Summary
Overview
Work History
Education
Skills
Timeline
Generic

Todd Glenn

Hansville

Summary

Dedicated and skilled hospitality professional with a strong focus on excellence and technical expertise. Known for a positive leadership style and excelling at building and leading teams. Loyalty, dedication, positivity, and hard work allow for quick adaptation to any environment. Proven ability to develop excellent relationships with key decision-makers and business partners, supporting overall team objectives. Creative and passionate chef with extensive experience in leading kitchen operations and culinary development. Expertise in innovative dish creation catering to diverse tastes while upholding rigorous food safety and quality standards. Consistently enhancing kitchen efficiency and elevating dining experiences through strong leadership and culinary expertise. Notable achievements include significant improvements in guest satisfaction and operational performance by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

23
23
years of professional experience

Work History

Chef

Destination Café
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
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’ 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.

Cook

Magnolias Street Food
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
03.2017 - 05.2020
  • Created a quality product through knowledge, technique, experience, and passion.
  • Judiciously, through work ethics, 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 set up for servicing our highly diverse community.

Culinary Services Director

Era Living: Ravenna
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 and performance.

Cook

Era Living: University House Wallingford
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 set up for servicing our highly diverse community.

Superintendent/LEAD Safe Renovator

Done Right Construction and Restoration
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.

Owner/Executive Chef

Purple Basil Catering
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.

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
  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques

Timeline

Chef

Destination Café
03.2024 - 02.2025

Executive Chef

SweetWater Kitchen at Boulder Mountain Guest Ranch
01.2023 - 11.2023

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

Owner/Executive Chef

Purple Basil Catering
01.2002 - 01.2008

General Studies -

Edmonds Community College

Culinary Arts Degree -

The Art Institute of Seattle

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