Bill Liniger Email & Phone Number

Teaching culinary arts to college students at the Westminster and Boulder Campus

50 Culinary Art Instructor. Instructor of vocational culinary arts and catering events district wide. Teaching high school students in a classroom setting. Teaching food preparation, cooking different types of foods, purchasing foods and supplies, kitchen operation, cost control, inventory control, and customer service. Training in tools and kitchen equipment use and maintenance. Classroom instruction including menu planning, how budget a restaurant business and profit and loss statement.

. Food Preparation and Service to Student and Adults.

Managed all food and catering events in the canteen service of the medical center. Daily computer input of all menu planning; purchased food and supplies; oversaw six different restaurants in the food court; interviewed, hired, and trained all restaurant food service personnel. Responsible for employee work and scheduling e valuation of al employees. Conducted health, safety and sanitation classes for all workers. Responsible for budget including: profit and loss statements.

Managed purchase orders, accounting, nutritional menu planning. Trained employees and manager, supervised transportation of food to different cafeteria locations. Assigned weekly schedule for stage, supervise safety, and sanitation of the kitchens. Educational training classes on nutrition for parents, students and staff. Supervised warehouse purchases. Designed and opened new cafeterias in the district.

Directly supervised six up-scale restaurants. Interviewed, selected and trained unit managers. Oversaw budgeting, purchasing, scheduling, menu and profit and loss statement. Assisted in conducing health cards to employees.

Managed and supervised two assistant managers. Assigned weekly schedules for sixty-five employee; trained new employees. Managed cost control, profit and loss statement, purchased food, supplies; and customer service.1985 Chaffey College Instructor/Food Service. Taught food service/catering course. Course included const control, purchasing food and supplies, supervise catering event, profit and loss statement, food and forecasting, inventory control and help with

Oversee program for 35-50 students in food service operation and food preparation. Training in skills of entry level to management position; trained students in implementation of company policies/procedures. Managed sales forecasting; conducted quarterly training seminars for the deployment of managers and key personnel at unit levels.