Creative, reliable, dedicated and self directed leader with 30 years of experience in C & U, Country Club, Bakery and Restaurants combined with strong active participation in trades organizations and community involvement. Known for being calm, consistent and level headed when challenged with adversity. Skilled and creative in menu planning, kitchen organization and recipe development. Seeking an opportunity to share knowledge while learning from others to make a lasting impact together on the culinary community.
Responsible for creation of menus for Board Operations, Catering, Retail and Special Events
R & D of recipes to fit unique equipment, space and staffing of each operation. Database of 7000+ in-house created recipes
Conduct monthly team product comparisons / cuttings to continually enhance menu offerings while identifying cost saving opportunities. Research new products for all dining locations and present to team members for sampling, sell ideas for incorporation into menus and plan for roll out and change over.
(CBORD) Revise / Update database to generate product orders, production tools and reports.
Training all staff, including 400+ student staff, on safe food handling and storage. Develop policies for the department. Maintain ServSafe certifications for staff by teaching classes bi-annually.
Develop and implement seasonal all staff trainings. Development and administration of a departmental Culinary Training and Advancement Program that evaluates current skill level and creates a clearly defined path for career growth.
Provide culinary demos, classes, support and guidance to local High Schools, Community Organizations and Campus departments
Work with catering customers to design menus that fit within their budget parameters, theme, location and preferences. Plan logistics of large and small events both on and off campus. Develop relationships both on campus and in the community that can drive sales.
Took on a second job to learn the art of bread making. Worked at the Blake Street location in the mornings then would work evenings in the restaurant. Gained knowledge of traditional Italian bread making from bakers sent over from Italy to train us.
Nightly Covers averaging 400 in central downtown location. Ran grill, saute and rotisserie. Responsible for nightly specials.
Weddings, banquets for average 450 guests. Member lunch service, public dinner service, full bar. Sunday brunch, special events. Menu Planning, ordering, scheduling, supervision of 10 employees. I started at the country club as a dishwasher and worked my way up to prep cook, line cook, banquet chef, sous chef and then Executive Chef. Worked at other local restaurants during the off season including a diner, bar and Italian restaurant.
UNC(University of Northern Colorado)
ACF/CCA(American Culinary Federation / Colorado Chefs Association)
NACUFS(National Association of College and University Foodservice)
OTHER
https://www.usfoods.com/great-food/food-trends/ethnic-push.html
https://www.onions-usa.org/onionista/onions-as-the-next-great-ingredient-in-ice-cream-believe-it/
https://www.facebook.com/uncdiningservices/videos/uncs-very-own-executive-chef-aran-essig-was-on-tv-
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School Attended
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