Chris J. Taggart, C.C. 9240 South Judd LN• West Jordan 84088• (801) 660-5893 •

cjtaggart@gmail.com

SUMMARY OF QUALIFICATIONS Over 13 years’ experience in food service management 4 year of experience teaching culinary arts at a college

level Excellent budget and cost control skills

PROFESSIONAL EXPERIENCE 2012-current MBK Senior Living, Salt Lake City, Utah Director of Dinning Services

Multi-community support of Utah region for MBK. Oversee day to day menu planning, ordering, and scheduling for SLC AL1- AL2 'sister' community, in addition to primary DDS responsibilities.

DDS Transition support and training for 'sister' communities in Region.

Development and implementation of company standard Monthly Saturday Brunch program in Region

Developed Chef mentoring program as an off-shoot of Culinary Instructor role

Consist attaining of budgetary goals in food cost, labor and other controllables

Responsible for managing staff of 30 people Other duties include menu design, safety training, culinary

training of staff, inventory controls and purchasing

2014-2015 Davis Applied Tech College, Kaysville, UtahSubstitute Instructor

Teach a verity of class in Culinary Arts Help develop curriculum for current and future programs

2013-2014 Salt Lake Community College, Salt lake City, UtahAdjunct Instructor for Culinary arts

Teach a verity of class in Culinary Arts Help develop curriculum for current and future programs

2011-2012 Sodexo, Helena, Montana (Carroll College) Executive Chef

Manage all areas of resident dining serving 1,500 persons for breakfast, lunch, snacks and dinner

Responsible for managing staff of 30 people Other duties include menu design, safety training,

culinary training of staff, inventory controls and purchasing

Chris J. TaggartPage Two

2009-2011 Compass Group (Eurest), Little Rock, ArkansasFood Service Director Manage all areas of café, serving 1,800 persons for

breakfast, lunch, breaks, and catering Responsible for budgeting, menu preparation, cost

control, human resources, and customer satisfaction

2006-2009 Ogden Weber Applied Technology College Ogden, Utah Executive Chef/Head Culinary Arts Instructor

Responsible for technical instruction of students enrolled in the Culinary Arts and Restaurant Management Course

During tenure as head instructor increase enrollment

2005-2006 ARAMARK (Business Dining) West Valley City, UtahExecutive Chef

Responsible for management of a large commercial dining facility serving customers from a business park

Responsible for menu development, food preparation, sanitation, inventory, cost control, budgeting, and customer satisfaction

2004-2005 Sunstone Hotels (Ogden Eccles Conference Center), Ogden, Utah

Sous Chef Responsible for conference center food and beverage

services Duties included ordering, inventory, menu, cost control,

and supervision and training of staffEDUCATION

B.A.S., Restaurant and Hospitality Management, Dec, 2011 New England Culinary Institute, Montpelier, VermontA.A.S., Culinary Arts, 2003Salt Lake Community College, Salt Lake City, Utah

CERTIFICATIONS AND ACHIEVMENTSCertified Culinarian, American Culinary FederationMember, American Culinary FederationCurrent Serv Safe Certificate/ InstructorEagle Scout