TOM STROHECKER
Portland,Oregon
Summary
I am task oriented, I like to keep busy and work with team members to get the job done, as well as maintaining a organized and clean work environment.
I am skilled in the hospitality industry in ever facet, as well as specialty grocery (which I grew up in at Strohecker's)
I'm enthusiastic about specialty foods and like to share my excitement with customers.
I enjoy working with others with the same work ethic and enthusiasm about good food.
Overview
47
47
years of professional experience
1
1
Certification
Work History
ROOM SERVICE COOK
Trader Vic’s Restaurant
- Responsible for preparation and execution of Trader Vic’s expansive appetizer menu selection.
- After hours cook for the restaurant, as well as for the hotel’s room service menu.
CHEF
Food in Bloom Caterers Inc./The Daily Café
07.2007 - Current
- Currently “on call” for all catering functions; kitchen prep for parties; and general support.
- “on call” for The Daily Café’ (a subdivision of FIB) for staff shortages, prep support, and moral boosts.
CHEF
Hawthorn Retirement Group (Somerset Assisted Living)
01.2001 - Current
- Currently in assistant management position of kitchen and daily food service operations at this facility.
- Maintain a team effort in menu execution, portion control, HACCP standards & sanitation, and XL/Holiday food service guidelines in accordance to corporate manual.
- “On Call” for assistance for all other facilities in XL & Holiday properties. Have already assisted facilities here in Portland, as well as Corvallis, and Tacoma.
- Eagerly participate in assembling “special event” parties for facility residents; planned and executed the “grand opening party”, as well as Xmas party in Corvallis.
- Regularly communicate with residents, dealing with special needs and requests.
- Enjoy providing little “extras” for residents making their daily lives more special.
PERSONAL CHEF SERVICE
01.1994 - Current
- Responsible for planning fresh, healthy menus for prominent West Hills families.
- Maintained “favorite” menu items for regular customers.
- Responsible for shopping, cleanup, & total execution of menu items.
- Planned and executed large parties for clients.
- Self-Employed
EXECUTIVE CHEF
Bread & Ink Café
01.1994 - 01.2001
- Executive Chef for all kitchen operations for one of Portland’s more upscale bistros.
- Responsible for purchasing and cost control of day to day operations; maintained a 33% food cost; maintained team effort in menu development and execution.
- Extremely strong in food management, quality control, and staff supervision.
- Promoted in 1995 from Saute’ cook to kitchen manager, promoted to Executive Chef in 1998.
- Cuisine specialties included: regional Italian, Provencial French, Asian, Southwest, and East Indian.
KITCHEN MANAGER/CHEF
Caterers
01.1988 - 01.1994
- Managed all kitchen operations for Portland’s largest private catering company; annual sales(at the time)$4 million.
- Responsible for purchasing and cost control of catering operations; worked directly with sales staff on menu planning and pricing.
- Food in Bloom
LUNCH&DINNER LEAD COOK
Bread & Ink Café
01.1987 - 01.1988
- Responsible for creating innovative daily lunch menus for one of Portland’s high-quality bistros.
DELI CHEF/CATERING MGR.
Strohecker’s Market
01.1983 - 01.1987
- Established and opened new deli operation.
- Responsible for hot and cold entree’ prep’, purchasing of all specialty cheese and deli meats, as well as specialty perishable items (pate’, caviar, truffles, etc.)
- Responsible for hiring, training, and supervising of all kitchen and counter personnel.
- Developed aggressive catering program and extensive client base for Portland’s premier families and businesses.
- Created daily/weekly menus based on seasonal availability of items.
- Operated highly profitable kitchen, with food costs at 35%.
- Responsible for all cost accounting in department, including food, labor, and spoilage costs.
WINE DEPT. ASST MGR./FINE GLASSWARE DEPT MGR./CHECKER
Strohecker’s Market
01.1983 - 01.1987
- Assistant night Manager as well as Wine Dept. Manager, in charge of merchandising, buying, and selling of all foreign and domestic wines for a multi-million dollar wine department.
- Assisted in Meat Department after hours.
- Assisted in Produce Department after hours.
BANQUET PANTRY COOK
The Benson Hotel/London Grill
01.1982 - 01.1983
- Working along with well trained chefs, producing high-volume/high-quality cuisine for Portland’s upper scale clientele and hotel guests.
LUNCH CHEF/MGR.
Pettygrove House Restaurant
01.1981 - 01.1982
- Responsible for creating a new menu daily, as well as interesting and innovative daily specials.
- Responsible for purchasing and inventory of food, equipment, and liquor.
- Evening Sous Chef duties included assisting Executive Chef with menu planning and execution.
HORS D’OEUVRE COOK/AFTER HOURS
01.1980 - 01.1981
TERIYAKI & TEMPURA COOK
Bush Gardens Restaurant
01.1979 - 01.1980
- Responsible for preparation and execution of the restaurant’s primary “signature” dishes.
- Rotated in all aspects of the kitchen as well as maintaining order with the storeroom merchandise inventory.
Education
Master Gardener/Horticulture Program - undefined
O.S.U. Extension Program
Portland, Oregon01.1998
A.A. Degree - Restaurant Mgmt.
Portland Community College
Portland, Oregon01.1981
Travel Study - undefined
01.1980
High School Diploma - undefined
Lincoln High School
01.1978
Dramatic Arts Major
Southern Oregon State College
Ashland, Oregon01.1978
Skills
- WINDOWS XP “Home Edition” on Dell Dimension 2400
- Money & Works programs
- 20 years home & restaurant/food applications (menu planning, etc)
- XL Office Program (Spread Sheets, etc)
Certification
- OREGON HEALTH DIVISION:
- FOOD HANDLERS CARD #VLFA4AEDF20E5 Exp: 2012-12-21
- SERVE SAFE CERTIFICATION CARD #5432802 Exp: 2012-06-19
Timeline
CHEF
Food in Bloom Caterers Inc./The Daily Café
07.2007 - Current
CHEF
Hawthorn Retirement Group (Somerset Assisted Living)
01.2001 - Current
PERSONAL CHEF SERVICE
01.1994 - Current
EXECUTIVE CHEF
Bread & Ink Café
01.1994 - 01.2001
KITCHEN MANAGER/CHEF
Caterers
01.1988 - 01.1994
LUNCH&DINNER LEAD COOK
Bread & Ink Café
01.1987 - 01.1988
DELI CHEF/CATERING MGR.
Strohecker’s Market
01.1983 - 01.1987
WINE DEPT. ASST MGR./FINE GLASSWARE DEPT MGR./CHECKER
Strohecker’s Market
01.1983 - 01.1987
BANQUET PANTRY COOK
The Benson Hotel/London Grill
01.1982 - 01.1983
LUNCH CHEF/MGR.
Pettygrove House Restaurant
01.1981 - 01.1982
HORS D’OEUVRE COOK/AFTER HOURS
01.1980 - 01.1981
TERIYAKI & TEMPURA COOK
Bush Gardens Restaurant
01.1979 - 01.1980
ROOM SERVICE COOK
Trader Vic’s Restaurant
Master Gardener/Horticulture Program - undefined
O.S.U. Extension Program
A.A. Degree - Restaurant Mgmt.
Portland Community College
Travel Study - undefined
High School Diploma - undefined
Lincoln High School
Dramatic Arts Major
Southern Oregon State College
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