William Thornwald is an experienced executive chef and manager seeking a position in hotel, restaurant, or college food service. He has over 15 years of experience in culinary arts including positions as executive sous chef, executive chef, and catering chef. He has managed large kitchen staffs and budgets, developed menus, and overseen all aspects of food production and service. Thornwald has a culinary degree from Ozarks Technical Community College and multiple certifications. He provides references from his current and previous employers.
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William Thornwald
1100 Jonesville Rd. Spokane Mo. 65754
417-522-8378
OBJECTIVE: To obtain a position as an Executive Chef or Manager in a full service hotel, restaurant, or
Collage
EDUCATION: Ozarks Technical Community College, Culinary Arts AAS; ServSafe Certified; A.C.F.
Certified; Competed and placed in A.C.F. Sanctioned Events; Certified Supervisor; Phi
Theta Kappa; Graduated with Honors
EXPERIENCE:
Chartwell’s / Missouri State University
Executive Sous Chef / Manager / Catering Chef
Springfield Mo. November 2011 - Current
• Oversee all Kitchen Revenue (13 Million) annually
• Oversee and help produce all catering production (1.3 million) annually
• Schedule all Catering Staff and maintain a strict labor budget
• Ensure job safety training and job safety analysis
• Procurement of all products
• Development of Client Relationship
• Build Menus for multiple units and for other accounts and collages
• Traveling chef, training other accounts on menus ,cooking techniques, Company
Policies and procedures
• Managed a kitchen staff of 30 ppl
Clarion Hotel/Classic’s Restaurant
Executive Chef/Manager
Springfield Mo. January 2011 – October 2011
• Oversee kitchen activity;
• Cater for large scale events and weddings;
• Order food for restaurant and large scale events;
• Training of new employees;
• Staffing of employees;
• Scheduling, Staffing
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Houlahan’s Restaurant,
Chef
Springfield Mo. September 2010 – January 2011
• Helped open first L.E.E.D. Certified Restaurant in Missouri;
• Trained to run all stations;
• Helped train new incoming employees;
• Maintained a neat and sanitary kitchen;
Fairfield Golf & Country Club,
Executive Chef
Fairfield Ia. January 2008 – July 2008
• Developed & introduced new and profitable menu;
• Maintained food cost at 33% ;
• Cooked for and oversaw multiple large-scale events weekly;
• Maintained neat and sanitary kitchen;
• Trained staff, scheduling, procured all products
Maharishi University of Management,
Sous Chef
Fairfield Ia. December 2006 – January 2008
• Trained in vegan and vegetarian cooking styles & techniques;
• Trained in classic Indian fare on large scale for more than 1,000 each day;
• Developed strong pallet for international spice combinations and usage;
• Oversaw main kitchen production including:
o Prep, staffing, menu planning, safety sanitation, high food quality;
• Supervised preparation and production of food for students, their sister high school
and 3 delivery sites twice a day; Which included cooking for the Maharishi himself
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George’s Pizza and Steak House,
Chef
Fairfield Ia. June 2006– December 2006
• Short-order cooking;
• Learned classic Iowan fare cooking;
• Ran gas-fired pizza ovens and made pizza;
Regina’s Restaurant,
Sous Chef
Fairfield Ia. December 2002 – June 2006
• Performed all aspects of catering, banquets & dinner;
• Maintained superior sanitation and safety;
• Ability to expedite and ensure consistent production & plating;
• Excellent line speed and ability to meet deadlines;
• Received training in Pacific-Rim fusion and Mediterranean cooking;
United States Navy,
Construction Mechanic
Port Hueneme Ca. October 1999 – September 2001
• Mechanic in the Seabees;
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• Squad leader in charge of 8 people;
• Received apprenticeship in Diesel Mechanics plus additional training;
• Received Stage 2 Chassis Certification;
• N.B.C. Certified;
• Honorably Discharged after injury;
Job Contacts
Jeff VanCamp
678-602-9198
Multi-Unit Director
Candace Lebbetter
Accounting & H.R. Director
Holiday Inn
417-343-4989
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Giorgio Cossich
Director of Operations
Missouri State University
573-645-1173
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Giorgio Cossich
Director of Operations
Missouri State University
573-645-1173