Executive Chef General Manager

Nick O. Dennis

**** ***** ******* ***.

Boise, Idaho. 83704

208-***-****

**********@*****.***

Summary

Over 40 years of progressive Hospitality experience as Chef/Food Service Director/Culinary Instructor/General Manager Utilizing:

Positive organizational skills with attention to detail

Determination to succeed and surpass established goals

Strong Supervisory and Mentoring Skills

Qualifications

Human Resources Forecasts/Budgets Menu Design Purchasing/Bids Inventory Control Public Relations Scheduling Staffing

Facilities Design H.A.C.C.P./Osha Quality Control Training Industry Advisor/Consultant Culinary Educator

Achievements

Program Mentor/Instructor Institute of Technology-Clovis California

Owner Operator Nicks Mobile Fish Market-Kingsburg California

Chef/Proprietor Draper Street Cafe-Kingsburg California

And

Directed school districts to profitable food service operations

Guest Chef/Instructor-Junior High Home Economics Classes

Chef/Instructor -staff development of gourmet and healthy cooking classes

Developed recycling program for 10,000 student school district Membership/Civic Involvement

Chefs D’ Cuisine Society-American Culinary Federation

California School Food Service Association

American School Food Service Association

Board of Advisers Santa Barbara County Regional Occupation Training Program Board of Directors Kingsburg Chamber of Commerce Kingsburg, California

Lions Club International- Kingsburg, California

Junior High and High School Wrestling Coach -Lindsay California and Kingsburg, California Civic Volunteer Chairman various Festival Committees -Kingsburg, California Work History

Chateau des Fleurs Roghani’s Restaurant- Eagle Idaho 8/2019 to present General Manager Executive Chef Managed all Aspects of the Chateau. From the Heart of the House,(Kitchen), to the Garden. Organic facility with Sprout to table access to produce. 40 seat Restaurant and Wedding Venue up to 600 guests. 30 employees ranging from prep cooks to Gardeners. Directed the Company through Covid with no layoffs or losses. Quest Groups LLC. – Boise Idaho 10/2015 to 8/2019 Corporate Executive Chef Personal Chef to Corporate Staff. Designed nutritional menus for individual needs. Corporate Catering and Board Meetings. Sun Valley Resorts- Sun Valley Idaho 10/2013 to 10/2015 Executive Chef/ General Manager Managed multiple venues including Executive Chef-River Run Lodge, General Manager and Chef- Roundhouse Restaurant, General Manager- Seattle Ridge Lodge and General Manager of Sun Valley Golf and Country Club and Grill Restaurant. White Pines Inn – Mount Morris Illinois 04/2012 to 08/2013 Executive Chef White Pines Lodge, White Pines State Park. Classic Haute Cuisine. Weddings, Banquets, Dinner Theater Cabins, Off Premise Catering

EDUCATION

Geneva Community High School

Geneva Illinois, 1980 -1983

General Studies

Elgin Community College

Elgin Illinois, 1981- 1983

Certified Chef D’ Cuisine

Intern through Mill Race Inn, Geneva Illinois

Culinary Institute of America

Hyde Park New York, 1992-1993

Continuing Education Credits

Culinary Applications in School Nutrition

Sponsored by ARAMARK Corp.

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