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William Thornwald
1100 Jonesville Rd. Spokane Mo. 65754
417-522-8378
OBJECTIVE: To obtain a position as an Executive Chef or Manager in a full service hotel, restaurant, or
Collage
EDUCATION: Ozarks Technical Community College, Culinary Arts AAS; ServSafe Certified; A.C.F.
Certified; Competed and placed in A.C.F. Sanctioned Events; Certified Supervisor; Phi
Theta Kappa; Graduated with Honors
EXPERIENCE:
Chartwell’s / Missouri State University
Executive Sous Chef / Manager / Catering Chef
Springfield Mo. November 2011 - Current
• Oversee all Kitchen Revenue (13 Million) annually
• Oversee and help produce all catering production (1.3 million) annually
• Schedule all Catering Staff and maintain a strict labor budget
• Ensure job safety training and job safety analysis
• Procurement of all products
• Development of Client Relationship
• Build Menus for multiple units and for other accounts and collages
• Traveling chef, training other accounts on menus ,cooking techniques, Company
Policies and procedures
• Managed a kitchen staff of 30 ppl
Clarion Hotel/Classic’s Restaurant
Executive Chef/Manager
Springfield Mo. January 2011 – October 2011
• Oversee kitchen activity;
• Cater for large scale events and weddings;
• Order food for restaurant and large scale events;
• Training of new employees;
• Staffing of employees;
• Scheduling, Staffing

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Houlahan’s Restaurant,
Chef
Springfield Mo. September 2010 – January 2011
• Helped open first L.E.E.D. Certified Restaurant in Missouri;
• Trained to run all stations;
• Helped train new incoming employees;
• Maintained a neat and sanitary kitchen;
Fairfield Golf & Country Club,
Executive Chef
Fairfield Ia. January 2008 – July 2008
• Developed & introduced new and profitable menu;
• Maintained food cost at 33% ;
• Cooked for and oversaw multiple large-scale events weekly;
• Maintained neat and sanitary kitchen;
• Trained staff, scheduling, procured all products
Maharishi University of Management,
Sous Chef
Fairfield Ia. December 2006 – January 2008
• Trained in vegan and vegetarian cooking styles & techniques;
• Trained in classic Indian fare on large scale for more than 1,000 each day;
• Developed strong pallet for international spice combinations and usage;
• Oversaw main kitchen production including:
o Prep, staffing, menu planning, safety sanitation, high food quality;
• Supervised preparation and production of food for students, their sister high school
and 3 delivery sites twice a day; Which included cooking for the Maharishi himself

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George’s Pizza and Steak House,
Chef
Fairfield Ia. June 2006– December 2006
• Short-order cooking;
• Learned classic Iowan fare cooking;
• Ran gas-fired pizza ovens and made pizza;
Regina’s Restaurant,
Sous Chef
Fairfield Ia. December 2002 – June 2006
• Performed all aspects of catering, banquets & dinner;
• Maintained superior sanitation and safety;
• Ability to expedite and ensure consistent production & plating;
• Excellent line speed and ability to meet deadlines;
• Received training in Pacific-Rim fusion and Mediterranean cooking;
United States Navy,
Construction Mechanic
Port Hueneme Ca. October 1999 – September 2001
• Mechanic in the Seabees;

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• Squad leader in charge of 8 people;
• Received apprenticeship in Diesel Mechanics plus additional training;
• Received Stage 2 Chassis Certification;
• N.B.C. Certified;
• Honorably Discharged after injury;
Job Contacts
Jeff VanCamp
678-602-9198
Multi-Unit Director
Candace Lebbetter
Accounting & H.R. Director
Holiday Inn
417-343-4989

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Giorgio Cossich
Director of Operations
Missouri State University
573-645-1173

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Giorgio Cossich
Director of Operations
Missouri State University
573-645-1173