Todd Engstrom Email & Phone Number

700 West Hamilton Ave., Suite 300, Campbell, Ca

Responsible for the creation and execution of all on and off site catering menus and events. Plan and execute on site corporate team building classes for Fortune 500 companies.Manage all purchasing, receiving, storing and distribution of food and non-food products for one of the premiere culinary schools in the United States.Implemented and rolled out the Stockroom Requisition System (SRS) to the entire school and Chef Instructors.

Directly responsible for managing all aspects of a fixed subsidy, $1.4M corporate foodservice account. Established and nurtured client relationships and presented quarterly account review.Responsible for weekly P&L analysis and budget compliance. Conducted daily production meetings with the Executive Chef, Catering Manager and Catering Chef to ensure that food and labor costs where within company standards. Coordinated monthly safety training program and maintained HACCP compliance.

Founded All Seasons Café and Catering, a 5 days per week café and corporate catering establishment.Created diverse café and catering menus with a focus on local seasonal ingredients. Managed all daily operations including financial recording and review, employee supervision, procurement, production, sales, marketing, human resources, payroll and safety and sanitation.Established and maintained offsite corporate catering accounts with multimillion dollar corporations.Provided offsite catering services ranging from small daily and weekly events to large scale corporate gatherings.Oversaw daily, weekly and monthly equipment preventative maintenance procedures and maintained full compliance with all state, county and city regulation requirements.

Responsible for managing kitchen staff in the preparation and production of all menu items for both the onsite café and catering operations.Assured the planning and execution of all prepared food for corporate and special events including menu development, pricing and coordination with in house sales staff and customers.Coordinated the advertising, screening and interviewing of potential employees including background and reference checks.Insured compliance with all state, county and city health, safety and sanitation regulations.Conducted monthly inventory audits and implemented maintenance programs for all kitchen equipment.

Oversaw all foodservice and catering operations in a multi-site corporate setting.Managed 6 Chef/Café Managers responsible for providing lunch and dinner service to over 1200 customers daily at 5 separate locations.Responsible for developing weekly café and catering menus, creating and costing recipes and distributing to Chef/Café Managers at satellite locations.Developed a culinary training program and taught monthly classes to Jazzfood staffPursued sales leads and implemented new cafes and foodservice programs.

Planned, prepared and served variable menu items for onsite and offsite catering events ranging in size from 10 to 1400 guests.Provided food cost analysis of menu items and developed processes to increase profitability.Managed kitchen personnel at all events and provided support for floor service staff.Other responsibilities included hiring, purchasing and receiving, menu development, marketing, employee evaluations and client management.

Managed daily food production in a large scale multi site corporate foodservice facility.Responsibilities included food production and costing, menu development, associate management, hiring, daily purchasing, inventory control, quality control and HACCP compliance.Implemented corporate marketing plans and developed new marketing strategies.Participated in quarterly client reviews and presented short and long term objectives.

A.O.S., Culinary Arts

Bs, Hospitality Management, Minor Business

Activities and Societies: Sigma Alpha MuAwarded Distinguished Alumni Status in 1999

Bachelor Of Applied Science - Basc, Hospitality Administration/Management