John Barker

Introduction: The following are my qualifications: * Professional, award-winning chef * Sver 30 years of experience * ServSafe certified (2012) * CORI certified * custom meals/menus prepared in-home, daily or weekly * specializing in senior care diets I am currently a chef (5 years) at Epoch Brewster, here in Cape Cod. I prepare meals for all regular and special diets, all special events and fundraisers. I have excellent client rapport and references. Whether you need personal menus prepared at home for a special event/celebration or custom-prepared meals for your older loved ones at home, I will personally craft and prepare them to your liking. Please contact me via e-mail, so we may set up subsequent appointments anytime after 3 p.m. Kindly contact the following for further references. * Epoch Senior Living Brewster * Maureen Gardner, Executive Administrator * Mary Ann Taylor, Food Service Director * Rebekah Bergstrom, Dining Services Manager * Tina Woods Business, Office Manager Please see below for details on experiences and qualifications. 2003 to 2009: Sons of Italy Cotuit Lodge; Cotuit, Massachusetts; I was the executive chef who had total responsibility for the leadership and successful operation of the kitchen and banquet food service activities, including staffing, scheduling, menu creation, ordering, production, sanitation and financial accountability for the largest banquet facility on Cape Cod (350 seating). Activities included the Cape Cod Pop Warner Banquet, weddings, birthdays, anniversaries, and political and nonpolitical fundraisers. Accomplishments are as follows: * Ensured client food-service satisfaction with efficient cost-effective management, exceeding stated expectations. * Recognized at The Edwards Twins Summer Show for 2007 for exceptional food-service performance. Reference: John Scaramouzza, General Manager 2001 to 2003: John's Capeside Diner; Rt. 6A, Sagamore, MA As owner and chef, I was responsible for total accountability including: P&L, menu creation, client food-service satisfaction, staffing, ordering, scheduling, production and sanitation. I catered large on-site holiday and business functions for such clients as the Cape Cod Chamber of Commerce and the Marconi Club. As an accomplishment, I was featured on the front cover of the Cape Cod Magazine, May 2003 issue. 1999 to 2001 Beverly Corporation, MA As director of food service, I directed the operation of food and nutrition services for the Cape Cod Nursing Home, Buzzards Bay, MA. I ensured client and customer services/satisfaction with efficient cost-effective management exceeding company expectations. I was responsible for all food-service-related activities including patient dietary and nonpatient service, quality improvement, sanitation, infection control and nursing related activities. I hired and trained staff; reorganized kitchen staff and waitstaff for increased efficiency. I also realigned the entire operation to meet acceptable Health Department standards. Accomplishments are as follows: * Decreased food cost from $4.50 ppd to $3.67 ppd (per patient day). * Collaborated with a dietitian to restructure healthier client meals. 1992 to 1999 Gone Tomatoes, The Golden Swan Asa Bearse House; Cape Cod, MA As executive chef, I was responsible for menu creation, client/customer food-service satisfaction, staffing, ordering, scheduling, production and sanitation for all the above fine dining and continental cuisine companies, which were included in my career progression and had annual food sales in excess of $1.75 MIL. Accomplishments are as follows: * Recipient of the 1997 Best Italian Restaurant Upper Cape Cod * Presented the 1996 American Culinary Federation Medal of Honor * Recipient of the 1993/1996 Outstanding Chefs of North America Awards, Carnegie Hall, NY, NY * Recipient of 4 of 6 1993 Awards at the Cape Cod Seaport Festival Competition * Recipient of 1993 Best Chefs of Cape Cod Benefit Awards, Ocean Edge, Brewster, MA * Invited Guest Chef with Chef Julia Child at the 1993 Seafood Festival Competition, Hyannis, MA 1989 to 1992 Boodles of Boston, Back Bay Hilton Hotel; Boston, MA I was the restaurant chef who supervised the hotel's entire three-kitchen operation, with a staff of 35. I was responsible for menu creation, client food-service satisfaction, staffing, ordering, scheduling, production and sanitation. An accomplishment would be being recognized as the winner of Boston's Best Seafood and Boston's Best Steak, Zagat Survey. My educational credentials are as follows: * Thayer Academy, Braintree, Massachusetts * University of Massachusetts, Amherst, Massachusetts * ServSafe Certification/Sanitation, State of Massachusetts; 1999, 2006 and 2012