Experience

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  Spectrum Health Medical Center

  • Lead (sous chef) PM Supervisor

    • Jan 2019 - Present

    Oversee back line production, Room Service lines and Michigan St Grill and Marketplace food production. I helped create and execute over 15 different ethnic and regional menus for one of our action stations with my supervisory team. I'm responsible for writing large volume recipes for retail and have written recipes for patient services appoved by our Nutrition department.I'm involved in employee conflict resolution, interviewing and employee coaching and staff development.

  • Lead Cook Room Service

    • Sep 2018 - Jan 2019

    Acts in a supervisory role to Nutrition services in Room Service and Cafe Production. Oversee 40 cooks in cold and hot production, write large quantity recipes for retail operations. Resolve conflicts between employees and work to foster good employee and customer/patient relations.

  • Line Cook/Chef

    • Aug 2016 - Jan 2019

    Evening Line cook/chef in Room Service dining for the 3 major hospitals on the campus (400-600 meals per evening). Prep cook for Patient Services prep.

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  Various

  • Western Michigan

  • Freelance Chef

    • Jan 2013 - Aug 2016
    • Western Michigan

    - Provided consultation to clients on setting up a management structure, budgeting, payroll, and employee relations- Assisted in developing and curating flexible menus based on business needs - Helped in planning special events for cost efficiency, staffing, and marketing and promotion

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  Csig Holding.co/ StoryPoint

  • Rockford MI

  • Bistro/Pastry

    • Jan 2016 - Jul 2016
    • Rockford MI

    Line cook/chef for retirement community with Memory Care and Assisted Living units.Helped establish the kitchens for food service (main kitchen, Bistro,Pub and Coffee shop) during the facility's completion and initial occupancy. Baked scratch breads, pastries, desserts for the full service re...

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  HML Corporation

  • Executive Chef/Owner

    • Dec 1986 - Dec 2012

    As owner of HML I held a service contract with a 100-unit luxury condominium for the University of Minnesota faculty. The elegant two-story dining room served meals 6 days a week and seats up to 70 guests. Culinary Experience: Created daily menus while maintaining a set menu. Designed and coordinated special event menus 2 to 3 times a month featuring ethnic or holiday based themes. Researched and prepared some entree selections for special dietary needs. Responsible for regularly arranging and producing private catering for residents.ServSafe Food Manager certification since 2000. Implemented safe food handling protocol for front and back of the house staff. Oversaw procedures for maintaining a safe kitchen environment.Administrative Experience:Maintained financial records for the corporation and generated Profit/Loss statements. Created budgetary parameters for Food/Labor/Overhead costs and regularly reconciled those expenses. Processed Account Receivables and Payables and handled Payroll duties as well.Designed and produced a monthly newsletter with menus, event calendars, Chef’s column and miscellaneous dining room news. Coordinated monthly meetings with the condominium’s Dining Services Committee to resolve or discuss dining room issues, dining room attendance, forecasting capital expenses for the condominium’s dining room and kitchen. Provided daily communication with dining room patrons along with Association representatives, vendors and staff.Managerial Experience:Responsible for the interviewing, hiring, training and development of our dining room and kitchen staff of 10. Created employee handbook and performed staff evaluations. Consistently maintained low staff turnover rate.Coached cooking techniques and proper recipe execution. Trained staff to manage all service operations in my absence. Several of these employees have gone onto their own successful Food Service careers.

  • Catering Chef/Manager

    • 1992 - 1996

    • My company, HML was chosen as one of the caterers used for various events at the residence. • I managed events such as breakfasts, luncheons, dinners and receptions. Most table served events were 20 - 60. Receptions to 400.• I trained a staff for fine table service and consistently maintained a high level of satisfaction by the Eastcliff family and staff. • Created and submitted menus to events coordinator within cost parameters and event requirements.

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  Lord Fletchers on the Lake

  • Spring Park, MN

  • Kitchen Manager - The Beanery

    • 1989 - 1989
    • Spring Park, MN

    • High volume resort restaurant complex. • I managed the casual “Beanery” restaurant. Oversaw and also filled in when necessary back of the house operations for this restaurant and the deck area foods concession. Besides staff management I worked in Pantry, Saute, Grill, Expediting, and Dessert ...

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  White Pine Inn

  • Bayport, MN

  • Pastry Chef

    • 1984 - 1986
    • Bayport, MN

    • Responsible for creating and maintaining a “dessert bar” for the nightly dinner service as well as plated desserts for lunch and dinner. • Designed, baked and assembled wedding cakes and desserts for various catered events. • Responsible for the daily soup choices and preparation. When neede...