Michael A Feingold **** Century Lane Lenexa Kansas, 66215

913-***-**** acamzv@r.postjobfree.com

EDUCATION:

Kansas State University, Manhattan, Kansas

Degree: BS Food Science

Enrolled MS Food Science with Tentative Graduation May 2016

Johnson County Community College, Overland Park, Kansas

Degree: AAS Culinary Arts

Department of Defense Training

Courses: OSHA 40 - Hour Hazardous Materials Technician and Emergency Response

Toxic Agent Training

Enhanced Nuclear, Biological, and Chemical Warfare Defense

RELEVANT EXPERIENCE

Richardson Milling October 2011 – Present

• Develop small-scale tabletop product formulations to be executed in large volume at Richardson Milling production facilities.

• Analyze market trends to predict consumer and customer requests.

• Correspond with suppliers and vendors to obtain raw materials that meet company and customer specifications.

• Meet with vendors and suppliers to discuss and implement emerging and innovative products and technologies.

• Track laboratory raw material inventory and resupply when necessary.

• Comply with laboratory HACCP procedures, state, and federal regulation.

United States Marine Corps July 2002 - Present

• Develop lesson plans and training evolutions to further enhance teamwork, combat effectiveness, and operational capabilities within the Marine Corps.

• Taught and supervised the training of more than 60,000 Marines and Sailors in chemical, biological, radiological, and nuclear (CBRN) attack survival as CBRN Training Chief of 2nd Marine Logistics Group and 4th Marine Logistic Group.

• Trained foreign military personnel in counter terrorism, urban combat tactics, and chemical and biological defense.

• Planned and coordinated logistics to support the 4th Marine Logistics Group during Operation Enduring Freedom.

• Contributed in the development of Hazmat response SOPs for the 4th MLG CBRN Detachment.

Bluestem November 2009 – March 2010

• Prepared all high-end cold food items such as fois gras, tartars, and salads as Garde Manger.

• Collaborated with the Chef de Cuisine and Sous Chef on the development and execution of seasonal menu items.

• Assisted the Chef de Cuisine with food expediting and plating.

Sullivan’s Steakhouse April 2008 – November 2009

• Supervised 8 preparation cooks ensuring that recipes met quality and safety standards at Sullivan’s Steakhouse.

• Butchered over 3000lbs of beef, chicken, pork, lamb, and fish weekly.

• Aided Sous Chef and Executive Chef in application interviews and hiring.

• Equipped the kitchen for evening service by fulfilling any shortfalls in food preparations.

• Created daily lunch and evening specials while maintaining a 20% food cost standard.

Honors/Certification/Community Involvement

• UPCEA 2013 Central Region Outstanding Continuing Education Student Award

• KSU Dept. Continuing Education 2013 Extraordinary Student Award

• American Culinary Federation Certified Sous Chef (December 2013)

• Good Conduct Medal (2)

• John Joyce Culinary Competition Bronze Medal

• JDRF Volunteer

• Children’s Mercy Hospital Volunteer

• Member of KCIFT

• Member of Research Chef's Association

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