Summary
Overview
Work History
Education
Skills
Personal Information
Languages
Timeline
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Dwight Bowman

Odessa,Texas

Summary

Culinary Instructor with over a decade of experience in leading culinary education and operations, demonstrating expertise in event catering, food safety, and kitchen management. Known for pioneering innovative culinary programs and fostering team building, while focusing on sustainable practices and modern teaching methods. Committed to advancing culinary techniques and enhancing student success through strategic curriculum development and industry partnerships.

Overview

10
10
years of professional experience

Work History

Food Service Director

Genuine Foods
08.2024 - 04.2025
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
  • Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
  • Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.

Culinary Department Chair

Odessa College
08.2018 - 05.2024
  • Implemented new dietary programs and sustainable practices, modernized ordering systems, and enhanced customer satisfaction through menu diversity
  • Analyzed food costs, inventory management, and vendor relationships to drive operational efficiency and maintain budget adherence
  • Coordinated with cross-functional teams to ensure seamless service delivery, staff development, and compliance with food safety regulations
  • Developed strategic initiatives for menu innovation, staff training programs, and service excellence while fostering a positive workplace culture
  • Optimized procurement strategies and vendor partnerships, resulting in substantial cost reductions while maintaining premium ingredient quality
  • Implemented a comprehensive staff development framework, driving service excellence and creating measurable improvements in customer feedback
  • Orchestrated seamless coordination between kitchen and service teams, ensuring consistent food safety compliance and operational excellence
  • Spearheaded strategic menu innovation initiatives while fostering a positive workplace culture, driving both team engagement and service standards
  • Led cross-functional teams in implementing innovative dietary programs, modernizing ordering processes, and enhancing customer satisfaction metrics
  • Established comprehensive staff development initiatives, resulting in measurable service quality improvements and enhanced team performance
  • Orchestrated kitchen and service team operations, ensuring consistent food safety compliance and operational efficiency standards
  • Streamlined procurement processes and vendor partnerships while maintaining premium ingredient quality, resulting in substantial operational cost reductions
  • Established comprehensive staff training initiatives, driving measurable improvements in service quality and team performance benchmarks
  • Led strategic transformation of culinary curriculum, mentored faculty teams, and established industry partnerships to modernize educational standards
  • Streamlined departmental operations, implemented quality control measures, and enhanced student success rates through innovative teaching methods
  • Orchestrated cross-functional teams, fostered inclusive learning environment, and developed comprehensive culinary programs aligned with industry needs

Chef Manager/Instructor

Menta Academy
02.2015 - 08.2018
  • Led culinary operations and training programs, developing a comprehensive curriculum while managing kitchen staff and maintaining food quality standards
  • Implemented modern teaching methods in culinary arts, combining hands-on kitchen management with instructional excellence to enhance student learning
  • Streamlined kitchen operations and training procedures, reducing waste while improving student practical skills and theoretical knowledge
  • Mentored aspiring chefs through comprehensive training programmes, fostering professional growth while ensuring operational excellence
  • Orchestrated daily kitchen operations, maintaining precise inventory control while delivering high-quality culinary instruction and supervision
  • Developed a hybrid culinary training approach combining traditional techniques with modern kitchen management systems to enhance student practical mastery

Education

certificate - Professional Cookery

Kendall College
Evanston, Illinois
06.1998

BA - Communications with Marketing emphasis

U of Northern Iowa
Cedar Falls, Iowa
12.1986

Skills

  • Event Catering
  • Food and Labor Management
  • Food Safety
  • Kitchen Management
  • Culinary Techniques
  • Team Building
  • Culinary Instruction
  • Ordering and purchasing
  • Staff training and development
  • Staff leadership
  • Food presentation
  • Business leadership
  • Strategic planning
  • Staff supervision

Personal Information

Title: Culinary Instructor

Languages

English
Native or Bilingual

Timeline

Food Service Director

Genuine Foods
08.2024 - 04.2025

Culinary Department Chair

Odessa College
08.2018 - 05.2024

Chef Manager/Instructor

Menta Academy
02.2015 - 08.2018

certificate - Professional Cookery

Kendall College

BA - Communications with Marketing emphasis

U of Northern Iowa

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