Daniel Bartlett

CC, EWS

Colorado Springs, CO ***03 - 719-***-**** – ada6yi@r.postjobfree.com

OBJECTIVE

To combine experience in kitchen management with culinary innovation, with a focus on local products, themes and trends in a fast-paced and efficient motivated environment and with team building enhancement.

STRENGTHS

•Staying focused and expeditious while under pressure.

•Motivational Leadership and Management

•Client and Guest Relations

•Recognizing team members’ strengths in order to effectively accomplish tasks/employee development.

•Creating visually and palatable food while maintaining standards of operations.

•Value and strive to maintain sanitary and high-quality food environment.

•Food Cost, Labor, Budgeting and P&L Focus, standardizing kitchen efficiency.

•Creating operations, standards, policies and procedures, and kitchen manuals.

•Motivation through praising team members and creating higher staff morale.

•Developing marketing strategies to generate business through food sales.

•Effectively educate and train staff on food preparation and knowledge/ sanitation and skill sets.

ACCOMPLISHMENTS

•Internationally Published in Cookbooks Present

•Harassment prevention certified Present

•Certified Chef June 2007

•Trained under 3 Michelin Star Chef and Restaurant Dec 14/present

•Created world’s largest fruit sculpture- Colorado State Fair August 2010

•American Culinary Federation Silver Medalist- Garde Manger August 2009

•International Wine Guild Executive Wine Sommelier December 2014

•Serve Safe Safety and Sanitation Management (Renewed) December 2017

•Featured in Denver’s 303 Magazine for food art Oct/Nov 2010

•Featured in Culination Magazine alongside Wolfgang Puck September 2015

•Publication/International Gold Medalist in Molecular- R Cook Book December 2013

•303 Magazine Article on Molecular Gastronomy Oct. 2013

•Chef Demonstrations for CBS, ABC, FOX and Food Network Jan 08-present

•Opening of 13 individual restaurant concepts/ 7 Kitchen renovations Dec 08-present

•Managed forty plus employees at once, 8 years of management experience

***Please inquire for other accomplishments***

CULINARY EXPERIENCE

The Healthcare Resort of Colorado Springs 2019/Present

“Culinary Director”

• Culinary Director of Food Service and Client Relations for Ensign Group

• Exceeding State and County expectations of 100% accuracy of standards and operations inspections.

• Successfully passed Joint Commission Surveys with 100% Accuracy

• Maintaining a 24% Food Cost and 19% Labor

• Directing all food service for patient care and guest relations within the facility

• Highly focused on staff training and development for leaders and employees through culinary skills, management skills and leadership qualities to improve staff morale.

• Standardizing and creating inventory sheets, labor spreadsheets and purchasing guides

• Menu development for Employee Bistro and patient care.

• Developing kitchen manuals for patient care, CMS, Joint Commission and restaurant services

• Developing policies, recipes, procedures, nutritional information for patient care.

• Staff development, leadership, team building and employee development

UC Health 2016/2019

“Executive Chef/ Culinary Director”

• General Manager, Executive Chef and Culinary Director of Food Service and Client Relations for UC Health

• Currently working on Certified Dietician Manager Certificate

• Exceeding State and County expectations of 100% accuracy of standards and operations inspections.

• Successfully passed Joint Commission Surveys with 100% Accuracy

• Maintaining a 27% Food Cost and 17% Labor

• Directing all food service for patient care and guest relations within Hospital

• Highly focused on staff training and development for leaders and employees through culinary skills, management skills and leadership qualities to improve staff morale.

• Completing WOR, POS sales, Inventory, Scheduling, All Purchases and vendor relations

• Menu development for Employee restaurant and patient care.

• Developing kitchen manuals for patient care, CMS, Joint Commission and restaurant services

• Developing policies, recipes, procedures, nutritional information for patient care.

• Staff development, leadership, team building and employee development

Cowboy Star 2015/2016

“Sous Chef”

• Ensuring standards were maintained

• Cooking lunch meals for staff employees while preparing food for dinner service

• Working several stations including garnishing, desserts, grill, sauté and expo.

• Responsible for leading staff for production and proper execution of dinner service.

• Responsible for creating excel spreadsheets, recipes, procedures and order guides.

• Placing Orders, Inventory, Menu Design and development, Staff Training.

Caneel Bay Resort Virgin Islands Season 2015/2016

“Sous Chef” Seasonal Chef Position

• Ensuring standards were maintained to retain Five Star requirements.

• Cooking lunch meals for staff employees while preparing food for dinner service and banquets.

• Starting and creating Turtle Bay Kitchen for the season with staff training.

• Working several stations including garnishing, desserts, grill, sauté and expo.

• Responsible for leading staff for production and proper execution of dinner service.

• Responsible for creating excel spreadsheets, recipes, procedures and order guides.

• Working seasonal stage with ending time period.

Alinea (Three Michelin Stars) Chicago, Illinoi 2015

Operations Chef/ “Working Stage” Chef Position

•Ensuring standard was maintained to retain three Michelin Stars including sanitation, service, quality, presentation, and food productivity.

