Robert Van Alstine

Robert Van Alstine Email and Phone Number

Culinary Director @ The Hall Group
Kirkland, WA, US
Robert Van Alstine's Location
Greater Seattle Area, United States
Robert Van Alstine's Contact Details

Robert Van Alstine work email

Robert Van Alstine personal email

n/a
About Robert Van Alstine

Robert Van Alstine is a Culinary Director at The Hall Group. He possess expertise in nutrition, food, purchasing, inventory management, menu development and 21 more skills. He is proficient in German.

Robert Van Alstine's Current Company Details
The Hall Group

The Hall Group

View
Culinary Director
Kirkland, WA, US
Robert Van Alstine Work Experience Details
  • The Hall Group
    Culinary Director
    The Hall Group
    Kirkland, Wa, Us
  • The Skillet Group
    Director Of Operations
    The Skillet Group Nov 2023 - Present
    Seattle, Washington, United States
    View
  • Skillet Diner, Llc
    General Manager
    Skillet Diner, Llc May 2023 - Nov 2023
    Seattle, Washington, United States
    View
  • Compass Group
    Senior Cook
    Compass Group Dec 2021 - May 2023
    Seattle, Washington, United States
    Prepare various entrees and menu items following established recipesCreate daily production listsAid in menu creation/revision/recipe validationStores, labels and dates food according to policyProduct inventory/organization of dry, refrigerated and frozen product/product orderingMaintain accurate daily production records and completes all required documentation, reports and logsMaintain kitchen equipment and atmosphere
    View
  • Dickey'S Barbecue Restaurants, Inc.
    General Manager
    Dickey'S Barbecue Restaurants, Inc. Jan 2021 - Nov 2021
    Puyallup, Washington, United States
    Hire, train, coach & manage a staff of 15 employeesManage location with total revenue of $1 Million per yearSales forecasting, community outreach, balance profit & loss statements, scheduling, inventory & orderingMaintain restaurant atmosphere & equipment
    View
  • The Mallozzi Group, Llc
    Event Chef
    The Mallozzi Group, Llc Feb 2017 - Jan 2019
    Schenectady, New York, United States
    Event Chef - Mallozzi'sProduct inventory/ordering/pickupPreparation of food for events up to 300 peopleEnsure all necessary prep is complete for upcoming eventsPurchase last minute - necessary items needed for event Receiving/Lead Cook - CM DistributingProduct inventory/ordering/deliveryPreparation of food for Off Premise events up to 300 peopleSupervise group of up to 20 employees Ensure all necessary prep is complete for River's Casino & upcoming eventsBakery Assistant
    View
  • Mazzone Hospitality
    Event Chef
    Mazzone Hospitality Sep 2015 - Jan 2017
    Clifton Park, New York, United States
    Product inventory/ordering/pickupPreparation/Organization of food for events up to 3000 peopleEnsure all necessary prep/kitchen packing is complete for upcoming eventsAssisted in execution of off site events up to 3000 peoplePurchase last minute - necessary items needed for eventBakery Assistant
    View
  • Romano'S Macaroni Grill
    Lead Line Cook
    Romano'S Macaroni Grill Mar 2015 - Nov 2015
    Colonie, New York, United States
    Order executionPrep list creation/delegation/executionAssist teammates execute/sell orders on surrounding stationsAssist with inventory managementMaintained/stocked stations
    View
  • Russell Sage College
    Food Science Graduate Teaching Assistant
    Russell Sage College Sep 2014 - May 2015
    Troy, New York, United States
    Aid professor in instruction/supervision of 15 students in 3 different food science labsPurchase necessary product for current labGrade/comment on submitted exams and lab reports
    View
  • Saratoga Hospital
    Food And Nutrition Representative
    Saratoga Hospital May 2014 - Dec 2014
    Performs as a team member with Nursing and the Food and Nutrition related services providing assistance with meal selections; delivers meals/snacks ensuring accuracy; monitors/delivers/stocks nourishments, obtains pertinent information related to meals from patient/family/staff; properly logs and communicates in a timely manner.
    View
  • Gillette Stadium
    Clubhouse Lead Cook
    Gillette Stadium May 2013 - Mar 2014
    Foxborough, Ma
    • Inventory Clubhouse stands and deliver food/sundry items needed • Oversee and assist with prep for the Clubhouse which seats 6,000 people• Deliver prepped food to all the Clubhouse stands• Fulfill in-house orders for items needed in Clubhouse and store them in the proper places• Supervise Operations and report any problems to the Executive Sous Chef
  • Dunkin' Brands
    Regulatory Nutrition Intern
    Dunkin' Brands Feb 2013 - May 2013
    Canton, Ma
    • Utilize systems and processes to gather data and generate nutritional information for product and process specifications, retail labeling, and consumer information • Assist with maintaining nutritional information and consistency on Dunkin Brands websites and menu boards in accordance with product specifications and current core menus • Assist with special projects including the DD Donut Refresh Project and completing a menu review of Baskin Robbin's product portfolio
    View
  • Johnson And Wales University
    Teaching Assistant
    Johnson And Wales University Feb 2012 - Feb 2013
    Providence, Rhode Island Area
    o Managed a group of students in the Federal Work Study Program to aid with productiono Helped students in the classroom to properly identify items and helped them learn how to use the inventory systemo Filled orders for culinary labso Catered to instructor’s needs by providing solutions to any questions, concerns, and/or problems with their ordero Used Eatec Inventory Software to generate reports that identified the total amount of seafood needed to order every other day and portioned the seafood based on orders that were entered into the system
  • Mission Point Resort
    Line Cook
    Mission Point Resort May 2012 - Sep 2012
    Mackinaw Island, Michigan
    • Responsible for Fry/Sauté/Grill; about 300 covers a night• Prepared Mis en place for Pantry/Sauté/Grill stations• Prepared Mis en place and prepped sandwiches daily as well as dressings/sauces/accompaniments in bulk weekly• Filled orders for Salads/Sandwiches/Desserts
    View
  • Ocean Properties
    Line Cook
    Ocean Properties May 2011 - Sep 2011
    Bar Harbor, Maine
    I worked in the Bar Harbor Club and at Stewman's Downtown as a cook. I would assist with the plating of salads, dinners, and desserts up to 400 people, prep sauces, desserts, and other food items for the other off site properties at the banquet house. At Stewman's I was the primary Lobster station cook where I cooked lobsters to order. I also assisted on the fry, pantry, grill stations and checked in incoming orders.
  • The Harker School
    Kitchen Intern
    The Harker School Mar 2011 - Jun 2011
    I help, on a daily basis, to prepare lunch for the students. As an intern, I am also responsible for running the snack bar here at the school for two weeks. While working the snack bar, I am responsible for purchasing all needed food items, creating a suitable menu, and for inventory.
    View
  • Prestige Services Inc.
    Prep Cook
    Prestige Services Inc. May 2010 - Sep 2010
    Prepared and delivered meals to the elderly. Worked 40 hours a week.
  • Romano'S Macaroni Grill
    Line Cook
    Romano'S Macaroni Grill Feb 2009 - Dec 2009
    Worked 40 hours a week, started as an unpaid intern and then hired after internship.
    View
  • Rgis
    Expert Auditor
    Rgis Aug 2007 - Dec 2009
    As an expert, i was responsible for: leading groups through designated inventory areas, working with new employees to develop counting skills, and assisting the supervisor with any known problems. I worked about 25 hours a week
    View
  • Target
    Cashier
    Target Oct 2008 - Jan 2009
    As a seasonal employee I was in charge of zoning, restocking shelves, and providing back up to the cashier. I worked 15-25 hours a week
    View

