Todd Dumke
Burlington
Summary
Accomplished Chef with a diverse background that includes seasonal, international, regional menu development. Strong business analytic and problem solving skills.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Director of Dining Services
Well*Spring Life Plan Community
05.2022 - Current
- manage dining department of 140+ staff members and 11 managers
- Managed budgeting and financial oversight for dining operations, ensuring alignment with organizational goals, raw food under budget from 2-5% each year. total budget surpluses of 3-4% over 3 year period
- Implemented quality control measures to maintain high standards in food safety and service delivery.
- developed local foods programs, directing $90,000+ dollars into local food systems
- Collaborated with culinary teams to innovate menu offerings based on seasonal ingredients and dietary trends, and global flavors.
- Led cross-functional teams in launching new dining initiatives that increased engagement among residents and staff. encouraged staff to develop recipes for menu to further staff engagement,
- Streamlined operations for increased efficiency by reorganizing tasks, reorganizing management team and adjusted daily operational procedures to improve food quality in all outlets
- Improved inventory management system, minimizing waste and maximizing product freshness, updated inventory procedures, encouraged chefs to check prices before purchasing, cross utilizing product to reduce on hand inventory without sacrificing quality
- collaborated outside department to create and organize special event dinners that created a unique dining atmosphere for residents that include, social events, specialty wine dinners, themed meal events and unique Family style events
- added point of sale system to use for menu analysis, prep numbers to streamline and contain costs
- developed two distinct food service venues to increase resident choices and give each dining venue its own unique personality.
Culinary operations chef
Duke University
05.2016 - 05.2022
- Promoted to Culinary operations in May
- Purchase 2.75 million dollars in food annually while consistently meeting budgeted food costs
- Manage staff of 23 and 3 sous chefs
- Manage forecasting and ordering through CBORD software.
- Increased coffee shop revenue by 350% in 5 years through creative menu writing and sales analysis
- Planned and executed special events from 1,300-6,500 guests
- Developed and executed diverse menus, enhancing culinary offerings for campus dining services.
- Supervised kitchen staff, ensuring adherence to food safety regulations and quality standards.
- Streamlined kitchen operations, improving workflow efficiency and reducing food waste through effective inventory management.
Executive Sous Chef
Duke University
05.2016 - 05.2021
- Duke brought its dining operations back in house in 2016
- Rewrote 4 week cyclical menu, focused on regional, international, vegetarian, vegan and allergen free foods.
- Redesigned all operational templates to include , prep, closing, opening, and sanitation lists
- Designed and implemented Local food program to meet Duke's goal of 20% local purchasing
Sous Chef
Urban Food Group
07.2015 - 05.2016
- Member of opening Team for contemporary Italian Restaurant.
- Worked tih Executive Chef to write menu, test recipes
- Developed full list of kitchen wares, equipment, small wares and tools to execute food.
- Manged hiring, training and development of 12 cooks for opening team
- Wrote private diningmenu for banquet room
Purchasing manager
Art Institute of Raleigh Durham
04.2012 - 06.2015
- Purchased food for culinary school
- Managed student workers to assemble food and ingredients for each culinary lab class
- Reduced scool food costs by 3.5% through cost analysis
- Reduced inventory by 2.2% with just in time purchasing.
Operations manager
Eastern Carolina Organics
08.2004 - 12.2011
- Built small local produce distribution company from 275k sales to 2.75 million in 5 years.
- Designed cooler and warehouse layout
- Purchased delivery trucks
- Designed and managed delivery routes
Chef De Cuisine
Carolina Inn
09.1999 - 08.2004
- Developed Weekly chefs tasting menu featuring seasonal/ local foods
- Achievedand maintained AAA 4 diamond award and Mobile Travel 4 stars
- Cooked at James Beard house under Chef Brian Stapleton
- Increased restaurant revenue by 125% over 4 years through implementation of special events such as Friday’s on the front porch and special themed dinners.
Education
Associate of Arts - culinary arts ans hotel/ restaurant management
Owens College
Toledo01.1992
Bachelor of Science - Culinary management
Art Institute of Raleigh- Durham
Durham01.2015
Skills
- Cooking
- Problem Solving
- Purchasing
- Menu Development
- Microsoft Excel and word
- Collaboration and teamwork
- Personnel Management
- Food safety compliance
- Meal planning
Certification
Serv Safe manager
Timeline
Director of Dining Services
Well*Spring Life Plan Community
05.2022 - Current
Culinary operations chef
Duke University
05.2016 - 05.2022
Executive Sous Chef
Duke University
05.2016 - 05.2021
Sous Chef
Urban Food Group
07.2015 - 05.2016
Purchasing manager
Art Institute of Raleigh Durham
04.2012 - 06.2015
Operations manager
Eastern Carolina Organics
08.2004 - 12.2011
Chef De Cuisine
Carolina Inn
09.1999 - 08.2004
Bachelor of Science - Culinary management
Art Institute of Raleigh- Durham
Associate of Arts - culinary arts ans hotel/ restaurant management
Owens College
Military Service
- Ohio Army National Guard
- Served 6 years in Co. B 1/148th infantry unit
- 3 years as infantry soldier
- 3 years as cook
- Awarded Army commendation medal for runner -up best mess section U.S Army
- Honorably discharged