JOHN STRADER

**** ***** ****** ******** ( SAINT LOUIS, MO 63128

PHONE: 618-***-**** ( EMAIL: acazy6@r.postjobfree.com

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I have two loves in my life, My Family and Culinary. My culinary

abilities are driven by my passion for cooking and managing staff. My

passion and creativity has built a loyal employees and following. With the

passion, love and drive I would put my culinary talents up against any high

profile chefs.

EDUCATIONAL AND CREDENTIALS

Southwest Illinois College-Belleville, IL

Associates of Applied Science; Culinary & Food Management

Belleville Area College

Associates of Applied Sciences: Industrial Maintenance (Pipefitter/Plumber)

U.S. Army Quartermaster School: Ft. Lee, Va.

Food Service Specialist

CERTIFICATIONS & AWARDS:

Barista Certification Diploma-1/2008/HR Management & Supervision-05/2010 #

713-2864

Wildhorse Creek Coffee Roasters-08/2007/ Food Safety Certification

Manage First Program-Controlling Food Service-5/2010 # 713-A709

Customer Service-03/2010 # 696-0225/Ergonomics Training

Pinnacle Entertainment "Six Core Service Standards"-08/2010

First Place-Chefs Choice S.LOBS Competition 09/2013

KEY ACCOMPLISHMENTS

V Create a team concept with honest, knowledgeable and loyal employees.

The team concept results in less absenteeism, more efficient workers,

limited turnover and lower payroll cost.

V Set up par levels, ordering & receiving checklist, menu recipe

specifications.

V Designed menus for all season for cost effectiveness.

V Developed and Implemented job training program for special needs

workers. Resulted in tax incentives and partial wage supplement.

V Worked with local farmers for produce and locally grown products.

Created a 10 to 15% increase of customer loyalty.

V Experienced in catering, on and off premises. Off-site catering

strategic planning

CHEF DEVELOPMENT

DMR Entertainment Saint Louis, MO

Chef De Cuisine-Contract Chef 1/2011 to Present

. Spearheaded more than 10-15 kitchen personnel in preparation of

entrees, specialty items, and other star course meals in companies

such as Boeing, Edward Jones, Monsanto, SLU, Washington University,

and other prominent establishments

. Improved company's food and kitchen quality by 20% by ensuring workers

were thoroughly trained, kitchen was totally prepared, and all

equipment was available

JOHN STRADER

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CHEF DEVELOPMENT-CONTINUED

Pinnacle Entertainment in c/o River City Casino

Saint Louis, MO

Lead-Chef de Cuisine 02/2010 to

11/2010

. Coached and mentored kitchen staff on the continual improvement of

their food presentation and other quality assurance requirements

. Oversaw daily operations of marketing for Grand Opening and

implemented training programs for employees to ensure company's goals

and objectives were met

. Develop QA plans and applied them to commissary and employee dining

room establishment

Strader Investments-Jacques @ the Bank Collinsville, IL

New Business Development-Executive Chef 1/2007 to 07/2009

. Spearheaded all operations involving new build out, business

operations, human relations, marketing, architectural design, interior

design, menu development, etc.

. $1.3m renovation from old state bank to Jacques restaurant

. $125k in food sales, 34 to 36% food cost, and labor cost normally 28

to 32% depending on business and caterings.

. 25%ncrease in sales for 2nd and, 18% 3rd years

Temple Entertainment in c/o Spirits Lounge Alton, IL

Chef de Cuisine-New Business Development 2008 to 2009

. Implemented catering, dessert menus, kitchen design ideas, venue

development, and all other matters concerning innovation and creation

. Assigned and delegated work as appropriate to ensure that food

production is performed to the benchmarked superior standards in

accordance with all recipes and methods

. Oversaw the production of all food and to coordinate the execution of

all food at an appropriate level

. Developed dishes and seasonal menus while implementing all processes

and procedures to ensure consistency (i.e. recipe development,

photographs, production lists, ordering specifications, yield data,

etc.)

Chase Park Plaza Saint Louis, MO

Pastry-Baker 2005 to 2006

. Instrumental in providing world class customer service and creating

recipes that customers loved and appreciated for taste and

presentation

. Knowledgeable in demonstrating effective leadership with all staff and

overseeing daily operations of baking and filling orders for

restaurant

PROFESSIONAL AFFILIATIONS

Member of the American Culinary Federation

Disaster Relief Force: 7 Battalion Joint Operation to feed 20,000 people

for 45 days in field settings

State of Illinois Health Department Sanitation License for Managers

Chief Oliver Sommer, Shane Brassel, National Restaurant Association

Instructor @ Dierbergs Couple Cooks

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