Adjunct Faculty Special Events

Beorn Andrew Hockenhull

**-*** ****** **. **********, Hawaii 96750 (c) 520-***-****

(e) ***************@*****.*** (m) www.linkedin.com/in/beorn-andrew-hockenhull-14b7826

FOOD SERVICE MANAGER SUMMARY

With more than 13 years of management experience in fast-paced kitchens, I am a motivated and committed Chef. I build success as a leader by being constantly proactive, flexible, and a methodical visionary-leader. The end goal is to demonstrate consistent guest satisfaction and fostering repeat visits. I possess a knack for driving excitement and innovation through menu creativity while edifying amazing flavors through cultural diversity.

PROFESSIONAL EXPERIENCE

Chef-Manager, SODEXO (Nogales Unified School District), Nogales, AZ 2023 - Present ● In charge of supervising the production requirements of the Central Kitchen to cater to the food requirements of 10 district schools, earning the company $4 million dollars annually

● Implemented strategies to enhance the efficiency and productivity of a staff of 40, resulting in improved performance, increased output, and less food waste

● Introduced a pioneering campaign (“Where in the District is Chef Beorn?” that significantly boosted student participation from below 50% to 85% by end of third semester through weekly events among the 10 schools introducing flavors of diverse cultures and celebratory events

Culinary Faculty, Pima Community College, Tucson, AZ 2023 - Present ● Instruct and prepare culinary arts students for professional careers in hospitality industry through hands on training in a professional kitchen setting

● Instruct complete curriculum and lecture in classroom and online modality

● Curriculum includes introduction/execution of various cuisine styles, spa nutrition, grilling techniques, food cost and hospitality management

Consulting Chef-for-Hire, BEORNAPPETIT CATERING, Tucson, AZ 2010 - Present ● Responsible for the recruitment, selection, hiring, orientation, training, and supervision of staff members ● Additionally, increased generated revenues by securing private clients for catered events

● Offered contract services, including consulting, and provided freelance catering services to the community ● Continuously-offered freelance public and private catering services since 2010

Chef/Director of Culinary, Amity Foundation Tucson, AZ 2021 - 2023 ● Skillfully negotiated and established a HealthTrust Contract with major suppliers such as Shamrock, SYSCO, and US FOODS, resulting in a remarkable 5% conversion of order guide spending into revenue. This accomplishment led to an impressive average quarterly rate of return of $3000

● Significantly enhanced the quality of meals, minimized critical control point issues, and provided a consistently-positive dining experience for students; including those with specific lifestyle or allergy concerns

● Conducted comprehensive training and development program comprised of 6 Cooks, Chef-de-Cuisine, 4 Interns; plus 10 FOH/BOH students to effectively serve 140 patients, 40 staff plus daily visitors for all meals in our dining hall

Pantry (Breakfast & Lunch), Canyon Ranch Arizona Resort Tucson, AZ 2021 - 2022

● By implementing inventive plating methods and imaginative garnishes, we effectively increased the demand for desserts.

● Successfully introduced inventive daily specials for fine dining, incorporating Vegan, KETO, and International cultural influences. These additions have been recognized by the Executive Chef for their substantial contribution to breakfast and lunchtime revenues.

CONTRACT WORK - SPECIAL PROJECTS

Managing-Partner, Yogurt Time High Street Hangout, Phoenix, AZ 2020 - 2021 ● Successfully revived a struggling brand and established a loyal customer base within the local business and residential communities

● Achieved remarkable growth in brand awareness and revenue by implementing a comprehensive 3-phase marketing strategy

● Authored and developed a comprehensive company policy and procedure manual

● Skillfully managed the day-to-day operations of yogurt production and sales, including ordering and equipment maintenance

Director of Dining Services, CHARTWELLS K12 Phoenix, AZ 2014-2016 ● Supervised a team of 7 serving the needs of over 1500 students, faculty, and staff across three cafeterias located on two separate campuses, namely Adams Traditional Academy and Jefferson Prep High School

● Additionally accepted role of "Safety-Champion" for the corporation, conducting comprehensive inspections of all 13 kitchens within the elementary school district to ensure adherence to recipe standards, sanitation protocols, and proper equipment handling

● As district Ambassador for the "Play 360" initiative, I had the privilege of visiting a different school every month and educating elementary-aged children on the preparation of culturally-diverse comfort foods

Chef, UNIVERSAL STUDIOS - HOLLYWOOD, CA 2013 - 2014 ● Successfully managed the culinary offerings within production kitchen, 2 company cafes and Gibson Theater for Universal Studios Hollywood themepark

● Additionally-responsible for overseeing and nurturing cooking teams throughout the park

Contract Chef, Chef, MY LITTLE GRASS SHACK, Laveen, AZ 2015 - 2021 ● Successfully managed the coordination of more than 100 catering events

● Increased profit margin by effectively maximizing upsell opportunities

● Showcased culinary skills as a Guest Chef on local television, promoting Hawaiian cookery and supporting the vendors of the AZ Aloha Festival.

Contract Chef, HOLIDAY RETIREMENT, INC in Claremont, CA

● Secured a remarkable 20% Order Guide discount for a duration of 16 weeks by skillfully negotiating with SYSCO foodservice ● Effectively managed all aspects of ordering, inventory, profit and loss, and meal production for a community comprising 125 senior-aged residents

Contract Sous Chef, EUREST DINING SERVICE - METLIFE CAFE in Irwindale, CA

● Implemented enhanced standards for portion size and plating, resulting in an elevated dining experience for patrons ● Created enticing daily specials and overseeing the Action Station

● Streamlined HACCP preparation and delivery process for catering, leading to a significant reduction in overall food waste percentages from 11% to an impressive 3%

Contract Chef-Trainer, SANTA MARIA BBQ & GRILL Chino Hills, CA 1994 - 2010 ● Efficiently coordinated a variety of events (e.g. fundraisers and concessions), while also contributing to development of website design, marketing strategies and recipe development

Vocational Culinary Instructor, DON LUGO HIGH SCHOOL 2008 - 2009 ● Created curriculum featuring various aspects of culinary arts, including basic fundamentals, open grill techniques, baking & pastry skills, and sanitation (HACCP) training.

● Guided students towards obtaining Serve-Safe Certification

● Establish a student-facilitated catering company. This company successfully served 33 on-campus groups and extended its services to city and state government entities.

● Facilitated short-term internships for students with local culinary businesses. This allowed them to gain marketable, hands-on experience that would enhance their future career prospects.

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