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EMAIL AVAILABLEPHONE NUMBER AVAILABLE cellPHONE NUMBER AVAILABLE homeSummary of Skills:Over forty years of food service knowledge including experience as a Kitchen Manager, Sous Chef, Banquet Chef, Saute Chef and Lead Line Cook in ne dining establishmentsKnowledge of all kitchen and banquet operations, including menu developmentSupervised kitchen operation, planned daily specials and weekly menu selections with responsibilityfor placing orders and working with provisionerExperienced with maintaining budgets, including labor and food costsFamiliar with American, Californian, Italian, French, Russian, Eastern European and Mexican cuisinesExperience:DoubleTree Bloomington Bloomington, MNBanquet Chef 10/2018 to PresentEnsuring productive kitchen operations and performance for a major convention and banquet hotelDeep understanding of kitchen banquet operations with the proven ability to support multiple events, different meal options, and ensure a positive guest experienceExperience maintaining a fully stocked and productive kitchen area including all supplies and equipmentExpertise in cold and hot buffet preparation, presentation, plating, and garnishmentSupported over 13 million dollars in banquet sales in 2017 and 2018Radisson Mall of America Waterpark Bloomington, MNPM Supervisor 2015 to 2017Assigning job duties and station responsibilities to evening kitchen staff of 7-10 employeesResponsible for the evening line and expediting to insure quality of food and timely presentationPrep work for the seasonal and nightly menu selections as well as responsible for the daily soup specialKnowledge of all kitchen line stations in order to provide backfill and coverage for any open positionsDaily inventory and prep list including product ordering, loss prevention, quality control, and safetyCoordinated weekly employee meal for entire hotel staffAccountable for nightly close and cleanup dutiesFamous Daves BBQ Minneapolis (Uptown), MNLine Cook 2014 to 2015Prepared a variety of entrees, soups, appetizers, fry station, cold station, salads and dessertsSunday Brunch line at the carving and omelet station providing cook to order food and excellent customer serviceMaintained a clean and sanitary workstation at all timesSmoke-in-Ds B-B-Q Albany, MNBBQ Concessions and Catering events 2011 to 2013Cook and preparation workResponsible for ordering product and setting up event tents, tables and grillsDependable for seasoning meats, chicken, and seafoodWorking the cash register and providing excellent customer service with great communication skillsAccountable for maintaining appropriate health standards for food preparation and kitchen cleanlinessHighly skilled in scratch cooking and flexibility in meeting customer needsSoul food Heaven St. Paul, MNKitchen Manager 2009 to 2011Planned and prepared daily special for a weekly menuOrdering produced, and prepared sauces and a wide variety of scratch dessertsLancer, catering, at Science Museum of Minnesota St. Paul, MNBanquet chef, line cook 2007 to 2009Responsible all banquet preparation and service for conferences, wedding and for over 350 peopleResponsibility for placing orders working with produce, meat and seafood vendorsPrepare fruit, cheese, meat, vegetables, desserts and sandwich traysHoliday Inn East St. Paul MNExecutive Chef 2005 to 2007Supervised a staff of 10 and responsibility for recruitment and trainingResponsible for all kitchen and banquets operation, including menuIncreased savings by 5%, management of food and labor costsPurchased and butchered meats and fish for specialty dishesLowell Inn Stillwater MNExecutive Sous Chef 2001 to 2002Responsible for ordering, inventory and kitchen operations for 7-course meal dining and fondues, as well as private Garden Room events and banquets (seating 80)Managed a very profitable Sunday brunchResponsible for menu development, specials and seasonal dishes for guests and VIPs (prepared food for ABC crews during a spring Good Morning America shoot in Stillwater)Additional Employers include:WA Frost & Company Fellinis Italian Restaurant Green Mill RestaurantCalifornia Caf St Paul Athletic Club Whitney Hotel GrillRamada Hotel Rudolphs Barbeque Holiday Inn SelectWayzata Country ClubEducation and Certifications:Twin Cities RISE! St. Paul, MNProfessional Development Training 09/2017 to PresentCompleted intensive Emotional Intelligence training to assist with managing conflict, giving constructive feedback, and working effectively as part of a team.Developed skills related to problem-solving, critical thinking, and effective workplace communication.National Restaurant Certification Stillwater, MNSafe-Serv Certication 2015State of Minnesota Stillwater, MNCerticate of Completion in Applied Foodservice Sanitation 2001American Culinary Association Minneapolis, MNSous Chef Certication 1997Certicate of Achievement in Advanced Culinary Arts, 1992University of California Los Angeles, CAFrench Pastry & Cake Decorating 1989Los Angeles Trade and Technical School Los Angeles, CAAssociate of Arts Degree in Culinary Arts 1977Successfully competed in the 1987 Junior American Culinary Federation sanctioned cooking competition in southern California, winning two competitions and receiving one second-place and two third-place awards in the categories of cold and hot food, with special recognition for team work.