Summary
Overview
Work History
Education
Skills
References
Timeline
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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
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
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
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 City
05.1980

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

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Scott Schroeder