John Lundquist Email & Phone Number

Austin, Mn, Us

Albert Lea, Minnesota, United States

As the director of culinary services I am responsible for all aspects of food service for our senior living campus which currently has approximately 120 residents. Those residents are in four different areas, independent living, assisted living, memory care and the health care wing. We provide a continental breakfast for the independent residents and hot breakfast for all other areas. Hot lunch and dinner are also provided for each area including any special diets for specific residents in our health care wing. We also work with the activities department to provide snacks and food for special events. I am also in charge of creating the menus over the course of the year for each area. I am in charge of ordering food and supplies for the kitchen as well. Other duties include writing the schedule, interviewing and working with the HR department to hire staff, overseeing the preparation and service of food each day, managing and training staff, working with the budget for both labor and food cost, keeping the kitchen clean and sanitized, and any other duties related to the culinary department.

West St Paul

As the culinary director I am responsible for all aspects of food service for our assisted living facility which currently has approximately 135 residents. This includes running the dining room and the servers that work there as well as being in charge of all parts of food preparation. At our site we do three meals a day for our residents. This includes a hot breakfast made to order, the featured lunch and alternatives, and the featured dinner and alternatives; as well as desserts and soups for lunch and dinner. Daily duties include but are not limited to setting the menu each week, ordering food and supplies, writing schedules, managing and training culinary staff, overseeing and participating in prep of daily items, cleaning and sanitizing the kitchen and dining room, working with the activities department on events, ensuring that any special diet needs are being met, interacting with residents on a daily basis, employee performance reviews, working with the budget, interviewing and hiring new staff, and other duties as needed.

Mall Of America

I am responsible for a high-volume, fast-paced kitchen. Typical responsibilities include many cost-control measures both in staffing, food costs, and supplies. Inventories and ordering product, quality control, and food preparation are other focuses. Responsible for daily kitchen operations including making prep lists for the day, ensuring enough product is on hand, putting the staff in positions that will best serve the shift and attending any issues that might arise. Making sure that food cost is in line by means such as proper portioning, recipes being followed and that waste is at a minimum. Leader of more than 40 employees dealing with reviews, scheduling, hiring, firing, conflict resolution and discipline. Cleanliness is another big focus and we have always had good health inspections in one of the tougher districts in the state. We have been nominated for the Diamond Service Award for cleanliness numerous times. Most importantly is the customer facing duties such as allergy concerns/questions, complaints, and various other kitchen facing guest issues. I work under the supervision of the Executive Chef.

I am responsible for a high-volume, fast-paced kitchen. Typical responsibilities include many cost-control measures both in staffing, food costs, and supplies. Inventories and ordering product, quality control, and food preparation are other focuses. Responsible for daily kitchen operations including making prep lists for the day, ensuring enough product is on hand, putting the staff in positions that will best serve the shift and attending any issues that might arise. Making sure that food cost is in line by means such as proper portioning, recipes being followed and that waste is at a minimum. Leader of more than 40 employees dealing with reviews, scheduling, hiring, firing, conflict resolution and discipline. Cleanliness is another big focus and we have always had good health inspections in one of the tougher districts in the state. We have been nominated for the Diamond Service Award for cleanliness numerous times. Most importantly is the customer facing duties such as allergy concerns/questions, complaints, and various other kitchen facing guest issues. I work under the supervision of the Executive Chef.

Multiple

As the Kitchen Manager at Timber Lodge Steakhouse my duties included complete responsibility for running the kitchen. This included weekly and nightly inventory, scheduling of employees, food preparation, ordering product and supplies, posting invoices, figuring out food cost on a weekly basis, keeping to a tight set budget, coordinating and implementing menu changes, and customer service. I was also responsible for direct supervision of all kitchen employees, including conflict resolution and discipline.

Oakdale, Minnesota

As the Kitchen Manager at Damon’s Grille my duties included taking monthly inventories, scheduling of employees, food preparation, ordering product and supplies, implementing menu changes, customer service, preparing catered events for neighboring hotel and the supervision of employees.

Woodbury, Minnesota

When first offered the position at the Woodbury Timber Lodge Steakhouse I served as a day time prep cook. After proving capable, the position of Assistant Kitchen Manager was offered to me. The duties of this position included ordering product, nightly inventories, food preparation, supervision and scheduling of employees.

College Of Liberal Arts – General Studies

High School, Graduated With Diploma In General Studies.