John VandenBosch
Portage,MI
Summary
Experienced Chef and decorated war veteran looking to apply knowledge from Culinary School and over 10 years of experience in the industry ranging from food truck to fine dining including catering and creative intellectual input.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Lead Line Cook
Long Island Cafe
10.2023 - Current
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Handled portion control activities according to specified instructions provided by chef.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Suggested actionable improvements to streamline training procedures.
- Trained and assisted new kitchen staff members.
Chef De Partie
Indian Run Golf Course
03.2023 - 09.2023
- Expanded menu through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
Chef Assistant
Lake Burger Tavern
10.2022 - 02.2023
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Lead Line Cook
Hideaway Bar & Grill
10.2021 - 10.2022
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Handled portion control activities according to specified instructions provided by chef.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores in small kitchen
- Suggested actionable improvements to streamline training procedures.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Executive Chef
Foxy’s Proper Pub
02.2021 - 09.2021
- Responsible for food quality/ordering/cost control
- Responsible for labor cost control
- Dining and Event Menu creation and development
- Understanding of equipment and repair
- Familiar with HACCP and sanitation plans
Chef de Partie
The Austin Club
10.2019 - 06.2020
- Coordinate Production for high volume banquets
- Maintaining fine dining standards and food presentation
- Assist in new menu creation
- Controlling food waste through proper utilization of inventory
- Worked heavily with non-english speaking employees
Night Line, Garmo Chef
Clark’s Oyster Bar
06.2019 - 10.2019
- Maintain stock of desserts, pastries, and produce
- Independently run station
- Coordinate with hot side for proper timing on orders
- Knife work to ensure proper presentation of dishes
Line Cook
Island Gypsy Marina Cafe, Expo
03.2019 - 06.2019
- Prepped and cooked large seafood centric menu
- High volume kitchen (1500 covers daily)
- Assisted with Daily Special Menu creation
- Maintained food sanitation, safety, and fresh seafood rotation
- Operated and managed all kitchen stations
Line/Prep, Sous Chef
Native Bar and Hostel
04.2017 - 01.2019
- Assisted in opening kitchen in a new location
- Created and maintained prep/par lists
- Managed inventory and ordering
- Ensured quality standards, cleanliness, and visual appeal in open kitchen
- Coordinate production for catering large parties/even
Infantry
U.S. Army
02.2010 - 01.2014
- Developed and led training programs in preparation for combat
- Fire team leader during combat operations
- Communicated urgent orders and directions effectively to team of 8 personnel
- Supervised and built improvisatory construction projects
- Supervised teams in support of security and law operations in communities
- Created, tracked and filed administrative paperwork and personnel folders
- Planned and briefed personnel growth and development
- Learned trail craft and survival techniques
- Lived in remote hostile terrain with minimal support
Education
Associate of Arts - Farm-To-Table/Sustainability
Auguste Escoffier School of Culinary Arts
Austin, TX08.2018
Skills
- Excellent knife technique
- Proper Mise en Place techniques to run multiple line stations
- Experience working in a high volume and small personal atmosphere
- Restaurant safety, sanitation and organization for handling and storing food
- Critical thinking, ingenuity, troubleshooting, and multi-tasking skills
- Management of time in coordination with others
- Knowledgeable in varieties of cultural dishes
- Comfortable with open kitchen atmosphere
- Coordinate employees to maximize service and production
- Experience in buffet management and production
- Inventory and waste management
- Capable in baking, and pastry production
- Cooking techniques
- Supply Management
- Food presentation
- Equipment Cleaning and Maintenance
- Baking Fundamentals
- Adaptable and Flexible
- Effective Planning
