Chad Ruzich

I have worked at my current job for the last 14 years. I have worked in several positions, all in the Processing Department. I eventually worked my way up to the production manager, overseeing 3 related production departments.

How does this relate to ODGG? Yet again this brings logistics and leadership skills. I currently manage 22 employees that run a 24/7 operation. I also manage and maintain inventory/operating supplies for all departments. I also lead troubleshooting groups on issues related to equipment/production due to my background in working on both the production operator and maintenance tech. I also have captial improvement projects I lead in excess of 4 million dollars.

Basically what I am selling is the ability to assistance in organizational efforts for events, being able to increase the easy of putting on those events. I could also assist in precurment on supplies for the group.

After take one year of college I swapped to CUlinary School . During this period I worked as Prep and Line cook. Eventually I made my way up to Sous Chef in several locations.

Why is this relevant to ODGG? Once making to chef level, the position required not only normal leadership skills that come with managing, but I also gain a large amount of experience in logistics and organizing events. During summer time we would have to cater up to 50 weddings. The logistics behind prepping, ordering, planning, and staffing not only for the events but also the normal daily dinner service taught me some invaluable skills.