Resume

Education

Associate Degree in Culinary Arts

Culinary Institute of America - Hyde Park, NY

October 2001 - June 2003

Work Experience

Executive Chef

Edwinton Brewery - Bismarck, ND

May 2018 - May 2019

• Involved with the opening of a new establishment.

• Recipe building, plate presentation, and execution.

• Implementing systems of operations and quality control points.

• Maintain fast and accurate service with high volume.

• Keep a clean and organized kitchen environment.

Executive Chef

Ale Works - Bismarck, ND

October 2017 - May 2018

• Involved with the opening of a new establishment.

• Established systems of operations, menu planning, and costing.

• Responsible for food ordering and maintaining product levels.

• Recipe building, plate presentation, and execution.

• Hiring & training of all kitchen staff and educating servers.

Private Chef

College Chefs LLC - State College, PA

October 2016 - May 2017

• Write a weekly menu for the frat house.

• Order food that adheres to the menu on a strict weekly budget.

• Executed lunch and dinner service from scratch for 37 students daily.

• Keep the kitchen well organized and clean.

• Work with company management on progressive menu ideas.

Executive Chef

RJ’s Cafe & Lounge - Johnstown, PA

December 2015 - March 2016

• Revamp the menu to lower food costs whilst maintaining food quality.

• Introduce local ethnic menu items.

• Train staff to execute the new menu in a timely manner.

• Efficient reorganization of the kitchen.

• Responsible for food ordering and inventory.

Executive Chef

Ace’s Banquets and Catering - Johnstown, PA

March 2015 - October 2015

• Responsible for the preparation and execution of food for all events.

• Create and implement recipes reflecting authentic ethnic cuisine.

• Cater to a variety of events, including themed weddings and parties.

• Maintain organization and cleanliness of the entire kitchen.

• Help new management implement standard operating procedures.

Executive Chef

Ligonier Tavern - Ligonier, PA

March 2011 - October 2011

• Create new seasonal menus and recipes.

• Responsible for producing daily specials.

• Manage kitchen schedule, labor cost, and training.

• Maintain food quality control in all areas of the kitchen.

• Maintaining knowledge of local ethnic cuisine.

Lead Line Cook

Bloom - Broomfield, CO

August 2008 - September 2009

• Knowledge of all station setups, pantry, sauté, grill, and wheel.

• Assist with the daily line set up for service.

• Execute the wheel during service in a timely, organized manner.

• Adhere to strict company recipes and plating presentations.

• Clean and organize kitchen and walk-ins after every service.

Executive Chef

Dushanbe Tea House - Boulder, CO

August 2008 - September 2009

• Ensure precise daily operations of the kitchen for service.

• Responsible for ordering food, beverage, and restaurant supplies.

• Maintain monthly inventory and meet budget limits.

• Oversee organization and rotation of food and beverage.

• Supervise and execute catering events on and off-site.

• Development of seasonal menus and authentic recipes.

• I am in charge of hiring, training, and scheduling kitchen staff.

Sous Chef

Gasthaus Eichler - Winter Park, CO

May 2005 - February 2007

• Prepare daily menu items in a timely manner.

• Maintain a clean and organized kitchen.

• Responsible for food presentation at the chef's discretion.

• Plan and execute weekly specials.

• Exhibit knowledge of continental European Cuisine.

Certifications

• Certificate in perfect attendance, Culinary Institute of America.

• Serve Safe Certificate, Culinary Institute of America.

• Serve Safe Certificate, National Restaurant Association, 2015.

Skills

• World ethnic cuisine

• Line cook

• Working with various POS systems

• Baking

• Catering

• Banquet experience

• Labor cost analysis

• Kitchen management 

• Food safety

• Profit & loss management

• Restaurant management

• Employee management

• Food preparation

• Stocking experience