Christopher Bradbeer Email & Phone Number

Manage all kitchen and serving tasks for full service cafe and Grab&Go merchandisers. Full service Hot and Cold bars with daily specialsLine cook, production cook, food safety and skills trainerProduce menus and the recipes to supply them, maintain inventoryDeveloped food quality and standards of production for entire facility

Southern Oregon University

Shift supervisor for a crew of 10-20. Managed all kitchen and serving tasks for meals of 800-1200 students and maintained food standards and safetyLine cook, production cook, food safety and skills trainerProduced menus and the recipes to supply them, maintained inventoryMaintained food quality and standards of production for six action stations

Ashland, Or

Assessed their existing business and developed a plan to attain profitabilityAnalyzed Food costs, inventory control, marketing and food manufacturing practices while establishing new and maintaining existing vendor accounts Analyzed growth market and potential profit maximizing factorsDesigned and contracted remodel of a new facility, procured all equipmentEstablished new facility and developed standard operating procedures for new larger location. Maximized food production and employee efficiencyWorked as a cook, server and manager to train team members to be proficient professionals. Developed accounting paradigms

Mccall, Id

NorthWest Passage: Created recipes and assembled menu using local seasonal produce, wild caught fish and natural meats for our 150 seat restaurant and barLed production of soups, sauces and stocks and was lead cook Maintained kitchen and service standards consistently throughout; trained line cooks, service personnel, support staff and production cooks; food safety trainer for all employees. Upheld GMP for all meals, catering and food productionAnalyzed food costs and inventory control; established and cultivated vendorsHandled employee scheduling and shifts; interviewed and hired all employeesAnalyzed and controlled P&L statements, advertising, accounting and designCreated a work environment that was fast paced and team oriented with an efficient crew of ten to fifteen, handled all disputes and terminations Chef Direct Catering: Off site full service food production for events of two to 200 people involving one to 12 courses of the highest quality food and site preparation Western Wildcrafting: Marketed, procured, produced and sold a full line of wild produce value added products as gifts and use-at-home staples directly at Farmers Market