Michael Cline: Chef Consultant in Los Angeles, CA

The Chef Consultant assesses all aspects of the restaurant operation, in both the Front of the House (FOH) and the Back of the House (BOH), including what is needed of the menu, service and operations. Primary examples of BOH operations are Menu and recipe creation, Inventory Management and Purchasing. Other duties may include hiring/terminating staff, market analysis via competitor menus/style of service, local and regular vendor relationship and acquisition, equipment needs, staff skill level assessment, kitchen limitation workarounds and any applicable city ordinance issues. Specific Duties: Initial communication and negotiation of contracts with vendors. Training for communication and maintenance of relationships with vendors regarding all product to operate a food service establishment, including, but not limited to; dry goods, paper & disposables, meats & proteins, dairy, produce and frozen goods. Training of personnel for daily purchasing of all product needed for the following day(s) of preparation and service, including forecasting, efficient ordering and food costing.

An Event Chef is responsible for the essential set up of the on-site kitchen, cooking and/or assembly of all dishes, and the efficient break down of the kitchen. Some typical responsibilities include communicating event requirements and logistics with clients, the preparation and execution of menu, delegating tasks to staff, storing food properly, and respecting safety & sanitation standards. Essential qualifications for this role include: superior cooking skills, management and delegation of personnel, inventory management, attention to detail, efficiency of time and motion, dexterity, teamwork and organization. Specific Duties: Determines correct inventory for all on-site catered events. Works with co-workers to ensure accurate planning, staging and execution of all required food and non-food materiel.

The Sous Chef is responsible that all product, from preparation to final plating, meets the highest expectations of Nordstrom company guidelines and recipe specifications. Other responsibilities include management of associates and administrative duties, daily inventory, purchasing and communication with vendors, safety & sanitation, coverage of all line stations and expediting the final prepared product. Specific Duties: Daily count of all product on hand, including, but not limited to; dry goods, paper & disposables, meats & proteins, dairy, produce and frozen goods. Daily purchasing of all product needed for the following day(s) of preparation and service. Communication and maintenance of relationships with vendors regarding all product needed.

The Executive Chef is responsible for the daily operation of a multi-unit food service account and providing an upscale meal in a cafe environment in the Business & Industry sector. Duties included full food production, management, administration, finance, catering, purchasing and inventory, safety and sanitation, team training and evaluation, menu and recipe development. Specific Duties: Weekly count and data entry of all product on hand, including, but not limited to; dry goods, paper & disposables, meats & proteins, dairy, produce and frozen goods. Daily purchasing of all product needed for the following day(s) of preparation and service. Communication and maintenance of relationships with vendors regarding all product needed. Other special duties included the closing, renovation and re-opening of the cafe, menu development, re-pricing and re-keying of cash registers and the purchasing of all necessary product to open for business.

Military Experience Occupation Description: A Mess Management Specialist (Culinary Specialist) performs and manages all food service functions. An MS will order, prepare, and serve food in Navy dining facilities ashore and afloat in the United States and overseas. The duty of a Watch Captain is to manage, direct, coordinate, and control all functions of a galley pertaining to that duty or watch section. Supplemental Duty: A Damage Control Team Member acts in a repair party/duty section for at-sea and in-port fire and rescue. Assists in investigating, reporting, and repairing structural damage and to control/stop flooding. A Shipboard Fire Fighting Team Member combats live fires, with the ability to comprehend and solve firefighting problems, using standard firefighting equipment. Basic First Aid. Secondary Supplemental Duty: The Personnelman (PN), now a Personnel Specialist (PS), carries out a broad range of duties including typing and record keeping, maintaining files, interviewing and counseling, and writing official letters and reports. The PN also provides information to personnel about general education, training and promotion requirements, rights and other benefits, most importantly, the PN maintains officer and enlisted service records by constantly keeping them up to date and correct.