Daniel Ost Email & Phone Number

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 successful audits. Managed all day-to-day operations including menus, managing staff, training, menus, procedures; created budgets, managed purchasing and managed physical plant. Replaced all kitchen equipment with donations and grants. Five years of 96% or better health department inspections. Created programs for special dietary requirements for allergies and sensitivities, vegetarian, vegan, and other special diets. Interfaced with counselors and Program staff to resolve issues and train support staff. Established food service programs for CARE Academy — a small day care and Kozmetsky charter school — and catering and special events.

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 staff and medical staff to ensure patients are getting nutritionally sound diet based on recommendations from physician and nursing staff. Work with the technicans on client care and attitude about food, and to address eating disorders and food and sugar addictions. Cater special events and prepare food for visitors (family and visiting medical and treatment professionals), often at a moments notice.

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 main corporate location. Austin, TX

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 and labor cost parameters for outlets. Provided guidance for yields, recipes, ingredients, and storage methods.

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 sales. Helped design kitchen at the *Renaissance on 9th* Senior Center. Managed delivery drivers and physical plant. 10/2005 1/2008

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 for "food-to-go" section. Also Managed the Deli when owners purchased a Market in Tampa. Taught popular cooking classes and nutrition principles for the general public. Reviewed repeatedly in the St. Petersburg Times newspaper, The Weekly Planet, and Tampa Bay Magazine. Annual sales at more than $500,000 per year.

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, entertainment, and POS. Certified as a Hilton Priority One trainer. Participated in Florida-to-Holland chef exchange to Amsterdam's Martin; restaurant; trained staff; developed menus. Top Florida Hilton Hotel for food and beverage customer satisfaction for three years in a row.

Ba, Journalism

Ba; Master*S, Journalism, English

Partial work

Ba, Graduated Summa Cum Laude