Daniel H. Chase

Professional Chef 
Food Service Director
Food Service Management Consultant

Educational Background

Graduate of certificate program

Palomar College
San Marcos, CA

Earned the State of California Dietetic Supervisor Certificate.  Course work included internship at a hospital, working with a dietitian and modified diets.

Graduate

Culinary Institute of America
Hyde Park, NY 12538

The nation's foremost training facility for chefs.  Graduates enjoy a reputation nationwide for superior training and abilities.

Computer and Consultant Background and Skills

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Professional Experience

Food Service Director

Bethesda Orchard / formally Orchard House 
21 N. Old Orchard Ave.,
Webster Groves, MO 63119

Opened and direct food service operation of 170 unit luxury retirement community.  Coordinated gala grand opening.  Planned and executed numerous marketing events.  Hired and trained dining staff in formal service.  Created menus, set up kitchen system and trained kitchen staff.

Resident participation in food program went from 50% to 98%.  Occupancy increased from 78% to 97% within 18 months.  Degree of resident satisfaction is extremely while always keeping within budget.

1998-1999, won an Award for the Highest Performance Rating out of the 41 facilities managed by the Life Care Services Corporation with a Resident Satisfaction Survey Score of 93 Percent Overall.

Dietary Consultant

Health Care Group Special Corporate Projects San Diego, CA

Rewrote dietary manual to be used in 12 retirement and nursing facilities.  Hired and trained new food service directors for newly acquired facilities.  Developed and taught inservices and management development lessons.  Analyzed and reorganized multiple units to meet corporate standards, wrote job descriptions.  Supervised food service directors at other facilities.

Originated support system and inservices for food service directors, coordinating dietitian resources and developed procedures to implement new OBRA regulations.  Implemented computerized costing system with costed recipes, dietary spreadsheets and record keeping.
 

Food Service Director

Health Care Group
Las Villas de Carlsbad
1088 Laguna Drive,
Carlsbad, CA 92008

Developed and priced menu cycles for increased resident satisfaction, with recipe files specifically designed for senior eating patterns and nutritional requirements.  Streamlined kitchen operations resulting in increased food quality and service.

Executive Chef

The Courtyard at San Marcos
1590 West San Marcos Blvd.,
San Marcos, CA 92069

Opened and directed food service operation of 210 unit luxury retirement community.  Coordinated gala grand opening for 1500.  Planned and executed numerous marketing events.  Hired and trained dining staff in formal service.  Created menus, set up kitchen system and trained kitchen staff.
 

Chef

D. Crosby Ross
117 State Street,
Santa Barbara, CA 93101

Operated European style upscale cafe' and deli serving nouveau California cuisine.  Demonstrated recipes and cooking techniques in open kitchen with overhead mirrors.

Chef

Service America Corporation for the Arena Club
3690 Forest Park Avenue,
St. Louis, MO 63101

Managed kitchen for 500 seat athletic club with 4 outlets.  Trained managers and cooks in other units.

Garde Manger

Sheraton Saint Louis Hotel
Convention Center Plaza
St. Louis, MO 63101

Developed innovative theme banquets.  Created original breakfast recipes.  Supervised banquets for 600.

Sous Chef

Chase Park Plaza Hotel 
Kingshighway and Lindell,
St. Louis, MO 64110

Supervised evening operations of 5 restaurants in 610-room luxury hotel.  Set sales records at the Sea Chase (seafood restaurant).  Assisted in banquets for 1,000 plus.

References available upon request.

Contact Information 

12738 Fee Fee Rd.
Saint Louis, MO 63146-4402
(314) 453-9293
danchase@swbell.net