Scott Schroeder
Michigan City,IN
Summary
With 30 years of experience in the culinary industry, I have developed an organized work ethic and strong relationships with vendors. I am accomplished in planning, preparing and serving balanced meals under strict deadlines and budget limitations. I am focused on proper food handling, safety procedures and maintaining clean food service and dining environment. I work hard to problem solve to positively improve the working environment and my own skills. I work well with customers and strive to provide the best experiences for customers.
Overview
30
30
years of professional experience
Work History
Culinary Director
Brewsters New Buffalo
New Buffalo, MI
10.1993 - Current
- Improved kitchen efficiency by implementing standardized recipes and optimizing workflow processes.
- Reduced food waste by closely monitoring inventory levels and implementing proper storage techniques.
- Conducted interviewing, hiring and supervising food production staff
- Developed training programs and coordinate professional development of staff
- Inspected food facility to ensure compliance with quality, sanitation and safety standards
- Implemented innovative menu updates to reflect current culinary trends and increase customer satisfaction.
- Served as needed in the operation of assigned specialty areas, such as catering
- Oversaw the purchase of food items and equipment used in food preparation
- Oversaw communication with vendors and all contractors to ensure functionality of HVAC, plumbing, etc.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
Maintenance Supervisor
Medallion Management Inc
Kalamazoo, MI
06.2008 - 08.2009
- Improved equipment reliability by implementing a preventive maintenance program and scheduling routine inspections.
- Reduced downtime by quickly diagnosing and repairing issues with machinery, electrical systems, and facility infrastructure.
- Managed inventories of spare parts and tools to ensure the availability of necessary resources for timely repairs.
- Scheduled and oversaw maintenance, repair and installation activities.
- Utilized proper tools and materials to adhere to safety guidelines.
- Contributed to development, implementation, and execution of maintenance programs.
Executive Chef
Jimmy's Bar And Grill
New Buffalo, MI
09.2006 - 06.2008
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Education
High School Diploma -
Marquette Senior High School
Michigan City05.1980
Skills
- Food Safety Standards
- Menu Development
- Kitchen Management
- Special Event Planning
- Waste Reduction
- Ingredient Sourcing
- Nutritional Knowledge
- Vendor Relations
- Quality Assurance
- Recipe Creation
- Culinary Techniques
- Problem Solving
References
Kathleen Morrison
31 years (312)-909-3253
James Burritt
10 years - (269)-921-4599
Kathleen Loring
31 years - (574)-806-1036
John Pascale
27 years - (219)-861-7717
Keith Cawley
3 years - (269)-240-4644
Timeline
Maintenance Supervisor
Medallion Management Inc
06.2008 - 08.2009
Executive Chef
Jimmy's Bar And Grill
09.2006 - 06.2008
Culinary Director
Brewsters New Buffalo
10.1993 - Current
High School Diploma -
Marquette Senior High School