Objective
rewarding employment and travel.
Experience
· Sous Chef: Sinclair Oil Company, Executive Dining. SLC – (Nov 07- present)
· Banquet Cook: Red Lion Hotel, SLC – (Feb 07-Nov 07)
· Room Chef: Hilton Hotel, SLC – (Oct 06 – Feb07)
· Saucier: Siena Hotel Spa and Casino, Reno, NV (Aug 06-Oct 06)
· Asst. Sous Chef: Cal-Neva Hotel and Casino, Reno, NV (Feb 06-Aug 06)
· Asst. K.M.: McGrath’s Fishhouse, Medford, OR (Jan 05-Feb 06)
· Chef: Fishhook Restaurant, Hornbrook, CA (seasonal Apr 04-Dec 04)
· Sous Chef: McCormick’s and Schmicks, Seattle, WA
· Banquet Chef/Sous Chef: Executive Inn, Best Western, Seattle, WA
· Kitchen Manager: Bennigan’s Irish Pub and Grill, Daytona Beach, FL
· Kitchen Manager Trainer: TGI Friday’s, Daytona Beach, FL
· Sous Chef: Top of Daytona, Daytona Beach, FL
Education
Univ of Md. 1983/4 business and engineering.
Le Cordon Bleu culinary arts 1983/4.
Numerous military schools too long to list from 10 yrs military.
Certification
ServSafe 2005
Skils
too long to list from 18 years of restaurant, hotel and casino experience. I have worked all aspects of food service from dishwasher to kitchen mgr. whatever it takes to ensure a quality product is made in a timely and tasty manner.