DAVID S. MCDOWELL
Boulder Creek,CA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
RD&E Stanford University
11.2018 - Current
- Trained and managed Bargaining unit employees in compliance with Union Contracts
- Developed, costed, and implemented seasonal menus and monthly specials
- Oversaw Operations across multiple units, from Retail to Auxiliary
- Collaborated with Staff and Students to maintain a safe working environment in adherence to University and County health codes
- Utilized creative solutions to manage food and labor costs within established parameters.
Sous Chef
University of California Santa Cruz
05.2017 - 11.2018
- Supervised the preparation and ordering of breakfast, lunch, and dinner menus while upholding University of California standards
- Trained and supervised full-time employees on safety protocols and cleaning responsibilities
- Managed recipes in Food Pro, accommodating food allergies and sensitivities.
Sous Chef
True North
05.2016 - 10.2016
- Assisted in developing menu presentations and food/wine pairings tailored to client dietary restrictions
- Organized staff trainings and managed work schedules
- Conducted supply orders and maintained inventory levels.
Sous Chef
Vincent’s Restaurant
08.2013 - 05.2016
- Managed line rotation to ensure versatility and proficiency across manager stations
- Curated food and wine pairing dinners
- Oversaw stock levels and ordering processes.
Sous Chef
Goosefoot
01.2012 - 08.2013
- Prepared and served an average of 500 twelve-course plates per night, meeting high expectations for quality and timeliness
- Ensured cleanliness and organization of kitchen and food storage areas.
Education
A.A.S Culinary -
California Culinary Academy
SF, CASkills
- Kitchen Management
- Menu development
- Sanitation Standards
- Food presentation
- Allergy awareness
- Waste Reduction
- Cost Control
- Recipe creation
- Safe Food Handling
- Inventory Management
- Coaching and Mentoring
- ServSafe Certification
Certification
- Safety and Sanitation Certification (National Restaurant Association)
- Alcohol SERV Safe Certification (National Restaurant Association)
- Restaurant Management and Entrepreneurship Certification (National Restaurant Association)
- Customer Service Certification (National Restaurant Association)
Timeline
Executive Sous Chef
RD&E Stanford University
11.2018 - Current
Sous Chef
University of California Santa Cruz
05.2017 - 11.2018
Sous Chef
True North
05.2016 - 10.2016
Sous Chef
Vincent’s Restaurant
08.2013 - 05.2016
Sous Chef
Goosefoot
01.2012 - 08.2013
A.A.S Culinary -
California Culinary Academy
- Safety and Sanitation Certification (National Restaurant Association)
- Alcohol SERV Safe Certification (National Restaurant Association)
- Restaurant Management and Entrepreneurship Certification (National Restaurant Association)
- Customer Service Certification (National Restaurant Association)
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