Daniel Chlebowski Email & Phone Number

Orange County, California, United States

Key Team Member contributing to culinary applications, corporate R&D, marketing, and sales of professional commercial equipment for the hospitality industry, including Fortune 500 chain restaurants, colleges and universities, K-12 school districts, designers, retailers, and end users.Implemented impactful demonstrations of professional equipment for our manufacturers, including Unified Brands lines of professional equipment, Electrolux Professional Combi Ovens and Blast Chillers, Braising Pans, and High-Speed Panini Presses. Specialized in ventless equipment options and solutions.Responsible for comprehensive knowledge of operations and programming for 20+ different manufacturers, including Combi Ovens and Blast Chillers, Convection Ovens, High-Speed Ovens, Cook and Hold Units, Multi-Programming specialty units, and traditional hotline equipment.Certified Chef with Electrolux Chef Academy, proficient in Combi Ovens, Blast Chillers, Pressure Braising Pans, all EM Series hotline equipment, and SpeeDelight.Conducted over 1000 live cooking demonstrations on our professional equipment for over 7500 hospitality professionals from 2017 to the present.Adapted to remote engagement by conducting numerous live cooking demonstrations over Zoom and Microsoft Teams during the pandemic shutdown.Featured Keynote Speaker at the Energy Resource Center (So Cal Gas) in Downey for K-12 School Districts, showcasing Combi Ovens, Blast Chillers, and Pressure Braising Pans (Electrolux Skyline).Demonstrated various equipment, including Convection Ovens, Combi Ovens, and Pizza Ovens, at Convention Center Expos.Collaborated exclusively with R&D teams for major restaurant chains based in Southern California, providing team member training, product development, standardizing processes, and essential support for day-to-day operations.

Irvine, Ca

Key Team Member: Contributing to culinary applications, Corpatrate R&D, marketing and sales of professional commercial equipment for the Hospitality industry including Fortune 500 Chain Restaurants, Colleges & University’s, K-12 Schools Districts, Designers, Retailers and end users.• Implemented key demonstrations of professional equipment for our manufactures, including Middleby’s lines of professional equipment, Electrolux Professional Combi Ovens and Blast Chillers, Braising Pans and High-Speed Panini Press. Specializing in vent-less equipment options and solutions from AJ Antunes.• Responsible for complete knowledge of operations and programming for 20+ different manufactures. Including Combi Ovens and Blast Chillers, Convection Ovens, High Speed Ovens, Cook and Hold Units, Multi-Programming specialty units and traditional hotline equipment.• Certified Chef with Electrolux Chef Academy for Combi, Blast Chiller, Pressure Braising Pan, all EM Series hot line equipment and SpeeDelight.• Completed over 1000 live cooking demonstrations on our professional equipment for over 7500 hospitality professionals from 2017-present. Traveling all of So Cal to Las Vegas, NV. • Completed numerous live cooking demonstrations over ZOOM and Microsoft Teams during Pandemic shutdown• Featured Keynote speaker for the Energy Resource Center ( So Cal Gas) in Downey for K-12 School Districts featuring Combi Ovens, Blast Chillers and Pressure Braising Pans,(Electrolux Skyline)• Keynote speaker for the So Cal Edison in Irwindale for Build and Better Burger and Vent-less Options in the Kitchen. Featuring Evo griddles and AJ Antunes Bun toasters and Miracle Steamers• Convention Center Expos Demonstrations for Convection Ovens, Combi Ovens, Pizza Ovens and more• Work exclusively with R&D teams for major restaurant chains based in Southern California for Team member training, product development, standardizing processes and essential efforts to run day to day operations.

Orange County, California Area

Business Operations and Marketing•Senior Management supporting principal partners managing a team of up to 30 associates, monitoring the business of various operating partners in the organization, while overseeing the Brand Development and Marketing for several retail brands, with sales exceeding $18 Million annually•Responsible for Strategic Input – Liaison with executive/management in development of strategic plan to best implement operational processes. •Responsible for Financial – Plan effective strategies in order to prepare operational budgets, control inventory, determine pricing with vendors. •Responsible for Production and Inventory Control – Manage quality/quantity of productivity, equipment, product, and warehousing. •Responsible for Best Practices - Improve processes and policies in support of organizational goals. Formulate and implement departmental and organizational policies and procedures to maximize output. Monitor adherence to rules, regulations and procedures

Pleasanton, Ca

Work directly with VP of Concept Development, Menu & Recipe Development and Training Material for multi unit franchise, Citrine New World Bistro launched by Safeway Inc. Create and maintain computer based Action Plans generated for planning and execution of project from start to completion. Responsible for maintaining information changes to SOP through web site GEMS and MICROS KDS.• Created and maintained all training material for Managers and hourly employees with a web-based application.• Developed systems and procedures for opening multiple units, which included Operations Manual, Employee Handbook, hourly and salaried training.• Responsible for food safety, including Health Inspection audits, daily audits, HACCP compliance.

