Christopher Kaminski CEC CCA
630-***-**** ***********@*****.***
Experience:
GreatWolf Lodge
Exective Chef /F&B Director March 2020 –Present
Executive Chef Gurnee Illinois
Culinary Support for Wisconsin Dell, Grapevine Texas Sandusky Ohio
Sodexo
Febuary 1997-2013/2016- 2019
Regional Executive Chef Lewis University
Corp Executive Chef Northwestern-Chicago Campus
Regional Chef for Presence Health Fox Valley
Area Chef for Argonne National Labatory
Responsible for the hiring and training of all kitchen staff, as well as responsible for all dining and catering events. The Argonne Guest House is a Hotel Conference Center that has 156 rooms, main dining room for 200, with on and off premise catering. Special events such as wine dinners, cooking classes and Cooking with Chris cable show. Annual sales are approximately Five million dollars
Washburn Trade School
August 2016- Present
Adjunct Instructor
Beverly Country Club
December 2013- January 2016
Executive Chef
Responsible for all club events, outings, and specials events including the 2014 Western Amateur Open.
Illinois Institute of Art, Chicago, IL
October 2001-2015
Adjunct Instructor
Introduction to Culinary Arts
Food Production
Regional American Cuisine
Introduction to the Cold Kitchen
Purchasing and Cost Control.
Notable Events
Seasonal Summer 2001- 2011
Area Chef
Managed the 18th hole sky boxes at the BMW Championship with seating capacity for 800
Managed the 18th hole sky box at FBR Open in Scottsdale, AZ with seating capacity for 1,600.
House of Blues Restaurant
July 1996- January 1997
Levy Restaurant Group: Arlington International Race Course
June 1993 - July 1996
Education:
Washburn Trade School, Chicago, IL Culinary Arts Program
Illinois Institute of Art – Bachelors in Culinary Management
South University Master’s degree in Organizational Leadership
Certifications:
Certified Executive Chef
Certified Culinary Administrator
ServSafe food service sanitation instructor
City of Chicago Sanitation Instructor
BASSET Instructor Illinois Liquor Commission