JOHN ARIC SCHWARTZKOPF
Reno ,NV
Summary
Interpersonal Skills and other Transferable Skills Attentive customer service representative; experienced team member; personal management as well as being able to respond quickly and effectively to sudden changes in the working environment Cooking Skills Practiced in the execution of many parts of food preparation, presentation, inventory and ordering with experience in banquet kitchens and private catering as well as traditional restaurant kitchens and butcher shops
Overview
16
16
years of professional experience
Work History
Private Chef
John Schwartzkopf
Lake Tahoe, CA
04.2018 - Current
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
Kitchen Manager
Tahoe Donner Alder Creek Cafe
Truckee, CA
04.2021 - 05.2024
- Collaborated with management to develop seasonal and special event menus.
- Mentored and trained new team members with in-depth food preparations, cooking techniques and kitchen safety protocols.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Trusted to work in any of Tahoe Donner’s five dining amenities, stepping in during high-demand or staffing shortages.
Sous chef
TAVERN BY THE BEACH
02.2014 - 04.2018
- Serving 120-400 customers per shift; complete all food preparation; menu planning; Inventory; customer service; as well as team management
Lead line cook
LA VILLA
10.2013 - 02.2014
- Serving 45-120 customers per shift; complete all food preparation; menu planning; Inventory; customer service; as well as team management and Ordering; Wine & spirits ordering and tastings; as well as service in every position.
Sous chef
KITCHEN 4140
05.2013 - 10.2013
- Serving 45-120 customers per shift; complete all food preparation; menu planning; Inventory; customer service; as well as team management and Ordering; Wine & spirits ordering and tastings; as well as service in every position.
Sous chef
SALVATORES CUCINA ITALIANA
06.2012 - 05.2013
- Serving 60-150 customers per shift; complete food preparation; menu planning; inventory; Ordering; wine & spirits ordering and tastings; as well as service in every position.
Head chef
T&H Prime Meats and Sausage
10.2010 - 06.2012
- Serving 90-115 customers per shift; completed food preparation; menu planning as well as service and all ordering
Line cook
Bistro Liaison
07.2009 - 01.2010
- Filled approximately 125-150 orders per shift; completed food preparation; inventory; Ordering; as well as team management.
Education
Associate Degree in Culinary Arts
Culinary Institute of America
Sonoma, CA06.2008
Associate of Arts - Political Science And World Studies
Palomar College
San Marcos, California, CA05.2006
Timeline
Kitchen Manager
Tahoe Donner Alder Creek Cafe
04.2021 - 05.2024
Private Chef
John Schwartzkopf
04.2018 - Current
Sous chef
TAVERN BY THE BEACH
02.2014 - 04.2018
Lead line cook
LA VILLA
10.2013 - 02.2014
Sous chef
KITCHEN 4140
05.2013 - 10.2013
Sous chef
SALVATORES CUCINA ITALIANA
06.2012 - 05.2013
Head chef
T&H Prime Meats and Sausage
10.2010 - 06.2012
Line cook
Bistro Liaison
07.2009 - 01.2010
Associate Degree in Culinary Arts
Culinary Institute of America
Associate of Arts - Political Science And World Studies
Palomar College