CHEF INSTRUCTOR PROFESSOR Summary Dynamic, resourceful skilled Teacher Instructor, Business Owner Chef years experience.Problem Solver, Strategic Planning, Risk Management, Service Quality Improvement, Staff Training, Staff-Retention Programs, Team Building, Team Leadership, Takes immediate action problems arise, Motivator, Problem Resolution, Employee Scheduling, Event Management Promotion, Expense Control, High level work Standards, Adjust Priorities Quickly, Understands motivates employees customers analyzing understanding making feel valued understood. Culinary Instructor teaching within college level nine consecutive years. Highly respected. Highlights Excellent Leadership Partners well Others Proved Ability To Plan, Organize, Manage Business Human Resources Leadership Community Outreach Operations Start-Up Analytical Skills Improvement Organizational Restructure Change Amazing Work Ethic Great Motivator Builds Great Teams Achieve Superior Results Organized Team Leadership Microsoft Office Tools Staff Development, Motivation Training Programs Event Management Promotion Performance Cost Experience Chef Instructor Professor 10/2006 08/2015 Company Name City State Culinary Science, Food Service, Food Safety Sanitation Customer Service Skills, Lecture/Lab Class students credit noncredit programs. Instruct supervise students volume food preparation breakfast, lunch, dinner service cafeteria, professional industrial kitchen. Lecture related topics dealing food preparation, proper tools, sanitation, kitchen operations. In addition normal teaching responsibilities, position requires management of: ordering food products, analyzing food costs, portion control, menu planning, merchandising, kitchen sanitation, kitchen maintenance. Enjoy working college students diverse academic, socioeconomic, cultural, sexual orientations, disabilities, ethnic backgrounds. Emphasized importance students ability build positive relationships building trust team environment. Wrote implemented culinary team feed homeless Charlestons streets. Extremely high work ethics set standards expected self staff students. Pastry Chef/Manager 01/1995 01/1997 Company Name City State Patissier Boulangar (baking pastry chef), promoted Garde Manger, adding responsibilities, preparation cold foods, salads, appetizers, pates, charcuterie items.She quickly promoted Chef De Cuisine. Coexisting moved mother property-Heritage Inn- Sun City, Arizona. Assistant Director Kitchen/Dining Room Manager long term care skilled nursing facility. Quality control foods beverage served residents, guests employees, direction facilitation safety, sanitation maintenance programs employees community. Hiring training personnel front back house. Accountability line expectations, plating presentations, well chef positions. Execution resident facility specialty functions menu planning implementation. Education Bachelor Science Business Management 2012 The Art Institute Pittsburgh City State USA Associate Applied Science Culinary Arts 1998 The Art Institute Phoenix City State USA Valedictorian, Outstanding Culinary Achievement Award, Presidents Honor Roll, 3.8 G.P.A. Personal Information I grew farm small town Superior, Pennsylvania. My early influences centered food. My grandparents grew sold vegetables meats. Dennis Turkey Farm known customer satisfaction ‘clean farm' practices. I learned environmental stewardship grandparents farmed holistically. I fondly remember working Grandpa Dennis, plucking turkey feathers processing chickens fill latest orders.Inside farmhouse, I sat wide eyed watching grandmother make seemed like magic big wooden bowl filling orders family restaurant called Glisans .I credit grandmother instilling within passion savory baking using chef senses! I worked practically life form within hospitality world. I creative, positive, warm, personable strong attention detail management skills. I pride myselfon quality work strong work ethic. I pride high customer satisfaction client retention. I true leader fantastic administrator teacher. Additional Information 1998-2000-Carter Carter P.C.-Owned operated small catering establishment ex-husband. Primarily catering church, government homeless shelters. Carter Carter P.C. Owned Real Estate group I spearheaded husband. 1995-96 -The Wigwam Resort- A Five Star fine dining establishment Banquet Server Room Attendant, responsible plating presentations delivery in-house clients. Chef de Partie. Pre-1995 Dennis Turkey Farm, Glisan Restaurant –Employed family-owned business Pastry Chef Sales Processor Skills Influential, Problem Solver, Strategic Planning, Risk Management, Service Quality Improvement, Staff Training, Staff-Retention Programs, Team Building, Team Leadership, Takes immediate action Problems arise, Motivator, Problem Resolution, Employee Scheduling, Event Management Promotion, Expense Control, High level work Standards, Adjust Priorities Quickly,Understands motivates employees customers analyzing understanding making feel valued understood. Environmental Stewardship.Serv Safe Manager. Culinary Science Lecture. All hospitality responsibilities including: Quality control foods beverage, Direction facilitation safety, Sanitation Maintenance programs, Hiring training personnel F.O.H. B.O.H. Accountability time line expectations procedures. Created implemented grading rubrics. HAACP food flow.