Eric McDowell
Marshalltown,IA
Summary
I have over 30 years of culinary experience, from small independent restaurants to very large properties. I've led culinary teams from two to two hundred team members. I strive to be consistent, fair, and to exceed the expectations of potential guests and management.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Production Line/Cut Floor
JBS
Marshalltown, Iowa
06.2021 - Current
- Pork production and packaging plant, 20,000 heads per day.
- Trained in cutting six different tasks on the picnic line.
- Daily cut totals of 12,000 plus.
- Work clean, efficient, and sanitary while maintaining the highest food safety standards.
Executive Sous Chef
Meskwaki Bingo-Casino-Hotel
Tama, Iowa
01.2017 - 01.2021
- Contemporary American cuisine, with global influences.
- A la carte and buffet breakfast, lunch, and dinner service, banquets for up to 600 people, themed and specialty events, and à la minute live action stations.
- Assisted with adding the smoked meat offerings to the property, created recipes, SOPs, and trained the culinary team.
- Worked closely with the inventory control manager on must-have food and beverage inventory.
- Specializing in the Food Arcade, Bingo concessions, and catering.
- Assisted in re-launching 'The Buffet' in all aspects, including buffet layout, equipment placement, menu offerings, and team member training.
- Assisted with all aspects of team member growth, including evaluations, promotions, disciplinary actions, and terminations.
Executive Banquet Sous Chef
Prairie Meadows Casino, Racetrack, & Hotel
Altoona, Iowa
01.2012 - 01.2016
- Contemporary American cuisine with French, Asian, Italian, and Hispanic influences.
- A la carte and buffet breakfast, lunch, and dinner service, banquets for up to 1,200 people, themed and specialty events, and à la minute action stations.
- Assisted in re-launching the banquet program, including new menus and recipe development, hiring and training the culinary staff, and implementing new SOPs.
- Assisted in the design, layout, and flow of the newly renovated Triple Crown Buffet, including the addition and mise en place of over 100 new food items.
Executive Chef
Chef's Table
Iowa City , Iowa
01.2008 - 01.2012
- Highly personalized French cuisine featuring locally grown and produced ingredients.
- A la cart dinner service, catering special events, and specializing in prixe fixe dining
- Spearheaded the wine program by incorporating a personal wine cellar and earning Wine Spectator's Best of Award of Excellence in its first two years.
Executive Chef
Takanami
Iowa City , Iowa
01.2003 - 01.2007
- French-Vietnamese cuisine featuring locally grown and produced ingredients, and including a full sushi bar.
- A la carte lunch and dinner service, specialty dinners, and prixe fixe.
- Assisted in the opening of the restaurant, including designing the kitchen, hiring and training the kitchen staff, and building a wine program.
- Several food demonstrations, home catering events, and hands-on sushi classes.
Sous Chef
Charlie Trotter's
Chicago , IL
01.2003 - 01.2003
- Highly personalized cuisine with French and Asian influences.
- Assisted with the rise en place and creation of several recipes featured in Workin' More Kitchen Sessions with Charlie Trotter, and the PBS spots that accompanied.
Executive Chef
Bistro on First
Cedar Rapids, IA
01.2001 - 01.2002
- Contemporary French cuisine.
- A la carte dinner service, specialty dinners, and prixe fixe.
- Assisted in the opening of the restaurant, including designing the kitchen and hiring and training the kitchen staff.
Executive Chef
Linn Street Cafe
Iowa City, Iowa
01.1996 - 01.2001
- Contemporary American cuisine, with French and Asian influences.
- A la carte dinner service, special dinners, and prixe fixe.
Executive Chef
Hillcrest County Club
Mount Vernon, IA
01.1994 - 01.1997
- Contemporary American cuisine with a French influence
- A la cart lunch and dinner service, banquets for up to 500 people, and specialty dinners
Education
High School Diploma -
Mt. Vernon High School
Mt. Vernon, Iowa05-1997
Some College (No Degree) - Pre Orthodontics
University of Iowa
Iowa City, IowaSkills
- Food safety compliance
- Recipe development
- Culinary training
- Inventory management
- Menu planning
- Event coordination
- Banquet service
- Team leadership
- Problem solving
- Time management
- Communication skills
- Quality assurance
- Team management
- Data entry
Certification
- Serve safe certified
- Green belt certified
- Sommelier certified
- Character Counts certified
Accomplishments
- 40 under 40 corridor journal
- Top 50 Chefs BCA
- Award of Excellence Wine Spectator
- Best Chef Midwest from Food and Wine
Timeline
Production Line/Cut Floor
JBS
06.2021 - Current
Executive Sous Chef
Meskwaki Bingo-Casino-Hotel
01.2017 - 01.2021
Executive Banquet Sous Chef
Prairie Meadows Casino, Racetrack, & Hotel
01.2012 - 01.2016
Executive Chef
Chef's Table
01.2008 - 01.2012
Executive Chef
Takanami
01.2003 - 01.2007
Sous Chef
Charlie Trotter's
01.2003 - 01.2003
Executive Chef
Bistro on First
01.2001 - 01.2002
Executive Chef
Linn Street Cafe
01.1996 - 01.2001
Executive Chef
Hillcrest County Club
01.1994 - 01.1997
High School Diploma -
Mt. Vernon High School
Some College (No Degree) - Pre Orthodontics
University of Iowa