Robert Van Alstine Skills

Nutrition Food Purchasing Inventory Management Menu Development Leadership Time Management Customer Service Microsoft Word Powerpoint Microsoft Excel Microsoft Office Hospitality Data Entry Event Planning Teamwork Organization Food Service Sanitation Haccp Esha Genesis Servsafe Management Banquets Culinary Skills Food Service Catering

Robert Van Alstine Education Details

Frequently Asked Questions about Robert Van Alstine

What company does Robert Van Alstine work for?

Robert Van Alstine works for The Hall Group

What is Robert Van Alstine's role at the current company?

Robert Van Alstine's current role is Culinary Director.

What is Robert Van Alstine's email address?

Robert Van Alstine's email address is ra****@****jwu.edu

What schools did Robert Van Alstine attend?

Robert Van Alstine attended Johnson And Wales University, Johnson And Wales University.

What skills is Robert Van Alstine known for?

Robert Van Alstine has skills like Nutrition, Food, Purchasing, Inventory Management, Menu Development, Leadership, Time Management, Customer Service, Microsoft Word, Powerpoint, Microsoft Excel, Microsoft Office.

Not the Robert Van Alstine you were looking for?

View similar profiles

Free Chrome Extension

Find emails, phones & company data instantly

Find verified emails from LinkedIn profiles
Get direct phone numbers & mobile contacts
Access company data & employee information
Works directly on LinkedIn - no copy/paste needed
Get Chrome Extension - Free

Aero Online

Your AI prospecting assistant

Download 750 million emails and 100 million phone numbers

Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.