Chris J. Taggart has over 13 years of experience in food service management and culinary instruction. He has worked as the Director of Dining Services and Executive Chef at several institutions. Currently, he is the Director of Dining Services at MBK Senior Living, where he oversees daily operations and menu planning for multiple communities.

1. Chris J. Taggart, C.C.
9240 South Judd LN• West Jordan 84088• (801) 660-5893 • cjtaggart@gmail.com
SUMMARY OF QUALIFICATIONS
• Over 13 years’ experience in food service management
• 4 year of experience teaching culinary arts at a college level
• Excellent budget and cost control skills
PROFESSIONAL EXPERIENCE
2012-current MBK Senior Living, Salt Lake City, Utah
Director of Dinning Services
• Multi-community support of Utah region for MBK. Oversee day to day
menu planning, ordering, and scheduling for SLC AL1-
AL2 'sister' community, in addition to primary DDS
responsibilities.
• DDS Transition support and training for 'sister' communities in Region.
• Development and implementation of company standard Monthly Saturday
Brunch program in Region
• Developed Chef mentoring program as an off-shoot of Culinary Instructor
role
• Consist attaining of budgetary goals in food cost, labor and other
controllables
• Responsible for managing staff of 30 people
• Other duties include menu design, safety training,
culinary training of staff, inventory controls and
purchasing
2014-2015 Davis Applied Tech College, Kaysville, Utah
Substitute Instructor
• Teach a verity of class in Culinary Arts
• Help develop curriculum for current and future programs
2013-2014 Salt Lake Community College, Salt lake City, Utah
Adjunct Instructor for Culinary arts
• Teach a verity of class in Culinary Arts
• Help develop curriculum for current and future
programs
2011-2012 Sodexo, Helena, Montana (Carroll College)
Executive Chef

2. • Manage all areas of resident dining serving 1,500 persons for
breakfast, lunch, snacks and dinner
• Responsible for managing staff of 30 people
• Other duties include menu design, safety training, culinary
training of staff, inventory controls and purchasing
Chris J. Taggart
Page Two
2009-2011 Compass Group (Eurest), Little Rock, Arkansas
Food Service Director
• Manage all areas of café, serving 1,800 persons for breakfast,
lunch, breaks, and catering
• Responsible for budgeting, menu preparation, cost control,
human resources, and customer satisfaction
2006.2009Ogden Weber Applied Technology College Ogden, Utah
Executive Chef/Head Culinary Arts Instructor
• Responsible for technical instruction of students enrolled in the
Culinary Arts and Restaurant Management Course
• During tenure as head instructor increase enrollment
2005-2006 ARAMARK (Business Dining) West Valley City, Utah
Executive Chef
• Responsible for management of a large commercial dining facility
serving customers from a business park
• Responsible for menu development, food preparation, sanitation,
inventory, cost control, budgeting, and customer satisfaction
2004-2005 Sunstone Hotels (Ogden Eccles Conference Center), Ogden, Utah
Sous Chef
• Responsible for conference center food and beverage services
• Duties included ordering, inventory, menu, cost control, and
supervision and training of staff
EDUCATION
B.A.S., Restaurant and Hospitality Management, Dec, 2011
New England Culinary Institute, Montpelier, Vermont
A.A.S., Culinary Arts, 2003
Salt Lake Community College, Salt Lake City, Utah
CERTIFICATIONS AND ACHIEVMENTS
Certified Culinarian, American Culinary Federation
Member, American Culinary Federation

3. Current Serv Safe Certificate/ Instructor
Eagle Scout