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Experienced Executive Chef, General Manager and Small Business Owner. Extensive background in Hospitality Management, Corporate Food Service and on/off site Catering.
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Special Events Chef / Storeroom ManagerInternational Culinary Center Oct 2013 - Jul 2014700 West Hamilton Ave., Suite 300, Campbell, CaResponsible 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. -
General ManagerEpicurean Group At Maxim Integrated Jun 2012 - Dec 2012Directly 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.
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Chef Owner And General ManagerAll Seasons Café And Catering Jun 2003 - Feb 2012Founded 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.
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Executive ChefCafé Primavera At The Tech Museum Of Innovation Sep 2001 - Jan 2003Responsible 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.
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Culinary Director JazzfoodJazzfood Feb 2000 - Aug 2001Oversaw 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.
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Executive ChefPat Smith’S Extravaganza Sep 1998 - Jan 2000Planned, 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.
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Executive ChefIntel Santa Clara Feb 1997 - Aug 1998Managed 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.
Todd Engstrom Skills
Todd Engstrom Education Details
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California Culinary AcademyCulinary Arts -
Hospitality Management, Minor Business -
Hospitality Administration/Management
Frequently Asked Questions about Todd Engstrom
What is Todd Engstrom's role at the current company?
Todd Engstrom's current role is Chef Instructor.
What is Todd Engstrom's email address?
Todd Engstrom's email address is te****@****.rr.com
What is Todd Engstrom's direct phone number?
Todd Engstrom's direct phone number is +121221*****
What schools did Todd Engstrom attend?
Todd Engstrom attended California Culinary Academy, San José State University, San Jose State University.
What are some of Todd Engstrom's interests?
Todd Engstrom has interest in Collecting Antiques, Exercise, Home Improvement, Reading, Gourmet Cooking, Sports, The Arts, Home Decoration, Cooking, Electronics.
What skills is Todd Engstrom known for?
Todd Engstrom has skills like Catering, Culinary Skills, Food Service, Management, Menu Development, Cooking, Recipes, Chef, Hospitality Management, Restaurants, Food, Event Planning.
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Todd Engstrom
Ministry Development Advisor At The Austin Stone Community Church, Leading Nonprofit Initiatives.Austin, Tx4gmail.com, gmail.com, austinstone.org, austinstone.org2 +151228XXXXX
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1yahoo.com -
8campusadv.com, studenthousing.com, servitas.com, sbcglobal.net, aol.com, yahoo.com, dobiecenter.com, aol.com11 +151243XXXXX
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2volco.net, q.com
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