Food Service Customer

BRYAN E. FRISKE

**** ********* *****

Santa Rosa, CA 95401

Telephone: 707-***-****

OBJECTIVE Executive Chef / Management Position in the Food Service Industry

QUALIFICATIONS

August 2016- Cook, Santa Rosa Seafood Market, 946 Santa Rosa Avenue,

Present Santa Rosa, CA 95404

March 2016- Cook, Franchettis’ Wood Fire Kitchen, 1229 N. Dutton Avenue,

August 2016 Santa Rosa, CA 95401

February 2015- Cook, Oakmont Signature Living, 1401 Fountaingrove Parkway,

March 2016 Santa Rosa, CA 95403

November 2014- Aurora Santa Rosa Hospital, 1287 Fulton Road, Santa Rosa, CA

December 2014 Responsible for daily prep, cooking, quality control, special dietary

needs and cleaning.

September 2014- Kitchen Manager, Ulia’s Delicatessen, 130 Stony Point Road, Suite F,

November 2014 Santa Rosa, CA

Responsible for daily prep, cooking, quality control, and cleaning.

2012- Chef, Lodge at Paulin Creek, 2375 Range Avenue, Santa Rosa, CA

August 2014 Brookdale Senior Living (Corporate Office)

Responsible for daily prep, cooking quality control special dietary needs.

2011–2012 Chef, The Fairmont Sonoma Mission Inn & SPA, Sonoma, CA Responsible for preparing and cooking foods of all types from regular

menu and/or for special dietary needs upon guest requests. Create and decorate food displays.

2010–2011 Seafood/Meat Specialist, Whole Foods, Mill Valley, CA

Responsible for preparing all seafood and meat for customer service in upscale market.

2009-2010 Executive Chef, Hawthorne Retirement (Holiday), Santa Clara, CA

Food Service Management for an upscale retirement community;

training, ordering, cost control, inventory, special events and menu

design.

2008-2009 Executive Chef, Morrison Senior Dining, Denver, CO

Food service management for an upscale retirement community;

responsible for all food service staff, ordering, cost control, inventory,

menu planning/design, and special events.

Resume of Bryan E. Friske

Page 2

2007-2007 Executive REGIONAL Chef, Holiday Retirement

Responsible for the training and development of new company chef’s in

the Northern California and Nevada region. Responsible for upholding

all company goals and guidelines while providing great quality food to

the retirement community residents.

2006-2007 Director of Dining Services, Morrison Senior Dining, Reno, NV

Responsible for all aspects of food service for an upscale retirement

community; supervision and training of food service staff, ordering, cost

control, inventory and planning special events.

1997-2003 Chef / Owner, Café DaVero Restaurant, Sebastopol, CA

Opened restaurant and successfully increased sales and profits; created

lunch/dinner menus as well as creative daily specials. Responsible for all

aspects of operations: purchasing, inventory control, hiring/scheduling/supervision of restaurant staff.

EDUCATION A.S. Food Service Administration/Professional Chef

State University of New York at Cobleskill

Serv-Safe Certified

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