Tommy Bates has over 30 years of experience in food service management. He is currently the Manager/Chef for Leander ISD in Leander, Texas, where he oversees a staff of 16 and is responsible for feeding 1200 students breakfast and lunch. Prior to his current role, Bates held several executive chef positions where he managed kitchen staff sizes ranging from 12 to 36 employees. He has a diverse set of skills in areas such as food production, inventory management, safety audits, and staff training and supervision. Bates holds various certifications and is seeking a new career challenge in the food service industry.

1. Tommy Bates
512-225-4030
3475 c r 287
Liberty Hill Tx 78642
bates_tommy@yahoo.com
Education
Serve Safe Certified
Private applicators licensed
CHL licensed
US Army & Reserve 83=89
Flour Bluff High 81
Experience
Chef /Manager LEANDER ISD Leander TEXAS
Manager /Chef 8-02-to present
Responsible for feeding 1200 students bkf and lunch
Manage staff of 16 following haccp on a daily basis and
Responsible for monthly audits .state Guidelines working
with parents and students and staff on a daily basis
CULINAIR INTERNATIONAL@EMBASSY SUTIES HOTEL AUSTIN TEXAS
Executive chef 11-99 - 6-02 Responsible for all food service
From cook to order breakfast, room service, banquets, catering,
Managed kitchen staff of 12
RIVER PLACE COUNTRY CLUB AUSTIN TEXAS/CCA
Executive chef 7-96-11-99 Responsible for all food service
In a private country club setting from brunch, Dinner, pool parties to
weddings, to beverage carts, Managed kitchen staff of 14
MARRIOTT MGMT SVS@ Southwestern University
Executive chef 5-94-7-96 Responsible for all food service staff of 20
Feeding 2200 students 3 meals a day As well as president and board
member Dinning and catering.

2. 2
TommyBates
PFM FOOD SERVICE@ SOUTHWEST TEXAS STATE UNIVERSITY
SAN MARCOS TEXAS Executive chef 12-92 5-94 staff of 36
I started out with this company overseeing the campus food
As well as Peppers at the falls and aquarina springs then I
began traveling opening new accts and help closing lost accts
HORSESHOE BAY COUNTRY CLUB
Executive Sous Chef Responsible for all pm food service
In a private country club setting from weddings pool parties,
cabana’s, catering, table side cooking private dining,
Responsible for a staff of 16. 6-87-11-92 –
Skills
 I have Experience in front of house as a Manager and back of House as a Manager And as a
Chef and a Supervisor
 M power, Kronos, Mealtime, Nutri Kids, Nsf Audit’s, Cre Audits, Tda Audits, Safety Audits,
Safety meeting’s Safety Training, Managing Staff, County Health Departments, Invoice
coding ,production records
 Free and Reduced apps, Haccp Controls, Nutrient Standard, Meal components, Menu’s
 Online ordering, inventory, Managing Food and Labor Cost, Menu Planning Payroll, Retail
sales, Deposits, Discipline, Teambuilding, Training, Evaluating ,Managing large kitchen’s
and staff, opening new kitchens, training new staff
Working with Customers , Teachers, Students, Parents, Administrators and coworkers. and
management company’s , I Canoperate just about any heavy equipment, loader, backhoe,
forklift ,tractor ,bobcat, pallet jack, scissor lift. I have a small working Ranch, And I’m
Looking for a career change, a new challenge, Something new Thanks, Tommy