Experience

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  VENTURA COUNTY RESCUE MISSION

  • Oxnard, California

  • Executive Chef/Chef Instructor

    • Feb 1999 - Present
    • Oxnard, California

    Served as Executive Chef from 1999-2008 supervising a 14-18 man kitchen crew for the Rescue Mission Alliance Central Kitchen. Responsible for daily and special menu preparation for breakfast, lunch, and dinner for over 800-950 meals daily at the main dining facility. Prepared bulk meals for up to four outlying food service operations, totaling over 6000 additional meals a month at various times yearly. Presently serving as Chef Instructor and Chef (on call) from 2008 to the present at the on site Mission Culinary Arts School. Teaching sanitation,safety, baking, food production, table service, catering, cake decorating, and other related classes.

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  Snidergroup, LLC

  • 146th Air National Guard Base at Point Mugu, California

  • EXECUTIVE CHEF

    • 2019 - Present
    • 146th Air National Guard Base at Point Mugu, California

    Executive Chef/Supervisor of a contract kitchen crew preparing 650-1200 restaurant quality Breakfast or Lunch meals for Air National Guard military personnel during monthly drill weekends. Supervises and trains contract kitchen crew. Trains military food service personnel in food preparation techniques, when directed by the senior military food service manager.

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  ACF-Ventura Chefs Association

  • Chapter President

    • 2014 - 2016

  • Chapter President

    • 2014 - 2015

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  Buenaventura Catering Company

  • Ventura County, California

  • Production Chef

    • 1995 - Mar 2013
    • Ventura County, California

    Prepared Special Event and Holiday Menu requirements at the BVC kitchen for all types of catered events. Finished preparation and service on site as Lead Chef for buffets, barbeques, sit-down dinners, weddings, company lunches, etc.

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  Oxnard Union High School District

  • Oxnard Union High School District

  • Cafeteria and Nutrition Services Manager

    • Aug 1993 - Jan 2011
    • Oxnard Union High School District

    Cafeteria/Nutrition Services Manager for three area high school kitchens. Supervised a twenty person employed crew and additional volunteer student kitchen workers in menu production and service for Breakfast, Nutrition Break, Lunch, and Catering requirements. This included setting up 14 points of sale, both at inside serving and dining areas and outside mobile food service carts. Overall feeding of 1500-1900 meals daily to students, teachers, and campus employees. Ordered provisions, created holiday and special event menus, and completed daily book keeping and money handling requirements. Prepared lesson plans, held formal training sessions, and continued on-the-job training daily.

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  Hollywood by-the-Sea Restaurant

  • Channel Islands Harbor, Oxnard, California

  • Chef/Owner

    • Feb 2002 - Jul 2005
    • Channel Islands Harbor, Oxnard, California

    Hiring, training, and supervising a five person kitchen crew in food preparation, cooking, baking, garde-manger, banquets, catering, and other culinary techniques. This restaurant served a European bistro style menu for in-house or catered events.

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  US Navy

  • Aboard 5 USN ships and 5 Ashore Naval or Naval Air Stations

  • Master Chief Mess Management Specialist

    • Jun 1966 - Jun 1993
    • Aboard 5 USN ships and 5 Ashore Naval or Naval Air Stations

    Served in the United States Navy on active duty in Food Service.. Filled billets from E1 to E9. Created menus, supervised food production and service in galleys on five warships and managed four ashore dining facilities and galleys. Directed kitchen crews of 14-50 military personnel and performed duties as Contracting Officer overseeing civilian contracts in various dining facilities. Provided up to four meals daily, including morale building holiday meals, change of command receptions, and other special events for 250 to 4000 men and women sailors daily. Assigned as Food Service Officer (an officer's billet) or Assistant Food Service Officer in three Ashore and Afloat USN food service operations during 27 years of active duty.