B Karolus Location: Portland, ND 58274 ... Offering extensive culinary and management experience spanning twenty-seven years with particular expertise in the following areas:Restaurant Operations ManagementCertif ied Safety CoordinatorStaff Training/Develop ment Personnel Oversight/Develo pmentCost ContainmentInven tory Management Creative Menu PlanningSpecial Events Catering (from simple buffets to high-end, five-course meals)Internatio nal Cuisine PreparationIce SculptingCustome r/Vendor/Employe e Relations Professional Experience Mayville State University, Mayville, ND 2002 - PresentExecutive ChefDirect and participate in all food preparation and special events catering. Manage and train staff of ten to fifteen food prepara ...
97 hits
2.
W Geller Location: West Fargo, ND 58078 ... ol 14 years, combined, restaurant food preparation Certified in sanitation. Certified in CPR. Quick learner. Motivated and dedicated to getting job done right. Good communication skills. Work well with others at various levels. Courteous and professional. Ambitious and hard working. Committed to excellence. Friendly with an upbeat attitude. Good sense of humor. Artistic abilities incorporated into food preparations. EDUCATION Northwest Technical College, Moorhead, MN Graduated: 2004 Culinary Degree GPA: 3.8 Central High School, Devils Lake, ND Graduated: 1994 EXPERIENCE Osgood’s Country Club, Fargo ND 2005 to 2008 Executive Chef/Kitchen Manager in food prepara ...
95 hits
3.
J Derhak Location: Grand Froks, ND 58203 ... den Prairie, MN 2003-2005 Culinary Arts & World Cuisine, NDSCS, Wahpeton, ND 2001-2002 Culinary Arts, Art Institute of Colorado, Denver, CO 2001 Graduate of Skyview High School, Billings, MT SUMMARY OF QUALIFICATIONS : * Developed menus at the University of North Dakota as a Sous Chef. * Serve Safe Certified * Experience as an Assistant Banquet Manager at the Ralph Englested Arena * Experience as an Assistant AM Manager at the Peaks Restaurant in Big Sky, MT * Able to direct work flow in an accurate, timely and efficient manner. * Training employees, supervising, inventory, ensuring product quality. * Over ten years experience as a prep and line cook in multiple stations ...
93 hits
4.
T Arneson Location: Minot, ND 58701 ... int Average Exceptional Attendance Member Of American Culinary Federation AREAS OF STUDY ●Purchasin g and Cost Control ● Hotel and Restaurant Butcherin ●Dining Room Procedures ● Basic Soups, Stocks and Sauces ●Garde Manger ● Baking and Pastry ●A La Carte Kitchen: Fine Dining ● A La Carte Kitchen: Retail Restaurant ●Nutrition ● Food Service Sanitation ●Advanced Dining Room Service ● Advanced Garde Manger and Buffet ●Advanced Baking and Pastry ● Advanced A La Carte Kitchen: ●Kitchen Management ● International Cuisine Work Experience in Food Service 06/2006-09/2007E agle Ridge Restaurant/Golf Cl ...
91 hits
5.
J Nygaard Location: Mandan, ND 58554 ... ganized, work very clean. Excellent team player, quality leader. Artistically inclined to produce high volume. EDUCATION: A.A.S Culinary Arts Art Institute of Colorado, December 2003. ACCOMPLISHMENTS: ACF Member Certified in Nutrition, Management, Sanitation. EMPLOYMENT HISTORY: Sous Chef August 2005 - Dec. 2005 De Novo's Trattoria Ocean Pines, MD Breakfast Cook Sept. 2004 - May 2005 Deuels Diner Burney, CA Sous Chef Oct. 2003 - Feb. 2004 East 40 Chophouse and Tavern Bismarck, ND Broil Chef April 2003 - Sept. 2003 Doublewood Inn ...
89 hits
6.
T Delong Location: Fargo, ND 58102 ... . Developed new recipes for daily specials. Dakota Roadhouse, New Rockford ND August 2006-May 2007 Executive Chef Duties: Set up restaurant from scratch for the new owner. Redesigned the kitchen, and wrote new menu. Hired and trained all Staff FOH and BOH. Set up back office for new pos system and inventory controls. Extensive P& L knowledge to maintain food costs and labor. Northtown Grill – Travel Center May 2004 – August 2006 Fargo, ND Executive Chef: Duties: Responsible for training and scheduling 15 cooks and kitchen staff, Menu planning for full buffet and line-cooking daily. Have up-graded good quality food through creative menu planning. All of my soups are homemade ...
Saved Resumes
