Manager Service

Timothy Kirchner

OBJECTIVE: A CHEF POSITION

EDUCATION:

A. Colorado College

a. 2006-08 I am presently 6 credits short of Business degree

b. GPA 3.987

B. MATC

a. Dietary Manager

b. Garde Manager

c. Professional Baking

CERTIFICATIONS : NEHA Trained HACCP

Instructor. Serve Safe Certified

ADDED EDUCATION :

EXPERIENCE:

MARCH 2012 TO PRESENT:

EXECUTIVE CHEF, NUTRITIONAL DIRECTOR

CAMP HELEN BRACHMAN

________________________________________

DUTIES INCLUDE:

A. Menu Development

B. Production

C. Ordering

D. Employee Scheduling

E. Training

________________________________________ EXPERIENCE:

MAY 2011 TO PRESENT:

CHEF DE CUISINE, OWNER AND OPERATOR MINUTEMEALS.

A HIGHLY NUTRITIOUS ECONOMICAL MEAL SERVICE FOR VULNERABLE

POPULATIONS. (ELDERLY, CHILDREN, SICK, PEOPLE OF LOW INCOME)

DUTIES INCLUDE:

A. Menu Development

B. Production

C. Ordering

D. Employee Scheduling

E. Training

F. Recipe Formulation

EXPERIENCE:

MAY 2010 TO MAY 2011:

CHEF DE CUISINE, FOOD SERVICE DIRECTOR WILLOW CREST CARE

CENTER

DUTIES INCLUDE:

A. Production

B. Ordering

C. Employee Scheduling

D. Training

E. Catering

EXPERIENCE:

JULY 2008 TO MAY 2010:

CHEF INSTRUCTOR, FOOD SERVICE SUPERVISOR

MILWAUKEE CENTER FOR INDEPENDENCE

DUTIES INCLUDE:

A. Production

B. Ordering

C. Employee Scheduling

D. Training

E. Catering

F. Maintained cleanliness of kitchen and dining areas; kept records for health inspectors

G. Developed and Trained clients in “All Aspects of the Restaurant Industry”. Training focused on independence, achievement, recognition and relationships

EXPERIENCE:

NOVEMBER 1996 TO JULY 2008:

DINING SERVICES DIRECTOR SAINT JOHNS ON THE LAKE

DUTIES INCLUDE:

A. Implemented Corridor Cuisine

Nutrition cart for apartment residents

B. Implemented new Dining Service on each individual unit

C. Designed and opened a five star lakeside

Dining room including developing and upscale menu and five star serving procedures

D. Developed an in house catering program that made revenue and offset costs for all departments in the facility

E. Began an employee dining program

FIELDS OF INTEREST:

A. Cooking

B. Teaching

C. Learning new Techniques

D. Thinking of ways to give back to people

E. Spending time with my family

PROFESSIONAL ORGANIZATION: TRAVELING CULINARIST, National

School Food Service Professional, ACF

ACCREDITATION: HACCP AND SERVE SAFE TRAINED

HOBBIES: Listen Music, Reading, Playing Football.

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