Manager Customer Service

J a m e s A . D o t s c h

720-***-**** **** S. Alkire St. #102

********@*****.*** Littleton, CO 80127

Execu t i ve Chef /Op era t i on s Manager

Prolific and knowledgeable Chef and Facilities Manager has been in the food/beverage/hospitality industry for more than 40 years. Experienced candidate has managed high-volume, luxury hospitality environments, trade shows, banquets, kitchens, as well as remote and kosher settings. Confident and creative professional applies expansive knowledge to provide seasonally-appropriate menus, with a consistent focus on kitchen and service staff training and development, constant adherence to all budget considerations, federal and state regulations, and continual adaptability to client tastes and demands.

Certified Executive Chef Menu & Recipe Development

Management, Supervision & Training High-End/Volume Catering

Budget/P&L Responsibilities Team Building & Continued Development CAREER H I STORY

Vivage Healthcare June 2010 – Oct 2015

Dietary Manager

Responsible for the preparation of 3 meals and 3 snacks per days for 72 residents, as well as a 24-hour snack program; oversaw coordination and training of 10 staff.

Performed varied, necessary responsibilities including Food & Labor cost assessment, purchasing, sanitation, menu/recipe development, statewide/Denver County health inspections, P&L responsibilities, departmental budget submissions and MDS work. Shalom Park Retirement Community Aug 2009 – June 2010 Director of Nutrition Services

Responsible for 250 residents’ meal preparations, as well as operations of 4 dining rooms and a community restaurant/store, 3 separate kitchens and 4 service kitchen areas.

Maintained strict adherence to Glatt Kosher requirements, supervised by Vaad.

Oversaw all hiring, scheduling, training, menu/recipe design and development with consistent adherence to state/federal regulations and nutrition service budgets. Arctic Catering June 2007 – June 2009

Head Cook/Camp Manager

Ute Indian Reservation

Performed varied responsibilities and roles for Whiting Oil and Exxon at man camps serving 20-30 people; as head cook in Colorado, managed all hiring, scheduling, purchasing, menu and food preparation.

Oversaw management of Man camps including propane/diesel, water, grounds maintenance, custodial and laundry services.

Maintained relations with Ute Indian supervising agency; completed weekly budget compliance reporting.

BallyNeal Golf Club Apr 2005 – June 2007

Executive Chef/Clubhouse Manager

Responsible for the operation of Clubhouse Restaurant, serving 3 meals a day, special events, and altering Lunch and Dinner menus according to season; supervised 20 staff including hiring and training all service/culinary personnel.

Performed various duties including food/beverage orders, monthly inventories Food & Labor cost assessments, menu/recipe planning and pricing, sanitation, service program and daily POS system maintenance.

Offered cooking classes and maintained member profiles to provide excellent, individualized service to members.

Spring Valley Golf Club May 2002 – Apr 2005

Executive Chef

Worked within Elbert’s Fine Dining Restaurant and Spring Valley Grill, offering 3 daily meals Sunday Brunches, Christmas parties, golf events, as well as frequent food and wine dinners.

Responsible for supervision of 14 kitchen staff, as well as all hiring and training.

Varied duties including menu design, recipe development, inventory, sanitation, Profit & Loss statements.

Other Profe s s i ona l Exp er i ence

Compass Group NAD Mar 1997 – May 2002

Executive Chef

Life’s A Party Restaurant Group June 1995 – Mar 1997 Executive Chef

SaddleRidge @ Beaver Creek Oct 1992 – June 1995

Executive Chef

Denver Merchandise Mart Nov 1985 – Oct 1992

Director of F&B/Executive Chef

Morrison Knudsen Saudi Arabia Consortium Nov 1977 – Dec 1979 Assistant Life Support Manager

Educa t i on & Techn i ca l S k i l l s

American Culinary Federation Educational Institute, 1993, Certified Executive Chef Colorado Chefs de Cuisine Association, Continuing Education via Seminars & InService Programs Masterworks II Profiles in Good Taste (CIA @ Greystone, 2000) Management & Supervision Course (ACFEI, 1990)

Nutrition Course (ACFEI, 1987)

Cooks Certified Sanitation, 1987

POS Systems Food Service Ordering Systems

Notable Awards & Achievements

Recipient of Compass Group Awards for Best in Class Executive Chef (2002) and District Chef of the Year (2000).

Awarded Colorado Chef of the Year (1990).

Worked as Executive Chef for 2002 Olympic Games in Park City, Utah; cooked for various celebrities including sports starts, actors, and President Gerald Ford at Saddle Ridge.

Gold Medal Recipient, 9th Annual Celebrity Pro/Am Cooking Classic – “Best Side Dish” Sweet Potato Pancake with Ancho Demi-Glace.

Recognized by Denver Public Schools Food & Nutrition Department, for the creation of an educational program for the American Culinary Federation Chef-and-a-Child Foundation, as well as bringing awareness of the program to over 23K elementary school students.

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