Chef de Cuisine
2006 to current Chef and trainer for St John’s Retirement Village, Inc., / Stollwood Convalescent Hospital, cooking for all special events, training of all dietary personnel in all aspects of kitchen responsibilities and duties, and day to day cooking. Acting Food Service Director when needed. This position is temporary.
2004 – 2006 Owner of Boss Haase’s BBQ in Carney, OK. Sold business to employee.
2001 – 2004 Executive Chef and General Manager for Woody’s Blue Horizon Club in
Perham, MN. Duties were all aspects of food and beverage service; booking all entertainment, catering very large groups and many weddings. Banquets of all levels, Christmas parties for corporations
Did radio commercials twice a week. Was responsible for all employee teaching, training, dismissals and scheduling. Have always had very
low turnover with my fellow workers. Harmony is the key. Left because owner passed away and estate was settled and sold. New owners changed format to sports bar and fast food.
1998 – 2001 Owner/Operator of Kodiakjack’s Alaskan Steak House, Lemmon, SD. Large steak house and lounge. Handled all aspects of operations, including payroll, books and inventory control for bar and restaurant. Sold business in 2001.
1989 – 1998 Boss Haase’s Game Room and Saloon in Wellston, OK. Limited menu and alcoholic beverages. Sold and bought the steak house above. During this time I did consulting work for several new businesses in menu design, kitchen design, costs control and maintaining product efficiency.
1986 – 1988 Food and Beverage Director/Executive Chef, Lands End Resort in Homer, AK. Accepted position at a waning resort to revitalize the operations. Redesigned the food and beverage areas, new menus, winelists and lounge selections. The resort had been closed for 6 years. I reopened all dining and refreshment operations in a very short time. Booked entertainment and banquets, and served a huge buffet. Seafood of course from the Katchamak Bay area, so fresh that when it hits the kitchen, it was still alive – through the kitchen and into the dining rooms, succulent and â€œOh so very fresh.â€ We were known for that. My responsibilities included 120 employees in the 180 room resort. It was a great challenge and joy as well as very rewarding. Position was intended as a turn-around engagement. I declined an offer to remain in order to move my family back to Oklahoma.
1979 – 1986 Executive Chef and Booking Manager for Best Western Golden Lion Hotel, Seward Highway, Anchorage, AK. Directly responsible for all aspects of kitchen and banquet operations. These duties included menu design and day to day planning and training, hiring, schedules, maintaining strict quality and cost control, inventory management and banquet bookings, while maintaining strong buffet and menu presentation and excellent customer and employee relations. Appeared on own cooking show, â€œCooking in Anchorage,â€ Also did commercials for food products I would endorse both on TV and radio. Taught at Anchorage Community College (menu planning) for 2 years. Left to assume position listed above for its challenge and position.
1975 – 1979 Executive Chef for Stanley Sheraton Hotel, Estes Park, CO. Directed operations of resort in the Rocky Mountains. Two full service restaurants in two hotels, 200 rooms – with the ability to serve up to 5,000 people in the banquet facilities. Scheduled day to day operations, working closely with the food and beverage manager and staff of 87 to insure equality control, consistency, inventory, purchase for both hotels and daily meetings with my chef at the other hotel to direct and coordinate all meals and menus. Highlights include a dinner theatre buffet 65 feet long with beautiful presentations 6 nights a week. Average meals during the theatre would be 400 to 500 diners. Did ice sculptures and extensive Garde’ Manager decorations. Food sales monthly would average $500,000. The hotel owners original plans never came to fruition and their anticipated expansion failed.
1968 Certification as â€œYoungest Working Chefâ€ in Arizona
1975 Escoffier Medal for Blue Cheese Dressing, Minneapolis Food Show
1982 Voted â€œUp and Coming Chefâ€ in Alaska
1984 Blue Ribbon for barbecue sauce at Anchorage Food Show
1984 Outstanding Chef in Alaska
Colorado Chef De Cuisine
Les Amis Escoffier
References are available upon request.