Alan Simmerman Email & Phone Number

Indianapolis, Indiana, United States

Bloomington, Indiana, United States

• Directed culinary production for both on-site and off-site catering services, ensuring exceptional quality and timely delivery.
• Demonstrated expertise in menu creation and event management, resulting in memorable dining experiences for diverse clientele.
• Successfully orchestrated entertainment catering for prestigious events, catering to the university President, Trustees, and esteemed dignitaries.
• Collaborated with cross-functional teams to assess client preferences… Show more
• Collaborated with cross-functional teams to assess client preferences, dietary restrictions, and budgetary constraints, achieving seamless execution of culinary services.
• Implemented best practices in food safety and sanitation, adhering to industry regulations and maintaining a spotless track record. Show less

Bloomington, Indiana, United States

• Planned and supervised new projects and re-models within the foodservice and residential sectors, effectively leading a diverse planning and development team.
• Orchestrated projects ranging from fifteen thousand to ninety-five million dollars, ensuring seamless integration of systems and logistics.
• Exemplified exceptional leadership as the appointed department representative on the Emergency Operation Committee, skilfully collaborating and coordinating the University's response… Show more
• Exemplified exceptional leadership as the appointed department representative on the Emergency Operation Committee, skilfully collaborating and coordinating the University's response to the unprecedented challenges.

Bloomington, Indiana, United States

• Consulted on the re-branding and re-modeling initiatives for the clubhouse and amenities.
• Devised innovative concepts, implemented efficient systems, conducted comprehensive training, and designed exceptional guest programs.
• Demonstrated adept project management skills, overseeing all aspects of the re-branding and re-modeling process.
• Collaborated effectively with cross-functional teams, including interior designers, contractors, and staff members, to ensure seamless… Show more
• Collaborated effectively with cross-functional teams, including interior designers, contractors, and staff members, to ensure seamless execution of the projects. Show less

Bloomington, Indiana, United States

• Successfully oversaw and managed operations for various fresh departments including Deli, Produce, Meat & Seafood, Cheese, and Catering.
• Demonstrated exceptional strategic planning and oversight skills in handling the opening of new locations and executing remodel projects.
• Played a pivotal role in ensuring overall financial health and optimizing systems to drive operational efficiency.
• Acted as a proficient liaison between the organization and Community Partners such… Show more
• Acted as a proficient liaison between the organization and Community Partners such as Lotus, Hoosier Hills, Food Bank, Community Kitchen, Local Growers Guild, Farmers Market, Sycamore Land Trust, Project School, and.

Bloomington, Indiana, United States

• Instructed and facilitated courses on culinary skills, restaurant business and design, as well as French, Italian, and other international cuisines.
• Developed and executed lesson plans to effectively convey knowledge and practical experience.
• Incorporated innovative teaching methods and hands-on activities to foster student engagement.
• Cultivated a positive and inclusive learning environment that encouraged collaboration, creativity, and critical… Show more
• Cultivated a positive and inclusive learning environment that encouraged collaboration, creativity, and critical thinking.
• Evaluated and provided constructive feedback on student performance and progress, assisting in their development and growth as aspiring culinary professionals.

Bloomington, Indiana, United States

• Consulted to complete reconstruction following a devastating fire, coordinating all aspects from conceptualization to execution.
• Facilitated the procurement of necessary fixtures, furniture, and equipment, ensuring seamless operations upon re-opening.
• Innovated and designed dynamic menus for ala carte and the catering program to ensure member satisfaction.
• Oversaw the re-staffing process from recruitment to selection, ensuring a highly trained and skilled… Show more
• Oversaw the re-staffing process from recruitment to selection, ensuring a highly trained and skilled team.
• Navigated vendor negotiations and contract management, optimizing cost savings without compromising quality or service.

New Orleans, Louisiana, United States

• Bacco Creole Italian (NOLA) - Chef de Cuisine - Directed operations and implemented improvements with a strong focus on enhancing the efficiency of the operating systems.
• Tavern on the Park (NOLA) - Played an instrumental role as part of the opening team.
• Jazz Kitchen (Anaheim) - Chef de Cuisine - Excelled to strategically increase both check average and guest counts to drive top line growth while ensuring margin stability.
• Trained and supervised the team in all… Show more
• Trained and supervised the team in all positions of the kitchen as a Rounds Chef at Redfish Grill (NOLA). Show less