W Oliveri Location: Allen Park, MI 48198 ... CEDecemb er 2008- January 2010Unidine Management, Maryhaven Facility Southgate, MIChef/Manager Responsible for the transformation for pre made and frozen products that were served, to a scratch kitchen using fresh ingredients. Initiated new rotating menu and standardized recipes for breakfast, lunch and dinner items. Established inventory and ordering guides. Worked closely with staff to train and implement new menu and recipes. Interacted with residence to insure quality and solicit new and exciting ideas. Maintained strict budget and inventory. May 2008-September 2008Kenyon's Lakeside Resort (seasonal) ...
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J Oconnor Location: Ypsilanti, MI 48198 ... nary field, while offering over 20 years of experience. To offer innovation along with tradition in a professional and positive environment in all aspects of my duties and responsibility’s . Employment Executive Chef Years employed (2003-2006) HDS Services Farmington, Michigan Plan and direct overall kitchen operations for two full service kitchens including purchasing, inventory control, food production and planning menus. Trained and managed 15 Culinary staff members including scheduling training and yearly job reviews. Managed staff lunch program serving 150 daily. A member of the HDS Culinary support team and purchasing board. Trained and managed University of ...
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C Johnson Location: Ypsilanti, MI 48198 ... ment History: Hillers Market Ann Arbor, MI 06/2008 - present cook prepare food for the hot bar,and deli case. Ordering food,and supplies. University Assisted Living Ann Arbor, MI 12/2006 - 07/2007 Sous Chef Prepared upscale meals in assisted living dining facility, cooked all soups and sauces.P.M. supervisor ordered, assisted vendors, and sales representatives. Maintainedsanita tion, health, and safety standards in work areas. Cleaned food preparation areas,cooking surfaces, and utensils. Four Seasons Nursing Center Westland, MI 06/2006 - 09/2006 Kitchen Dietary Manager/Consulta nt Ordered food and supplies, and ensured the best service. Supervised 10-15 staff members.Trained ...
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L Hammonds Location: Ypsilanti, MI 48198 ... Bleu program in Culinary Arts WORK EXPERIENCE Independent Distributor June 2006-Present Next Phase Promotions Livonia, MI • Record daily inventory • Interview/evalua te new applicants Senior Cook Mar 2006-Jun 2006 The Village at St. Joseph Ann Arbor, MI • Prepared food for 100 people daily • Expedited all food that is served • Supervised 8-10 people daily Lead Line Cook Dec 2004-Dec2005 Aramark Corporation Ann Arbor, MI • Prepared food for 300 peo ...
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L Bridges Vanderpool Location: Ypsilanti, MI 48198 ... 07). Skills: Strong background in culinary education and instruction, food writing and editing, and safety programs. Experience with large-scale public speaking, presentations, and organization. Highly skilled with research, cost analysis, and creating corporate teaching materials. Highly trained in recipe construction and testing, as well as product development and sales. Experience: (734) 995-5356. (2002-2003). Head Volunteer Coordinator. Organized and recruited over 100 volunteers for a major film festival. Assisted director with all scheduling and behind the scenes labor. Internship. Firefly Jazz Club, 207 S. Ashley, Ann Arbor, MI. 734.663.9090. (Summer 2004- S ...
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M Webster Location: Ypsilanti, MI 48198 ... 58/1967 Willow Run High School Spencer Lane Ypsilanti, MI 48198 Yr. Attended : 9/12 Course studied General 1967/1971 Graduated WCC Huron River Dr. Ypsilanti, MI 48197 Yr. Attended : 1 Course studied Culinary Arts test out program Advisor: Marilyn Symanski: C. E. C. EMU food service 1997/1998 degree May 1998 Work History 1987/1990 Ecorse Big Boy Manager – Mark Butzin 62 Ecorse Rd. Ypsilanti, MI 48198 Position: Bar Chef, Prep Chef, Manager Job Duties, Designing and preparing Salad Bar and Hot Bar Menu and Set-up Preparing all food and maintaining bars. Moved into management. Reason for leaving. Better job opportunity in a field I chose to go into Salary, Bar Chef $8.25 - Manager sala ...
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J Smith Location: Ypsilanti, MI 48198 ... vents (10-200+ ppl.), preparing of menu items for restaurant and to go counters, baking cookies and pastries for to go counters and catering, preparing of menu items during breakfast and lunch service, maintaining proper food storage and dating, and general clean up. I am currently the only staff member in the kitchen to be trained at all stations.Please visit: glasshousecafe.n et and go to Menu and Catering tabs to see the wide range of menu items in which I am used to producing on a daily basis. 2009 ARAMARK CORP. U of M HOSPITAL, ANN ARBORSoups: Overseeing of soup areas before and during lunch hours. Duties included filling and maintaining soups at bars, filling and maintaining of sid ...
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G Stitt Location: Ann Arbor, MI 48108 ... in Applied Science Culinary Art's Technology Certifications Michigan Food Service Sanitation Certification Current to 4/3/2008 National Restaurant Association, the Educational Foundation Serv Safe Tam (techniques of alcohol management Certification) Computer skills Windows 95. Windows 98 Windows XP Home Edition Win MMS, FMS, CBOARD Professional experience September 2006 to Present University Living 2865 S. Main Ann Arbor MI Director of Food Service Menu development. Maintain All state required documentation and records. Hire train staff Ordering for Kitchen, Housekeeping and Resident Care (all foods, chemicals and small equipment ) Inventory for kitchen Research and ...
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J Miller Location: Ann Arbor, MI 48108 ... ess my skills and professional ability. Employment May, 2008-Jan 2009 Executive Chef Travis Pointe Country Club, Ann Arbor, Mich Travis point is an upscale family orientated country club with 600 members and an annual food and a annual food and beverage of $2.5M. My Responsibilities as the executive chef included supervision, Hiring and firing of staff and training a staff of 20. Also I am responsible of managing a overall 38% food cost between Ala carte menus, Member functions and private member functions. Developing High end menus and producing food that meats the members expectations and reflects current food trends. Reworking and updating currant banquet menu to reflect inflation of cu ...
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J Sharrow Location: Ann Arbor, MI 48108 ... 406 Email: jeffsharrow@hotm ail.com 1. Coordinate all purchasing / receiving to link with financial goals & budget parameters which were also included in this job description. Budget reconciliation & departmental profitability (Food Cost & Labor) being the primary focuses. 2. Maintained all Scheduling & Administrative responsibilities for Dietary department personnel, a core staff of 5. 3. Planned & executed all catering activities & menu planning/party themes. 4. Meet with each individual patient & counsel/discuss dietary preferences. 5. Chaired & was a member of several Committies involving various Fund Raising & Events Functions. 6. Received both a Cer ...
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