John Whalen Email and Phone Number

Responsible for Production of Food for Patients, Employees, Visitors, and Catering. Preparation of specialty items for consumption by patients on restrictive diets. Menu and Recipe Development for Patients, and Special Events. Training, and leading a team to meet and exceed goals. Responsible for changing kitchen operations from 80% prepared heat & serve, to a 90% scratch kitchen.

Financial Services Representative with broad experience in all aspects of Life Insurance, Mutual Funds, Retirement planning, IRA's, 401K's, Debt consolidation, Education planning and financial coaching in general.We specialize in marketing low cost term life insurance and helping families become debt free and financially independent!I recruit and train people part and full time in our industry.We are currently focused on expansion in the San Antonio market.I'm looking to train a few new associates directly to help me run and operate new locations.

Executive Chef responsible for the operations of the Rainforest Cafe located on the world famous San Antonio Riverwalk.This was a 2 year job for me. I was going to give this Prep Cook job at the RFC MGM 2 years and then more than likely move on to something else. After being on the National Training Team for the RFC Denver Opening in 1998, I was so impressed with the level of intensity during the opening I found myself looking forward to being on more Opening Teams. With each opening came new opportunities to stretch, to push myself further and to develop. In 1999 I was offered a position as the KM in RFC Seattle, which I accepted. As a KM, it was a tough year, since the Chef I worked for was not a good leader, but as luck would have it, we got a new Chef. The new Chef took me aside and told me just what I needed to hear, "John, you know how to do your job. Just do it." That was all the pep talk I needed. From that moment I developed quickly with his guidance and support.In 2002, I accepted the position as a KM for the new RFC Galveston. Once again, I was challenged, with a Chef who was no leader, so development was slow going. When that Chef left the company, the GM gave me the opportunity to take charge and to run the show, which I did for some 6 months. Once the new Chef started, my days as a KM were numbered. I had proven myself and was ready to take on the position of Executive Chef. The offer came quickly and I accepted.Since then I have had to opportunity to close one store and open yet another, RFC San Antonio. I have been the Opening Support Chef for one of the International RFCs, and lent support to other units as called upon.Throughout all of these years one single idea has remained constant, Quality. In our People, in our services, in our products, and in our results.