Kitchen Staff Food Service
Resume:
Tim Kline
Naperville, IL *****
**********@*****.***
Goal-oriented Nutritionist and wellness professional focused on conducting detailed nutrition consultations and creating personalized meal plans to meet the needs of each client. High-achieving professional with advanced knowledge of human anatomy and physiology. Authorized to work in the US for any employer
Work Experience
Head of R&D
Iya Foods - Naperville, IL
October 2022 to Present
Nutrition and Culinary Director
Bright Oaks of Aurora - Aurora, IL
December 2021 to October 2022
Director of Nutrition and Culinary Services
The Auberge at Naperville - Naperville, IL
March 2020 to December 2021
Director of Nutrition and Culinary Services. I run the nutrition and culinary department and work closely with the Nursing staff to make sure all nutritional guidelines are upheld by the culinary staff. My duties also include overseeing the dining staff and taking care of all ordering of food and supplies needed for day to day operations.
R&D Food and Nutrition Scientists
THE PLOURDE INSTITUTE - Lisle, IL
September 2017 to March 2020
The R&D Food and Nutrition Scientists is responsible for counseling clients in proper eating habits and nutrition. As well as conducting scientific studies and experiments to develop new products and technologies in the study of human biology and nutrition. DIETARY CHEF
BROOKDALE SENIOR LIVING CENTER
July 2016 to September 2017
Analyzed clients' eating habits and outlined areas for improvement. Developed goal plans with ideal life changes to support wellness. Built meal plans and gave specific recipe and shopping advice. Continually met with clients to assess progress and adjust plans. Held nutrition workshops to support client progress and introduce new concepts. EXECUTIVE SOUS CHEF
BIAGGI'S
February 2011 to July 2016
Manage eight cooks and 15 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory
Education
BS in NUTRITION SCIENCE
Purdue University
January 2015
BA in CLASSIC FRENCH CULINARY
French Culinary Institute
January 2006
Skills
• Therapy
• Chemistry
• Organic chemistry
• Metabolism
• Natural
• Nutrition
• Diabetes
• Biology
• Leadership
• Succession planning
• Management
• Process improvement
• Physiology Knowledge
• Anatomy Knowledge
• Labor Cost Analysis
• Culinary Experience
• Physiology Knowledge
• Anatomy Knowledge
• Labor Cost Analysis
• Culinary Experience
• Change Management
• Budgeting
• Food Safety
• Recruiting
• Food industry
• Profit & loss
• Food service
• Catering
• Operations management
• Purchasing
• Administrative experience (3 years)
• Supervising experience
• Product development
• Research & development
Certifications and Licenses
BLS for Healthcare Providers
November 2019 to November 2021
ServSafe
Additional Information
Key Skills
• Healthy cuisine expert
• Proficient in Microsoft Office
• Bod Pod Experience
• Nutrition/Weight loss Counselor
• Exercise physiology
• VO2 Max/Metabolic testing
• Recipe development
• Forecasting income and expenditures
Key Areas of Study
Organic Chemistry, Human Nutrition, Food Composition, Nutrition through the Life Span, Sports Nutrition, Community Nutrition, Nutrition and Metabolism, Medical Nutrition Therapy
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