Robert Glanz

*** **** **. #*

Des Moines, IA ****4

515-***-****

adstmd@r.postjobfree.com

OBJECTIVE

Seeking a position in Des Moines, Iowa where I can use my talents, knowledge and experience in culinary arts. Strengths include communication skills, time management, and organizational skills.

EXPERIENCE

Assistant Kitchen Manager 05/2016 – 05/2016

Hy-Vee Food Stores, Des Moines, IA 40 hours/week

Supervised and participated in all aspects of preparing all menu items which included Breakfast,

Lunch and Dinner services.

Made sure that all standards of quality and presentation were up to the highest standards.

Supervised and worked with all employees involved with my shift in order to ensure production levels and quality of product were maintained to the highest level.

Was also involved in maintaining the necessary standards of sanitation throughout the kitchen

including the dish room.

Operated dish machine and performed other duties as needed.

Made sure all incoming stock was put away properly according to First In First Out (FIFO) regulations.

Café Chef 08/2009 – 10/2015

Unity Point Health-Lutheran Hospital (Food Division), Des Moines, IA 40 hours/week

Was in charge of preparing all food items required to stock the Hospital Café for both Lunch and

Dinner.

Maintained and updated all recipes in order to adhere to the standards set by the

Administration.

Operated a variety of kitchen equipment following all safety and sanitation standards.

Communicated with the Café staff regularly in order to keep quality standards

high.

Weighed, measured, and assembled pertinent ingredients for specialized diets.

Always maintained highest level of cleanliness and sanitation to ensure safety of guests and staff.

Chef 06/2005 – 05/2009

Chef’s Kitchen, Des Moines, IA 40 hours/week

Prior to restaurant opening, organized/arranged entire kitchen to be completely functional.

Created and prepared daily specials and soups, managed all kitchen staff in addition to

maintaining proper inventory levels to ensure optimum food cost.

Was tasked with maintaining the highest level of sanitation standards throughout the kitchen.

Robert Glanz

686 19th St. #4

Des Moines, IA 50314

515-***-****

adstmd@r.postjobfree.com

Executive Chef 03/2001 – 04-2005

President Casino, St. Louis, MO 40 hours/week

Responsible for food production, ordering, inventory for 245 seat dining room and related

catering events.

Provided 600 employee meals per day.

Followed menus and recipes to proper items and quantity needed.

Oversaw 65 hourly employees and seven supervisors.

In charge of hiring, training, and firing employees.

Was in charge of all aspects of sanitation and inspections.

Made sure that all standards of quality and presentation were up to the highest standards.

EDUCATION

Associate Degree Culinary Arts and Restaurant Management,

Scottsdale Culinary Institute, January 1995.

CERTIFICATIONS

HACCP- Hazard Analysis Critical Control Points certified.

MILITARY

United States Navy 04/1982-04/1986

Administration

Honorable Discharge

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