1. Nathan Daniel Kus
191 S. Winding Dr.
Waterford, MI 48328
Cell: 734-560-1702 Email:kusnathan@gmail.com
Attributes
Demonstrates excellent interpersonal and leadership skills. Passionate and goal oriented to
exceed corporate expectations.
Work Experience
Waltonwood Senior Living Royal Oak, Michigan December 2013 – Present
Culinary Service Director
• Manage a team of 25 associates in a community that houses 82 Residents
• Write a bi-weekly schedule for the front and back of house.
• Create weekly menus consisting of breakfast, lunch and dinner based on census and
seasonal items
• Work closely with other departments and residents to determine special needs, future
menu ideas and changes based on their preferences
• Host holiday parties of up to 200 people
• Hire and train front and back of house associates
• $600,000 annual budget
• Developed menu to change from pre-made products to fresh produce and in house
products
• Managed Residents with mechanical soft, pureed, diabetic and gluten free diets.
• Maintain an inventory and order through Sysco Corp, produce and equipment
companies
• Proficient in Yardi Payscan, OnShift Scheduling Systems and Job App Network
Links of Novi Golf Club Novi, Michigan April 2013- Present
Sous Chef
• Maintained a perpetual inventory
• Assisted the Executive Chef in managing a culinary team of seven
• Worked with Sales Director and Food and Beverage Manager daily to coordinate events
of up to 350 people
• Worked with clients regularly to produce menus and detail events
• Managed the restaurant line which serviced up to 150 people nightly
• Wrote and executed nightly specials
• Executed up to four events in one day with a limited staff
Morel’s Bistro (Matt Prentice Experience) Farmington Hills, Michigan August 2012 – April 2013
Broil Cook
• Proficient in multiple restaurant responsibilities
• Experienced in scratch kitchen preparation for fine dining
• Successful implementation of daily menu changes
• Assisted in organizing of large event planning

2. Bar Louie, Livonia, Michigan September 2011 - August 2012
Line Cook, Trainer
• Elected candidate for corporate trainer
• Excelled quickly in high volume restaurant chain
• Appointed store kitchen trainer
• Promoted to shift leader
• Promoted; leadership role for special events in multiple Michigan locations
Steve and Rocky’s, Novi, Michigan April 2010 - September 2011
Garde manger, Sauté Cook, Prep Cook
• Prepared scratch kitchen, gourmet/fine dining
• Prepared and implemented daily menu changes
• Assisted Executive Chef in catering and food shows
Pages Food and Spirits, Farmington, Michigan September 2009 - March 2010
Line Cook, Trainer
• Prepared large, diverse menu for high volume customer base
• Promoted to Lead Trainer for new employees
• Led production for daily menu changes
Education
Completed Future Leaders Program - Taught by Linda Lawther: President / CEO of
Michigan Center for Assisted Living – MCAL - 2015
Bachelor Degree – Hotel and Restaurant Management - Eastern Michigan University
Ypsilanti, Michigan Graduated - December 2012
Associates of Science with a Culinary Arts Certificate - Schoolcraft Community College
Livonia, Michigan Graduated – May 2011
Ferris State University - Business Administration
Big Rapids, Michigan - Studied Business Administration from 2004 - 2006.
Stevenson High School, Livonia, Michigan Graduated 2004
Memberships & Affiliations
• Free and Accepted Masons- Senior Deacon – Lodge # 464
• Student Teacher – Culinary Arts - Eastern Michigan University
• Delta Chi Fraternity - Ferris State University
• DECA - Livonia Stevenson High School – 2004