- Montgomery Street, San Francisco, CA 94105
- (555) 432-1000
- resumesample@example.com
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.
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The Art Institute of Colorado - Denver, CO
- American Culinary Federation (ACF): CEC, CCA
- OSHA certification: HACCP Certification
- SafeServ certification: Certified Instructor & Proctor
- AllerTrain Master Trainer
- FEMA-ICS-300 Level
- ACF Practical Exam Administrator
- Rational Certified Chef
- Australasian Barbecue Alliance- Approved Judge
Inn At Perry Cabin – Saint Michaels, MD,
- Menu Development:
Responsible for creation of menus for Board Operations, Catering, Retail and Special Events
- Recipe Development:
R & D of recipes to fit unique equipment, space and staffing of each operation. Database of 7000+ in-house created recipes
- Product Evaluation:
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.
- Menu Management Systems:
(CBORD) Revise / Update database to generate product orders, production tools and reports.
- Food Safety Officer:
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.
- Culinary Training and Staff Development:
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.
- Academic and Community Partnerships:
Provide culinary demos, classes, support and guidance to local High Schools, Community Organizations and Campus departments
- Event Planning/ Customer Relations
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.
Education Realty Trust Inc. – Lynnwood, WA,
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.
Concord Hospitality – Phoenix, AZ,
Nightly Covers averaging 400 in central downtown location. Ran grill, saute and rotisserie. Responsible for nightly specials.
Pebblewood Country Club – City, STATE,
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)
- Bringing the food service program from simple cafeteria style operation to on trend, marche style dining rooms that are operated by culinary professionals
- Designing, planning and opening of a $10 million dining facility, Sweet and Savory Pie shop and remodels of four different locations within the department
- Development of a Culinary Training and Advancement Program that allows staff to move from entry level cook to lead chef position by identifying over 450 technical and behavioral skills along with rating methods and training systems
- UNC Employee of the Year
ACF/CCA (American Culinary Federation / Colorado Chefs Association)
- Past Chapter President, Ed Fund President, Treasurer, Certification Chair
- Active Board Member since 2002
- Culinarians Code Award Recipient
- ACF Western Region Chef Professionalism Award Recipient
- Apprenticeship Sponsor Chef
NACUFS (National Association of College and University Foodservice)
- National Professionalism Award Recipient
- National Culinary Challenge Board of Directors
- Culinary Challenge Show Chair
- Organized culinary competition with partnerships of the ACF, NACUFS and the Canadian Culinary Federation
OTHER
- Culinary Education Program, SW France with Chef Michael Bouit
- MINORS Competition Recipient to Bocuse d Or
- Wine Judge Colorado State Fair- 2001-2016
- Member, American Culinary Federation, 1998 to Current
- Member, NACUFS, 1998 to Current
- Member, Colorado Restaurant Association, 1998 to Current
- Member, Greeley Creative District Board Member, 2016 to 2018
- Member, District 6 FACS Advisory Board, 2011 to Current
- Member, Colorado Tourism, Agritourism Advisory Board 2013 to 2015
- Member, FRCC Advisory Board, 2012 to Current
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-Jessica-essig-was-on-tv-
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School Attended
- The Art Institute of Colorado
Job Titles Held:
- Executive Chef / Trainer
- Baker
- Grill Cook
- Executive Chef
Degrees
- Associate of Arts
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