DAVID SCOTT YOUNG
Creative and detail oriented chef – baker and manager with over 30 years of experience in the culinary industry, I am excited to join a team who is committed to excellence in food and service. I am passionate about cooking healthy, sustainable recipes and working with a team of enthusiastic people. Every meal I serve from house made sourdough bagels to house made Chinese dumplings with gluten free sauces, I want my clients to have an exceptional experience through my food and hospitality.
*American Culinary Federation Executive Chef with experience in all kitchen positions serving up to 3,000 people a day.
*Extensive work in Baking and Pastry along with savory foods. Food is an art to be appreciated *Mentor and Teacher Share our Strength Learning for low income individuals.
*Allergy Champion, Kitchen Safety Champion, Serve Safe Manger Certification.
*Recipes that deliver quality, delicious items with local and sustainable products
*Enjoy working with teams and fostering a good work environment, led by example.
*High energy, dependable, a love of food and people, committed to excellence.
*Increase return guests, sales and quality while decreasing waste and costs.
*Creative approaches to blending different world cuisines to increase menu offerings.
*High quality production work, ability to focus under pressure and perform with a positive attitude.
CHEF/MANAGER, EUREST COMPASS GROUP, FIRST REPUBLIC BANK, PALO ALTO, CA 2018-2023 Served meals to clients and bank executives on average 150 – 200 meals a day.
Prepared breakfast and lunches with focus on safety, food quality, and customer satisfaction. Performed all staff recruiting, training and daily preservice meetings. Clients had particular dietary needs and requests, menu development required daily, worked extensively on creating a feel for café with the cafe environment, food flavor and customer care. Procurement of local and sustainable ingredients, met budgets and lowered food costs through careful utilization of products. Created special event breakfast, lunches, appetizers, desserts and approached all meals with creativity and customers in mind. Supported Chefs Against Hunger food donation program.
HEAD CATERING CHEF, PAESANO RESTAURANT, YPSILANTI, MICHIGAN 2013 - 2018
Menu development with Clients and Staff. Supervise staff with focus on maximizing work efficiency, food preparation and quality control. Lead team with Root to Stem and Tail to Nose philosophies, minimizing waste, managed supplies inventory, assigned stations and work shifts for chefs for maximum productivity. Direct client interface for parties of 10 to 250 guests with a high rate of return customers. Safeguards applied for excellent food quality and displays to ensure that restaurant standards are kept and maintained. Planned staff corrective actions to resolve issues in a timely manner. Voted Top 4 Italian Restaurants in Michigan. Guests included University Presidents and Regents.
EXECUTIVE CHEF-OWNER BLUE WOLF GRILL, YPSILANTI, MICHIGAN 2012 – 2013
Creator of theme and menu for startup restaurant and catering company. Planned and designed equipment for top Yelp rated restaurants. Documented procedures, recipes and flow charts for cooks. Trained all BOH staff with ServSafe standards with HACCP
EXECUTIVE CHEF UNIVERSITY OF MICHIGAN UNION AND MICHIGAN LEAGUE, ANN ARBOR, MICHIGAN 1993 - 2012 Increased Food and Beverage Sales topping 3 million at the Michigan League and excess of 1 million at the Michigan Union. Coordinated restaurant menus and staffs, met clients regularly to create customized menus and execute event plans. Supervised Union and non-Union employees. Regular parties with guest counts of 1500, over multiple days including breakfasts, brunches, lunches and dinners. Special guests included Rev. Jesse Jackson, Dick Cheney, Presidents of the University, George Clooney. Worked with Food Network’s Grill to Glory for 400 Business School Students. Won best Clam
Chowder contest decided by University of Michigan Football Coach, Won Best Catering School against Ohio State University Catering Department 2011.Developed and maintained HACCP plan for University Club Restaurant. Worked with Food Gatherer’s to feed local charity.
EXECUTIVE CHEF, MAYFLOWER HOTEL, PLYMOUTH MICHIGAN
Planned menus and executed daily breakfast lunch and dinner for 4 restaurants with 1,000 seating capacity. Hired, trained and supervised 50 + kitchen staff, enforcing food safety standards, disciplinary actions, focused on teamwork and time management.
CALIFORNIA CULINARY ACADEMY, SAN FRANCISCO, CALIFORNIA• GRADUATED WITH HONORS
BACHELORS OF SCIENCE IN BUSINESS ADMINISTRATION, SAN JOSE STATE UNIVERSITY