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My Culinary career began 17 years ago when I joined the United States Navy Submarine Force. I went to Culinary School in Lackland, Air Force Base in San Antonio, TX where I learned the basics of cooking. When I graduated I went to my Submarine the USS Scranton SSN 756; where I was trained to become an executive chef, a waiter in a fine dining enviroment and a record keeper/stocker. When I completed my 4 year enlistment I recieved an honorable discharge and a Navy Achievement Medal.  Back in the civilian world I've worked as a Night baker in Laury's Cafe, an Assistant Manager at Burger King, a line cook at The Dugout Sports Bar and Grill, a Cooking Mentor for the Forest Service Job Corps and a man of all trades working at Penny's Diner/ Oak Tree Inn. On a final note Vegetarian Cuisine has recently become one of my specialties and as a meat lover I must say I can prepare some pretty darn good dishes. I am servsaf certified. I am highly dedicated, fun to work with and I take my work seriously.

Work experience

Aug 2009Present

Kitchen Manager-Hotel Inn Keeper

The Oaktree Inn and Pennys Diner

What can I say about The Oaktree Inn and Penny's Diner? Well It is literally a jack of all trades in the hospitality field! From Checking in the guests, To carrying baggage to cleaning rooms to night audit paperwork and computer work. I'm the cook, I'm the waiter, I'm the dishwasher, I'm the busser, I'm the cashier, I do it all! We are open 24hrs a day, I work every shift and we cook all our meals all day long from breakfast to lunch to dinner. I have to say this job has been a true test and challenge of my ten year career in the hospitality business, its been my favorite job so far as well. I feel that this past year I've learned that putting love in to the food I cook and giving the best service possible, goes a very long way. I do my best to make  every customer enjoy there time at the Diner.

Jul 2007May 2008

Cooking Mentor

USDA Forest Service Job Corps
Menu planning, cooking meals, preparing/supervising banquets. supervising the culinary students and KP's. Teaching the culinary students how to cook, following recipes, self-discipline and attention to detail while cleaning. Making sure all KP's and Culinary Students are on time and that they are going to all of there appointments. Reporting the status of all KP's and Culinary Students to my supervisor.
Jul 2007Oct 2007

Line Cook

The Dugout Sports Bar and Grill

Prep-cooking-Chopping and slicing vegetables, slicing meats, Slicing and Grating Cheese,preparing salsa, salad dressing and salads.Cook-Burgers, Steak, Chicken Sandwiches, French dip, Coldcuts, Chicken wings, Home Frys, Cheese Sticks, Jalapeno Poppers, Nachos, Pizza 

Sep 2006Jul 2007

Assistant Manager

Burger King
Cashier-Taking orders and money, cleaning the lobby and stocking.Cooking-Broiling Whoppers and Chicken Whoppers, Frying Chicken, Fish, Frys, onion rings, ensuring food saftey requirements, Stocking(FIFO) and dishwashing.Assistant Manager- Assigning money Drawers and Jobs, keeping everyone on task, making sure everything is running smoothly and making sure all the food saftey requirments are being met. Ordering food and making sure all stock is up. Counting money and entering all statistics of food sales and waste. 
Sep 2005Nov 2005

Night Baker

Laury's Cafe

Night Baker- As a night baker I would prepare an assortment of baked goods and sometimes a lunch special for the next day. Muffins, Cookies, Cakes, Scones, Brownies, pies and much more.

Jun 2000Jun 2004

Kitchen Manager

United States Navy

Galley Watch Captain/Kitchen Manager- Cooking, Steaks, Hamburgers, Grilled Chicken, baked chicken, spaghetti, Lasangna, Shrimp Scampi, Crab, Halibut, Sweet and Sour Pork and chicken, Rice, fried Rice, Rice Jambalya, Baked potatoes, double baked potatoes, mashed potatoes and gravy, Fresh/frozen/canned vegetables, Corn, corn on the cob, Carrots, Green beans, Peas, broccoli and Asparagus. Beef Noodle soup, Chicken Noodle soup, Navy Bean soup, Potato Soup, Cream of broccoli soup, Cream of Mushroom soup, Clam chowder. Omelets, Scrambles, Bacon, Sausage, Pancakes, French toast, Apple fritters. You name we probably cooked it most of it from scratch too!!!! :-DNight Baker-Pancakes, Waffles, Frenchtoast, Apple Fritters, Eggs to Order, White Bread, Hot Rolls, Biscuits, French Bread, Pies, Cakes, Cookies, Brownies, Cinnamon Rolls, Donuts, Muffins. Using leftovers and improvising to prepare the best meals possible for the Midnight rations. Made sure all food was stored and labeled properly. We made just about everything from scratch.Also Supervising the The Food Service attendants to ensure cleanliness of all Pots, pans, dishes, silverware the mess decks and the kitchen. And Making sure that all drinks were stocked up.Took records of all Food Quantity Acceptability and Waste.Jack of the dust/stocker and Records Keeper-making sure all ingredients and food were ready for the next day and keeping record of all food used and thrown away.

Hospitality-Room Keeping; taking care of the Captain to the executive officer to the most JR officer on the ship to all special Vip Guests on board the ship. Making Beds, Cleaning Rooms and providing room service.


Sep 2000Nov 2000

Navy Culinary Specialist "A" School

USAF/USN Consolidated Food Service


Dylan Lennan

Ralph Cooper

Breanna Spagnolo