Nathan Daniel Kus
191 S. Winding Dr.
Waterford, MI 48328
Cell: 734-560-1702 Email:kusnathan@gmail.com
Attributes
Demonstra...
Bar Louie, Livonia, Michigan September 2011 - August 2012
Line Cook, Trainer
• Elected candidate for corporate trainer
• E...
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Nathan Daniel Kus Resume

Published on: Mar 3, 2016
Source: www.slideshare.net


Transcripts - Nathan Daniel Kus Resume

  • 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

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