Food Service Hospitality/ Bed and Breakfast

1. KERRY NORDICK
719.321.2599 – COLORADO SPRINGS, CO - KERRY.NORDICK@GMAIL.COM
KerryNordickhas overtwenty yearsof demonstrated experience in fullspectrumfood andservice management.His
vast backgroundincludes vendormanagementand foodservice contractingandanalysis —tolossprevention, crisis
management,actionplanning,employeedevelopment,andcontinuousimprovement.He isrecognized asan expertin
the identification,analysis,andresolutionof diverse operational issues,continuouslymaintainingtopperformance
while offeringsuperioremployeemanagementandfoodservices.He isadeptat interfacingwith marketingandpublic
relationsandapplyingfounding principlesinsubstanceabuse treatmentcenters tohismanagementprotocol. He has
a comprehensiveunderstandingof complianceandregulationsrelatedtohumanresources,medical andhealth
services,foodservices,safetyandemergencyprograms,andclinical services. Kerryhasworkedinfoodservice
managementprojectsforfederalagencies,includingthe U.S.AirForce, and forprivate industriesinthe USand
Europe.He isattentive andenthusiasticandbringsapositive andcooperativeattitude tohiswork.
K E Y S T R E N G T H S
 Enterprise FoodService Management  Healthand Food RegulatoryCompliance
 CompetitorAnalysis  Case Management
 Loss Prevention  Contract Management
 Financial ControlsandCompliance  ProfessionalismandLeadership
C O R E C O M P E T E N C I E S
 Proficientinteamleadership,connectionwithothers, andskilledinconferringwithexecutivelevel management
 Knownstrategistcapable of transformingplansintoworkable solutions andstandardsforachievingperformance
objectives.
 Results-drivenwithpractical judgment,memoryfordetails,andaprovenhistoryinfoodservice management.
STELLAR CARE LLC. ADULT MENTOR, COLORADO SPRINGS, CO OCTOBER 2015- PRESENT
- THE MANDT SYSTEM Certified- 2015
- CPR / FirstAid- 2015
- QMAT (Qualified Medication Administration Personnel) Certified- 2015
DEPT. OF CORRECTIONS TRADES SUPERVISOR, LIMON. CO - 2003-2007 AND 2011-2014
Correctional Support Trades Supervisor I
 Oversaw the productionof meal servicesforthe offenderpopulation,—rangingfrom600 to 7500 mealsdaily.
 Responsible forthe efficientmeal service andthe supervisionof offenderworkcrewsindailykitchenoperations.
 Ensured the safetyandsecurityof the public,facility staff,andoffenders.
 Responsible forsanitationand compliance withall applicable regulations,standardsandguidelinesand ensuring
appropriate use of resourcesandinventory.
 Promotedthe ColoradoDepartmentof CorrectionsMissionandVisionwhile adheringtoa highlevel of integrity
and commitment.
ROB-KRAFT, INC., COLORADO SPRINGS, CO – 2010-2011
General Manager

2.  Managed entire dailyoperationsof asingle restaurant(10-45employees) ensuringdesiredoutcomesof enterprise
were met;thisincludedanincrease insales,profitability,andemployee retention.
 Responsible for financial controls, operations, people development,guest service and compliance within the
restaurant across all shifts.
 Accountable for the education and monitoring of shift management pertaining to inventory, financial
controls, staff, guest, and health and safety standard compliance.
 On call 24/7 for unscheduledextra shifts, as needed,for proper functioning of the restaurant.
PRIVATE GERMAN TENNIS CLUB, HELTERSBERG, GERMANY – 1999-2001
Executive Chef
 Responsible for all facets of operations.
 Developedcontracting strategies, coordinated service support, and provided contract negotiations for all
areas of the business.
 Cultivated and maintained relationships with key providers and guests.
 A la carte venue. Responsible for preparing and presenting fresh assorted wildgame, poultries, meats, and
seafood medleymenus in French, German, American cuisines. Adept in European and American wine-pairing.
UNITED STATES AIR FORCE (EUROPE, GERMANY) - 1986-1993
ServicesSupervisor,Morale Welfare Recreation
 Managed 70+ people and oversaw production of high-volume operation.
 Responsible for a $2M annual food service budget
 Line cook for approximately 1200 people per meal
 Grill cook, a la carte, food service, diet therapy, short order, bakery, and ice carving
 Honorable discharge
P R O F I C I E N C I E S
 Knowledgeable in all aspects of food service management including management of food budgets, profit and
loss, labor and food costs, personnel productivity, safety, and compliance.
 Master, Executive, and Sous-Chef experience in European, German, American, kosher, and organic cuisine
 Fluent in English and German, working knowledge of French
 Successful catering experience (1,200+ people)
 Responsible for budgets ranging from $2 million annually to $30K and $200K monthly.
 Maintained a monthly $30K inventory with $5 threshold from physical to book inventory
 HACCP Food Safety certified
 Serve-Safe certified
 Air Force Europe Silver Dining Facility Managers Award
 CertifiedCPR, first-aid, and self-defense
 Trained for FEMA-Emergency Management Institute IS-00700, NIMS IS-00700
E D U C A T I O N
 Bachelor of Arts in Developmental Psychology and Industrial Management; Minor in French. Westminster
College, Salt Lake City, UT
 Associate of Science in Food Service and Lodging, Air Force, Lowery AFB, Aurora, CO. Advanced training in
pastry, baking, classical cooking, and management
 Matriculating Masters Studies in International Human Relations, University of Boston and Troy State
University, European Union