Summary
Overview
Work History
Education
Skills
Timeline
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TODD GLENN

Hansville

Summary

To display excellence and technical skill in the hospitality industry, while building a team through positive leadership. Loyalty, dedication, positivity, and hard work allow me to be the team member known for having the ability to quickly acclimate to my surroundings. I'm highly skilled in developing excellent relationships with key decision-makers and business partners to help support the overall team objective. Creative and passionate chef with experience in leading kitchen operations, expert in culinary development and team management, specializing in innovative dish creation that meets diverse tastes while maintaining rigorous food safety and quality standards. Proven track record of enhancing kitchen efficiency and elevating dining experiences through strong leadership and culinary expertise. Achievements include significant improvements in guest satisfaction and operational performance, satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

25
25
years of professional experience

Work History

Chef

Destination Café
Escalante
03.2024 - 02.2025
  • Oversaw, planned, managed, and elevated new menu development, food preparation standards and delivery, staff management, and budgets.
  • Train team members on technical cooking practices, cross-utilization, organization, sanitation, FIFO (First In, First Out) policy, and efficiency.
  • Oversaw food and supplies purchasing for both departments, ensuring sufficient food inventory to elevate the customer’s dining experience through the maintenance of the highest quality standards, which included presentation, taste, texture, and nutrition.
  • Work in conjunction with the ownership group to maintain and elevate food quality through production detail and product knowledge.
  • Mentored and trained new team members to achieve professional and personal growth, for overall business success.

Executive Chef

SweetWater Kitchen at Boulder Mountain Guest Ranch
Boulder
01.2023 - 11.2023
  • Led, mentored, and managed the team through my knowledge of culinary techniques and practices.
  • Developed and planned menus for 'Sweetwater Kitchen' that included weekly specials, weddings, and retreats.
  • Created a prep list and up-to-date recipes for the culinary crew, with developmental techniques and strong leadership abilities.
  • Maintained the highest standards for food storage, rotation, quality, and appearance.
  • Elevated food quality through knowledge of the product, technique, experience, and passion.
  • Coordinated kitchen, dining room, and event planning logistics with the Food and Beverage and Sales teams for all events.

Maintenance/Janitorial

Anasazi State Park Museum
Boulder
06.2021 - 05.2022
  • Work closely with the Park Director to maintain the inside and outside of the Museum.
  • Clean and supply designated building areas (dusting, sweeping, vacuuming, mopping, restroom cleaning, etc.).
  • Notify the Park Director of occurring deficiencies or needs for repairs.
  • Stock and maintain supply rooms, and notify the supervisor when orders need to be filled.
  • Mow and weed-eat the lawn areas, clean the parking lot, remove leaves, and plow snow when applicable.

Cook

Magnolias Street Food
Boulder
06.2020 - 11.2021
  • Work in conjunction with the ownership group to maintain and elevate food quality through production detail and product knowledge.
  • Helped create Covid-19 reliable SOPs to ensure both employee and customer safety, and satisfaction.
  • Consistently maintained the highest level of professionalism through an outstanding attitude, understanding, willingness to adapt, and appearance.

Cook

Era Living: University House Wallingford
Seattle
03.2017 - 05.2020
  • Created a quality product through knowledge, technique, experience, and passion.
  • Judiciously, through work ethic, I helped build a team striving for standards of excellence in service and product.
  • Train team members on technical cooking practices, cross-utilization, organization, sanitation, FIFO (First In, First Out) policy, and efficiency.
  • I swiftly integrated myself into a culture and immediately became a leader.
  • Work directly with the Chef, Sous Chef, and Dining Services Director to maintain quality assurance throughout the phases of daily production and setup for servicing our highly diverse community.

Culinary Services Director

Era Living: Ravenna
Seattle
03.2016 - 03.2017
  • Managed day-to-day operations for both the Culinary and Dining Services teams.
  • Oversaw, planned, managed, and elevated new menu development, food preparation standards and delivery, staff management, and budgets.
  • Collaborated with the leadership team to create an environment for the successful planning of special events, banquets, private and public groups, along with residential requests.
  • Managed the culinary and dining services departments to ensure that all practices complied with the established Universal Precautions for health, safety, sanitation, and infection control policies and procedures, and that they were following all regulatory requirements.
  • Oversaw food and supplies purchasing for both departments, ensuring sufficient food inventory to elevate the residents' dining experience through the maintenance of the highest quality meal standards, which included presentation, taste, texture, and nutrition.
  • Created new menus that ensured and achieved the nutritional goals for retirement community regulations, client preferences, estimated food requirements, menu cycles, and met with vendors to ensure delivery requirements.
  • Responsible for departmental budgeting, menu cost control, labor hours, food and dining services purchases, small wares, office supplies, and uniforms, staff scheduling, evaluations, performance appraising, rewards, and discipline.

Cook

Era Living: University House Wallingford
Seattle
01.2015 - 03.2016
  • Elevated food quality through knowledge of the product, technique, experience, and passion.
  • Judiciously, through a strong work ethic, I strive consistently to challenge myself and push my team members to achieve excellence.
  • Educate team members on technical cooking practices, cross-utilization, organization, sanitation, FIFO, and efficiency.
  • I swiftly integrated myself into a culture and immediately became a leader.
  • Work directly with the Chef, Sous Chef, and Dining Services Director to maintain quality assurance throughout the phases of daily production and setup for servicing our highly diverse community.

