Manager Executive

Lance J. Naterman

** ******* **** **. 510-***-**** (c)

Stockbridge Ga, 30281 *************@*****.***

CAREER OBJECTIVE

Enhance my culinary passion and experience with a progressive and innovative culinary organization to contribute to the success and growth of the culinary operation.

Experience

Delaware North (Atlanta Braves)

Atlant Ga, 2016-Present

Chef De Partie

In charge of running production kitchen,

Employee dinning,

5 Large volume concession operations

Rockwell

Juneau, AK 2014 - 2015

• Executive chef.

• All on-site operations and catering.

R.S.V.P. Catering

Oakland, CA 2008 – 2014 • Production kitchen chef.

• On-site chef manager.

• Expediter.

• Events up to 3000 people.

Grace Street Catering

Oakland, CA 2009 – 2014

• Production kitchen chef.

• On-site chef.

• Events up to 1500 plated covers.

Head Chef, Ole’s

Alameda, CA 2011 – 2013

• Responsible for the execution of menu items as well as daily specials including soups and deserts.

• Responsible for ordering and managing inventory for up to 250 daily covers.

Kitchen Manager, Touro

University

Vallejo, CA 2009 – 2010

• Executive chef for kosher kitchen.

• Responsible for the daily operation of food services.

• Responsible for all University catered events.

• Created operational procedures for kitchen, dining room and catering execution.

Executive Sous Chef,

Academy of Art University

San Francisco, CA 2004–

2008

• Supervised and trained a staff of 50 employees working in two kitchens.

• Served 600 students three daily meals.

• Responsible for overseeing food preparation and service for up to 300 catered events per year.

• In charge of all ordering and inventory for the University.

• Taught and maintained daily HAACP training for staff to ensure compliance with all applicable health and safety laws. MILITARY EXPERIENCE • Gunner’s Mate 2nd Class, United States Coast Guard July 1987 thru July 1995

References provided upon request

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