Manager Chef

Walt M. Schoenberger

**** ** **** *****, ***** Springs, FL 33067 C: 954-***-**** H: 954-***-**** E: **********@*********.*** EXECTUIVE SUMMARY

Walt is a highly-skilled and committed Executive & Corporate Chef with over 25 years of culinary and restaurant management experience in South Florida. Walt is similarly committed to developing new menus, overseeing operations, and cooking thoughtful dishes to combine a modern dining experience with forward-thinking ideas and traditional values. Through his refined pallet, Walt has successfully catered to the businesses and kitchens that he represents through his thoughtful and dynamic approach to cooking.

CULINARY EXPERIENCE

Kamm Consulting, Deerfield Beach, FL January 2015 – February 2018 Corporate Chef

• Managed and directed a 4-person kitchen staff to thoroughly plan, prepare, and expedite all food and beverage accommodations for approximately 150 employees per day o Maintained and ensured the cleanliness of the kitchen facilities and units, equipment and staff o Developed new and creative menus and recipes and implemented seasonal food and beverage items

• Responsible for sourcing produce from local fresh markets and coordinating with multiple wholesale distributors

• Participated in other menu planning activities, recipe testing and menu development

• Oversaw and inspected the quality of incoming produce, poultry and other perishable food products to be prepared and served on a day-to-day basis

ACTs Senior Living, Boca Raton, FL March 2011 - December 2014 Head Chef

• Head Chef responsible for managing a 30-person team to prepare three meals per day for 378 residences

• Oversaw and implemented a carefully prepared menu to meet any food, dietary and medical restrictions while meeting the resident’s tastes and nutritional needs

• Safely prepared, monitored, and expediated all out-going meals to ensure quality control and safety of the resident

• Made periodic inspections of units to observe food quality, sanitation, and appearance

• Implemented pop-up restaurants once a month; incorporated themed menus

• Work with residents and kitchen staff to prepare weekly baking and culinary demonstrations Brookdale Senior Living, Boca Raton, FL May 2009 - February 2011 Head Chef

• Led a 7-person team charged with purchasing, preparing, and cooking for approximately 106 residences

• Responsible for sourcing major dining room essentials, including silverware, menus and other necessary items

• Improved standardized menu by implementing new dishes, developing new recipes and sources local ingredients Kamm Consulting, Deerfield Beach, FL April 2007 – March 2009 Chef Manager

Flannigans, Boca Raton, FL February 2001 – March 2007 Kitchen Manager

Palm Springs General Hospital, Hialeah, FL September 2000 - January 2001 Chef

Peter Rose Ball Park Cafe, Boca Raton, FL July 1995 – August 1999 Chef

SKILLS & TECHNIQUES

• Culinary Skills: Preparing stocks and pan sauces; searing; roasting; sautéing; tempering; blanching; curing; deglazing; butchering; breads; pastries; cakes; pies; vegetable carvings; ice carving; culinary demonstrations; display work

• Management Skills: Food budgeting and analysis; employee supervision; expediting; hiring and training kitchen and banquet personnel; purchasing and receiving; restaurant set up; menu planning; development of standardized recipes; monthly inventory and cost reports

EDUCATION

New York Institute of Technology, New York, NY May 1987

• Bachelor of Arts in Culinary Arts

Adelphi University, Garden City, NY May 1985

• Associate Degree in Liberal Arts

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