Shane Dykhuis
Chef
Holland,MI
Summary
Self-motivated chef with more than 10 years of experience cooking in a wide variety of culinary settings from intimate Northern California kitchens to running high volume culinary operations on a University campus in Michigan. Bringing a passion for nutrition, cooking and hospitality combined with a workhorse mentality and a strong desire to continue to learn and grow with every opportunity.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
Work History
Chef Manager
ARAMARK, Higher Education
Allendale, MI
07.2021 - Current
- Lead culinary person responsible for overseeing all culinary operations for GVSU Dining at the Kleiner building housing seven unique dining concepts
- Grew revenue by 22% after taking over operations in August and becoming the most popular dining destination on campus
- Maintained ordering, stocking and monthly food budget exceeding 100K spanning seven unique concepts
- Managed 100+ culinary personnel in service to 2500 students and developed kitchen staff through training, disciplinary action and performance reviews
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
Owner/Operator Chef
Food Mechanic
Sebastopol, CA
11.2017 - 04.2021
- Founder of Food Mechanic a healthy grab and go restaurant serving soup, salad and snacks made with local organic ingredients. Managed all day to day operations including accounting, finance, payroll, marketing, HR, staffing, cooking and customer service.
- Operating out of a small but mighty kitchen Food Mechanic menu was cooked from scratch each day incorporating seasonal produce and changing often.
- During the 3+ years in business Food Mechanic developed a strong loyal customer base, increased sales during Covid by pivoting to online ordering and take out.
Chef
Boonville Hotel
Boonville, CA
09.2015 - 11.2017
- Responsible for all kitchen operations for a small rural hotel that was well known for the food and local produce. Served a prix fixe menu that changed daily cooked from scratch and was highly seasonal.
- Increased weekly revenue by adding a Sunday paella lunch option which sold out weekly.
Corporate Chef
Bandpage
San Francisco, CA
05.2012 - 01.2015
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Increased revenue from in house chef program by adding a second office to our meal program.
Education
Natural Chef - Culinary Arts
Bauman College
Berkeley, CA 01.2009 - 12.2009
Associate of Arts - Outdoor Education
Mt. Hood Community College
Gresham, OR 03.2003 - 03.2005
Skills
Entrepreneurship
undefinedCertifications
ServSafe Manager certified
Timeline
Chef Manager
ARAMARK, Higher Education
07.2021 - Current
Owner/Operator Chef
Food Mechanic
11.2017 - 04.2021
Chef
Boonville Hotel
09.2015 - 11.2017
Corporate Chef
Bandpage
05.2012 - 01.2015
Natural Chef - Culinary Arts
Bauman College
01.2009 - 12.2009
Associate of Arts - Outdoor Education
Mt. Hood Community College
03.2003 - 03.2005
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