o2xhe1@r.postjobfree.com
Resume:
Dan C. Dienemann, CEC
Bountiful, UT 84010
o2xhe1@r.postjobfree.com
PROFILE
A leader and team motivator with over 20 year’s culinary experience. Trained under many highly successful chefs including Michael Mina. French trained with an emphasis on American cuisine, banquets, weddings and catering. Proficiency in all aspects of budgeting, cost control and profitability. Proven leadership in commanding both front of the house and back of the house. Computer literate with strong working knowledge of Microsoft Office and several menu, recipe and costing software packages. Strong organizational and time management skills. A wide range of culinary exposure with a strong ability and desire to train and motivate.
KEY QUALIFICATIONS
• BOH Procedure/Training • American Cuisine • Menu Development
• FOH Procedure/Training • Interviewing/Hiring • Concept Development
• Wine Pairing • Restaurant Modeling • Cost Control
RELEVANT EXPERIENCE
Harley and Bucks Restaurant Group Eden, UT 2008-Present
Food & Beverage Director
Flying J. Inc Ogden, UT 2005-2008
Corporate R&D Chef
US Food Service Washington, DC 2004-2005
Territory Manager, COP
Compass Group & Sodexho Washington, DC 2001-2004
Executive Chef
Ritz Carlton Washington, DC 2000-2001
Sous Chef
Aqua San Francisco, CA 1997-2000
Station Leader
Management
• Develops, coordinates, implements and evaluates all menus, front of the house and back of the house procedures, sequence of service, inventory control procedures, ordering procedures, food cost procedures, beverage cost procedures, production and training programs for 3 full service restaurants, banqueting and catering facilities.
• Implement and oversee culinary planning and direction for a multiple point of sale, banquet and catering account including such concepts and Sbarros, Starbucks, Chick-Fil-A and in-house designed “The Grill” and “Mad Max Smoothies” with managed volume over $6 million per year. Duties included training management and staff, communicating and expecting corporate standards, concept design and implementation, menu development, HACCP program and day-to-day management.
Development, Budgeting & Team Building
• Menu, concept and product development for over 160 restaurants throughout the United States and Canada. Adept at managing multiple ongoing projects simultaneously while coordinating with several departments and outside principals. Exceptionally strong research and development skills. Able to develop and work within strict budgets with excellent results.
• Certified Gold Standard Trainer, directly responsible for training, motivating and team development. Emphasis on exacting standards, culinary perfection, team approach and cross training in work environment.
COMPUTER EXPERIENCE
• Microsoft Office • QuickBooks • MICROS • Maitre-d • Squirrel • NCR
EDUCATION
Associate in Science
Hotel, Restaurant and Culinary
Santa Barbara Culinary - SBCC
CERTIFICATIONS
2009 Certified Executive Chef, ACF
2009 Utah Certified Safety and Sanitation Manager
2001 Safety and Sanitation Certification, SERVESAFE, National Restaurant Association
1997 Hospitality Supervision Certification
1997 Food & Beverage Controls Certification
1996 Food Protection Manager Certification
PROFESSIONAL AFFILIATIONS
2007 Member Research Chef Association
2002 Member Chef Association
1991 Member ACF
AWARDS
2007 NRA Top 20 Restaurants in the United States
2002 Gold Medal, Category II Team Competition, Chef Association
1997 Golden Gate Restaurant Association
1997 Julia Child’s Scholarship Fund
1997 San Francisco Restaurant Association
1997 Nation Restaurant Association
1996 Deans List Santa Barbara Hotel Restaurant & Culinary
1996 Foundation for Santa Barbara City College
1996 Golden Gate Restaurant Association
1996 San Francisco Restaurant Association
1996 Nation Restaurant Association
1995 Los Angeles Culinary Institute Deans List
1995 Gold Metal, ACF Team Competition
Contact this candidate