Corporate Training Talent Acquisition

DAVID TRASK

Redmond, OR 458-***-**** ***********@*****.*** LinkedIn

TARGET JOB TITLE

Dedicated, versatile, and energetic professional passionate about advancing corporate training objectives through staff readiness, hands-on development, kitchen material knowledge, fiscal responsibility, performance, and leadership growth.

Broad experience training, advising, and guiding new culinary prospects, executive chefs, managers, and franchisees, devising manuals and procedures, and upholding brand standards, operational metrics, and expectations.

Expert ability to initiate, shape, and champion training programs to success, by establishing credibility, trust, and respect, modifying / adapting curriculum, delivering high-impact results, understanding industry trends and perspectives, and allocating resources.

Thrive in challenging environments, aligning C-Level goals, providing ongoing feedback and clarity, managing risk and compliance, and specializing in Asian, Spanish, Caribbean, and global street food.

CORE COMPETENCIES

Upscale Restaurant Industry Dynamic Leadership Cost & Labor Systems Corporate Training & Agendas Cooking Techniques Recruitment & Talent Acquisition Franchise Operations Plate Presentation Public Relations Training Materials & Courses Cross-Functional Collaboration Audits & Inspections Quality Control Problem Resolution Proactive Communication Safety & Sanitation Stakeholder Engagements Continuous Improvements Professional Demeanor Sound Judgement Informed Decision-Making C-Level Influence Budgeting Inventory Purchasing P&L Cost Effectiveness Menu Planning Concise Reporting Event Planning Culinary Excellence

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF Bristol Bay Native Corporation / Mission Lodge, Anchorage, AK 2019 - Present

Provide memorable and authentic dining experiences for a seasonal luxury lodge, by managing a kitchen staff of 25, enhancing menu offerings, forecasting inventory, purchasing stock items, and ensuring quality deliverables.

Play an integral role in planning weekly breakfast appetizers and dinner specials, while evaluating culinary feedback, and optimizing proper food storage, sanitation, and efficiency.

Specialize in beef, pork, and lamb meals, presenting captivating plates, implementing innovative recipes, concepts, and ideas, and providing prompt and courteous service.

Reputation for standardizing kitchen operations, by cross-utilizing products, minimizing expenses, maintaining order accuracy, and spearheading continuous improvement initiatives.

CHEF INSTRUCTOR Cascade Culinary Institute, Bend, OR 2012 - Present

Teach culinary-related courses to 5-15 students, supporting degree / certification requirements, encouraging teamwork and collaboration, inspiring academic growth, and advancing knowledge and hands-on application of food service and hospitality functions.

Instrumental in promoting sustainable practices, adapting curriculum to meet individual learning styles, and performing cooking demonstrations, food costing, ingredient selection, yield management, food safety, and sanitation in a state-of-the-art culinary facility.

Oversee and manage a student-run restaurant, while applying classical and contemporary cooking techniques, presentation principles, and the use of industry-specific culinary communication.

Acknowledged for delivering rigorous instruction and assessment, enabling students to succeed, and building rapport with faculty, students, and parents.

Continually achieve a 97% or greater passing rate each quarter.

Lead courses comprised of kitchen operations, menu and recipe development, food truck operations, and international cuisines.

OWNER / CHEF Good Spirits Restaurant / GSBB Catering, St. Croix 2003 - 2011

Full ownership of business operations from the ground-up, leading a team of 12, driving marketing and sales strategy, managing P&L, expenses, inventory, and budget, and overseeing front and back-of-house functions.

Generated YoY revenue growth throughout tenure, by upselling and promoting menu items and specialty drinks, attracting / retaining customers, motivating team, conducting influential training, providing best-in-class service.

Excelled at maximizing profits, controlling costs, and maintaining a high level of serviceability, quality, and satisfaction.

Promptly addressed and resolved complaints, while delivering a consistent, quality product, monitoring sanitation, balancing competing priorities, and ensuring a healthy, safe work environment.

Early Relevant Career: Executive Chef Ha’ Penny Beach Club Director of Food Service Acosta Sales & Marketing Direct Sales Nabisco Food Broker Kelley Clark / Acosta Sales & Marketing Outside Sales United Grocers Chef Flying M Ranch Line Cook McCormick & Schmicks / Jakes Famous Crawfish

EDUCATION & CREDENTIALS

Culinary Degree, Western Culinary School, Portland, OR

Coursework in General Studies, Portland Community College, Portland, OR

Liquor License – Oregon Liquor Control Commission

Alaska Training for Alcohol Professionals

SERV Safe Training

Continuing Education Credit Worlds of Flavor Conference – The Culinary Institute of America 2022

Culinary Stage Piccola Baita Agriturismo, Falcade, Bl, Italy 2016

Visiting Culinary Instructor Scoula Alberghiera, Falcade, Bl, Italy 2016

World of Flavor Conference – The Culinary Institute of America at Greystone 2017

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