Description
an executive position with a company that has strong financial backing. One that offers potential upward mobility and growth.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| The Point | Executive Chef/Assistant General Manager | 4/2012 - 9/2012 |
| 260 Group | Executive Chef | 9/2010 - 2/2012 |
| US Food Service | Restaurant Cosultant/Sales Manager | 2/2008 - 9/2010 |
| Exposure Tapas Restaurant | General Manager/Executive Chef | 3/2007 - 10/2007 |
| 950 Group | Executive Chef/Manager | 7/1994 - /2006 |
Education
| SCHOOL | MAJOR | YEAR | DEGREE |
|---|---|---|---|
| Illinois Institute of Art Chicago | Hospitality Management | 2012 | Bachelor Degree |
| Culinary Institute of America | Culinary Arts Management | 1987 | Associate Degree |
| University of Minnesota | Computer Science | 1985 | Bachelor Degree |
Social Media
| TYPE | TITLE | URL | DESCRIPTION |
|---|---|---|---|
| Book | Food & Wine | media url | Food Magazine |
| Book | Mise En Place | media url | Food Magazine |
| Magazine | Food Arts | media url | Food Magazine |
Accomplishments
Highlights:
34 years of full restaurant operations for front and back of the house management. 18 restaurant openings and consultation, including conceptualization, design, flow charts, menu development, staff training and hiring. Full restaurant operations planning and management. Point of Sale database development and management.Companies I like:
Sodexo, Caesars Entertainment, Palm Restaurant, Kimpton Hotels and Restaurants, ARAMARK, P.F. Chang's China Bistro, Omni Hotels,
Job Skills
Keywords
Responsibilities
Food and Beverage, financial and kitchen operations along with front of the house responsibilities and management.
