Charles J. Hartz, CSC

                                    Work History

2000 to Present             Executive Chef, SAND HILLS GOLF CLUB          

    Seasonal                             Menu development of a “scratch” kitchen

                                                Food, beverage & labor cost control

                                                Overall operations in the kitchen

                                                Pastry production

                                                Purchasing

                                                Ice carving

1998 to 2004                  Banquet/Sous Chef & Ice Carver, DC RANCH

    Seasonal                             Ice carver for all DC Ranch & Silver Leaf functions

                                                Banquet production & setup

                                                Recipe development

1998 to 1998                 P.M. Lead Line Cook, SKAMANAIA LODGE

                                                Maintained grill or pasta station during peak season

                                                Buffet production once a week

1996 to 1998                 Kitchen Manager, CALIFORNIA PIZZA KITCHEN

                                                Food, beverage & labor cost control

                                                Quality control

                                                Weekly & monthly inventory

                                                Ordering of food, beverage, & small-wares

                                                Maintained FOH & BOH daily operations

                                                Cash deposits and balanced cash drawers

                                                Employee appraisals

                                                Hiring & firing

1995 to 1996                 Line Cook & Trainer, CALIFORNIA PIZZA KITCHEN

                                                Baked pizza, sauté & pantry during high volume hours

                                                Consistent food prep

                                                Certified pizza cook, pasta cook & pantry cook

                                                Trained as a food server

1996 to 1997                 Banquet Cook & Grill Cook, PAZZO RISTORANTE

                                                Maintained grill station during peak

                                                Performed successful banquet operations for parties up to 50

1996 to 1996                 Internship, PAZZO RISTORANTE

                                                Hands-on learning of pantry, grill, sauté & pasta stations

                                    Education

1996                             Diploma in Culinary Arts, WESTERN CULINARY INSTITUTE

1991 to 1993                 Emphasis on Business, PENN STATE UNIVERSITY

                                    Organizations

Since 1996                    The American Culinary Federation

                                         Certified Sous Chef

Since 1998                    The National Ice Carving Association