Frederic Schultz Email & Phone Number

Atlanta, Georgia, United States

Greater Atlanta Area

Manager of Food and Beverage | Executive Chef-780 rooms & beds-Complete room service to each patient feeding 4 meals a day-2,100+ guests in the dining café a day-3 meal times and weekends-125 employees-Bake shop-Doctor's lounge-Outside catering-Oversee food and beverage, café, kitchen and patients redesign projects-Convert all culinary facilities to modern cooking and equipment installs and test kitchen-Maintain high scores with Joint Commission, Corporate and State inspections Rates in top 20 dining experiences in large hospital dining. Heart-healthy, farm to table, sustainable products and programs, group buying and sanitation excellent ratings. Maintained 90+ health inspections for multi-facility operations.

Saint Simons Island, Ga

Director of Culinary Services | Food and Beverage Manager-Managed 9 full time culinary, dining employees and dietary consultants -Served 350-400 full-service upscale meals daily -Improved health inspection by 8 points to 96+ -Redesigned past 14-day cycle menus to full services upscale restaurant-style fine dining seasonal 28-day cycle menus -Trained entire staff on modern cooking equipment and current culinary and dining styles -Installed direct food and equipment ordering systems and online nutritional systems. -Maintained high scores with Joint Commission, Corporate and State Inspections -Rated in the top five overall dining experience in the U.H.S. corporate system 2010-2011

Brunswick, Ga

Manager of Culinary Services | Executive Chef Instructor-Managed 21 units with 125 foodservice employees including 18 unit chefs/managers and 3 headquarters staff members -Responsible for management of food services and special events catering for 10,543 students, educators, board members and staff daily -Built customer service through enhancing the foodservice program with P.T.S.A. and local community -Participated in career fairs and county Career Academy culinary arts program -Member of local A.C.F. And R.C.A. Chapters

Greater Atlanta Area

Corporate Chef | Director of Culinary Services-Consult to all types of foodservice end-users in heavy equipment as manufacturers represented -Kitchen layout and design, cooking applications, large equipment demonstrations, full-service equipment and value added food items, training, and menu applications. Presented teaching and training to end users on large purchasing programs -Consult in regional and large chain serving restaurants in new foods items and application to new and modern cooking equipment, i.e. Combi ovens, convection ovens, steamers, kettles, skillets griddles, char broilers, serving lines, refrigeration cook and chill systems, crambo placement items. Ongoing culinary consultant in public and private school systems, health care, military, correctional systems and independent operators. Oversaw daily activity in corporate operated test, demonstration kitchen and culinary showroom. Managed 2 Research and Development staff team members. -Managing several large client accounts in business development achieving sales growth expectations on every and yearly quarter levels

Suwanee, Ga

Corporate Executive Chef | Manager of Culinary Services-Responsible for culinary business development for national accounts, all large opco, and distributor, food supplies brokers accounts- corporate and local. -Heidi's Gourmet Desserts, Ms. Smiths, Edwards Fine foods, Corporate Chef and Culinary R&D Manager, National Accounts under sales and marketing. -Develop concepts with all brand directors and R&D managers. -Manage the Culinary Services Department for retail food service, national accounts, and brand concepts. -Menu Development and Design for all types of clients. -To perform any media/stage and television live demonstrations. -Administer workshops, educational seminars, and key-note speeches. -Assist marketing with all Research Chef and American Culinary Federation sponsorships and functions. -Culinary Product training of sales, marketing, Key account and National Managers. -Assist Marketing in presentations on trends and insights. -Received national Spirit Award 2004 - The Bill Coban Award

Education record

Culinary General, International Cuisine, Hospitality Management AOS with Fellowship, ACFEI Apprenticeship

Education record

Culinary Food and Beverage Management AOS