David Kimmell Email and Phone Number

Farm/orchard with seasonal festivals, $150,000+ in festival food revenue, consulting on restaurant equipment, working kitchen flow, building design, food and beverage menuProperty protection and emergency stand-by

Corporate café, breakfast and lunchCustomer base of 2,000+ to clients spread over 3 office buildings$1,000,000+ in subsidized revenueOversee daily soups 15 gallon +, entrées, entrée salads and other daily selectionsMenu planning and execution, assurance of quality control, and minimization of wasteDirect customer contactStarted as grill cook overseeing breakfast and lunch service before being promoted to first cook overseeing a complex menu day by day and then promoted to Sous Chef overseeing 12 employees and continuing the duty as first cook.Preserved equipment by using power tools to maintain and polish equipmentHelped to maintain food cost by creating breakfast items such as Hawaiian breakfast fried rice with pineapple, eggs, shrimp, ham and unique vegetables

Weddings, business meetings, Sunday brunch, and gatherings ranging from 20 to 1,000 clients$750,000+ in banquet revenue

250 seat family style casual dining, $650,000+ in annual revenue, pizza, pasta, subs

Historic 150 seat white tablecloth contemporary American cuisine $1,000,000+ in annual revenueSupervised staff of 12Supervised banquets, implemented private in home 5 to 10 course parties up to $15,000 at auction Managed beer garden and cash flow, FIFO controls, ordering, food cost controls, inventoryContributed to and implemented new employee training procedures and boosting moraleImpromptu 5-7 course tasting menus including special requests for vegetarian itemsMaintained a food cost between 18% -25% Given a pay raise first day of work, subsequently promoted to sous chef