Leslie Workman
Gainesville,MO
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Bakery/Deli Department Manager
Harps Foodstores
Mountain Home , AR
11.2012 - N/A
- Collaborated with other departments as needed to meet company goals.
- Conducted regular meetings with bakery and deli staff to discuss goals and objectives.
- Supervised staff in production, stocking, and customer service duties.
- Analyzed financial data from previous weeks to plan future production needs.
- Trained and coached employees on proper food handling techniques.
- Ensured all food safety guidelines were followed in the bakery and deli area.
- Scheduled staff shifts according to business needs.
- Resolved customer complaints in a professional manner.
- Established procedures for sanitation and cleanliness in the work area.
- Inspected equipment regularly to ensure proper functioning condition.
- Ordered and maintained inventory levels of baking and deli products.
- Controlled costs related to labor, waste, ingredients, supplies.
- Reviewed invoices for accuracy prior to submitting payment requests.
- Monitored staff performance and provided feedback when necessary.
- Maintained accurate records of product sales, waste, and cost of goods sold.
- Decorated cakes and pastries, baked breads, tarts, and pies, and created specialty desserts.
- Scheduled employees to keep bakery shifts well-staffed for peak times and holidays.
- Checked freshness of bakery goods and food in bakery, removing and disposing of stale or outdated items.
- Displayed freshly baked items, cupcakes, cookies and cinnamon rolls on counters and tables to entice passersby to visit and make purchases at bakery.
- Minimized cross-contamination and infection risks by consistently following safe food handling procedures.
- Implemented and executed merchandising programs to maintain and increase sales.
- Coordinated work of sales and processing employees, handling large quantity of orders per day.
- Monitored staff performance, providing feedback and guidance to ensure quality standards were met.
- Ordered necessary ingredients for daily operations, ensuring availability of items needed for recipes.
- Maintained inventory of supplies, ingredients and equipment used in the production process.
- Performed administrative tasks such as scheduling employee shifts, preparing payrolls and managing customer complaints.
- Trained, supervised and evaluated bakery staff on proper baking techniques and safety procedures.
- Performed routine maintenance tasks such as cleaning equipment or restocking shelves.
- Ensured compliance with food safety regulations and health codes in the kitchen area.
- Mentored team members in professional development and growth.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Managed diverse teams to achieve project goals and deadlines.
- Reviewed completed work to verify consistency, quality, and conformance.
- Delegated work to staff, setting priorities and goals.
- Recruited and trained new employees to meet job requirements.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Conducted regular staff evaluations and provided constructive feedback.
- Facilitated conflict resolution among staff members when necessary.
- Resolved customer inquiries and complaints requiring management-level escalation.
Head Chef/General Manager of Operations
B.P.O.E. Elks Lodge #1714
Mountain Home , AR
05.2012 - 11.2014
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
- Distributed food to service staff for prompt delivery to customers.
- Provided strategic direction to staff members in order to maximize productivity.
- Monitored inventory levels, placing orders as necessary to maintain adequate supplies.
- Recruited, hired, and trained new staff members according to organizational standards.
- Ensured compliance with safety guidelines by regularly inspecting work areas.
- Hired and onboarded team members to meet immediate and expected demand.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Prepared staff work schedules and assigned team members to specific duties.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
Head Chef/General Manager and Co Owner
Old Harlin House Cafe/Aaron's BBQ and Grill
Gainesville, MO
07.2004 - 06.2014
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Ensured compliance with local health department regulations regarding food safety standards.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Assisted in the recruitment process by interviewing potential candidates for open positions.
- Trained employees on duties, policies and procedures.
- Recruited, interviewed and hired qualified staff for open positions.
- Created schedules and monitored payroll to remain within budget.
- Supervised employees through planning, assignments and direction.
- Tracked monthly sales to generate reports for business development planning.
- Administered employee discipline through verbal and written warnings.
- Guided management and supervisory staff to promote smooth operations.
- Conducted employee evaluations to provide adequate feedback and recognize quality performance.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
- Prepared staff work schedules and assigned team members to specific duties.
