David Warner
Executive Chef
Brighton,MI
Summary
Passionate Chef skilled in creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Assistant Dining Services Manager-Case/Holden Hall
Michigan State University
East Lansing, MI
11.2022 - Current
- Supervises employees in preparing and serving food in order to ensure acceptable food products and service.
- Assists in the maintenance of health, safety and sanitation standards.
- Assists in maintaining personnel and payroll records.
- Inspects equipment for proper use and maintenance.
- Monitors food and supply inventories in order to control costs and have enough supplies for menu items.
- Selects, trains, schedules, disciplines and evaluates employees.
- Supervises cleaning, maintenance and painting crews during the summer months.
- Plans special activities independently and with customers in order to provide more diverse food items and services within cost parameters.
- Calculates and analyzes past and present information in order to forecast food consumption.
- Conducts daily meetings with regular employees in order to review previous menus and prepare for upcoming meals and events.
- Develops systems, programs and ideas for implementation in order to control and minimize costs.
Executive Chef
TouchPoint Support Services
Novi, MI
08.2021 - 02.2022
- Oversee and execute all daily Dining Services responsibilities as well as:
- Weekly scheduling of staff
- Inventory-to-menu management
- Weekly food cost control
- Client to customer interaction through weekly and monthly meetings
- Portion control
- Taste and presentation control
- Maintain accurate inventory pricing
- Catering and special event planning
- Weekly invoice and floor stock submittals to corporate
- Bi-monthly inventory
- Weekly Regional meetings with region Executive Chefs and Directors
- Plan and execute yearly budgets
- Food waste management per company policy
- Regional support for off-campus events
Executive Chef/Manager
Journey Care Hospice and Palliative Care
06.2018 - 07.2021
- Oversee and execute all daily Dining Services responsibilities as well as:
- Weekly scheduling of staff
- Inventory-to-menu management
- Weekly food cost control
- Client to customer interaction through weekly and monthly meetings
- Portion control
- Taste and presentation control
- Maintain accurate inventory pricing
- Catering and special event planning
- Weekly invoice and floor stock submittals to corporate
- Bi-monthly inventory
- Weekly Regional meetings with region Executive Chefs and Directors
- Plan and execute yearly budgets
- Food waste management per company policy
- Regional support for off-campus events
Executive Chef
The Moorings of Arlington Heights
Arlington Heights, IL
09.2016 - 06.2018
- Oversee and execute all Executive Chef responsibilities as well as:
- Inventory-to-menu management
- Weekly inventory
- Weekly food cost control
- Client to customer interaction (monthly to bi-monthly meetings with residens from Independant Living and Assisted Living)
- Portion control
- Taste and presentation control
- Maintain accurate inventory pricing
- Catering and special event planning
- Weekly BOH scheduling
- Food waste management
Executive Sous Chef
The Moorings of Arlington Heights
Arlington Heights, IL
12.2015 - 09.2016
- Management of day-to-day operations
- Day-to-day management of kitchen staff
- Kitchen management and procedures (e.g
- Temp logs, cooling logs, employee expectations)
- Safety and sanitation
- Menu creation
- Recipe consistency
- Daily ordering
- Bi-weekly bulk-ordering
- Monthly opportunity ordering
Chef
Central Baptist Village
Norridge, IL
10.2014 - 12.2015
- Daily food preparation for 200+ residents: breakfast, lunch and dinner services
- Accomplishments
- Paying special attention to and including special diets and specific restrictions.
Education
Some College (No Degree) - Culinary Management
International Culinary Schools
Novi, MIHigh school diploma or GED -
Skills
Skills
- Sanitation and Cleaning
- Recordkeeping and Documentation
- Staff Recruiting and Hiring
- Food Preparing, Plating and Presentation
- Vendor Relationships
- Instruction and Delegation
- Quality Control and Oversight
- Recipe Development
- Purchasing Equipment
- Menu Planning
- Team Leadership
- Order Management
- Staff Training
- Banquets and Catering
- Ingredients Selection
- Vendor Relations
- Food Prep Planning
- Hiring, Training and Development
- Inventory Management
- Safe Food Handling
- Restaurant Operations
- Customer Service Oriented
- BOH Operations
- Verbal and Written Communication
- Customer Service
- Food Stock and Supply Management
- Kitchen Staff Management
- Quality Assurance
- Sanitation Guidelines
- Budgeting and Cost Control
- Staff Scheduling
- Food Preparation Techniques
- Standards Compliance
- Supply Ordering
- Quality Assessment
- Special Events and Catering
- Cost Control and Budgeting
- Culinary Trends
- Team Collaboration
- Relationship Building
- Production Scheduling
Certification
- ServSafe Manager Certified
Timeline
Assistant Dining Services Manager-Case/Holden Hall
Michigan State University
11.2022 - Current
Executive Chef
TouchPoint Support Services
08.2021 - 02.2022
Executive Chef/Manager
Journey Care Hospice and Palliative Care
06.2018 - 07.2021
Executive Chef
The Moorings of Arlington Heights
09.2016 - 06.2018
Executive Sous Chef
The Moorings of Arlington Heights
12.2015 - 09.2016
Chef
Central Baptist Village
10.2014 - 12.2015
Some College (No Degree) - Culinary Management
International Culinary Schools
High school diploma or GED -
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