United States
Experienced Executive Chef with a demonstrated history of working in the consumer services industry. Strong operations professional skilled in Catering, Food Cost Analysis, Food Preparation, Culinary Management, and Team Building.
I accepted the Executive Chef position at Gustavus Adolphus College in St Peter, MN on February 27th. I am very excited to be part of the Gustavus community! Looking forward to continue embracing the culture of hospitality, culinary and sustainability. I couldn’t be happier with my career today! Go Gusties! https://gustavus.edu https://gustavus.edu/diningservices/menu/
I enjoyed my time working with the Taher Family. In my nearly 4 years with the company I was given opportunities to help lead, assist and open kitchen operations in Minnesota, Iowa, Texas and Oklahoma. I had a leadership role in the successful retention of 2 contracts. Rochester Catholic Schools and Belle Plaine ISD. After traveling for some time I landed at the Belle Plaine School. Amazing people there. Taher employees, district staff & administration.
I was the Executive Chef of Intercollegiate Sports at UW-Madison. With oversight of Foodservice for the UW-Badger Athletes Camp Randall Stadium, The Kohl Center and University Ridge Golf Course.
Sodexo U.S.A. Jan 2006 – 2018 A leading North American provider of outsourced food production services with 380,000+ employees across 80 countries. Dedicated, award-winning professional with 20+ years of culinary management experience. Career highlights include: History of progressive career growth across diverse milieus, ranging from large institutional operations to 5-star restaurants. Executive Chef leadership that produced the best profit-level record for the contracted food service corporation at a Wisconsin university serving 1 million meals yearly. Extensive industry expertise acquired through commitment to professional development; enjoyment in creating flavorful, nutritious food options; planning for high-profile events; and dedication to sustaining top quality and safety standards. Skilled in MS Word, Excel, Outlook, PowerPoint; UFS Financial System; SMG Menu Program; Sodexo Net North America and Food Management System; E-Time and Kronos labor management programs; web-based food management systems; menu graphics software; and website development. ServSafe / Food Manager / Sanitation Certified in WI, MN, and IL. ADVANCED CULINARY MANAGEMENT EXPERTISE IN: Large-scale Food Operations Management Food Creativity & Quality Assurance Customer Service Excellence Budget / Financial / P & L Management VIP Menu & Meal Planning Purchasing & Cost Control Staff Development & Team Building Food Production Policy Development Food Safety Regulation Compliance
The Mariner’s Inn & Betty Lou Cruises – Madison, WI June 2003 – Sept 2005 Upscale landmark restaurant also offering group charter and wine yacht cruise options; total capacity of 500+. Executive Chef Managed all functions and supervised 14 employees (including 2 sous chefs) of $1.8 million dollar kitchen operation for 3 seasons. Planned and administered food and staff budgets. Determined menu selections and daily specials; built recipes. Created wine dinner menus. Developed vendor food orders (meeting all budget goals) and managed inventory. Interviewed and hired new staff. » Consolidated oversight of restaurant and cruise kitchen functions to one position, increasing overall efficiency, strength-ening teamwork commitment, and reducing labor costs by $12,900+ annually. » Further enhanced efficiency by cost-effectively replacing outdated capital equipment. » Helped attract more diverse clientele base by redesigning / modernizing menus and expanding variety of selections. » Restaurant received several 5-star ratings on Tripadvisor and very positive reviews at Yelp, Urbanspoon, and Yahoo Local.