Stephen Jae Lodwick

**** ******** ***** ******: 720-***-****

Denver, CO 80229 E-mail: ad0wpg@r.postjobfree.com

COMPETENCIES

Problem solving skills Integrity, both professional and personal Respect for individual worth and dignity Leadership within teams Fast learner Fiscal responsibility and Accountability PROFESSIONAL EXPERIENCE

Chef De Cuisine, Farrand Dining Hall June 2019 – Present University of Colorado at Boulder

• Manage 14 Full-time staff and 18 students

• Train Sous chef to dining standards including food safety

• In charge of scheduling and time cards

• Recruit and train student employees

• Train student managers to train new students

including food safety standards

• Create preparation lists

• Create and post allergen and A-9 labels

• Create displays and diagrams for food presentation

• Implement and develop new recipes

• Develop new menus, including forecasting

• Review & manage food costs

• Create different menus, ordering & pickup protocol during COVID

• Set up safety protocols based on county standards

• Complete all ordering: produce, frozen foods, beverages, dry goods, and sanitation chemicals

• Review annual employment evaluations

Sous Chef, Kosher Station, Center for Community June 2016 – May 2019 University of Colorado at Boulder

• Managed 3 full-time staff and 6 student workers

Recruited and trained students in dining standards

• Developed and implemented recipes and menus

• Ordered produce and protein

• Made sure all Kosher food laws were being followed

• Prepared daily preparation lists

• Trained full time employees and students on food safety

• Prepared food, cooked food, and washed dishes

Sous Chef, Sewall Dining Hall June 2014 – May 2016 University of Colorado at Boulder

• Managed 8 full time employees and 12 students workers

• Trained full time employees and students on dining standards

• Set up staff schedules

• Ordered all produce

• Developed new Recipes

• Prepared daily preparation lists

• Trained student and full timers on food safety

• Prepared daily food items

• Reviewed staff annual evaluations

DSIII Chef, Asian Station, Center for Community April 2012 – May 2014 University of Colorado at Boulder

• Managed students and full-time staff

o Assigned daily and weekly tasks

o Maintained good employee relationships

o Reviewed staff schedules

• Trained new student employees in food safety

• Maintained excellent food quality

o Correct temperatures

o Visually appealing food items

o Timeliness

• Recorded food waste, and food consumption

• Prepared daily preparation lists

• Prepared daily food items

• Cooked on the line

• Assisted other stations as needed

Line Cook, Prep Cook August 2011 - March 2013

The Keg Steakhouse

• Trained new employees

o Ensured new employees understood Keg food standards

• Prepped food items according to Keg speculations

• Cooked food items according to Keg speculations

• Plated and presented food items according to Keg speculations

• Prepared/cooked salads, sauté and appetizers

National Call Center Trainee May 2011 - July 2011

TIAA-CREF Financial Services, Denver, CO

• Attended classes, trainings and studied for national and state licensing o Also known as FINRA NASAA

• Trained in corporate and industry policies and procedures Night Crew Associate October 2010 - May 2011

Sam’s Club, Denver, CO

• Demonstrated leadership skills while working in team environment

• Organized and manage product stock in warehouse

• Designed and maintain product displays

• Tested annually and quarterly on business procedures and policy regulations

• Certified forklift operator

Route Salesman February 2006 - January 2009

Alsco Industrial, Denver, CO

• Skilled salesmen, exceeded monthly sales quota

• Managed and tracked more than 100 client accounts

• Promoted new products through free trials, resulting in increased sales

• Recruited and cultivated new client relations

• Responsible for maintaining client databases

• Oversaw product quality control

Client Relations Manager June 2004 - January 2006

Premier Fish and Reef, Englewood, CO

• Provided key support in business development

• Set up and managed new accounts

• Cultivated client relationships

• Managed accounts and maintenance of product sales and installation

• Provided expertise on products and sales in-store Assistant Kitchen Manager July 2003 - June 2004

The Club at South Suburban, Littleton, CO

• Hired and trained new employees

• Maintained product inventory and financial databases

• Managed kitchen, including cooks and dishwasher

• Prepped food, and worked as a line cook and dishwasher Banquet Chef June 2002- July 2003

Lonetree Golf Course and Hotel, Lonetree, CO

• Planned, coordinated and executed receptions for large and small parties

• Prepped food and worked as a line cook and dishwasher

• Shift cook for the Club Restaurant at the golf course Head Junior Varsity Soccer Coach August 2001- June 2006 Arapahoe High School, Littleton, CO

• Provided leadership through managing players, practices, games, tournaments and tryouts

• Organized team building activities

• Coordinated fundraising events with parent/school booster club Line Cook February 2001 - July 2003

The Club at South Suburban, Littleton, CO

• Trained new employees

• Prepared Food

• Cooked and plated food

Head Soccer Coach January 2001- March 2002

Real Soccer Club, Highlands Ranch, CO

• Provided leadership through managing players, practices, games, tournaments, and tryouts

• Organized team building activities

• Coordinated travel arrangements for tournament travel Chef/Server February 2000 - December 2001

Panino’s Italian Restaurant, Fort Collins, CO

• Assisted with restaurant opening

o Advertised opening of the restaurant with flyers, samples and networking

• Prep cook, line cook, and dishwasher

• Waited tables

Line Cook/Dishwasher/Server/Host September 1997 - January 2000 Pelican Fish Market and Restaurant, Fort Collins, CO

• Prep cook

• Line cook – sauté, appetizers, grill

• Server

• Host

• Expert fish seller

• Dishwasher

EDUCATION

Bachelor of Arts, Metro State College

December 2010

Major: History, School of Letters, Arts and Sciences Minor: Sociology, School of Letters, Arts and Sciences Culinary Degree, American Culinary Federation via Emily Griffith at Metro State College Summer of 2016

Certified Sous Chef, NCAA Accredited Program

CERTIFICATES AND AWARDS

CU-Boulder Housing and Dining Services Award for Communicating Constructively (2013) University of Colorado Allergen Certification

ServSafe Certified

SOFTWARE AND WEB RELATED SKILLS

Cornerstone Performance Review, FSS Ordering Software, Google Office, Microsoft Word, Nutrislice, Point Of Sales System

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