Bob Scherner

970-***-****

ad2p3o@r.postjobfree.com

Bob Scherner's Resume on Indeed

I am currently pursuing an Executive Chef, consulting or educational position in the hospitality industry with a company that focuses on integrity, respect, desire and growth. I am a seasoned veteran in the industry with a multitude of experience, skills and dedication as an Executive Chef, Educator, Consultant and Private Chef.

Experience/Qualifications:

4/11-8/23 Chef Educator/Executive Chef of Academics Auguste Escoffier School of Culinary Arts Boulder, CO Executive Chef of Academics 2/18-8/23

● Managed faculty of 16 instructors, purchasing department, office of the registrar, student services, and externship of 300 students.

● Managed student population through retention SOP and building relationships.

● Developed/updated curriculum to keep current with industry trends. Created content for Culinary (diploma and AOS), Pastry (diploma and AOS) and Plant Based (diploma) programs.

● Coordinated all campus scheduling; yearly term starts, block instructor schedules, kitchen/classroom space schedules, on and off campus events.

● Ensured all faculty requirements were current and relevant, conducted performance reviews and classroom observations, created agendas for faculty in-services and meetings. Collaborated with faculty daily.

● Ensured all academic materials were current and compliant with licensing and accreditation requirements.

● Maintained the Boulder Campus as a positive and productive learning environment and enforced all code of conduct requirements.

● Navigated through the pandemic without losing curriculum delivery. Adapted to online and hybrid delivery, working closely with all Federal, State and Local guidelines. Created SOP for COVID positive students/staff. Chef Educator 4/11-2/18

● Delivered all curriculum for Culinary Arts program, created lesson plans, classroom materials with focus on student engagement in an individual student focused environment.

● Reported high risk students in terms of academic performance, attendance and retention. Consulted with students to assist challenges in education.

● Created a positive, productive learning environment for lab and lecture classes, focusing on culinary/pastry technique.

● Managed and maintained all position requirements including professional development, continuing education and off campus events participation.

5/09-8/10 Executive Chef

La Piazza del Villaggio Ristorante Telluride, CO

● Family run restaurant featuring northern italian cuisine in a seasonal ski resort.

● Performed all aspects of job duties of Executive Chef; hiring, training, scheduling, menu development, food safety and sanitation requirements, purchasing, food and labor costs, inventory, event coordination. 12/99-4/04, Executive Chef/General Manager/Director of Food & Beverage 4/06-4/09 Allred’s Restaurant/Telluride Ski & Golf Telluride, CO

● Executive Chef/General manager for the start up of a fine dining club/restaurant, accessible via gondola.

● Acted as on-site project manager for design-build that included kitchen, bar, wine cellar, entrance, furnishings and dining room.

● Budgeted and secured all kitchen and front of house equipment, furnishings, tabletop.

● Responsibilities included; management of all staff, purchasing, maintenance, budgets, F&B inventories, menus, workflows, and special event coordination.

● As F&B Director, responsible for all aspects of four operations (summer) and six on mountain operations

(winter).

10/92-4/99 Chef/Owner and General Manager

221 South Oak Bistro Telluride, CO

● Chef owner and operator of small European bistro that focused on seasonal, local, farm to table cuisine in a small resort atmosphere.

● Responsible for all daily operations; staffing, purchasing, budgeting and coordinating all kitchen and front of house operations.

4/91-6/92 Sous Chef

Charlie Trotters Chicago, IL

● Responsible for planning, preparation, and production of line cooks.

● Hosted guest chef dinners, prepared menu items and coordinated personnel.

● Coordinated menus for events in New York and Los Angeles.

● Coordinated and executed functions at Charlie Trotter's and the James Beard House, NY.

● Prepared dishes for photographers in Charlie Trotter's Cookbook. 9/88-3/91 Roundsperson/Sous Chef

Flagstaff House Restaurant Boulder, CO

● Highly proficient in all hotline and garde manger stations.

● Proxy for the Sous Chef on off days.

Education:

11/86-11/87 Western Culinary Institute Portland, OR

● Associate Degree in Occupational Studies with high honors. Awards and Accolades:

● Allred’s Restaurant voted #2 in “Top Ten New Restaurants in US” by John Mariani, 2001.

● Invited to James Beard House “Rising Star Chef Series” 2001.

● Two time nominee for “Best Chef Southwest” by James Beard Foundation..

● Two time quarterly Legacy Award Winner at Auguste Escoffier School of Culinary Arts, and two time recipient of a culinary tour to the south of France.

● Multiple Awards from the Auguste Escoffier School of Culinary Arts, including; Driving Success, Excellence in Teaching, Team Player Award, Most Inspirational Award.

● Gourmet Magazine, “The Future of American Cuisine”, 221 South Oak Bistro.

● ServSafe and State Food Safety Instructor/Proctor.

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