Desired Job Title
Adjunct Culinary Arts InstructorExecutive Sous ChefExecutive ChefEvening Sous ChefGeneral ManagerLocation Preference
On-SiteHybridLocation: St Louis, MO
Open to relocation: Yes
Open To Work
Ty M. Bergman
Chef
Staunton,IL
Work Preference
Summary
Over 25 years working in culinary fields. Experience is well-diversified, and creativeness remains fresh each day. Supervised staff of varying sizes. Developed cost-effective menus to challenge clientele, which resulted in high-volume customer retention. Taught college accredited Culinary Arts classes Supervised multiple outlets simultaneously.
Culinary professional with broad experience in creating innovative, high-quality dishes and managing kitchen operations. Strong focus on team collaboration, adapting to changing needs, and achieving results. Expertise in culinary techniques, food safety, and kitchen management. Known for reliability, creativity, and fostering positive learning environment.
Overview
33
33
years of professional experience
Work History
Adjunct Culinary Arts Instructor
Lincoln Land Community College
Springfield, IL
10.2021 - Current
- Designed and implemented class curricula for diverse skill levels in savory and pastry cooking.
- Developed and implemented comprehensive culinary curriculum for diverse student populations.
- Developed and implemented mentorship programs for aspiring chefs, focusing on skill advancement and creativity in both community education and college-level settings.
- Evaluated student performance and provided constructive feedback to improve culinary skills and knowledge.
- Inspired confidence in students by sharing personal experiences in the culinary industry as well as offering guidance on overcoming challenges faced along their career paths.
- Cultivated a positive classroom atmosphere conducive to learning through clear communication, respectful interactions, and active listening techniques.
- Facilitated learning of diverse cuisines, broadening students'' culinary horizons and expanding their skill sets.
- Prepared lesson plans for classroom instruction of credited technical and occupational courses.
- Implemented effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
- Improved course curriculum by collaborating with colleagues to develop engaging lesson plans and hands-on activities.
- Designed and implemented training sessions for culinary competition teams, focusing on skill development and confidence building.
- Enhanced course delivery through integration of modern cooking techniques and industry trends.
- Organized guest lectures from industry professionals, exposing students to various career paths within the culinary field.
- Mentored aspiring chefs, fostering skill development and creativity in the kitchen.
Executive Sous Chef
Lake Lawn Resort
Delavan, WI
06.2018 - 03.2020
- Maintain high quality food for restaurant service
- Oversee banquet service from 25 to 1600 people
- Supervise over thirty employees in multiple outlets and kitchens
- Directed kitchen operations, ensuring high-quality food preparation and presentation.
- Collaborated with culinary team to create innovative menu items, enhancing guest experience.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Implemented cost-saving initiatives without compromising quality or service standards.
- Developed training programs for staff on culinary techniques and safety protocols.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- performed regular cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Executive Chef
University Club of Rockford
Rockford, IL
08.2013 - 05.2018
- Implemented clear and attainable food and performance benchmarks to encourage employee growth and introduce consistently innovative menu items.
- Developing a sense of team to make service a verb for both front and back of the house.
- Established vendor relationships, sourcing high-quality ingredients that aligned with sustainable practices.
- Monitored food ingredient and supply stock levels, achieving a 0.07 percent reduction in food costs compared to established goals. while maintaining better then industry average menu pricing.
Evening Sous Chef
Sangamo Club
Springfield, IL
07.2011 - 08.2013
- Ensure the highest quality of evening food serving anywhere from 5 to 100 plus people daily at the lowest possible cost. Dining seating is 120 and banquet seating for 320.
- Create menus, which include a variety from classic to cutting edge.
- Monitor inventory within an inventory control procedure.
- Coordinate dining room, private party and banquet services.
General Manager
Edgar’s Coffee House
Springfield, IL
03.2008 - 08.2008
- Developed coffee house concept for Land of Lincoln Goodwill Industries.
