John Politte
Coon Rapids,MN
Summary
To work in a chef-driven environment. To teach and inspire others to understand and appreciate high standards, quality food, exceptional customer service, and the value of food safety. I also appreciate process, communication, proper training, and accountability. Seasoned Executive Chef with a background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made a significant impact by improving efficiency and streamlining processes in previous roles.
Overview
21
21
years of professional experience
Work History
Campus Executive Chef
Margaret Place/Mary T
Coon Rapids, MN
10.2020 - Current
- Responsible for the food production of the independent living, assisted living, and all group homes on the Mary T campus. Created all menus, placed food orders, delivered stock items, provided quality assurance, provided customer service and payroll, provided sanitation, and provided staffing.
Support Chef/Float Chef/Culinary Director
Fairview/Ebenezer
Minneapolis, MN
11.2018 - 09.2020
- Serve as culinary support for different senior living locations throughout the Twin Cities. My responsibilities vary from location to location, but my main duties are keeping the kitchen stocked, following the menu/recipes, putting away the food orders, cleaning when needed, placing food orders, making schedules, documenting invoices, and following any directions left by the culinary manager. I became the Culinary Manager of a property at the end of my tenure with Ebenezer.
Regional Executive Chef
Villa Healthcare
Roseville, MN
06.2018 - 10.2018
- Responsible for all food production, menus, purchase specifications, and recipes. Developing and monitoring food and labor budgets. Maintain the highest level of food and sanitization standards. Develop standardized recipes, presentation, and portion control. Monitor actual financial data and take corrective action when needed. Evaluate products and equipment to ensure consistency in quality and price. Develop a policy and process to measure quality, technique, and terminology. Provide training and professional development. Provided guidance and direction by setting and monitoring performance standards.
Regional Chef/Executive Chef/Director of Dining Services
Edgewood Senior Living
Blaine, MN
12.2013 - 04.2018
- Part of the team was instrumental in opening a new property in Blaine, MN. I purchased equipment, food, and supplies for dining rooms and kitchens for assisted living and memory care. I was instrumental in acquiring necessary vendors and hiring all department staff. I developed a policy and procedures manual, menus, job descriptions, training packets, in-service training, catering menus, marketing, and diet development processes. I was a working chef and fulfilled my administrative duties as the dining director. In July 2015, I also became a part-time regional chef for the company, consulting, training, and filling in for dining directors in their absence. This is all done while fulfilling my administrative duties as dining director at the Blaine, MN, property while on the road.
Dining Director/Executive Chef
Capital Senior Living
Maple Grove, MN
01.2012 - 11.2013
- Responsible for the dietary department and meals for 148 residents in an assisted, independent, and memory care environment. My duties included managing 17 employees, budgeting, finance, inventory, purchasing, scheduling, and developing menus for weekly, catering, and special events. Attended various meetings and worked with fellow department heads, including life enrichment, nursing, maintenance, and housekeeping. Worked diligently with/ marketing to promote and fill the building. I increased meal count and revenue while lowering food and plate costs in the first seven months after hire.
Division Chef
People Incorporated
Minneapolis, MN
10.2010 - 12.2011
- Responsible for the food service/production of three of the company's programs around the Twin Cities. Duties included logistical strategy, menu planning, ordering, scheduling, cooking, creating, and writing the policy and procedure manual for the division's food service program, inventory, budgeting, sanitation, training, food/supply costing, nutritional analysis, and delivery of food.
Advanced Director of Dining Services
SilverCrest Properties
New Brighton, MN
09.2004 - 11.2010
- Responsible for three dining programs within the company. My duties included menu planning, purchasing, payroll, budgeting, scheduling, and producing five dining rooms and seven kitchens with forty-six employees serving four hundred residents. I increased resident meal counts and lowered food costs. I also wrote a proposal for switching all delivery and room service meals from Styrofoam to tray service on China with cutlery. To my knowledge, it is now used company-wide. I traveled to Texas and Iowa to help train staff for newly acquired properties.
Education
Associate of Arts - Food And Nutrition
North Dakota State University
Fargo, NDSkills
- Budget and fiscal management
- Menu management software proficiency
- Vendor purchase and inventory software
- Food and labor tracking
- Purchasing and inventory control
- Internal and external audit implementation
- Quality monitoring and record keeping
- Cleaning schedule establishment
- Employee recruitment and retention
- Employee supervision and coaching
- Action plan development
- Catering skills from concept to cleanup
- Culinary experience over 40 years
- ServSafe certification
- Minnesota food manager certification
Timeline
Campus Executive Chef
Margaret Place/Mary T
10.2020 - Current
Support Chef/Float Chef/Culinary Director
Fairview/Ebenezer
11.2018 - 09.2020
Regional Executive Chef
Villa Healthcare
06.2018 - 10.2018
Regional Chef/Executive Chef/Director of Dining Services
Edgewood Senior Living
12.2013 - 04.2018
Dining Director/Executive Chef
Capital Senior Living
01.2012 - 11.2013
Division Chef
People Incorporated
10.2010 - 12.2011
Advanced Director of Dining Services
SilverCrest Properties
09.2004 - 11.2010
Associate of Arts - Food And Nutrition
North Dakota State University
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