- Delegated work to staff, setting priorities and goals.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
- Mitigated business risks by working closely with staff members and assessing performance.
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Managed day-to-day business operations including staffing, inventory management, budgeting, accounting, and payroll processing.
- Negotiated contracts with vendors and suppliers to secure the best terms possible.
- Oversaw customer service activities to ensure quality standards were met or exceeded.
- Provided leadership and guidance to employees while fostering a collaborative environment.
- Built relationships with key stakeholders such as clients, partners, investors.
- Resolved any customer complaints or issues quickly in order to maintain positive relationships.
- Ensured that all safety protocols were followed at all times within the workplace.
- Monitored expenses closely to stay within allocated budgets for each project and initiative.
- Set pricing structures according to market analytics and emerging trends.
- Oversaw staff hiring, initiating new training and scheduled processes to streamline operations.
- Formed and sustained strategic relationships with clients.
Private Chef
Self Employed
Gainesville, MO
2004 - 2014
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Created menus with seasonal produce while maintaining a budget.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Assisted in the selection of wines to compliment meal courses.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Ensured compliance with all local health department regulations regarding food handling procedures.
- Established relationships with vendors to obtain competitive pricing on supplies needed for operations.
- Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
- Stocked pantry with clients' favorite items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored meals served for temperature and visual appeal.
- Utilized local, fresh food products to support local economies and showcase community support.
- Monitored quality, presentation and quantities of plated food across line.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Prepared various dishes using different cooking methods to bring out the flavor, texture and taste of all kinds of foods.
- Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.
- Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees.
- Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
- Maintained clean and sanitized kitchen to reduce risk of illness or germ spread.
- Planned and prepared food following special diet needs.
Management Trainee
Ruby Tuesday International
Columbia , MO
2001 - 2004
- Analyzed customer feedback data and identified areas of improvement for the team.
- Provided guidance and coaching to employees on how to better handle difficult customer service situations.
- Assisted in developing policies and procedures related to customer service operations.
- Resolved conflicts between staff members by facilitating open dialogue among all parties involved.
- Managed daily operations of a customer service department, including scheduling shifts, assigning tasks, and monitoring productivity levels.
- Collaborated with senior management on strategies for improving operational efficiency across the organization.
- Ensured compliance with company regulations regarding safety standards and practices within the workplace environment.
- Coached team members on how to develop stronger communication skills when interacting with customers over the phone or in person.
- Monitored inventory levels in order to maintain optimal stock levels at all times.
- Investigated escalated issues from customers, responding promptly with accurate solutions that satisfied their needs.
- Engaged with customers directly via email or phone calls in order to resolve complex inquiries quickly.
- Worked closely with customers to understand needs and resolve diverse issues.
- Collaborated with other managers to plan and direct organizational tasks.
- Evaluated accounts to determine accuracy and resolve issues to maintain customer satisfaction.
- Assisted with opening and closing of retail branch office.
- Maintained current understanding of company offerings to better serve customers and team members.
- Processed customer sales transactions, adjustments and refunds.
- Learned all aspects of [Type] business from ground-up to fully understand every operational facet and contribute to long-term business success.
- Responded to advanced issues with professional and relationship-focused approach.
- Worked with and leadership to develop and implement action plans to protect company assets and profitability.
- Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
- Learned company processes, procedures and employee role functions.
- Enhanced leadership abilities through training and hands-on task completion.
- Resolved customer issues efficiently to build loyalty.
- Resolved client issues by delivering excellent customer service and maintaining positive attitude.
- Shadowed managers to gain understanding of organizational expectations and management techniques.
- Supported staff training, development and evaluation.
- Maintained inventories through spot checks, complete physical inventory and reordering.
- Completed special projects under manager guidance.
- Assisted with coaching and leading team to meet sales and service goals.
- Attended meetings and educational webinars to attain knowledge and competency to succeed in evolving market landscape.
- Liaised with management to learn and align company's strategies and values.
- Utilized technology to engage customers. identify needs and present solutions.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Delegated work to staff, setting priorities and goals.
