John Gilbertson Email and Phone Number

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RCC's are responsible for training new Rational Users to the Cutting Edge solutions provided by Rational Self Cooking Centers.

The Executive Chef directly manages an $11M annual food purchase. Trained and managed 40 team members in food production, patient food service, catering, receiving and Physicians lounge areas in the Nutrition and Food Service Department. Working closely with a staff of 13 Dietitians, teaching, training an entire community and culture. This person monitors food quality in the entire Nutrition and Food Service Department and provides feedback, training and coaching on a continuous basis. This person must demonstrate exceptional cooking knowledge and skills for all types of food. The Executive Chef develops and implements work methods, competencies and training for the culinary staff. The Executive Chef is expected to manage the quality of performance for employees in the culinary team and the receiving team.

Executive Chef and Manager of 4 Star rated restaurant located at Hunting lodge. Menus, budget, info, etc on request.

Managed Kitchens in 280 room hotel and 70,000 sq ft convention center.

Executive Chef at Sheraton Sioux Falls an Sioux Falls Convention CenterThe Sheraton Sioux Falls and Sioux Falls Convention Center is the regions leading lodging, conference, dining and entertainment venue.