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Rick Seykoski
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- Chef Garde Manger
- Ice Carving
- Menu Development
- Food And Beverage Cost Controls
- Food Management
- Show all
Bio
Experience
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Culinary Educator
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2015 - Present
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Director of Dining Services
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2015 - 2015
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Adjunct Culinary Professor
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Jun 2012 - 2015
Teach Culinary Arts to Post-Secondary Students
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United States
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Hospitality
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700 & Above Employee
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Food Service Director/Executive Chef
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Mar 1999 - Sep 2012
Directed the work of 31 union employees accomplishing daily feeding operations, catering, banquets, and bar/lounge operations
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Food Service Director
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Mar 1999 - Aug 2012
Provider of award-winning food services, facilities management & uniforms to healthcare institutions, universities and school districts, stadiums and arenas, and businesses around the world.
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Executive Chef/Food Service Director
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Mar 2002 - Aug 2012
3M annual gross sales- Conference Center, 167 Hotel Rooms, AFL-CIO's School of Labor RelationsComprehensive food service, bar, lounge, banquets and catering.; union environment *Team building & day-to-day operations management (30 employees): Developed and installed new systems: Developed...
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Executive Chef
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Dec 2000 - Dec 2002
Headquarters for 15,000; large volume multi concept cafeteria services including full service bakery and branded coffee kiosk * P & L annual gross sales of 2.5 M- 5 day/week operation Team Building & Day to Day operation management-Directed cafe, bakery, large volume coffee kiosk, execut...
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Executive Chef
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Mar 1999 - Dec 2000
P & L management 5 day/week kitchen operations: Team Building & Daily operation management-cafe, executive dining & catered events-Menu planning, cost control, purchasing & inventory ACHIEVEMENTS *Designed and Executed menus for FDIC Chairman and State Banking Conferences
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Executive Chef
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Jan 1998 - Jan 1999
193 Bed acute Care HospitalTeam Building & Day to Day operation management-Directed tray line, cafe, executive dining and catered events-Menu planning, cost control, purchasing & inventory control safety and sanitationACHIEVEMENTS* Developed catering for Harbor Hospital Center with annua...
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Executive Chef
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Sep 1997 - Sep 1998
The nation's only food service dedicated to providing nutrition,& dining services to healthcare and senior living communities.
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Executive Chef
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Jan 1997 - Jan 1998
230 Bed Acute Care Pediatric HospitalTeam Building & Day to Day operation management-Directed tray line, cafe, executive dining and catered events-Menu planning, cost control, purchasing & inventory control safety and sanitation Classic Residence by Hyatt, A leader and innovator in the se...
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Executive Chef
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Jan 1995 - Jan 1997
318 Independent living apartments and 22 Skilled Care UnitsTeam Building & Day to Day operation management-Directed cafe, and all catered events-Menu planning, cost control, purchasing & inventory control safety and sanitation ACHIEVEMENTS* Rescued out of control food cost of 32 K and br...
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Instructor /Department Chairman
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Jan 1988 - Jan 1995
Taught classes in all competency areas/ Culinary Apprentice Chairman-directed and taught 35 apprentices in St Augustine ACHIEVMENTS * Directed 2 assistant chairs and 10 chef instructors in state-wide training programs * Planned, created, and implemented curriculum framework for all competency a...
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Education
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1986 - 1987Southeast Institute of Culinary Arts, St. Augustine Florida
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1969 - 1974
Eastern New Mexico University
Suggested Services
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Industry Focus. “Food and Beverages”
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