David Noonan


Food and Quality are my passions and cooking and cretaing develop that Passion!!!


To obtain a position seeking the opportunity for growth and advancement utilizing leadership, experience, communication, and motivational skills.

Work History

Work History
Aug 2008 - Feb 2009

Production line supervisor

Landshire INC.

Responsible for the daily operations of the line.

* Supervise a staff of 15 to schedule breaks and to keep the unit running

* Quality control of the products by testing every hour

* maintenance and trouble shooting as needed

* Send and finalize reports in the abscence of the production manager

Mar 2006 - Jul 2008

Meat/Deli/Prepared foods Lead and Head cook

Eckert's Orchards INC.

Responsible for all functions of the departments

* Weekly inventory and ordering

* Hand cut fresh meat and train other cutters to follow spec as well as custom cuts

* Create the prepared foods and maintain the fresh quality case

* Create a great sales team and maintain hands on training standards

* Help educate the public by cooking for our wine and cooking classes twice a month

Oct 2004 - Jan 2006

Head cook/ Kitchen Manager

Lincoln Jug Restaurant

Responsible for all kitchen functions of the restaurant

* Food inventory and ordering with a close watch on costs

* Create weekly and daily specials utilizing different styles of cooking

* Educate staff on proper food awareness and serving

* Illinois and Serve-safe certified

Sep 2003 - Sep 2004

Assistant General Manager


Responsible for management functions of the store operations

* Opened the new store and set up all kitchen including staff

* Actively worked with the General Manager to control costs

* Moved to the Front of the House to create a better bar system

* Responsible for all training and knowledge of all positions

* Under my supervision we lowered costs by 5% & increased the bottom line

Mar 2003 - Oct 2003

General Manager


Responsible of all operations of the nightclub

* Helped install a new sales program to update daily and weekly operations

* Lowered COG's and increased sales YTD

* Created a more energetic environment

Jul 2001 - Mar 2003


Culpper's Grill & Bar

Responsible for all daily operations

* Created a new bar manual and actively lowered liquor cost while training all staff on all bar materials

* Directly responsible for the trainers and safety program as well as the total FOH staff

Aug 2000 - Jul 2001



Directly responsible for the liquor cost and all FOH labor for a front staff of 65

* Revamped the traing program for managers and hourlies

* Reduced the turnover ratio by 70% from the prvious year

* Took the Restaurant Essentials Managers course in Feb, 01

* Completed the Serve-Safe sanitation course

Jan 1999 - Aug 2000



Certified trainer for all departments in the front of the house

* Liquor nventory and cost management including ordering

* Validated Server, Bartender, Expo, Host and RSA

* Received store "Employee of the Month" award in 11/99 & 4/00


Aug 1987 - Jun 1991