Corporate Chef, Research and Development

John P. Zenk CEC®, CCA®, FMP®

**** *** ******* ** ********, OH 45140

Phone: 513-***-**** E-Mail: ****.********@*****.*** 1

T

y

s

o

Chef, Talent Developmentand Innovation Leader

Unique background as a classically trained chef with research and development and production experience. Passion for creating innovation around product and process. Ability to successfully engage with customers, senior leaders and all levels of team members to drive commercial success. Experience

Culinary Services Manager, Research and Development August 2019- Present Ohio Valley Food Systems/Frisch’s Big Boy Commissary

• Create LTO vision while streamlining the overall complexity of the menu.

• Document training by creating SOPs and reviewing with cross functional teams before new items go into operational and workflow confirmations.

• Responsible for all product specifications that create the new and current menu items.

• Direct commissary team and vendor partners for menu items utilizing their resources and capabilities.

• Develop, direct and scale soup and sauce formulas with cross functional teams to meet the needs of the restaurants.

• Create and confirm shelf-life studies for ala carte, holding and prepped items.

• Recommend and source operational tools to create the continued excellence and consistency of every food item served.

• Created two ghost kitchen brands and specifications for elevated breakfast, salad, dinner and dessert bars.

• On camera media appearances for the Frisch’s Big Boy brand. Corporate Chef, Research and Development November 2015- June 2019 Skyline Chili, Inc., Fairfield OH

• Developed evolution of restaurant menu putting food quality first for efficiency and profitability. Upgraded menu items introduced resulted in a 38.7% increase YOY. 2

• Structured LTO strategic vision, focusing on the current guest and non-user.

• Directed in store tests to establish restaurant operational procedures, speed of service and guest approval.

• Trained production and serving teams, applying best practices to develop training materials and build cards for the entire Skyline franchise/corporate system.

• Partnered with Quality Assurance to drive continued improvements. Customer Development Manager March 2015-October 2015 Tyson Foods, Kroger Team, Fresh Chicken, Deli and ISB, Mason, OH

• Introduced innovative solutions to increase profitability in the Deli and Foodservice departments.

• Implemented training procedures for In-store rotisserie chicken production.

• Owned strategic planning while monitoring current trends to deliver continued growth in all categories.

Executive Chef/Foodservice Sales Representative July 2014- March 2015 Ohio Premium Provisions/Boars Head® Brand Products, Lebanon, OH

• Developed and enhanced current and prospective Boars Head customers by teaching “best practices,” current trends and production methods to increase product utilization and margin %. Exceeded six month target for new business in my first 60 days.

• Developed new culinary programs to sell to Chain Customers. Trained and coached owners, managers and their staffs, growing their product knowledge to increase deli sales while enhancing their customer service skills.

Regional Executive Chef September 2005- September 2012 Compass Group/Procter and Gamble, Cincinnati, OH

• Developed menu, product specifications and recipes for ten locations in 3 states with an annual volume of 16MM.

• Developed weekly, monthly, and quarterly marketing and culinary programs to utilize seasonal and opportunity purchases.

3

• Created and managed two Wellness programs for Procter and Gamble that were installed as brands (Blueprint for Healthy Living and Vibrant Living). New brands accounted for 18% of overall sales after the program had been rolled out to all sites.

• Member of Culinary SWAT team to assist other contracts having issues with Labor, product cost or inventory concerns.

• Culinary lead for new account acquisitions: Wells Fargo and Verizon. Education

Midwest Culinary Institute January 2002-August 2006 Cincinnati State, Cincinnati, OH

A.A.S. Culinary Arts, Magna Cum Laude

Awards and Certifications

American Culinary Federation Volunteering, Awards and Certifications

• American Culinary Federation, Greater Cincinnati, President

• Chef of the Year 2017, Chef Professionalism Award 2016

• CEC® (Certified Executive Chef), American Culinary Federation, 2012 CCA® (Certified Culinary Administrator), American Culinary Federation, 2012 FMP® (Foodservice Management Professional) 2007, Serve Safe Re-Certified 2020.

• Research Chefs Association member, 2015

Contact this candidate