Manager Customer Service
Resume:
Jeramy Kunkel
Dallas, Tx 75207
Cell Phone: 817-***-****
Email: **********@*****.***
Goal:
Seeking secure employment with a stable company where I can use my
management, customer service, and related skills to achieve a high level of
job satisfaction, while demonstrating above average productivity and
quality.
Desired Position:
Full time salaried Corporate Leadership
Willing to work any shift and Travel
Education:
Le Cordon Bleu, A.A.S Culinary Arts, 3.75/4.0 GPA
Culinary Arts I and II
Knife skills, stocks, sauces, soups, vegetables, grains, fabrication, and
preparation of poultry, beef, lamb, pork, seafood and eggs.
Baking and Pastry Arts I and II
Yeast breads, laminated dough, cut in dough, pastries, pies, tarts,
cakes, cookies, custards, chocolates, candies and frozen desserts
Garde Manager
Salads, appetizers, canap 's, tea sandwiches, sausage making, cured
meats, fruits
Restaurant Practicum
Full service fine dining on the Le Cordon Bleu Dallas campus, both front
and back of the house rotations
Management Classes
Sanitation, Nutrition, Supervision, Cost Control, Computer Science,
College Math, English, Speech & Psychology
Texas A&M University, Galveston, TX
Graduated 1994 - BS - Micro Marine Biology, Psychology
Employment History:
Grace Presbyterian Communities and Services Culinary Director/Executive
Chef ($60,000) 08/2013-Present
. Working daily with the property Executive Director to continue to
provide the best quality food for our residents.
. Servicing residents in a 3 meal, main fine dining room
. Servicing Residents in the Health Care Units from 5 satellite kitchens
and dining areas.
. Working with Life Enrichment in special caterings.
. Created a catering choice/menu booklet, to help the residents in
deciding special events and functions
. Setting up weekly meetings with the residents to gain feed back, and
make adjustments as needed.
. Provides leadership in culinary production, operations and procurement.
. Develops and analyzes recipes, creates seasonal menus. Keeping in mind
three main guidelines: healthy, tasteful, and budget conscious.
. Develops team members through appropriate coaching, training and
mentoring.
. Provides leadership and guidance to team members in preparation and
servicing of high quality cost effective meals. Implements and monitors
compliance to standards and policies through understanding of regulated
agency standards.
. Identifies and implements continuous quality improvement procedures and
maintains appropriate sanitation and safety levels in all areas.
. Maintains established budgetary guidelines for the food services
department.
. Demonstrates proper knife handling skills with regard to food
preparation
. Develops relationships with multiple food distributors and purveyors in
an effort to maintain the budgetary and product quality requirements
for the food service team.
. Monitors each location's budget numbers and ensure that they meet the
company requirement.
. Collaborates with and travel to different business locations as
necessary
Mirabella Assisted Living center Culinary Director/Executive Chef ($50,000)
02/2012-08/2013
. Working daily with the property Executive Director to continue to
provide the best quality food for our residents.
. Setting up weekly meetings with the residents to gain feed back, and
make adjustments as needed.
. Travel to other locations to train new Culinary managers in ordering,
spend down worksheets, and all other related documentation related to
Assisted Living and Independent Living as required by the state and
our parent company.
. Provides leadership in culinary production, operations and procurement.
. Develops and analyzes recipes, creates seasonal menus. Keeping in mind
three main guidelines: healthy, tasteful, and budget conscious.
. Develops team members through appropriate coaching, training and
mentoring.
. Provides leadership and guidance to team members in preparation and
servicing of high quality cost effective meals. Implements and monitors
compliance to standards and policies through understanding of regulated
agency standards.
. Identifies and implements continuous quality improvement procedures and
maintains appropriate sanitation and safety levels in all areas.
. Maintains established budgetary guidelines for the food services
department.
. Demonstrates proper knife handling skills with regard to food
preparation
. Develops relationships with multiple food distributors and purveyors in
an effort to maintain the budgetary and product quality requirements
for the food service team.
. Monitors each location's budget numbers and ensure that they meet the
company requirement.
. Collaborates with and travel to different business locations as
necessary
Right Step/Spirit Lodge/ Elements Rehabilitation Centers, Executive Chef
($45k) 12/2008-01/2012
. Provides leadership in culinary production, operations and procurement.
. Develops and analyzes recipes, creates seasonal menus, and coordinates
with culinary staff at each facility to ensure consistency from one
facility to another. Keeping in mind three main guidelines: healthy,
tasteful, and budget conscious.
. Develops team members through appropriate coaching, training and
mentoring.
. Provides leadership and guidance to team members in preparation and
servicing of high quality cost effective meals. Implements and monitors
compliance to standards and policies through understanding of regulated
agency standards.
. Identifies and implements continuous quality improvement procedures and
maintains appropriate sanitation and safety levels in all areas.
. Maintains established budgetary guidelines for the food services
department.
. Demonstrates proper knife handling skills with regard to food
preparation
. Develops relationships with multiple food distributors and purveyors in
an effort to maintain the budgetary and product quality requirements
for the food service team.
. Monitors each location's budget numbers and ensure that they meet the
company requirement.
. Collaborates with and travel to different business locations as
necessary
Briarwood Camp and Retreat, Executive Sous Chef ($38k)
12/2008-4/2009
. Prepare meals for campers and retreaters. (Average of 30-45 people a
day, 3 meals)
. Maintaining the cleanliness of the kitchen, food pantry and
refrigeration units.
. Continuous work in the dish room and kitchen sink, cleaning dishes and
other cooking utensils.
Brownie Points, PCS, Personal Chef ($30k)
02/2006 - 11/2008
. Cantrell's Lakeview Restaurant, Sous Chef
Purchased food for service
. Managed team of 3 fulltime employees
. Interviewed clients for catering events and planned pricing for dinner
parties
. Developed menus for personal chef service and restaurant service
. Prepared meals for the daily functions
Caremark Irving, Texas, Account Manager 10/2005 -
04/2008
As an Account Manager for a National PBM, I have gained numerous skills in
the Pharmacy Healthcare realm.
. I developed my management skills by managing a team of 3 individuals
. I developed strong communication skills by communication with upper
management and managing partners.
Service Representative and Line Manager, Acting Center Manager 10/1999-
10/2005
SBC, Ft. Worth, TX, 817-***-****
. Managed team of 11 Line managers and numerous 15 Service reps under
them.
. Planned and executed Basic Manager Workshops I and II and Managers
Camp for Supervisors.
. Demonstrated excellent communication skills, both verbal and written.
. Solid working knowledge of Word, Excel and PowerPoint.
United States Navy, Religious Programming Specialist 3rd Class 06/1989-
10/1998
Served on USS Saratoga, USS Forrestal, USS Kitty Hawk, and various other
ships. Served during the Persian Gulf wars. Awarded the Saudi Medal of
Honor, a Presidential Commendation, and a Purple Heart. Demonstrated
leadership by interacting with and supporting fellow shipmates. Maintained,
rewrote, and created manuals stills used today by the Armed Forces.
Personal References:
Jesse McDannall (work colleague and friend)
Brigitte Billings (friend)
Tina McCubbins (work colleague)
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