- Efficient multitasking
- High-Volume Production
- Supply Ordering
- Food Storage Procedures
- Safe Equipment Operation
- Food Processing
- Collaboration and Teamwork
- Menu Planning
- Quality Assurance
- Cost Reduction
- Server Communication
- Ingredient inspection
- Soda Syrup Replacement
- Inventory Control
- Allergen awareness
- Food spoilage prevention
- Kitchen Operations
- Inventory Management
- Pastry Skills
- Order Preparation
- Recipe creation
- Menu development
- Special Diets Knowledge
- Food safety knowledge
Culinary History
- Foxy’s Proper Pub, 02/01/21, 09/01/21, Executive Chef, Austin, TX, Responsible for food quality/ordering/cost control, Responsible for labor cost control, Dining and Event Menu creation and development, Understanding of equipment and repair, Familiar with HACCP and sanitation plans
- The Austin Club, 10/01/19, 06/01/20, Chef de Partie, Austin, TX, Coordinate Production for high volume banquets, Maintaining fine dining standards and food presentation, Assist in new menu creation, Controlling food waste through proper utilization of inventory, Worked heavily with non-english speaking employees
- Clark’s Oyster Bar, 06/01/19, 10/01/19, Night Line, Garmo Chef, Austin, TX, Maintain stock of desserts, pastries, and produce, Independently run station, Coordinate with hot side for proper timing on orders, Knife work to ensure proper presentation of dishes
- Island Gypsy Marina Cafe, 03/01/19, 06/01/19, Line Cook, Expo, Naples, FL, Prepped and cooked large seafood centric menu, High volume kitchen (1500 covers daily), Assisted with Daily Special Menu creation, Maintained food sanitation, safety, and fresh seafood rotation, Operated and managed all kitchen stations
- Native Bar and Hostel, 04/01/17, 01/01/19, Line/Prep, Sous Chef, Austin, TX, Assisted in opening kitchen in a new location, Created and maintained prep/par lists, Managed inventory and ordering, Ensured quality standards, cleanliness, and visual appeal in open kitchen, Coordinate production for catering large parties/even
Certification
- Food Handler Certified, 02/01/22
- First Aid Training, 09/01/21
- TABC Certification, 06/01/22
- Food Nutrition Certified, 06/01/22
Military History
U.S. Army, Ft. Campbell, KY, 02/01/10, 2014, Infantry, Developed and led training programs in preparation for combat., Fire team leader during combat operations, Communicated urgent orders and directions effectively to team of 8 personnel., Supervised and built improvisatory construction projects., Supervised teams in support of security and law operations in communities, Created, tracked and filed administrative paperwork and personnel folders., Planned and briefed personnel growth and development, Learned trail craft and survival techniques, Lived in remote hostile terrain with minimal support
Education Certifications
- Associates of Applied Science in Culinary Arts, 02/01/17, 10/01/19, Auguste Escoffier School of Culinary Arts, Austin, TX
- Associates of Science in Rotor Wing Aviation, 08/01/13, 04/01/15, Southern Utah University, Cedar City, UT
- Food and Beverage Management, 08/01/20, 10/01/20, Università Bocconi Online, Milan, Italy
@Bosch42690
Professional Highlights
- Luck Ranch Reunion Banquet
- Holiday Fine Dining Banquets
- Seasonal Contract Fulfilments
- Menu Innovation and Planning
- Cost Benefits Kitchen Analysis
- Strong Leadership Roles
- SXSW Event Menu Coordination
- Opening Native Hostel Kitchen
Timeline
Lead Line Cook
Long Island Cafe
10.2023 - Current
Chef De Partie
Indian Run Golf Course
03.2023 - 09.2023
Chef Assistant
Lake Burger Tavern
10.2022 - 02.2023
Lead Line Cook
Hideaway Bar & Grill
10.2021 - 10.2022
Executive Chef
Foxy’s Proper Pub
02.2021 - 09.2021
Chef de Partie
The Austin Club
10.2019 - 06.2020
Night Line, Garmo Chef
Clark’s Oyster Bar
06.2019 - 10.2019
Line Cook
Island Gypsy Marina Cafe, Expo
03.2019 - 06.2019
Line/Prep, Sous Chef
Native Bar and Hostel
04.2017 - 01.2019
Infantry
U.S. Army
02.2010 - 01.2014
Associate of Arts - Farm-To-Table/Sustainability
Auguste Escoffier School of Culinary Arts
- Food Handler Certified, 02/01/22
- First Aid Training, 09/01/21
- TABC Certification, 06/01/22
- Food Nutrition Certified, 06/01/22
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