Donald J. Rieger
Elyria,OH
Summary
Experienced culinary professional and registered nurse with over 40 years of diverse experience in the culinary arts and healthcare sectors. Proven ability to manage high-quality food production and provide exceptional patient care. Seeking opportunities to mentor staff using my experience as a Chef.
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
49
49
years of professional experience
1
1
Certification
Work History
Winemaker
Das Weinhaus Winery
01.2017 - Current
- Manage the entire wine production process from grape cultivation to bottling.
- Develop and implement new wine recipes and blends, enhancing the winery's product offerings.
- Achieved multiple awards for excellence in winemaking at regional and national competitions.
Registered Nurse (BSN)
Department of Veterans Affairs
01.2006 - 01.2024
- Administered direct patient care to veterans, including assessments, medication administration, and wound care.
- Collaborated with interdisciplinary teams to develop and implement individualized care plans.
- Provided education and support to patients and their families regarding health maintenance and disease prevention.
- Retired
Banquet Chef
Landerhaven Executive Center
01.1993 - 01.2006
- Oversaw food preparation and presentation for large-scale events and banquets.
- Managed a team of chefs and kitchen staff, ensuring high standards of food quality and sanitation.
- Planned and executed menus for weddings, conferences, and corporate events.
Co-Executive Chef
Horthon Valley Country Club
01.2000 - 01.2001
- Co-led the culinary team in day-to-day operations of the country club's kitchen.
- Innovated menus to cater to members' preferences and dietary needs.
- Ensured compliance with health department regulations and maintained a safe working environment.
Food Service Director
Abbewood Retirement Center
01.1997 - 01.2000
- Directed all food service operations, including meal planning, preparation, and service.
- Implemented nutritional programs and menus tailored to the dietary needs of residents.
- Supervised culinary staff and conducted training to enhance service quality.
Executive Corporate Chef
Northwest Vending
01.1993 - 01.1997
- Developed and tested new product offerings for corporate clients.
- Oversaw the production and distribution of food products to ensure consistency and quality.
- Coordinated large-scale catering events and corporate functions.
Executive Chef
Wakefield Valley Golf Club
01.1991 - 01.1993
- Successfully opened and established the restaurant, setting high standards for food quality and service.
- Created and managed seasonal menus to attract a diverse clientele.
- Trained and supervised kitchen staff to deliver exceptional dining experiences.
- Opened this restaurant
Executive Chef
Maryland Club
01.1990 - 01.1991
- Managed culinary operations for an exclusive private club.
- Developed gourmet menus emphasizing local and seasonal ingredients.
- Collaborated with club members to tailor dining experiences to their preferences.
Executive Chef
The Ritz Carlton
01.1989 - 01.1990
- Spearheaded the reopening of the restaurant, enhancing its reputation for culinary excellence.
- Designed and executed sophisticated menus for high-profile guests.
- Maintained rigorous standards of cleanliness, safety, and food quality.
- Reopened this restaurant
Executive Chef
Marriott at the Airport
01.1988 - 01.1989
- Directed culinary operations for the airport hotel's dining establishments.
- Ensured high standards of food preparation and presentation for a diverse range of travelers.
- Managed kitchen inventory and maintained cost controls.
Executive Sous Chef
Marriott at the Capital
01.1987 - 01.1988
- Played a key role in the successful launch of the restaurant.
- Assisted in menu development and kitchen staff training.
- Supervised daily kitchen operations to ensure excellence in service.
- Opened this restaurant
Executive Chef
Weller Creek Plaza Hotel
01.1985 - 01.1987
- Led the establishment of the hotel's restaurant, focusing on innovative and high-quality cuisine.
- Designed menus that appealed to hotel guests and local patrons.
- Maintained a positive relationship with suppliers to ensure the best ingredients were used.
- Opened this restaurant
Executive Sous Chef
Four Seasons Hotel
01.1983 - 01.1985
- Assisted the executive chef in all aspects of kitchen management and operations.
- Created and executed high-end dishes for the hotel's clientele.
- Ensured compliance with food safety standards and managed kitchen staff.
Personal Chef to Commandant Four-Star Admiral John B. Hayes and Vice Admirals
United States Coast Guard
01.1977 - 01.1981
- Prepared meals for top military officials and their guests, ensuring exceptional culinary standards.
- Managed all aspects of the kitchen and meal service, including menu planning and execution.
- Maintained the highest levels of cleanliness, organization, and discretion.
Education
Bachelor's Degree - Nursing (BSN)
Indiana Wesleyan University
Mayfield Heights, Ohio01.2013
Associate's Degree - Nursing
Lorain Community College
Elyria, Ohio01.2006
Associate's Degree - Culinary Arts
Culinary Institute of America
Hyde Park, NY01.1983
Bachelor of Science - Culinary Arts
Lorain County Joint Vocational School
Elyria, OH01.1977
Skills
- Culinary Arts and Kitchen Management
- Menu Planning and Food Safety
- Health Care and Nursing
- Team Leadership and Training
- Wine Making and Viticulture
- Event Planning and Catering
- Dietary and Nutritional Counseling
- Inventory Management and Cost Control
- Blending techniques
- Fermentation management
Affiliations
- American Culinary Federation (ACF)
- American Nurses Association (ANA)
Certification
- Registered Nurse (RN)
- Certified in Culinary Arts
Interests
Cooking for family and friends, International Travel, Award-winning Wine Maker, Attending clubs and church events, Fundraising and Community Events, Education and Teaching
Timeline
Winemaker
Das Weinhaus Winery
01.2017 - Current
Registered Nurse (BSN)
Department of Veterans Affairs
01.2006 - 01.2024
Co-Executive Chef
Horthon Valley Country Club
01.2000 - 01.2001
Food Service Director
Abbewood Retirement Center
01.1997 - 01.2000
Banquet Chef
Landerhaven Executive Center
01.1993 - 01.2006
Executive Corporate Chef
Northwest Vending
01.1993 - 01.1997
Executive Chef
Wakefield Valley Golf Club
01.1991 - 01.1993
Executive Chef
Maryland Club
01.1990 - 01.1991
Executive Chef
The Ritz Carlton
01.1989 - 01.1990
Executive Chef
Marriott at the Airport
01.1988 - 01.1989
Executive Sous Chef
Marriott at the Capital
01.1987 - 01.1988
Executive Chef
Weller Creek Plaza Hotel
01.1985 - 01.1987
Executive Sous Chef
Four Seasons Hotel
01.1983 - 01.1985
Personal Chef to Commandant Four-Star Admiral John B. Hayes and Vice Admirals
United States Coast Guard
01.1977 - 01.1981
Bachelor's Degree - Nursing (BSN)
Indiana Wesleyan University
Associate's Degree - Nursing
Lorain Community College
Associate's Degree - Culinary Arts
Culinary Institute of America
Bachelor of Science - Culinary Arts
Lorain County Joint Vocational School