including menu development, Food & Beverage, Sales, and BEO management meetings. Supervised 11 member team with menu development and inventory responsibility.
Built a successful banquet team operation from the ground up with $500,000 a month gross sales, serving on average 540 covers a day.
Earned a reputation as a trusted cost-effective and solutions and problem solver. Awarded best Banquet in Gaslamp San Diego 2008.
October 2006 - November 2007
Eastlake Country Club / American Golf
Food & Beverage
Food & Beverage for 18 hole Country Club in Eastlake, California. Worked with
F & B on special events and weddings as well as golf tournaments.
Eastlake Country club allowed me to work and learn front of the house management and afforded me the opportunity to continue my college education.
August 2004 - October 2006
Sheraton Harbor Island
Banquet Chef
Working chef at a 2100 room four star hotel and resort. Planned and executed banquet meals for 1100 plus people.
Daily functions included meals for conventions, weddings, and dignitaries from all over the world. Supervised a kitchen and banquet staff of 21 team members. On average volume was 2 .5 million monthly gross food and beverage stream.
The Sheraton was a spring board to go back to college to continue my education.
June 1999-August 2004
Hilton Torrey Pines Hotel, La Jolla California
Banquet Chef
Banquet Chef for this four star hotel situated right by the historic Torrey Pines Golf Course. Duties included menu planning, ordering of stock and produce, and banquet and catering meetings.
The Hilton afforded me a wonderful chance to utilize my organizational skills as well as my insight for detail and being able to multi-task efficiently.
1997 - 1999
L’Auberge Del Mar, California
Exécutive Sous Chef
Executive Sous Chef for a Spa & Resort in Del Mar. Overlooked food and beverage cost control. Calculated weekly inventory, alcohol distribution and menu and restaurant applications with Executive Chef and GM.
This position gave me a wonderful opportunity as a Sous Chef to be creative with the menu for a small, upscale Café, Banquets & Catering.
1996-1998
Wolfgang Puck Café, Mission Valley, California
Sous Chef
Sous Chef that opened the first Wolfgang Puck restaurant in San Diego. Had the chance to work with and train under Wolfgang Puck in this high volume facility. Duties included line set up, staff backups, expediting orders, produce and food purchasing, and prep work.
Sadly this restaurant closed down within a year after opening. However, it was fantastic to have worked under the tutelage of the great Wolfgang Puck.
1994-1996
Sheraton Hotel, Portland, Oregon
Sous Chef
Sous Chef/Garde Manger in charge of all aspects of cold food production. Oversaw the daily production, scheduling and storage of the cold end of the kitchen. Supervisor of the Pastry Department that produced all banquet-related dessert and pastries.
A great opportunity after graduating only a year earlier from culinary school. Youngest Sous Chef ever in the history of the Sheraton Portland Hotel.
1992-1994
Hotel Del Coronado, Coronado, California
Garde Manger
PM Garde Manger for this world-renowned hotel. Was responsible for overseeing all garde functions for evening banquets. Assisted with organizing the famous Hotel Del Coronado Sunday brunches, which included preparing displays and designing ice carvings. The Hotel Del was a great step in learning management skills for my next employment opportunity with the Sheraton Hotel in Portland.
1991-1992
Hops Bistro and Brewery, La Jolla, California
Lead Line Cook PM Shift
Lead Line Cook whose duties included full responsibility for all line prep as well as set-ups and making sure that all cooks were ready to go for the evenings fast-paced dinner environment.
Used Hops Bistro as a tool to increase my knowledge of the non-hotel restaurant industry.
1990-1993
Sheraton Grande Torrey Pines, La Jolla, California
Chefs Apprentice
Apprentice Chef accepted into this prestigious chef program sponsored by the Sheraton through the ITT Culinary School Program. Served under the tutelage of the famous Chef Jim Coleman in all areas of the culinary arts, with a degree and a certification of completed apprentice chef.
A great start to an industry and occupation right out of high school. During the last year of school and apprenticeship program was promoted to Chef Saucier at 18 years of age
Special Skills and Accomplishments
La Chaine des Rotisseurs BaillI, Bailliage de San Diego
2010 to Present - became a Chef Rotisseur and inducted into Societe Mondiale du Vin that started in 1248 in France.
American Culinary Federation Chefs de Cuisine Association of San Diego
1994 to Present – sat on the Board of Directors and Educational Foundation for this organization that turns 50 years old this year. Awarded the Presidential Medallion and numerous ACF Competition Awards. Certified ACF Sous Chef (CSC) in 1994.
Army National Guard Los Alamitos Base Long Beach, CA
640th Military Intelligence Battalion
1996 to 1998 – acting officer for the G-2 section of Electronic Warfare. In charge of personnel with the regards to Intel database systems. Awarded the Military Order of World Wars.
Coming Together Foundation
1990 to 1994 – spokesperson for this California based organization formed to assist and mentor foster adolescents after the age of 18 with job placement.
Education
Escondido High School
ITT Sheraton certified degree in Culinary Arts
Continuing to pursue a degree from San Diego State University Bachelor of Arts in Political Science
Southwestern College certificate in Diversity Management
Grossmount College certification by NSF in Food Handling and Menu and Cost Control
Culinary Institute Of America Graystone Certificate
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