All skills necessary whatever it takes

TODD BOGEART

309-***-**** ************@*****.***

EXPERIENCED WORKING EXECUTIVE CHEF WITH MANAGEMENT BACKGROUND

Farm to Table Ingredients, Fine Dining, Plate Presentations

Vegan, Vegetarian, Pescatarian, Italian, Food Allergens, Mediterranean, Spanish, American, French-style and New World Southern cuisine.

Cleanliness and freshness are the top priority, attention to detail

Supply ordering, scheduling, training, budgeting, (software systems) PROFESSIONAL EXPERIENCE

Executive Chef, - Pursell Farm, Sylacauga, AL 2022

• Farm to table cuisine, 4 on-site restaurants on this stunning 3500-acre boutique resort. Kitchen staff of fifteen, direct report to F&B Director. Lodge Camp Chef, - Daughtridge Farm Outfitters, Rocky Mountain, NC 2021

• Full-service hunting outfitter lodge preparing meals for in-season hunts. Executive/Banquet Chef, - Catfish Bend Resort, Burlington, IA 2019-2021

• Midwest premier resort and casino with 9 restaurants and full-service catering for special events.

• Direct staff of twelve while partnering with Event Director. Over 5,000 plate presentations, operating budget of $1M.

Corporate Chef, Health Care Iowa, Burlington, IA 2017-2019 Sous Chef, Private Chef, Food Truck Chef 2004-2017

• Catering, private events, country club: full menu with staff and budget. Ordering of supplies, scheduling, educating with high attention to detail on flavors, presentation, sanitation, and freshness.

CERTIFICATIONS

Serv Safe, Culinary Training, Coast Guard/Merchant Marine, Associate of Business Administration.

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