John W. Cosgrove
10 Creekwood Drive, St. Peters, MO 63376 / 636-293-3708 / flyingeaglecatering@officelive.com
Profile
Currently seeking personal chef, executive chef or chef/manager position in the Memphis, TN, or St. Louis, MO areas. The ideal situation would allow me to use my knowlegde of special dietary needs and my culinary skills and creativity to serve a married couple or family with special dietary requirements. The opportunity to cater occasional special events for up to fifty guests, would allow me to use some of my specialized knowledge and creative flair that is not always called for in daily meal preparation. A situation that would allow me to serve 2-3 families on a part-time basis would also be acceptable.
Education
Southwest Missouri State University, 1974-77 English Major, No degree received
Gilbert/Robinson Restaurant Management Training, Graduate, 1981
University of North Dakota, Certified Dietary Manager, 2003
University of North Dakota, Certified Food Preparation Professional, 2003
Skills
Of course, I am at home with varied cooking equipment: broilers, steamers, convection ovens, slicers, fryers, etc.
Proficient in the preparation of many styles and ethnicities of cuisine, including: Italian, Mexican, Asian, Homestyle, French, using methods such as steaming, grilling, roasting, sauteeing and poaching. Always ready to try a new recipe or preparation method.
Excel at the preparation of modified diets, such as diabetic, low-fat, low-sodium, vegetarian, etc.
Computer literate and well versed in the use of Microsoft Word; conversant with Microsoft Excel.
Work Experience
Aramark, CityMortgage, O'Fallon, MO October 2008 to present
2nd Cook/Grill Cook
- Resposible for preparation of all side items, specialty saute prep and grill specials for large corporate cafeteria.
- Responsible for client service at grill station during lunch hours.
- Contact: Chef Tim Wallenberg, 636-261-2282
DMR Events, Various Locations, St. Louis Area January 2008 to October 2008
Traveling Temporary Chef November 2003 to January 2006
- Independent contractor to such companies as Boeing, ExpressScrips, Washington University, Pfizer, BJC Healthcare, etc.
- Duties were varied and included baking, creating and executing daily specials and soups, catering for up to 500, grill and deli service in corporate cafeterias.
- Contact: Douglas M. Risch, owner, 314-581-4568
James B. Orthwein, St. Louis, MO January 2006 to December 2007
Personal Chef
- Household consisted of two primaries, full-time staff of four and part-time staff up to ten. Duties included; menu planning (coordinated with doctor's recommendations), all kitchen marketing, meal preparation (including frozen entrees to be served on days off), meal service, clean up, organization and sanitation of food storage and preparation areas.
- Two to six guests for lunch or dinner twice a week was routine. Dinner parties for 10 and up to 50 were expected once a month. Dinners were normally 3-4 courses and were coordinated with Mrs. Orthwein to meet her guests preferences.
- Contact: House Manager Carolyn Lagana, 314-578-2689
SSM Healthcare, St. Joseph Hospital West, Lake St. Louis, MO January 2000 to November 2003
Dietary Supervisor
- Duties included supervising up to 25 employees in hospital food preparation (including modified diets), cash handling procedures and customer service. Responsible for departmental cleanliness, organization, purchasing, receiving, training and discipline, and in-house catering.
- Contact: Hospital Human Resources, 636-625-5360
References
Available upon request