Experience

• 

  Illinois State University

  • Unit Chef/ Manager
• 

  Illinois State University

  • United States
  • Higher Education
  • 700 & Above Employee

  • Unit Chef/ Manager

    • Aug 2007 - Present

    Responsible for the management financial, menu, staffing and guest relations aspects of an kitchen preparing over 4,200 meals daily with purchases of 1.5M annually for university guests, a local grade school, high school and a bakery; Supervised and lead two managers, 35 full time culinary team and 250 students; Developed and led training workshops, for Knife Handling, Temperature Taking Standards, Food Presentation and Cooking Methods; Formulate policies for the management of the kitchen operations, including the development of standard procedures and sanitation guidelines; Headed a team that plans and executes special events in dining centers; Scrutinize production waste and documents used to record critical control points in sanitation.

  • Point of Sales Property Expert

    • Jul 2003 - Aug 2007

    Implemented and programmed the new installation of Micros 9700 POS system consisting of 45 registers and 8 revenue centers. I created partnerships to collaborate with Housing IT specialists, CS Gold Programmers, Micros Consultants, and CDS Leadership to program and install the POS registers in less than 3 months. During this partnership we installed a server, hardware and programmed a new POS system to meet the needs of 5 dining centers and several retail operations. We had several software and hardware malfunctions that required me to learn new skills. Knowing more about these issues allowed me to explain problems to managers efficiently.During this installation I collaborated with several managers in 9 different revenue centers. I analyzed their operation’s requirements, procedures, and problems. Then I tailored Micros programming to create register functions that met the needs of each different operation. I also worked closely with the CDS Associate Director of Operations, to developed cash control procedures that integrated Micros operations with previous procedures. While I was working to install and program the POS system across campus, I worked closely with CDS Leadership to develop and implement a Micros training program. Initially I conducted manager training at the register of each dining center or restaurants, and I answered questions and took notes on ways to improve programming. To assist me in training I developed a PowerPoint presentation as well as class handouts with clear training objectives, procedures and graphics.

  • Procurement Manager

    • Aug 1996 - Jul 2003

    Responsible for the kitchen management of menu cost, staffing and guest relations aspects of a food court and restaurant; Requisitioned $1M annually, inspected food deliveries, supplies and equipment; Participated in a team evaluating suppliers on the basis of price, quality, service, support, availability, reliability, and selection; Implemented menu/recipe development, product sourcing, organizational setup, decor, staff selection and training for a new full service restaurant, a vegetarian concept and weekly fine dining buffet.

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  U.S. Coast Guard Reserves

  • Marine Safety Unit Chicago

  • Finance and Supply Officer (W-3) and Senior Chief Food Service Specialist (E-8)

    • Mar 1990 - Jun 2006
    • Marine Safety Unit Chicago

    Audited contracts and vouchers; Supervised 4 bookkeepers preparing procurement documents in accordance with laws, policies and precedents applicable to logistics; Prepared property inventories of vehicle, mobile homes, generators and emergency equipment. Disposed of surplus property using govern...

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  U.S. Coast Guard

  • Petaluma CA

  • Baking Instructor

    • Feb 1987 - Mar 1990
    • Petaluma CA

    My experience as a trainer has given me a critical understanding of teaching methods and training programs. As a night Bake Shop instructor I worked with my supervisor to train 6-8 students every two weeks on baking principles. We used the ‘four-step-method’ to train our students. Our Bake Sho...

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  U.S. Coast Gurard

  • Hokkaido, Japan

  • Food Service Officer (FSO) (E-6)

    • Jan 1985 - Feb 1987
    • Hokkaido, Japan

    As the FSO I was responsible the menu planning, financial, budgeting, facilities maintenance and the management of a Japanese cook. This station was is a remote location in northern Japan were prepare procurement documentation and arrange the logistic food supply shipment from Tokyo on Air For...

• 

  WEB Construction, Inc

  • Bloomington/Normal, Illinois Area

  • Accountant

    • Oct 1983 - Jun 1985
    • Bloomington/Normal, Illinois Area

    I worked 2 years gaining practical experience as an accountant at a local construction company. There I prepared construction budgets for new homes and worked primarily with accounts payable. I closed the books each month to prepare income statements, cash flow schedule and balance sheets.

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  U.S. Coast Guard

  • Cutter Polar Star, Seattle, WA

  • Food Service Specialist (E-3 thru E-6)

    • Feb 1981 - Feb 1985
    • Cutter Polar Star, Seattle, WA