Charlie Zachmann

Teacher/Chef at Eastern Center for Arts and Technology
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
Warrington, Pennsylvania, United States, US
Skills

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • Maryland Advanced Professional Teaching Certificate: Culinary Arts 7-12
    The state of Maryland

Experience

  • Eastern Center for Arts and Technology
    • IT Services and IT Consulting
    • 1 - 100 Employee
    • Teacher/Chef
      • Jul 2018 - Present

    • Teacher/Chef
      • Jul 2018 - Present

  • Frederick County Public Schools
    • United States
    • Primary and Secondary Education
    • 700 & Above Employee
    • Teacher/Chef
      • Aug 2004 - Present

      Commercial Foods Teacher (Culinary Arts) Graduation Project Teacher Career and Technology Education (CTE) Department Chair Career and Technology Honor Society Co-Chair Ice Hockey Club Advisor Responsible for planning, instructing, and assessing Commercial Foods 1-3 in a diverse urban setting. Other responsibilities included purchasing food and equipment, operating the student culinary café and caterings, managing the class budget, completing normal school supervision duties, locating and manage student internships with local restaurants. Show less

  • The Tewksbury Inn
    • Leasing Non-residential Real Estate
    • PM Sous Chef
      • Jan 2004 - Jun 2004

      Butchered fish and meats, cooked for banquets, managed grill station, and prepared sauces. Other duties included supervision of employees and the creation of daily specials Butchered fish and meats, cooked for banquets, managed grill station, and prepared sauces. Other duties included supervision of employees and the creation of daily specials

  • The Stockton Inn
    • Restaurants
    • 1 - 100 Employee
    • Sous Chef
      • Feb 2000 - Dec 2003

      Supervised employees, ordered food and equipment, wrote seasonal menus and daily specials, managed food cost, utilized my French culinary training on the grill and sauté stations, cooked for banquets, butchered fish and meats, and prepared sauces. Supervised employees, ordered food and equipment, wrote seasonal menus and daily specials, managed food cost, utilized my French culinary training on the grill and sauté stations, cooked for banquets, butchered fish and meats, and prepared sauces.

Education

  • The Art Institute of Pittsburgh
    Bachelor of Science (BS), Culinary Management
    2011 - 2013
  • Baltimore International College
    Associate's degree, Culinary Arts/Chef Training
    1995 - 1997

Community

You need to have a working account to view this content. Click here to join now