- Created market plan including uniform logos, signage, and newspaper and radio advertisements.
- Interviewed, hired and trained staff in espresso and latte drinks plus developing interpersonal skills to establish a rapport with the customer base.
General Manager / Concept Originator
George Warburton’s Food and Drink
Petersburg, IL
04.2006 - 10.2006
- Developed concept and designed house for an entirely new restaurant.
- Identified and negotiated contracts with all vendors.
Owner / Chef
Menlo Park Catering
08.2003 - 04.2006
- Created menus for a wide range of clients, including fine dining, Asian-influenced barbeque, Creole, French and Italian cuisine.
- Trained staff to deliver restaurant service for groups ranging in size from 6 to 150.
- Developed systems to produce high quality food, deliver and serve hot, fresh foods in a catering environment.
- Self-employed
Chef
Sebastian’s / Stella Blue
Springfield, IL
06.2002 - 07.2003
- Developed a constantly changing menu incorporating French, Asian, Creole, and Southern cuisines using fresh fish, wild game and free-range fowl.
- Produced menu styles and preparation techniques to maintain profitable food cost.
Kitchen Manager
Sangamo Club
Springfield, IL
03.2001 - 05.2002
- Developed creative solutions for hard-to-sell butcher items to sell.
- Catered special events for upscale demanding clientele, like the Chaine de Rotisserie Society.
Party Chef
J. & L. Food Service
Chicago, IL
04.2000 - 03.2001
- Packed, transported, served and supervised service of meals at various locations.
- Developed and prepared high-quality foods for service.
Line Cook/ Expediter / Pastry Chef
Le Titi de Paris
Arlington Heights, IL
11.1998 - 04.2000
- Center-line cook – coordinated servers and cooks while plating entrées and appetizers.
- Prepared and presented high quality desserts and friandise, various sauces, and soups.
Line Cook
Sangamo Club
Springfield, IL
03.1996 - 04.1997
- Prepared a variety of ethnic cuisine, reduction sauces and assorted wild game and fowl.
- Set up and prepared buffets and banquets.
Raw Bar / Expediter / Grill Cook
The Chesapeake Seafood House
Springfield, IL
11.1993 - 03.1996
- Cut steaks and portioned fish for entrée preparation.
- Prepared foods for raw bar.
Education
A.A.S. - Culinary Arts
The Culinary School of Kendall College
Evanston, ILA.A.S. - Hospitality Management Services
Lincoln Land Community College
Springfield, ILSkills
- Menu development
- Budgeting and cost control
- Expert cooking techniques
- Food safety knowledge
- Curriculum development
- Food production oversight
- Teamwork and collaboration
MILITARY EXPERIENCE
Specialist E-4 Field Artillery Surveyor, United States Army
Timeline
Adjunct Culinary Arts Instructor
Lincoln Land Community College
10.2021 - Current
Executive Sous Chef
Lake Lawn Resort
06.2018 - 03.2020
Executive Chef
University Club of Rockford
08.2013 - 05.2018
Evening Sous Chef
Sangamo Club
07.2011 - 08.2013
General Manager
Edgar’s Coffee House
03.2008 - 08.2008
General Manager / Concept Originator
George Warburton’s Food and Drink
04.2006 - 10.2006
Owner / Chef
Menlo Park Catering
08.2003 - 04.2006
Chef
Sebastian’s / Stella Blue
06.2002 - 07.2003
Kitchen Manager
Sangamo Club
03.2001 - 05.2002
Party Chef
J. & L. Food Service
04.2000 - 03.2001
Line Cook/ Expediter / Pastry Chef
Le Titi de Paris
11.1998 - 04.2000
Line Cook
Sangamo Club
03.1996 - 04.1997
Raw Bar / Expediter / Grill Cook
The Chesapeake Seafood House
11.1993 - 03.1996
A.A.S. - Hospitality Management Services
Lincoln Land Community College
A.A.S. - Culinary Arts
The Culinary School of Kendall College