Superintendent/LEAD Safe Renovator

Done Right Construction and Restoration
Mukilteo
01.2008 - 11.2014
  • Educated team members on logistical steps to meet budgetary timelines and deadlines.
  • Conferred with owners, contractors, and design professionals to resolve complaints and project delays.
  • Prepared and negotiated contracts, revising agreements with architects, consultants, and suppliers.
  • Inspected and updated quality control procedures to ensure compliance with building codes.
  • Implemented training programs on environmentally responsible building practices for employee skill enhancement.

Restaurant Server/Sports Cafe Manager

Washington Athletic Club
Seattle
01.2007 - 01.2008
  • Redesigned menus and refined operational procedures, reducing food costs by 10% in three months.
  • Streamlined policies and procedures through strong leadership and member-centric service.
  • Mentored and trained new team members, fostering professional and personal growth.
  • Managed workload, staffing, scheduling, inventory, ordering, production, and performance to exceed goals.
  • Serviced award-winning 'Torchy's' restaurant and 'Hagerty's' sports club under W.A.C mission.
  • Coordinated events from birthdays to formal meetings and Racquetball tournaments.

Lead Bartender/Server

The Westin Bellevue
Bellevue
01.2006 - 01.2007
  • Served as a leading team member for exceptional service in bar and lounge operations.
  • Developed 'For Sushi's Sake', a monthly tasting event highlighting sushi and sake.
  • Enhanced team performance through positive leadership and effective sales techniques.
  • Established and implemented new guidelines for lounge operations and event setup responsibilities.
  • Achieved cost control goals by exceeding established par levels through strong communication and organizational skills.

Owner/Executive Chef

Purple Basil Catering
Seattle
01.2002 - 01.2008
  • Established and launched 'Purple Basil Catering,' achieving immediate success as premier Seattle catering company.
  • Conducted research and developed personalized menu designs emphasizing Pacific Northwest flavors.
  • Collaborated with managing partner to conceptualize event layouts, overseeing setup and teardown.
  • Cultivated relationships with top wholesale vendors in Seattle metropolitan area.
  • Monitored revenue and payroll, reviewing financial transactions for authorized expenditures.
  • Coordinated facility rentals for events, negotiating details directly with clients.
  • Estimated food and beverage consumption to optimize purchasing decisions.
  • Implemented new SOPs for front and back of house to enhance quality and service.

Lead Line Cook, Sous Chef, Chef De Cuisine

Wolfgang Puck Catering (Benaroya Hall)
Seattle
11.2003 - 07.2004
  • Managed daily kitchen production, scheduling, and ordering to ensure efficient operations.
  • Oversaw catering events for 'Pucks Café' and 'Founders' dining rooms, serving up to 1,200 guests daily.
  • Reduced food cost from 28% to 18% within three months through new cost guidelines.
  • Coordinated communication between sales team, Executive Chef, and global food and beverage teams.
  • Led team development initiatives to uphold Wolfgang Puck's innovative culinary standards.

Sous Chef

World Trade Center of Seattle
Seattle
07.2000 - 11.2003
  • Managed culinary team in preparation and execution of innovative cuisine for exclusive private dining room.
  • Maintained food cost below 28%, exceeding standards set by Executive Chef.
  • Coordinated logistics with Executive Chef, Food and Beverage, and Sales teams for events hosting 3 to 3500 guests.
  • Developed and implemented rotating monthly menus for breakfast, lunch, dinner, and catering services.
  • Established kitchen par levels, ordering protocols, and staff training programs.
  • Tracked scheduling and inventory to ensure operational efficiency.
  • Created processes to educate staff on new products, ingredients, and plating techniques.
  • Directed team members during setup and teardown of diverse events including weddings and corporate meetings.

Education

Culinary Arts Degree -

The Art Institute of Seattle
Seattle, WA
12.2001

General Studies -

Edmonds Community College
Edmonds, WA
04.1992

Skills

  • Inventory management
  • Menu development
  • Food safety
  • Cost control
  • Catering and events
  • Staff training
  • Recipe creation
  • Quality assurance
  • Event planning
  • Excellent communication
  • Order delivery practices
  • Problem solving
  • Operations management

Timeline

Chef

Destination Café
03.2024 - 02.2025

Executive Chef

SweetWater Kitchen at Boulder Mountain Guest Ranch
01.2023 - 11.2023

Maintenance/Janitorial

Anasazi State Park Museum
06.2021 - 05.2022

Cook

Magnolias Street Food
06.2020 - 11.2021

Cook

Era Living: University House Wallingford
03.2017 - 05.2020

Culinary Services Director

Era Living: Ravenna
03.2016 - 03.2017

Cook

Era Living: University House Wallingford
01.2015 - 03.2016

Superintendent/LEAD Safe Renovator

Done Right Construction and Restoration
01.2008 - 11.2014

Restaurant Server/Sports Cafe Manager

Washington Athletic Club
01.2007 - 01.2008

Lead Bartender/Server

The Westin Bellevue
01.2006 - 01.2007

Lead Line Cook, Sous Chef, Chef De Cuisine

Wolfgang Puck Catering (Benaroya Hall)
11.2003 - 07.2004

Owner/Executive Chef

Purple Basil Catering
01.2002 - 01.2008

Sous Chef

World Trade Center of Seattle
07.2000 - 11.2003

Culinary Arts Degree -

The Art Institute of Seattle

General Studies -

Edmonds Community College

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