Todd Shidler
Whitestown,IN
Summary
Objective is to apply, learn and grow with fresh new ideas obtained from The International Culinary School of Indianapolis and the prior culinary experience Seasoned Catering Manager with passion for creating quality food experiences. Skilled at managing employees and organizing large-scale events, including weddings and banquets. Well-known for delivering excellent dishes and customer service, resulting in business growth. Committed and hardworking chef for 30+ years of experience directing food service. Well-rounded leader with talent for supervising employees and creating a memorable experience. Swift problem solver with quick and effective solutions to wide array of issues. Dynamic Catering Manager with experience in leadership roles. Skilled motivator dedicated to streamlining day-to-day operations with eye on larger profit goals. Outstanding attention to detail and high standards for smooth event outcomes.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Catering Manager and Exec Chef
Meyer Foods Management
10.2022 - Current
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Coordinated Catering logistics for 39 Culver's restaurants
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
- Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
- Handled catering scheduling, ordered food and planned events.
- Conducted post-event evaluations with clients, identifying areas for improvement and implementing changes accordingly.
Corporate Executive Chef
Lucas Oil Inc.
01.2012 - 09.2021
- Hired and trained both permanent and temporary staff members.
- Achieved increased client retention rates by providing exceptional customer service throughout the event planning process.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Catered events from 2-1,800 guests
- Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations.
Asst. Store Room Manager
Art Institute
10.2009 - 03.2012
- Responsible for ordering for the entire school including rooftop restaurant. Approximately 3 classrooms and the rooftop 3 times per day.
- Collaborated with 10 different Chef instructors
- Assisted Culinary director
- Building and filling orders for all culinary classes.
- Responsible for signing out kitchen equipment to all classes.
- Budgeting and Food cost for entire culinary program.
- Organize and execute offsite events.
Sous Chef
Holiday Inn North
05.2008 - 12.2009
- Maintained clean working environment for 3 different restaurants as well as banquets.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Planned and directed high-volume food preparation in fast-paced environment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Education
Associate of Science - Culinary Management
The Art Institute of Indianapolis
Indianapolis, IN01-2009
Skills
- Teamwork
- Ability to work under pressure
- Organization
- Sanitation
- Planning
- Preparing
- Scheduling
- Cost control
- Creativity in menu development
- Staff Supervision
- Staff Scheduling
- Menu development
- Food presentation
- ServSafe Manager
- Menu tastings
- Event Coordination
Relevant skills
- Work well with others, also work well under pressure
- Organization, sanitation and planning are all strong points
- Planning, preparing, organizing, scheduling and training of employees
- Controlling food and labor cost
- Bringing fresh ideas to old menus
Certification
- ServSafe Food Handler's Certification
- First Aid Certification
Timeline
Catering Manager and Exec Chef
Meyer Foods Management
10.2022 - Current
Corporate Executive Chef
Lucas Oil Inc.
01.2012 - 09.2021
Asst. Store Room Manager
Art Institute
10.2009 - 03.2012
Sous Chef
Holiday Inn North
05.2008 - 12.2009
- ServSafe Food Handler's Certification
- First Aid Certification
Associate of Science - Culinary Management
The Art Institute of Indianapolis
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