Teresa Dufka
Arch Cape
Summary
Dedicated chef and business owner renowned for strong inventory management and food safety compliance. Significant experience in leading culinary teams and developing unique menus that celebrate local ingredients. Focused on developing highly nutritional foods with organically produced ingredients, and marketing them to regional retailers.
Overview
41
41
years of professional experience
1
1
Certification
Work History
Chef/Owner
Angora Peak Granola & Bars
Arch Cape
09.2012 - Current
- Developed and marketed Angora Peak Granola and granola bars from my licensed commercial kitchen.
- Sourced organically produced ingredients, created a logo, developed nutritional labels, and designed boxes and bags for shipping and packaging.
- Met with the Department of Agriculture to license and maintain operations for food safety and compliance.
Executive Chef
McMenamins
Gearhart
08.2009 - 08.2012
- Led culinary team to create seasonal menus reflecting local ingredients.
- Supervised kitchen staff to ensure compliance with health and safety standards.
- Managed inventory and ordered supplies to maintain kitchen operations efficiently.
Chef de Cusine
The Bistro
Cannon Beach
05.1999 - 08.2009
- Assistant to the manager for preparing menu items for dining room service.
- Worked as a dining room server and manager to maintain points of service and sanitation.
- Worked as a bartender to create cocktails and infusions, maintained bar stock, and supervised the host for evening service.
Dining Room Manager
Stephanie Inn
Cannon Beach
06.1995 - 05.1999
- Supervised waitstaff to maintain points of service.
- Managed and developed the wine and beverage list to create new cocktails and bring in top wines to accompany the daily menus.
- Created training programs for dining room sanitation, service standards, and wine knowledge.
Prep Cook and Server
Cafe de La Mer
Cannon Beach
09.1986 - 01.1994
- Prepared all menu items for dinner service, including soups, sauces, desserts, fish, meats, breads, and vegetables.
- Served dinner, and maintained the wine list to accompany the dinner menu.
Chef de Cuisine
Caneel Bay Resort
Caneel Bay
07.1984 - 07.1986
- Created menus with the Executive Chef and Executive Sous Chef to meet the standards of the Turtle Bay Restaurant.
- Managed food storage and supervised dinner service chefs to maintain quality and sanitation.
- Worked as the chef de cuisine to create entrée items for service.
Education
Bachelor of Science - Business Accounting
University of Phoenix
Tempe, AZ08-2008
Associate of Science - Culinary
Culinary Institute of America
Hyde Park, NY09-1980
Skills
- Menu development and ingredient sourcing
- Food safety compliance
- Inventory management
- Nutritional labeling
- Culinary leadership
Affiliations
- I am an avid organic gardener in the coastal area of the Pacific Northwest.
- I raise German Shepard and Rat Terrier dogs and enjoy hiking in the woods and walking the beach with them and my family.
Certification
- I have maintain a licensed commercial kitchen for over 15 years.
Websites
References
References available upon request.
Timeline
Chef/Owner
Angora Peak Granola & Bars
09.2012 - Current
Executive Chef
McMenamins
08.2009 - 08.2012
Chef de Cusine
The Bistro
05.1999 - 08.2009
Dining Room Manager
Stephanie Inn
06.1995 - 05.1999
Prep Cook and Server
Cafe de La Mer
09.1986 - 01.1994
Chef de Cuisine
Caneel Bay Resort
07.1984 - 07.1986
Bachelor of Science - Business Accounting
University of Phoenix
Associate of Science - Culinary
Culinary Institute of America