•Cooking lunch meals for staff of 40 employees while preparing food for dinner service.

•Working several stations including garnishing, course introductions, prep, staff meals, desserts, and execution of 30 course meals with kitchen staff every single night.

•Production included new techniques such as sous vide, molecular gastronomy, usage of food chemicals, liquid nitrogen, helium and more.

The Marriott Colorado Springs, CO 2014/2015

Sous Chef

•Ensuring the kitchen for the hotel restaurant and banquet operations runs smooth and successful while maintaining food cost and kitchen standards from safety and sanitation to food execution, menu development, staff development and through Marriot Standards.

•Responsible for managing thirteen employees, training new employees for the hotel restaurant/banquet service and utilizing temporary staff positions during large events within the hotel and restaurant.

•Responsible for executing daily specials, daily starch and vegetables and various product to lower food cost.

•Worked directly with purchaser to lower food cost and keep food order and product to a minimum.

•Responsible for developing regular weekly specials menu highlighting local product and usage of products that were created within the state.

Chef Daniel Bartlett (Brand), Colorado Springs, CO 2009/Present

Chef Consultant

•Focusing on the art of food and presentation, Molecular Gastronomy, edible displays, cake decorating and kitchen/restaurant development.

•Training/consulting establishments on food productivity, food cost, labor cost, fine dining, menu management and service operations.

•Menu and restaurant concept development to improve revenue, decrease budget spending and standardization of food operations.

•Developing new concepts, techniques and procedures in ways to change operations and service of restaurants.

•Successfully opened 6 restaurant concepts throughout the nation and consulted numerous establishments to lower food and labor cost and generate business. Please inquire for more information.

•Instructing culinary classes from foundations, safety and sanitation, garde manger, world cuisine, advanced cookery classes, Hispanic cuisine and Molecular gastronomy classes.

•Marketing culinary arts through interactive culinary demonstrations and presentations.

•Utilization of endorsements to promote product and promotional material through Interactive live cooking shows, demonstrations and plated meal events for large venues.

SSP America, Colorado Springs, CO 2010/12

Corporate Executive Chef

•Operated and responsible food service of eight restaurants at the Colorado Springs Airport, Newark Airport and JFK.

•Created daily specials, unique recipes and creative programs to increase revenue, lower food cost and labor cost as required by company.

•Managed direct team of over forty employees and several others staff members in various locations and kitchens.

•Developed training procedures for line cooks and staff members by implementing standards of operations and developing strategies to effectivity standardize operations of business of all outlets.

•Implementation of kitchen designs through layouts and equipment to utilize and create efficiency and effectiveness of staff members and menu execution.

•Food cost reflecting on 18-22% regularly on a monthly basis, Labor reflecting 15-20% on a monthly basis, and maintaining purchases within a monthly budget.

•Two menus developed with local ingredients at 21% food cost.

•Opening 4 restaurant concepts including La Grand Comptoir in New York.

Garden of the Gods Club, Colorado Springs, CO 2009/ 2010

Executive Garde Manger Chef

•Prepared all cold food and displays for banquets, weddings and hotel operations.

•Managing direct staff of 3 employees within department, and 15 employees within kitchen alongside the Executive Chef.

•Focused on presentation and plating techniques.

•Lead chef manager for banquet department.

•Responsible for all edible displays including ice carvings, fruit carvings, cheese and fruit displays, monthly food demonstrations, weekly pasta nights and all food displays.

•Responsible for new menu concepts/recipe costing/ menu design and development.

The Broadmoor Hotel (Five Star Five Diamond), Colorado Springs, CO 2007/2009

Garde Manger/Pastry/Summit Restaurant

•Maintaining five star five diamond quality through food and team development through service and food presentation.

•Specialized in cold appetizers and pastries for the hotel operations (Main Kitchen).

•Responsible for Sunday Brunch Displays of Pastries and Edible Garnishes

Including fruit sculptures, Ice Cravings, and active cooking stations.

•Garde Manger Chef in Summit restaurant .

•Managed several employees in all outlets.

•Pastry chef (Main Kitchen) preparing various pastries for all events and parties/ hotel pastry products.

The Metropolitain, Colorado Springs, CO 2008

Sous Chef

•Working side by side with Chef to maintain service standards and quality of operations.

•Working with Chef to maintain food cost, sanitation standards, and service operations.

•Development of menu to execute daily specials and new menu items.

•Producing weekly dessert specials and daily menu specials.

EDUCATION

The Art Institute of Colorado- School of Culinary Arts- Denver, CO

Associate Degree of Applied Arts and Science: American Culinary Federation Supervision and Management,

Featured as Most Successful Graduate, Serve Safe, Cost Control, Menu Management, Executive Wine Sommelier, Certified Chef.

The International Wine Guild- Denver, CO

Completion of seven wine classes, tests and certifications granting title of Executive Wine Sommelier.

*Documents available upon request

Serve Safe and TIPS certified- since 2005 and renewed regularly.

References information available upon request.

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