Frank Boerner has over 15 years of experience in culinary arts and food service management. He received an Associate's degree in Computer Information Technology from North Idaho College and a diploma in Culinary Arts from Western Culinary Institute. Currently, he is the Dining Services Director at Pacifica Senior Living, where he manages food purchasing, menu planning, budgeting, and special events. Previously he held various line cook and banquet cook positions at restaurants and hotels in Idaho, Washington, and Oregon.

1. Frank Boerner
3391 Lotze Loop, Coeur d Alene, ID 83815
(208) 818-6385
Education North Idaho College Coeur d’Alene, ID May 2011
Computer Information Technology Program
Associates ofApplied Science
Western Culinary Institute Portland, OR 2001-2002
Diploma in Culinary Arts
Experience PacificaSenior Living at Courtyard Coeur d’Alene Coeur d’Alene, ID July2014-Present
Dining Services Director
 Purchase food, equipment, supplies and manage stock levels
 Coordinate food menus for all residents
 Meet residents’ therapeutic diet needs (puree diet, mechanically soft, regular diet)
 Control monthly food budget
 Prepare daily food menu for residents, including snacks
 Organize and prepare for special banquet events
CedarsFloating Restaurant Coeur d’Alene, ID Sept 2004-July 2014
Lead Line Cook
 Answered phones and input customers reservations into computer system
 Cooked a variety ofmeats, seafood, vegetables, starches, and sauces
 Prepped food to control food waste and food cost
 Assisted service staffand worked to resolve customer complaints when they occurred
 Communicated with and trained fellow team members ofhow to prep food item for dinner service
 Prepared employee meals
 Maintained diverse knowledge in all stations (Sauté, Broil, Pantry)
Beverly’sat the Coeur d’AleneResort Coeur d’Alene,ID Dec 2003-Sept 2004
Line Cook
 Prepared a variety ofmeats, seafood, vegetables, starches, and sauces
 Worked on the line during busy dinner service
 Assisted with buffet set-up and staffed buffet station
 Prepped station for dinner service
 Created specials for dinner service
The Palm Court at the Davenport Hotel Spokane, WA June 2003-Dec 2003
Line Cook/Broiler Cook
 Cooked steaks and fish on the broiler
 Communicated with kitchen staffofproper technique ofprepped food for dinner services
 Plated dinner during dinner service
The Benson Hotel Portland, OR April 2002-June 2003
Line Cook/Banquet Cook
 Prepared salads and cold appetizers for dinner service
 Prepared salads, fruit trays, and appetizers for banquet
 Communicated with Banquet staffoftiming ofparty
 Cooked employee meals
The Doubletree Hotel Portland, OR 2001-2002
Line Cook/Purchasing Coordinator
 Purchased food, chemicals, china, silverware, and paper goods for the hotel
 Entered invoices into excel database
 Communicated with food purveyors about food items prices changes
 Created order guides and ordered product for the new gift shop
 Inventory food par-levels
 Performed other line cooking or banquet cooking duties
Awards
American Culinary Federation Silver Medal, FSACulinary Salon, Spokane, WA--2004
Spirit ofPride Award from Doubletree Hotel, Portland, OR--2002