- Reviewed completed work to verify consistency, quality and conformance.
- Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
- Assigned work and monitored performance of project personnel.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
Head Chef/General Manager
Blue Cactus Cafe
Columbia, MO
1996 - 2001
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Resolved conflicts between kitchen staff members in a professional manner.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Distributed food to service staff for prompt delivery to customers.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Ensured compliance with local health department regulations regarding food safety standards.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
- Assisted in the recruitment process by interviewing potential candidates for open positions.
- Trained employees on duties, policies and procedures.
- Recruited, interviewed and hired qualified staff for open positions.
- Created schedules and monitored payroll to remain within budget.
- Recruited, trained and empowered employees to achieve key performance indicators.
- Guided management and supervisory staff to promote smooth operations.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Prepared staff work schedules and assigned team members to specific duties.
- Delegated work to staff, setting priorities and goals.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
- Formed and sustained strategic relationships with clients.
- Mitigated business risks by working closely with staff members and assessing performance.
Sous Chef
Chris Mcd's Restaurant & Wine Bar
Columbia, MO
1993 - 1996
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Liaised closely with kitchen and front-of-house personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Education
High School Diploma -
Ozark High School
Ozark, MO05-1993
Associate of Arts - Hotel, Motel, And Restaurant Management
Ozarks Technical Community College
Springfield, MO05-1993
Skills
- Sanitation Procedures
- Recipe Development
- Food Preparation
- Scheduling Staff
- Product Rotation
- Waste Reduction
- Training employees
- Order Management
- Knowledge of pastries
- Cost Control
- Cake Decorating
- Bakery Operations
- Well-versed in inventory management
- Portion Control
- Business Management
- Employee Scheduling
Affiliations
- I love spending time with my girls and Family.
- Cooking, food service and all aspects of food, restaurant, Deli/Bakery and Hospitality management.
- Hunting, fishing, camping, kayaking and outdoor recreation, Sports.
Languages
German
Limited
Accomplishments
- Father to Two wonderful Girls and Husband to my Beautiful Loving Wife.
- Bakery/Deli Manager of the Year Three Years in a row for Harps Food Stores Inc.
- Mentored and Trained Two current Bakery/Deli Managers for Harps Food Stores Inc.
- Silver medalist Missouri Vocational Industrial Clubs of America.
- Scholarship received from Missouri Vocational Industrial Clubs of America
- Brown Belt in Tae Kwon Do.
- Black Belt in White Dragon Fist Style Kung Fu.
- Lettered in High School Baseball with Honors.
- Published in 417 Magazine.
- Published in The Book 100 Best Kept Secrets of Missouri.
- Co Owner and Owner of Old Harlin House Cafe and Aaron's BBQ and Grill, Gainesville Mo.
- Donated and Volunteered for Hospice House of the Ozarks.
- Donation and Private Chef work for Annual Lions Club Auction, Gainesville Lions Club.
- 30+ years Food Service Experience with 20+ Years of Management Knowledge
Certification
- Food Safe Certified.
- T.A.P.S. Food Safety Certification.
- C.P.R. and AED Certified.
- Conceal Carry Certified.
- Institute De Fromage Class Certified through Harps Food Stores.
- Quickbooks Certified.
Timeline
Bakery/Deli Department Manager
Harps Foodstores
11.2012 - N/A
Head Chef/General Manager of Operations
B.P.O.E. Elks Lodge #1714
05.2012 - 11.2014
Head Chef/General Manager and Co Owner
Old Harlin House Cafe/Aaron's BBQ and Grill
07.2004 - 06.2014
Private Chef
Self Employed
2004 - 2014
Management Trainee
Ruby Tuesday International
2001 - 2004
Head Chef/General Manager
Blue Cactus Cafe
1996 - 2001
Sous Chef
Chris Mcd's Restaurant & Wine Bar
1993 - 1996
High School Diploma -
Ozark High School
Associate of Arts - Hotel, Motel, And Restaurant Management
Ozarks Technical Community College
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