SUMMARY

Well-seasoned Executive Chef with a creative eye, dynamic personality and sharp wit brings the ability to manage a diverse kitchen. Profound ability to execute a memorable experience for diners by crafting

Exciting flavor combinations coupled with superior service.

AREAS OF EXPERTISE

Creative Menu Planning, Special Events Catering, International Cuisine, Staff Training and Development

Food Costing, Inventory Management, Staff Supervision, Cooking Methods, Restaurant Ownership

PROFESSIONAL

ServSafe Certified, Certified Safety Coordinator, Strong Vendor Relationships, Hotel Environments,

Higher Education Environments

EDUCATION

Elgin Community College Elgin, IL

Associates Culinary Arts

Associates Hospitality Management

PROFESSIONAL EXPERIENCE

Mayville State University

Food Service Director 2015-Present

Direct and participate in all food preparation and special events banquets. Manage and train staff of 10-15 food preparation employees, banquet servers, and cooks. Other responsibilities include menu planning, inventory management and cost control

Cook side-by-side with staff.

Manage tempo of kitchen, streamline processes to ensure tasks are completed efficiently

Supervise overall safety of kitchen staff by training on proper knife handling techniques and accident prevention

Plan creative menus while optimizing inventory

Cater high-end, five-course meals for special events

Develop new menus based on seasonal food availability

Handle budgeting, inventory, purchasing, scheduling, and computer-generated reporting

Maintain strong rapport with the staff, resulting in low employee turnover

Recognized by management for strong people skills, work ethic, efficiency, safety, and creative menu planning

Turned a failing food service into a profitable foodservice in 3 years making over 100k

Hilton Garden Inn

Executive Chef 2013-2015

Direct and participate in all food preparation and special events banquets. Manage and train staff of 10-15 food preparation employees, banquet servers, and cooks. Other responsibilities include menu planning, inventory management and cost control

Cook side-by-side with staff.

Manage tempo of kitchen, streamline processes to ensure tasks are completed efficiently

Supervise overall safety of kitchen staff by training on proper knife handling techniques and accident prevention

Plan creative menus while optimizing inventory

Cater high-end, five-course meals for special events

Develop new menus based on seasonal food availability

Handle budgeting, inventory, purchasing, scheduling, and computer-generated reporting

Maintain strong rapport with the staff, resulting in low employee turnover

Recognized by management for strong people skills, work ethic, efficiency, safety, and creative menu planning

Paula's Steakhouse and Lounge

Sous Chef-Part Time 2006-2013

Responsible for food preparation, creative menu planning and weekly specials for 100-seat steakhouse specializing in steaks, chops and seafood

Serve 75 to 100 covers a night

Act as liaison between guests and the kitchen

Mayville State University

Executive Chef 2006-2013

Cooked breakfast and lunch for 200+ people-6 days a week.

Manage tempo of kitchen, streamline processes to ensure tasks are completed efficiently

Supervise overall safety of kitchen staff by training on proper knife handling techniques and accident prevention

Plan creative menus while optimizing inventory

Cater high-end, five-course meals for special events

Develop new menus based on seasonal food availability

Handle budgeting, inventory, purchasing, scheduling, and computer-generated reporting

Maintain strong rapport with the staff, resulting in low employee turnover

Recognized by management for strong people skills, work ethic, efficiency, safety, and creative menu planning

Park Avenue Steak House 2005 – 2006

Executive Chef-Part Time

Launched new restaurant

Trained food prep staff and provided on-call for main executive chef

Responsible for cost containment, purchasing and food preparation for this 100-seat steak house specializing in steaks, chops and seafood

Karolus’ Korner 1999-2005

Owner/Chef

Family owned and operated eatery specializing in breakfast, lunch and special event catering

Responsible for all aspects of restaurant ownership and management

Marriott Food Service 1985-1999

General Manager & District Safety Coordinator

Safety coordinator for district that included 13 accounts in three states

Reported directly to District Manager

Visited accounts to perform safety evaluations and demonstrate proper knife handling, hand washing and food preparation

Taught staff how to prevent accidents

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