Kenneth W. THOMPSON

Culinary Professional

Contact

Columbus, OH 43229

937-***-****

ad377a@r.postjobfree.com

Summary

Over 25 years of Culinary Arts Management and food service experience in commercial and private industry. Broad commercial cooking experience, including Lead, Sauté and Fry cook and Head Baker. As well as Kitchen Management, including Food Cost, Labor Cost, Inventory, Staff Management and Vendor Relations. Private sector experience includes Chef and Event Management. Education

Associate of Applied Science

in Art

School of Culinary Arts

Denver, Colorado

Bachelor of Arts in Leadership

& Management

Liberty University

Lynchburg, Virginia

Military Service

Branch: U.S. Army

Service Country: United States

Rank: Spc/E4

Service Time: November 1988

to November 1992

Special Duty: Desert Storm and

Desert Shield

Commendations: Southeast

Asia Medal

Experience

January 2022 to Present

Cafeteria Cook • Mount Carmel Health – Columbus, OH May 2021 to January 2022

Line Cook • The Cheesecake Factory – Columbus, OH

November 2020 to April 2021

Kitchen Manager • Hamburger Inn Diner – Delaware, OH April 2019 to August 2020

Chef Manager • NA Hospitality – Columbus, OH

September 2009 to April 2019

Head Baker • Panera Bread – Miamisburg, OH

Produce large quantity of highly detailed and individualized, daily dietary requirements. Maintain recipe integrity in fast paced high- volume commercial kitchen. Kitchen workflow management. Staff management, including recruitment, training, policy adherence, scheduling, team assignments, menu development, code enforcement, equipment maintenance, cost analyses and vendor management. Private Chef duties also included event planning varying in size from intimate small group settings to highly attended events with multiple meal times on a daily basis.

Awards

Silver Medal and Bronze

Medals

American Culinary Federation

(ACF) Regional Competition-

Las Vegas, Nevada

Performance Group: ACF

Junior Culinary Cooking team.

Key Skills

Team Leadership/Management, Special Event Culinary Coordinator, Customer Service, Restaurant Management, Kitchen Management, Food & Equipment Vendor Relations, Food Safety & Code Enforcement, Policy Adherence, Staff Development, Conflict Management, Catering & Banquets, Budgeting & Forecasting, Dietary Specialist, Profit & Loss Analysis and Quality Assurance. Certifications and Licenses

Chef Certification

Food Handler Certification (Regularly Maintained)

References

[Available upon request.]

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