Executive Chef Food Service

Patrick Dunn C.E.C

ADDRESS: **** *********, ********, **

TEL:216-***-**** EMAIL:***********@***.***

Education

Culinary Institute of America AOS 1984

Hyde Park, New York

Professional Experience

Cleveland Clinic Rehabilitation Hospital, Edwin Shaw 2021-2023 Food Service and Beverage Director

Hiring, training and counseling of staff

Purchasing and accounting management

Menu development and staff management

Responsible for patient and staff services

The Harbor Court, Rocky River, OH 2019-2020

Dietary Director

Culinary Supervisor for Building of 110 Residents, Responsible for Ordering, Recipes, Standards, Sanitation Purchases of over $250,000

Laurentia Winery, Madison, OH 2017-2019

Executive Chef

From scratch Cooking, Training of Staff, Menu Development, Purchasing, Costing and purchases of $400,000 Lorain County Community College, Lorain, OH 2017-2018 Assistant Professor of Culinary Arts

Training of 1st and 2nd year students

Independence Villages, Avon Lake, OH 2015-2017

Executive Chef

Training of Staff, Ordering, Menu Development, Purchasing and Costing and Purchases of $300,000 Aramark/Cleveland Browns, Hillcrest Hospital, Cleveland, OH 2011-2015 Executive Chef/General Manager

Training of Staff, Ordering, Menu Development, Costing, Staff of 125 and Purchases of $2 million Nestle, Cleveland, OH 2010-2011

Food Technologist

Assist in coordinating with project managers on various products for research and development Felice Urban Café, Cleveland, OH 2008-2012

Chef

Contemporary Spanish-American Restaurant, Menu Development Menorah Park Retirement CommunityBeachwood, OH 2006-2010 Executive Chef/Assistant Campus Director of Culinary Services Training, Menu Development, Staff of 145 and Purchases of $3 Million Oberlin College, Bon Apetit, Oberlin, OH 2005-2006 Executive Chef

Training, Scheduling, Costing, Oversaw all Catering Events, Purchasing of over 2 $Million Elyria Country Club, Elyria, OH 1999-2005

Executive Chef

Training, Hiring, Costing, Ordering for Foodservice Operation, Menu Planning, Banquet Production, Daily changing menu, Food sales of $1 million

Career Highlights

Commencement Speaker Tri-C Culinary Graduation, President of Lorain County JVS Advisory Board, Lead Chef for Super Bowl, Judge for numerous secondary and post secondary cooking competitions References Available Upon Request

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