Todd Wollenberg

• Assisted with the transition to a larger corporate structure.
• Supervised kitchen staff, scheduling shifts and assigning tasks to optimize efficiency.
• Ensured compliance with food safety regulations and best practices in food handling and storage.
• Implemented new corporate culinary directive into scratch made meals to improve the residents experience and health.

• Worked and collaborated with a group of highly talented chefs to build something special.
• Running the quick service dining and deli.
• Prepared foods, retail, catering and farm dinners.
• Designed and implemented seasonal menus that highlighted local produce and culinary trends.
• Evaluated and improved kitchen workflows to enhance productivity and reduce service times.
• Fostered a positive work environment, promoting teamwork and open communication among staff.

• Create, organize and execute all menus for the restaurant.
• Run day to day operations.
• Worked with local farmers and purveyors.
• Managed daily operations of a fast-paced high sales kitchen environment, ensuring timely meal preparation and presentation.
• Honed my line cooking and expediting skills.

• Deli and prepared foods manager
• Run day to day operations, scheduled maintenance
• Catering planning and sales
• Interdepartmental cooperation for merchandising and retail sales

• Work with local farmers and purveyors to create fun yet technically correct menus that would function in a fast-paced restaurant environment.
• Manage a large staff of highly skilled employees in a high net sales restaurant
• Initiated and executed special event weekends with a focus on local farm collaboration, wine dinners and beer dinners.

• Built and expanded the dining program into something that the members could be proud of. Wether a special night out or a steak at the bar.
• Focused on specialty weekends such as Octoberfest, Steakhouse, Italian, French, Pub, Seafood, Asian etc. to keep the members and families engaged.
• Thoroughly enjoyed being part of the member sponsored events such as member member, member three, Ryder Cup etc. and to do my best to make these into events to look forward to.
• Create, organize and execute all menus for the restaurant and banquets.
• Run day to day operations, scheduled maintenance, equipment purchasing for the clubhouse and greens keepers, approved chemical purchasing and payroll.
• Wedding, party, membership and golf outing sales

I had the opportunity to work with Chef Jon Mathieson with pretty much no monetary restrictions in a kitchen with four other executive chefs to be part of something unique and special but unfortunately short lived.

This was a time and place when "farm to table" and "scratch made" was just the way everything was done with no compromises.

Top 50 Country Inns in the United States.