Daniel Gronwold

Experience

• 

  Oak Park Club

  Jan 1978 - Jan 1981

  Banquet Chef
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  Hyatt Hotels Corporation

  Jan 1979 - Jan 1982

  Head Swing cook
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  University Club of Chicago

  Jan 1982 - Jan 1985

  Room Chef, Saucier/ Lead Cook, Night Chef
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  Zum Deutchen Eck

  Jan 1985 - Jan 1986

  Sous Chef/ Day Chef

  Iconic Chicago "old world" German Restaurant serving authentic German food.

• 

  Mayors Row- Dearborn

  Jan 1986 - Jan 1988

  Executive Chef
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  Rosie's Kitchen

  Jan 1989 - Jan 1990

  Sous Chef

  Prepared fresh for you Lunch and dinner concept that was 20 years ahead of its time.

• 

  Glenview Park District

  Jan 1990 - Jan 1992

  Executive Chef

  Golf Club with full service restaurant and catering.

• 

  Oak Park Country Club

  Jan 1992 - Jan 1996

  Private Country Club. Developed recipes and featured items that brought a new variety of food to a sophisticated membership base. Supported all aspects of the food service operation in a large country club environment.

  • Executive Chef

    Jan 1995 - Jan 1996

  • Sous Chef

    Jan 1992 - Jan 1995
• 

  Marriott International

  Jan 1996 - Jan 1998

  Executive Chef/ Production Manager- Blue Cross/ Blue Shield

  Marriott Food Service- managed food service for Blue Cross/ Blue Shield Chicago operations center. Multiple service areas utilized Marriott's "Cross Roads" service program.

• 

  Marshall Fields

  Jan 1998 - Jan 2003

  Oversight and support of 11-14 Marketplace operations, Starbucks, and restaurant operations including all Chicago area locations (excluding State Street) in Illinois, Michigan, and Wisconsin. Coached, trained, and developed unit managers and staff on new and ongoing Marshall Fields food division initiatives. Also helped implement regional unit sanitation walk through format and scoring. Full P&L responsibilities. Multiple concept retail food operation.

  • Regional Executive Chef

    Jan 2000 - Jan 2003

  • Executive Chef- Market Place Foods

    Jan 1998 - Jan 2000
• 

  Sunrise Senior Living

  Jan 2003 - Jan 2004

  Director of Dining Services/ Executive Chef

  CCRC facility in Arlington Heights, Illinois that supported 200 residents. Here I learned about the residents dignity, respecting my elders, self respect, and doing what is right.

• 

  ALEXIAN BROTHERS

  Jan 2004 - Jan 2009

  Executive Chef
• 

  Alexian Brothers Health System

  Jan 2004 - Jan 2007

  Executive Chef/ Food Service Manager

  Room Service based hospital patient food service, upscale Café, and catering operation serving approximately 3,000 meals per day to patients, staff, and guests. Successful self op during this time frame.

• 

  Triton Community College

  Jan 2007 - Jun 2007

  Adjunct Faculty/ Culinary Teacher

  Designed, developed, and conducted two culinary arts credited classes for Culinary program students. Included in coursework: Mother Sauces, and Soups.

• 

  Provena Health

  Jan 2008 - Jul 2008

  Executive Chef/ Production Manager

  Hospital- managed food service operation. This operation featured a Room Service menu, full service Café, and in house catering.

• 

  Metro South Medical Center

  Jan 2009 - Oct 2013

  Executive Chef

  Developed, built, and implemented a successful food service program in a Self Op, for profit hospital setting.

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  Innovative Creations

  Oct 2013 - now

  Restaurant/ Food Service Consulting

  We provide Creative Dining solutions, coupled with self op Food Service options, for established food service operators, large food service operations (schools, hospitals), as well as start up operations. Our main focus is on healthy, quality foods, menu and recipe development, consistency, cost control, sales driving, and staff training/ education.

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  Shriners Hospital for Children- Chicago

  Mar 2014 - now

  Food Service Manager

  Oversee staff, menu planning, recipe development, production, purchasing, and guest /patient satisfaction in a self op food service environment for pediatric patients.