Culinary Arts Instructor Resume Example The Career And Technology Center At Fort Osage

CULINARY ARTS INSTRUCTOR

Professional Summary

I'm an enthusiastic Chef and Culinary Arts Instructor eager to contribute to team success through hard work, attention to detail and excellent organizational skills. My extensive experience in the restaurant and wine business, along with my 12 years in education give me a clear understanding of cost controls, budgets, working with existing inventory, and training in staff/student/volunteer development. Motivated to learn, grow and excel while applying my skills and talents to help solve today's social injustices.

Skills and Talents

Extensive Diet, Nutrition, and Wellness Knowledge
Communications
Knife safety understanding
American Culinary Federation Member
Differentiated instruction
Business operations
Problem resolution
Customer service

Nutrition expert
Seasonal, locally-accessed ingredient cooking specialist
Cost Control and Budget
Research and Planning
Relationship development
Process improvement
Organizational Skills

Work History

Culinary Arts Instructor08/2008 to 07/2020
The Career And Technology Center At Fort Osage – Independence, MO

Supervised students in kitchen lab setting to maintain safety and efficiency targets
Prepared lesson plans for classroom instruction of credited technical and occupational courses
Directed college-level instruction along with full service restaurant and catering management and operation
Designed hands-on lesson plans for up to 20 students on a daily basis
Developed and implemented creative lesson plans to reach diverse student audience
Facilitated ongoing program reviews and continuous improvement efforts and fostered positive learning environment by developing curriculum and instructional support that targeted and engaged all students
Encouraged students to enhance recipes with personal style
Taught culinary theory and practice in a professional, structured environment, focusing on food production, food safety and restaurant operations
Trained winning teams to participate in culinary competitions, developing student skills and confidence
Taught basic cooking skills during both one-on-one and group classes
Provided detailed instruction and role modeling for acceptable social and work-related behaviors
Facilitated Project-Based learning through authentic activities, ie. regularly cooking and serving of district-held events as well as community events

Chef Owner03/2003 to 07/2017
LiveWellServeWell – Kansas City, MO

Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations
Provided full-service catering, box lunches, and Sommelier presentations for corporate and private clients
Facilitated team-building cooking events for corporate and private clients
Worked with local purveyors and farmers on community food events
Aligned seasonal plans with ingredient availability and key area events for optimal promotions
Kept labor at or below 20% to support business profit targets
Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Inventoried food, ingredient and supply stock to prepare and plan vendor orders
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
Developed and cooked exciting, memorable dishes that consistently brought new clients
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
Maintained well-organized mise en place to keep work efficient and consistent
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
Scheduled and received food and beverage deliveries, adhering to food cost and budget
Developed and remained accountable for safety, quality, consistency and adherence to standards
Properly handled and stored food to eliminate illness and prevent cross-contamination
Planned promotional menu additions based on seasonal pricing and product availability
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
Verified compliance in preparation of menu items and customer special requests
Trained and managed kitchen personnel and supervised all related culinary activity
Monitored and controlled overhead and production costs with responsibility for profit and loss
Spearheaded menu planning, recipe development and day-today management for 6 locations, as well as high-volume catering operations

General Manager03/1999 to 03/2002
Cafe Sebastienne At The Kemper Museum – Kansas City, MO

Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability
Managed budget implementations, employee reviews, training, schedules and contract negotiations
Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions
Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans
Enhanced operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service
Reviewed performance data to monitor and measure productivity, goal progress and activity levels
Received superior customer service satisfaction scores for 10 consecutive quarters
Worked directly with management, Executive Chef, and Programming department to brainstorm, discuss strategy and mitigate food waste issues

Education

Associate of Arts: Teacher Education12/2011University of Central Missouri- Warrensburg, MO

Certifications

State of Missouri, Department of Elementary and Secondary Education, Continuous Career Education, Exp. 2114

ServSafe Certification - Food Protection Manager Manager Certification, Exp. 2022

Additional Information

With over 35 years in the food and beverage industry, I have retired as the Culinary Arts Instructor at the Fort Osage Career and Technology Center, a 2-year program for grades 11/12. Food literacy is the vehicle I have used to motivate kids to take an active interest in their own lives and to connect to their communities.

My mission has been to teach students to become positive contributors and leaders through an integrated approach of teaching Technical, Academic and 21st Century skills facilitated by active, voluntary learning. With a focus on college and career readiness, the “farm-to-fork” curriculum introduced growing, cooking, serving, and eating food as they relate to professional and personal success and well-being.

The food service industry has given me immeasurable opportunities and experiences I would not have otherwise had. I'm convinced of that. It has the capacity to educate, connect families, and unite friends as few things can. I am eager to apply my talents, skills, and innovative approach to help solve today's most pressing social issues.

Resume Overview

Companies Worked For:

The Career And Technology Center At Fort Osage
LiveWellServeWell
Cafe Sebastienne At The Kemper Museum

School Attended

University of Central Missouri

Job Titles Held:

Culinary Arts Instructor
Chef Owner
General Manager

Degrees

Associate of Arts : Teacher Education 12/2011

Culinary Arts Instructor Resume Example

Resume Score: 80%

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