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Daniel Ost is listed as Looking for Non-Profit Positions as Food Service Director, Executive Chef, or Food Concept Development for Start Ups based in Round Rock, Texas, United States. AeroLeads shows a work email signal at natureschef.com and a matched LinkedIn profile for Daniel Ost.
Daniel Ost previously worked as Food Service Manager/Executive Chef at Safe Alliance and Executive Chef / Food Service Manager at The Arbor. Daniel Ost holds Ba, Journalism from Indiana University Bloomington.
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Over twenty years of professional chef, cooking, catering, and kitchen management experience. Certified Food Service Manager. Certified Food Service Trainer. National School Lunch Program manager. Skilled in purchasing; personnel management, hiring, and training; nutritional analysis and menu development; departmental budgeting; banquet catering and sales. Exemplify leadership, professionalism, and creativity, backed by a consistent, verifiable record of achievement. Work in for-profit and non-profit environments, including feeding programs managed by government agencies. Specialties: Natural Foods, Restaurant Management, Teaching, Management, Food Safety, Nutrition, Purchasing and Menu Management, Production Kitchens, Non-Profit Feeding ProgramsAssisting Businesses find solutions.Exemplify leadership, professionalism, and creativity, backed by a consistent, verifiable record of achievement.▪ Trained in National School Lunch Program compliance▪ American Culinary Federation Certified Executive Chef Program▪ Confrerie de la Chaine des Rotisseurs Balliage de Pinellas Gulf Coast▪ Serv-Safe Certified Manager and Trainer (Current for 5 years)▪ Certified as a "Hilton Priority One" Trainer▪ Created popular “sell out” cooking classes in vegetarian cooking for the public.▪ Participated in a Florida-to-Holland chef exchange to train staff in Amsterdam, Holland, to bring Florida-style cuisine to Amsterdam's "Martin" restaurant.
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Austin, Texas Metropolitan Area
Managed all Food Service Operations for residential center. Took over troubled operation from contracted entity and created a new program from the ground up. Managed all aspects of National School Lunch Program (NSLP) including creating NSLP compliant “from scratch” menus, maintaining records, claims, eligibility, nutritional requirements and two.
Georgetown, TX
Responsible for all food service at an upscale alcoholism and drug addiction treatment center, including special diets for recovery, allergies, and patients with medical needs. All ordering, food prep, food service, and menu planning. Responsible for supervision and interface with registered dietitian and part-time, weekend sous chef. Work with treatment.
Menu Makers is a restaurant consulting company that provides restaurant consulting, corporate chef services, and menu design. This business started as a part time endeavor in Florida.
Managed large Prepared Foods Department with revenue over $12,000,000 a year with over 200 indirect reports and 50 direct reports. Responsible for hiring, training, and daily management for department. Prepared menus, controlled costs of goods and labor, created specials, designed retail displays, and coordinated market specials and events. Worked at the.
Tampa, Florida, United States
Created all menu items, specifications, nutritional analysis, and customer instructions for startup of Preparation Kitchen concept chain with six units throughout the Southeast. Interfaced with vendors to create specifications for ingredients in six different cities. Provided concept creation, branding, and training for owner/operators. Established food.
Bradenton, Florida, United States
Managed kitchen serving 800 hot meals daily to homebound seniors. Developed all menus; ensured compliance with State of Florida Nutritional guidelines as established by different agencies. Created catering and special event/fundraising fine-dining menus for events serving up to 600 guests. Produced *Grandma*s Goodies* cookie menu with over $50,000 yearly.
St. Petersburg FL / Tampa, FL Area
Started and built the Rollin' Oats 50-seat gourmet vegetarian restaurant and Food to Go section in a Natural Foods Market from the ground up, from concept to execution. Designed kitchen, selected and purchased all equipment, seating, dishes, and storage. Designed menu and specifications, hired and trained staff. Expanded to include take-out prepared food.
Designed, purchased, installed, and opened kitchen for full-service restaurant and food services for 125-room resort hotel. Hired, trained, and managed a kitchen staff of 25 and a service and bar staff of 50. Wrote marketing plans, restaurant and banquet menus, advertising, and promotional materials. Managed all servibar systems, room service.
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Daniel Ost is listed as Looking for Non-Profit Positions as Food Service Director, Executive Chef, or Food Concept Development for Start Ups.
AeroLeads has found 1 work email signal at @natureschef.com for Daniel Ost.
Daniel Ost is based in Round Rock, Texas, United States.
Daniel Ost has worked for Safe Alliance, The Arbor, Menu Makers Consulting, Whole Foods Market, and Weekday Gourmet.
You can use AeroLeads to view verified contact signals for Daniel Ost, including work email, phone, and LinkedIn data when available.
Daniel Ost holds Ba, Journalism from Indiana University Bloomington.
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