David Miner has over 30 years of experience in cooking and manufacturing. He has worked in various kitchen roles such as line cook, sous chef, and kitchen manager. He has 9 years of experience in manufacturing, specifically as a seam welder. Miner has several food safety and first aid certifications. He has 7 years of supervisory experience overseeing kitchen operations and staff.

1. DAVID MINER
1585 Crystal Springs Avenue ♦ Oshkosh, WI 54902 ♦ (920) 527-0778
SUMMARY OF QUALIFICATIONS
9 years manufacturing experience
28 years cooking experience First Aid Certification
7 years supervision / leadership experience Cardio Pulmonary Respiration certified
Knowledge of dietary nutrition Servsafe Certification
EDUCATIONAL BACKGROUND
Century College, San Diego, CA………………………………………………...…..Certifications
Culinary Arts Program
Jones College , Jacksonville , Florida………………………………………….…….. Coursework
Hotel – Institutional – Food Service Management
EMPLOYMENT EXPERIENCE
Alliance Laundry Service, Ripon WI Seam welder 06/06 – 10/15
Responsible for rolling baskets into the machine and seaming the ends together, then spot
welding the lifters in place. Also work on the production lines assembling commercial washing
machines At one time being responsible for a team of three people assembling washing machines
from start to finish.
Razz Ma Tazz, Oshkosh, WI Kitchen Manager 01/ 04 - 06/05
In charge of kitchen operations including daily specials, inventory, ordering, scheduling, and
catered parties. Monitored food preparation methods, portion sizes, garnishing and presentation
of food in order to ensure that food is prepared and presented in an acceptable manner.
Pioneer Resort, Oshkosh, WI Line cook 09/02 – 12/03
Prepared breakfast and lunch for the hotel operation, also worked banquets when needed.
ParkPlaza Hotel, Oshkosh, WI Sous Chef 01/99 - 07/02
In charge of dinner operation, including dinner specials, inventory, and ordering.
Coordinated with Banquet Department cooking for 100 – 700 people. Collaborated with other
personnel to plan and develop recipes and menus, taking into account such factors as seasonal
availability of ingredients and the likely number of customers.
University of Wisconsin Dining Commons, Oshkosh, WI 01/98 - 03/99
Lead Cook
Coordinated assignments of cooking personnel in order to ensure economical use of food and
timely preparation. Demonstrated new cooking techniques and equipment to staff. Determined
production schedules and staff requirements necessary to ensure timely delivery of services.
University of California, Santa Barbara –Dinning Commons Line Cook 03/94 – 01/98
Worked various positions in the kitchen, from grill cook, broiler, prepping food by weighing
Measure, and mix ingredients according to recipes, portion, arrange, and garnish food, regulating
Temperature of ovens, broilers, grills, and roasters.