The Disneyland Resort

Disneyland Resort New Orleans Restaurants/ Tomorrowland RestaurantsManaged multi-unit complex of New Orleans Restaurants including The French Market, Café Orleans, and The Royal Street Veranda. While continuing to manage the production items for various locations including the Blue Bayou and the Resort. With annual sales of over $24 million.• Managed the performance and direction for 5 Guest Service Managers, 5 Emerging Leaders, 2 Area Chef de Cuisine, 3 Sous Chef’s and 22 Leads and 320+ Cast Members.• Provided overall management direction to all levels of Small Business Teams ensuring accountability for Guest, Cast and Financial success. • Provided performance appraisals feed back and future opportunities for GSM's, Leads, Sous Chefs and Cast Members.• Accountable for day-to-day operations for one main production kitchen producing $24 million in annual revenue for five Small Business Units.• Increased sales and productivity in single restaurant location from $3mm to $16mm in a one year period during the 50th celebrating of the Disneyland Resort. • Created and implemented initiatives to reduce COGS in two major complexes. Resulted in savings totaling $1.1mm over a one year period through menu reengineering and sourcing • Developed and implement with Resort Training Team and utilization of training tools. Supporting the scheduling team to ensure accuracy of weekly Cast Member schedules, sufficient workload fit, and workload accuracy. • Develop and implement initiatives to improve Team experience by actively assessing the strengths and developmental needs of leadership team. Communicate opportunities to reinforce positive performance.• Partnered with the Food Safety Council to develop and introduce and improved user-friendly HACCP model for all park operation.

Robert Mondavi Winery/The Golden Vine Winery @ The Disney'S California Adventure

Pre-Opening Team Kitchen Manager. Robert Mondavi Winery / Disney’s California AdventureResponsibilities included production of Gourmet Cuisine for Golden Vine Winery, Wine Country Deli Market items, prepared savories, salads, "Grab & Go" style and desserts for restaurants and Special Events, as well as wine procurement, retail storage and logistics.• Responsibilities included production of all gourmet foods, deli items, prepared foods and desserts for restaurant and Special Events, as well as wine procurement, retail storage and logistics. • Effectively managed a Robert Mondavi Production Facility, including but not limited to administration of policies, guidelines, and ensuring 100% guest satisfaction at all times. • Pre-opening team for innovative fine dining and casual dining wine country cuisine restaurants. Developed menu with Executive Chef. Wrote and formatted recipe books for culinary team of 45. Controlled day-to-day operations by scheduling, ordering, and developing the restaurant team.Controlled profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.• Recruits, interviews, and hires team members, conducts performance appraisals, takes disciplinary action, motivates and trains Managed all facility needs, including Health Inspection audits, USDA Audits, HACCP compliance.• Managed the restaurant compliance with the preventative maintenance program with regards to facility, equipment, and grounds maintenance.

Greater Seattle Area

Responsibilities include delegating within the predetermined guidelines established by general manager and company policies to ensure profitability, customer satisfaction and positive employee relations with a team of 150 persons. Worked with Starbuck's Corporate Executive Chef and Gretchen's Shoebox production team to insure daily production levels of Lunch Program were met for "beta test" of 425 locations in the Pacific Northwest. Insuring the production and delivery of 12,000 units daily. • Responsibilities to achieve the highest quality Finished Goods and most consistent product with an emphasis on customer service. • Affects profitability through the management of labor, waste, and safety standards.• Knowledge of inventory of all food product and ordering in a timely fashion.• Monitors all food and beverage products to ensure they meet company standards and specifications.• Enforces Company standards, policies and procedures including cleanliness, safety, uniform and kitchen policies and procedures.• Managed all facility needs, including Health Inspection audits, USDA Audits, HACCP compliance.

Buena Park, Ca

Owner/OperatorPurchased an abandoned franchise (Peter Piper Pizza) location in Buena Park, Calif. Acquired a Small Business Loan and set up an S Corporation with board of directors and shareholders. Was an active Community Leader with the Tri City’s Area and the Buena Park Chamber of Commerce.Developed, marketed, staffed and successfully operated a large freestanding pizzeria to a targeted market. Maintained section 41 ABC License (beer and wine). Annual revenue of $2,000,000+Developed and implemented a marketing approach targeting sponsorship of youth sports programs at the academic level and also extra-circular agenda Assured that all quality specifications met on a daily basis. Train and educate team in all aspects of food safety and quality standardsDevelop recruitment procedures for the interviewing, hiring and training of all employees. Maintained daily inventory and procurement of dry goods produce, and proteins, cheese to maintain proper food costs.Sponsored multiple charity fund raising events for the communityDelegated all of the following activities to insure positive business impact. Warehousing, Production, Delivery, and General Facility. Shared Departments, Accounting / Bookkeeping, Maintenance, Personnel and Human Recourses.

Newport Beach, Ca

Guest Service Specialist.Provide courtesy and valet services at Le Meridien Hotel.

Associate'S Degree, Business Administration, Management And Operations

Activities and Societies: Two Year Letterman with Fullerton College Hornets. National Champions (Football) Coached and Mentored.

Education record