John Michael Raymond

1521 Ridgeview Ct. Grafton, WI 53024Cell: 262-853-8771

Email: jrmr1305@gmail.com

Culinary Professional, Chef

Seeking long term employment within a growing, and dynamic company.________________________________________________________________________

Full comprehension of all food service aspects, front of the house, beverage, and back of the house training, full purchasing, pricing, inventory and sale. Marketing, (social networking, twitter, facebook). Menu writing, (Training of all staff). Food and labor control, extensive work within excel spreadsheets. Farmer/chef for 20 years.____________________________________________________________________________

Bon Appetit Management Company, (Compass Group), Kohl’s Headquarters, N56W17000, Ridgewood Drive Menomonee Falls, WI 53051Café Sous Chef, Catering Chef, Resident Farmer. 2012-2015

Responsible for the daily food and beverage production from Atrium café. Up to 400 people per day.

Caterings up to 4,000 people. On site and off site

Oversight of Daycare program.

Oversight of Pastry Program.

Weekly P&L statements, food cost, labor control, inventory

Full comprehension of HAACP controls. Monthly food handling and safety audits, safety training. Full corrective action plans

Weekly menu writing. Focusing on profitability while maintaining costumer

Food value, creatively utilizing product for future sales. Reducing food waste.

On site Gardener, operated an onsite 1/8 acre garden, produced ready to eat foods and processing future foods. Current year was 1,500 pounds.

Shullys Catering, Thiensville, Wisconsin, Part Time Chef/Assistant 2002 to current

Roots Restaurant and Cellar, 1818 N Hubbard St. Milwaukee 2003 – 2012

Owner, Chef, Farmer Emphasis on creative American cuisine, Pioneer of “Local Food Movement”, and only Farmer/Chef owned restaurant in the state: Roots emphasized “Green Foods and Industry”. Roots farmed its own fields. 12 month growing season. Stored and processed crops... Managed a staff of 40 employees, Full food and beverage service. In house maintenance, Procurement of all food, beverage, and disposables. Full menu writing (food and beverage), Maintenance of all menus, and Bookkeeping.

Eight consecutive Top 30 (Milwaukee Journal, 12 of the last 15 years) Eight consecutive critics choice, peoples choice (Milwaukee Magazine), Bon Appetite 2005, Cooking Light 2008, Gourmet magazine 2008 National Geographic Traveler 2007 Numerous local awards and press, Pioneer of Milwaukee’s “Local Food”

movement Accomplished farmer (seed to plate) Received highest rated restaurant Milwaukee Food (Zagat 2011). Numerous “Best of Awards” Sheppard express. Rated Among the top best “Green” Restaurants in the country (Organic

Living)

Vinifera Restaurant, Executive Chef/GM, Milwaukee 2001-2003

Red Rock Café, Executive Chef, Shorewood 1998-2001

Café Marche, Executive Chef, Milwaukee 1997-1998

Café Vecchio Mondo, Executive Chef, Milwaukee 1996-1997

Ville Du Parc Country Club, Mequon, WI 1993-1996Apprentice ( American Culinary Federation)

John Michael Raymond

Education:

Waukesha Tech College, ACF, culinary apprentice, 1993-1996Degree as a certified chef.University of Wisconsin Madison, Political science studies, 1992-1993Edgewood College, Political science studies, 1991-1992High School Diploma, Cedarburg High School, 1990

Other certifications, degrees and experience:ACF accreditation of Certified Sous Chef, 1996Sanitation degree, 1996Renewed Sanitation degree, 2011Studies in food culture, Regional cuisine, Antique seed studies, Hands on farming.