J Olson Location: South English, IA 52335 ... ing in the restaurant industry for several years , and I am experienced in all facets of production presentation and service.EDUCATIO N 1988-1990 University of Maryland A.D. Philosophy 2001-2003 Indian Hills C.C. Culinary Arts ProgramEMPLOYMEN T The Greenbrier 2001-2002 My crew was in charge of all phases of production including preparation, and presentation of classic American Steakhouse cuisine. The Copper Lantern 2002-2003 As Head Chef I was in charge of all phases of preparation, presentatio ...
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R Murphy Location: Sioux City, IA 51104 ... ry Federation (NCF) Awarded: Exec. Chef for seasonal six course dinner, regional Cuban cuisine, 120 ppl. Awarded: Sous Chef for Culmination Benefit dinner(HEC), 300+ ppl., President of College & guests of honor Certified, Serv-Safe (HACCP); proper food preparation, sanitation, and temperature requirements PROFESSIONAL EXPERIENCE Lead Line Cook / Sous Chef, Takanami, Iowa City, Iowa; July 2006 - July 2008 Background & Culinary Perspective French-Japanese fusion: 120 dining room seats, 20 bar seats, and 22 seats at sushi bar Avg. 125-150 covers weekdays, 215-235 on weekends; extensive wine program Eric McDowell, Exec. Chef: Offering full seasonal menu, sushi bar, ...
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D Menough Location: SPIRIT LAKE , IA 51360 ... e entire restaurant · Ordering, accounting, menu development, payroll and controling costs The St. Paul Hotel/The St. Paul Grill November 2006 - May 2007 EXECUTIVE SOUS CHEF St Paul, MN · Controlling and operating the kitchen for the hotels main restaurant (The St Paul Grill) · Menu development Brooks Golf Club May 2005 - October 2006 Food and Beverage Director/Executi ve Chef Spirit Lake, IA · Rebuilding the restaurant's sales · Controlling all areas of the Restaurant Sydney's Minnetonka September 2003 - May 2005 EXECUTIVE CHEF Minnetonka, MN · Controls Food and Labor Cost, Develop COGS, Refine Inventory · Negotiate with Suppliers, Design Menu items, M ...
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C Massie Location: Cedar Rapids, IA 52403 ... Have been interested in cooking since I was a kid of 11 years. Cooking has been the one talent that I have been able to tweak and fine tune my abilities and am always trying to learn new techniques and new foods to try. I have been in the restaurant industry for 6 years now. I have taken classes at Kirkwood Community College and learned about food cost and yields, and a nutrition class. Areas of Expertise For the past 2 years I have focused mainly on Japanese cuisine, specifically on sushi. Became the sushi manager at Kaji Japanese Grill. Worked with the chef at my first real restaurant job, helped me with my knife techniques and taught me some new cooking techniques. ...
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