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Manager Culinary, Saftey an Sanitation Instructor and Proctor

Murfreesboro, TN
October 28, 2018

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Michael G Walker, MS, CEC

**** ********** ****,

Murfreesboro TN, 37127

Home 731-***-****

Cell 731-***-****


Doctor of Business Administration (expected 2020)

Northcentral University

Masters of Science in Service Sector Management (July 2012)

Argosy University-Nashville

Bachelors of Science in Culinary Management (Dec. 2010)

Associates in Art in Culinary Arts (Dec 2009)

The Art Institute of Tennessee-Nashville


Culinary Faculty

Lead curriculum instructor January 2015 to present

McGavock High School Nashville TN

Lead Culinary instructor over all Metro Nashville Public School culinary programs. Supervises all chef instructors and their curriculum making sure the state standards are followed and achieved throughout the school year.

Instructs Pro-start curriculum to advance high school seniors into culinary schools with an articulate agreement.

Instructs Pro-start curriculum and Capstone to ninth, tenth, and eleventh grade classes.

Instructs the Servsafe curriculum and the Proctor’s test for eleventh and twelfth grade students.

Instructs students in operating front and back of the house in the school Bistro, supported by Gaylord Opryland Hotel. The Bistro serves 150 people while using quality ingredients and recipes made from scratch.

Culinary Faculty August 2013 to 2016

Randy Rayburn School of Culinary Nashville TN

Nashville State Community College

Instructs lab, lecture and online courses leading to an Associate’s degree in Applied Science.

Provides student centered education consistent with NSCC quality initiatives.

Supports the Academic Director of Culinary Arts as requested.

Employs student specific initiatives to assure retention.

Culinary Faculty January 2011 to present

The Art Institute of Tennessee-Nashville Nashville TN

Instructs both lab and lecture courses leading to a Diploma or Associates degree in Culinary Arts or Baking and Pastry, and a Bachelor’s in Culinary Management.

Provides student centered education consistent with EDMC quality initiatives.

Supports the Academic Director of Culinary Arts as requested.

Employs student specific initiatives to assure retention.

Culinary Manager January 2006 to 2015

Believe it or Not: Cakes and Catering Camden, TN

Responsible for maintaining financial health and strategic growth.

Provide leadership and supervision to rotating staff

Operational preparation and planning for all catered events.

Student Teacher 2008-2009 school year

Gallatin High School Gallatin, TN

Taught over 800 hours at Gallatin High School.

Developed an appreciation for the complexity of a diverse student population.

Planned and supervised the production for the student run café.

Generated more than $6000.00 in revenue to purchase food inventory and supplies.

Restaurant Manager 2005-2007

Perry’s Country Kitchen Holladay, TN

Provided unit level supervision of employees.

Controlled food and labor cost.

Conducted purchasing and receiving activities.

Conducted regular facility maintenance.


ServSafe® Instructor and Proctor

ServSafe® Certified

National Restaurant Association Instructor and proctor (Culinary and baking)

American Culinary Federation (CEC) Certified Executive Chef

Professional Associations

American Culinary Federation

ALPHA BETA KAPPA National Honor Society

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