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Dan Kazensky

Dan Kazensky

Kitchen Manager

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location of Dan KazenskyDetroit Metropolitan Area

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  • Timeline

  • About me

    Director Of Dining Services at The Park at Trowbridge

  • Education

    • Western Culinary Institute

      2003 - 2005
      Associate’s Degree Hospitality Administration/Management 3.94

  • Experience

    • Richters Chalet

      Jan 1996 - Aug 1999
      Kitchen Manager

      Oversee daily kitchen operation of family owned German restaurant offering authentic fare.

    • Motor CIty Casino

      Aug 1999 - Dec 2003
      Lead Line Cook

      Line Cook at Casino in which I worked in all outlets of establishment, including Fine Dining, Buffett and Deli.

    • Tutto Bene

      Oct 2005 - Aug 2006
      Line Cook

      Line Cook for quick service Tuscan Bistro, making items in scratch kitchen.

    • The Rattlesnake

      Nov 2006 - Feb 2008
      Line Cook/Pastry Chef

      Worked Sauté and Pastry stations for well established fine dining restaurant.

    • The Heathers Club

      Mar 2008 - Mar 2009
      Line cook

      Work Grill, Saute and Wheel Station for high volume private golf club. Create daily and weekly specials.

    • Henry Ford West Bloomfield Hospital

      Mar 2009 - Aug 2012
      Sous Chef

      Oversee food production for room service, Café and catering departments. Create flavorful and healthy menus for room service on a seasonal basis. Implemented prep and cleaning lists.

    • Plum Market

      Aug 2012 - Nov 2012
      Chef de Cuisine

      Oversee production of all food for Prepared Food department. Train staff to meet all expectations and standards of company.

    • NOrthern Lakes Seafood Restaurant

      Feb 2013 - Jul 2013
      Garde Manger Chef

      Create and Mange all cold food preparations including daily specials

    • Fox Run Village

      Jun 2013 - Jun 2016
      Executive Chef

      Over see all food production for Full Service restaurant and quick service café serving 500 to 700 residents, staff and guests daily. Responsible for labor and cost controls for staff of 25 team members.

    • Corporate Dining Concepts

      Jun 2016 - Feb 2018
      Chef Manager

    • The Park at Trowbridge

      Feb 2018 - now
      Director Of Dining Services

  • Licenses & Certifications

    • Serv Safe

      Dec 2014