Executive Chef/General Manager
Resume:
John Coronado
Food Service Director / General Manager / Executive Chef /
Culinary Product Development / Farmer / Rancher
Georgetown, TX 78628
****************@*****..***
EXPERIENCE
Bishop Cider Co, Austin, TX —Executive Chef, New Product Development
10/2020 - 01/2022
Responsible for development of all new menu items while utilizing available company resources; Management of all kitchen vendor relationships/contracts, all kitchen staff / hiring, and maintaining a COVID-safe work environment
Consulted on new location kitchen and equipment planning / design and menu concepts based on available equipment or location restrictions; new menu recipe, policy/procedure, and job descriptions for staff along with operational instructions for staff
Greenhouse Local Craft Food, Georgetown & Round Rock, TX — Executive Chef / General Manager / Catering Director
08/2015--07/2020
Duties include daily management of full service farm to table restaurant. Responsible for ensuring client and customer satisfaction with creative daily specials and locally sourced full menu offerings. Accountable for all daily food service related and management duties, menu planning, inventory/ordering, and vendor relations. Oversight of new location expansion planning, marketing, set up, etc.
Daily monitoring of catering orders; preparation, delivery and set up of catered events, client outreach, marketing catering services, create custom menus by event
Compass / Eurest Dining, Dell Campus Round Rock, TX — Executive Chef / Chef Manager / Food Service Director / Dell (Campus Wide) Catering Director
04/2013-08/2015
Daily management of a business dining café. Responsible for ensuring client and customer satisfaction with cost effective management. Admin over all daily food service related duties, human resources, menu planning, inventory/ordering, vendor relations, and act as a liaison to client representative. Additionally, directed website catering orders; preparation, delivery and set up of catered events, client outreach, marketing catering services – (Grew Campus Wide Catering sales to highest volume ever, > 200% in 3 months)
John Coronado, Continued
Aramark / Business Dining - (Locations: SAS Institute, Applied Materials, Progressive Insurance, Compaq/Hewlett Packard) Austin, TX — Food Service Director/ Regional Safety Champion
08/2001-04/2013
Providing oversight of policy audits over other Austin Accounts, Delivered monthly customer vendor reports to summarize food cost, labor cost, marketing plans, and any price or menu changes, Oversight of regional safety training, incidents, and policy; Conducted weekly safety calls; Food Service Director Duties include daily management of business dining café. Responsible for ensuring client and customer satisfaction with efficient cost effective management. Accountable for all daily food service related duties, quality improvement, sanitation, human resources, menu planning, vendor relations, and act as a liaison between client and Aramark Corporate representatives
Outback Steakhouse - (Locations: Corpus Christi, TX; Austin, TX; Charleston, SC; Hilton Head, SC)— Line Cook, Kitchen Manager, Corporate Trainer
10/1994--04/2001
Responsible for ordering produce and supplies, invoicing, and maintaining an affiliation with several national vendor accounts. Daily supervision of prep crew; Receiving, stocking, and verifying inventory Scheduling, training, and covering any station on the line. I was also accountable for coordinating and running more than twenty large-scale non-profit benefit events. My achievements included meeting timely deadlines, and coordinating my team in order to produce a quality product and progressing from line cook to international trainer on a corporate level.
EDUCATION
Johnson & Wales University, Charleston, SC — Culinary Arts Bachelor Program
08/1997 - 01/1999
I studied Culinary Arts with emphasis on regional specialties. My courses also included restaurant management, customer service, and computer applications.
Texas A&M University CC, Corpus Christi, TX — Criminal Justice
08/1994 - 05/1997
My studies were based in Criminal Justice with focus also on Business Management.
SKILLS
New Kitchen Design Consultant
Menu Development
Product / Recipe and Concept Design and Development
Large Scale Event and Team Management
Kitchen Manager Certification
Proficient in Office, and online ordering and POS systems
AWARDS
International Trainer (Outback Steakhouse)
Iron Chef Regional Champion (Aramark)
Employee of the Year (2) (Outback Steakhouse, Aramark)
Regional Safety Champion (Aramark)
Highest Campus Sales - Food Service and Catering (Compass/Eurest/Dell)
Highest Customer Satisfaction Rating (Compass/Eurest/Dell)
LANGUAGES
English / Spanish
REFERENCES
Upon Request
COMMUNITY / VOLUNTEER
Co-Founder @ Community Harvest - Feeding Homeless, Hospice, Hurricane Harvey Relief (2015-2020)
Farmer / Rancher @ Seasons Glory Farms - Seasonal crops organically grown vegetables, herbs that were featured in area Farm to Table Restaurants (2012-2020)
Coordinator of Sock / Blanket / Mitten drive for Austin area homeless (2001-2022)
Contact this candidate