Zachary Bocker has over a decade of experience as a professional chef and kitchen manager, specializing in Italian, French, and fine dining cuisine. He holds an Associate's degree in Culinary Arts from Scottsdale Culinary Institute. Bocker's experience includes positions as Chef de Cuisine at M Club in Telluride, CO, Executive Sous Chef at Basso in St. Louis, MO, Sous Chef at Truffle Pig in Steamboat Springs, CO, and multiple positions including Sous Chef and Line Cook at Mastro's Ocean Club locations in Arizona and Nevada. He is skilled at managing kitchen operations, staff, budgets, and providing exceptional customer service. Bocker has experience in high-

1. Zachary Bocker
13486 East Estrella Ave, Scottsdale, AZ 85259
618-741-6144 - ZBocker@gmail.com
Overview
Education
More than a decade of professional cooking and kitchen management experience. Exemplify
leadership qualities and professionalism, backed by a consistent, verifiable record of
achievement.
Specializing in Italian, French and Fine-Dining Cuisine
Dynamic, Results-Oriented, Process Focused and Team-Spirited
Scottsdale Culinary Institute graduate 2003
Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts
Professional Experience
M Club, Madeline Hotel and Residences, Telluride, CO
Chef de Cuisine
• Involved in banquet menu creation and execution
• Responsible for assisting with the direction and oversight of all
culinary operations
• Fast paced environment; banquets & multiple outlets
• Innovate, develop, create and implement new seasonal items
and menus
• Empower and unify the BOH staff
• Purchasing, managing inventories, cost controls and expenses to ensure
accurate costs and forecasting

2. 2014- Present
Basso, St. Louis, MO
Executive Sous Chef
Worked under James Beard Award-winning Chef Patrick Connolly
• Served modern Italian style cuisine producing $2.4 million in revenue
• Controlled labor and operating expenses through effective scheduling,
budgeting, purchasing and inventory control
• Promote relationships with purveyors, vendors and local farmers in the
area
• Strong financial acumen including a well-developed experience in food
costing
• Scheduling of staff to ensure labor budgets and financial forecasts are met
2012 - 2014
Truffle Pig, Steamboat Springs, CO
2011 – 2012
Sous Chef
• Executed menu, assured quality control, and minimized waste to keep
costs minimal
• Managed BOH daily operations and scheduling of personnel
• Worked closely with Chef creating seasonal tasting menus
• Led and motivated BOH Staff
Mastro’s Ocean Club/ Multiple Locations: AZ & NV
2007 - 2011

3. Sous Chef/ Line Cook/ Prep Cook
Transferred within the company to open a new store in Las Vegas, December 2009
• Managed 15 cooks; guided and oversaw production
• High-volume establishment with $12+ million yearly revenue
• Hired, trained, evaluated, coached, and disciplined BOH staff and daily
operations
• Worked directly with the Director of Events to effectively execute event
orders
• Responsible for all ordering including small wares daily
• Oversaw P&Ls, assisted in planning for period & quarterly budgets
• Daily Butchering
Qualifications
• Experience with multi-million dollar, upscale establishments
• Maximizing kitchen productivity, food quality and staff performance
• Manager ServSafe Certificate
• Creativity: Ability to identify problems and create new, innovative
solutions
• Master at Multitasking: Manage multiple projects under tight
deadlines
References
Patrick Connolly Rider (Brooklyn, NY), Chef/Owner
(401) 447-9525
George Morris Madeline Hotel & Residences, (Telluride, CO) Executive Chef
(970) 519-1400

4. Brendan Franko Wildflower Bread Company (Phoenix, AZ), Director of
Purchasing/R&D (480) 299-9725