DON HUTCHINS

*** ******** ****** adyfyu@r.postjobfree.com

McMurray, PA 15317 724-***-****

QUALIFICATIONS SUMMARY

A highly professional, organized, detail oriented Culinary Educator/Executive Chef with nearly 25 years post-secondary education experience. This experience includes department head responsibilities, curriculum revision, development and implementation of new curriculum, student and faculty scheduling, budget analysis and responsibility, classroom management, daily instruction, and student counseling. Over 20 years of food service industry experience including 15 plus years in management positions. This experience includes several facets of the industry: fine dining, restaurants, consulting, hotels, clubs, catering, and institutional dining.

Special skills and areas of expertise include:

Development of new curriculum including curriculum mapping, backwards curriculum design, identifying educational outcomes, written and practical assessment.

Working knowledge of Blackboard, Brightspace, Excel, Word, and PowerPoint.

Proven skills in purchasing, cost management, inventory, profit and loss statement accountability.

Scheduling up to 85 employees serving multiple units.

Strong ability to forecast, monitor, and control operating budgets.

Experience in hiring, training, supervision, discipline, and termination of staff, including both union and non-union properties.

Operation of independent off-site catering company including sales, marketing, menu design, and operations.

Food service consulting.

CERTIFICATIONS AND HONORS

American Culinary Federation Certifications:

Certified Executive Chef

Certified Culinary Educator

National Restaurant Association

Foodservice Management Professional

Certified ServeSafe Instructor/Proctor

Certified ServeSafe Manager

CAREER EXPERIENCE

Pittsburgh Technical College-American Academy of Culinary Arts, Oakdale, PA 1/2014-present

Academic Chair: School of Culinary Arts 7/2023- present

Curriculum and Assessment Coordinator 4/2018

Chef Instructor

The Springhouse, Eighty-Four, PA 11/2012-12/2013

Director of Food Services

The City Mission, Washington, PA 4/2012-8/2012

Food Service Consultant

Le Cordon Bleu Institute of Culinary Arts, Pittsburgh, PA 5/1995 - 3/2012

Lead Instructor: Soups Stocks and Sauces 6/2007- 3/2012

Chef Instructor

WESTIN HOTELS and RESORTS 1/1987 – 5/1995

Westin William Penn, Pittsburgh, PA 10/1993 – 5/1995

Restaurant Chef- Terrace Restaurant 1993 - 1994

Banquet Chef 1994 - 1995

Westin Hotel Chicago, Chicago, IL 8/1987 – 10/1993

Executive Sous Chef 1989 - 1993 Executive Steward 1991 – 1993

Sous Chef-Restaurant, Fine Dining, Banquet 1987 - 1989

Westin Hotel Utah, Salt Lake City, UT 1/1987 - 8/1987

Sous Chef-Fine Dining

Salt Lake Country Club, Salt Lake City, UT 4/1984 – 12/1986

Executive Sous Chef

Additional Experience:

Don’s Catering, McMurray, PA 3/1997 - 2018

Owner/Operator

EDUCATION AND PROFESSIONAL DEVELOPMENT

Bachelor of Science in Applied Management, High Honors, Pittsburgh Technical College

Oakdale, PA

2018-2021

Associate in Science: Business, Community College of Allegheny County, West Mifflin, PA

1998-2002

Additional Training:

Certificate of Completion - Ohio State University: Center on Education and Training for Employment

Professional Teacher Education Module Series-American Association for Vocational Instructional Materials

Certificate of Completion –

Westin Hotels and Resorts Culinary Institute

MaxKnowledge-Center for Excellence in Education

Lean/Six Sigma White Belt Certification, ISSSC

PROFESSIONAL AFFILIATION

Member of American Culinary Federation, 1985 to present.

Member of Eta Sigma Delta, 2007- present

Contact this candidate