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Paul Kapner Cec profile image

Paul Kapner Cec

Intro Book
Experienced food industry professional with expertise in menu development and food service management.
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Location
New York City Metropolitan Area, US
Languages
  • Sign Languages Elementary proficiency
Skills
  • Menu Development
  • Culinary Skills
  • Fine Dining
  • Catering
  • Haccp
  • Show all
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Bio

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Paul Kapner CEC is a seasoned food industry expert with 19 years of experience in menu development, culinary skills, and food service management. He has held various roles, including Director of Community Kitchen operations and Executive Chef for Marriott Corporate Dining Services.

Credentials

  • Bridging the Gap: Your Guide to Equity-Based Leadership
    LinkedIn
    May, 2024
    - May, 2026
  • Creating Psychological Safety for Diverse Teams
    LinkedIn
    May, 2024
    - May, 2026
  • ACF Certified Executive Chef® (CEC®)
    American Culinary Federation
    Nov, 2008
    - May, 2026

Experience

  • Community FoodBank of New Jersey
    • United States
    • Non-profit Organizations
    • 200 - 300 Employee
    • Paul Kapner CEC
      • May 2005 - Present

      Director of all Community Kitchen operations--Feeding Programs--Culinary Training Program--Stone Soup Culinary Creations Catering

    • Director
      • May 2005 - Present

  • Spring Meadows Assisted Living
    • Food Service Director
      • Apr 2000 - May 2005

  • Abigail Kirsch
    • Lead Banquet Chef and Cafe Chef
      • Apr 1995 - Mar 2000

  • Marriott Corporate Dining Services
    • Executive Chef
      • Aug 1990 - Aug 1994

      MARRIOTT CORPORATION – CORPORATE DINING BROWN & WOOD WINTHROP & STIMPSONAs Executive Chef for both of these New York law firms corporate dining facilities, my responsibilities included daily menu creation and development

  • Stouffer Restaurants
    • Sous Chef
      • Oct 1985 - Aug 1990

      TOP OF THE SIXESMy demanding position as Sous Chef of this landmark fine dining restaurant on Fifth Avenue in New York required utilizing my skills in menu creation, purchasing, supervising a kitchen staff and banquet coordination. Prior to my position at Top of the Sixes, I started my career with Stouffer Restaurants at Parkers Lighthouse as well as Rusty Scupper Restaurants

Education

  • 1984 - 1988
    Johnson & Wales University
    Bachelor, Culinary/ Restaurant management

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Food and Beverages”

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