Michael Longo

Experience

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  First Impressions Catering / Nana Longo's Italian Market

  May 2003 - Sept 2009

  Owner Operator / Chef

  Managed all aspects of Italian Market and Restaurant / Deli launch including catering enterprise, from conception to profitablity; developed and implemented all operational metrics, menu development and planning / recipe development, costing, purchasing, inventory, custormer relations, marketing, staffing and staff development.

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  Back of the House Solutions

  May 2007 - Jun 2011

  Executive Chef / Owner

  Consulted for a variety of restaurant and startups including four restaurant start-ups and five turnarounds: from troubleshooting to redesign and restructuring of kitchen systems, work-force evaluation, and menus with emphasis on budgeting, menu strategy and design, and recipe research and developement.

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  Garden of the Gods / Kissing Camels Golf Club

  Apr 2009 - Jan 2010

  Chef De Cuisine

  Managed all aspects of Kissing Camels Golf Club Restaurant including catering, menu planning/ recipe development, costing, purchasing, inventory, member relations, staffing, training and staff development. Assisted Ex. Chef in main restaurant for special occasions such as weddings, banquets, and as needed in daily operations.

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  Holiday and Hawthorne Retirement Communities

  Jul 2011 - Oct 2013

  Manager

  Supervised, trained and managed all staff of the Denver location and opened a second location in Rio Rancho. Led a team of over 30 employees, including the Executive Chef and all Kitchen staff: Sous Chef, Prep Chef, Kitchen Helpers and Dining Room Servers: Housekeepers: Maintenance Technician: Enrichment Coordinator, Transportation Coordinator and Volunteers. Implemented daily maintenance task lists for current and new employees.

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  Springs Rescue Mission

  Dec 2013 - Jun 2019

  Executive Chef

  Assisted men in their sobriety journey by acting as a contributing member of the New Life Program Review Team, Programs, and Leadership Teams. Supervised, hired and trained staff for Kitchen and Dining Room, transportation and warehouse, scheduled employees and work readiness candidates. Developed curriculum and syllabus for Mission Culinary Academy for utilization in work readiness program. Supervised, coached and trained men every day from the addiction recovery program in the 100% scratch kitchen. Began the ministry of "Fisher of Men" to introduce the joy of angling to men in the program. Show less

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  Antlers Hotel

  Jul 2019 - Mar 2020

  Executive Sous Chef

  Assisted Executive Chef with banquet execution, kitchen operations, and administrative tasks. Supervised and trained Stewards, Line Cooks, Restaurant/Banquet Chef and staff at all stations. Developed, implemented and maintained processes and systems including prep lists and delivery systems to ensure order accuracy and service efficiency. Maintained and ordered appropriate inventory, inspected equipment, and maintained temperature controls, food storage area organization and proper storage procedures. Ensured correct costing of all menu items and ensured quality dishes produced in a timely, efficient and presentable manner. Show less

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  Jackson Creek Senior Living

  Aug 2021 - now

  Director of Culinary

  Actively teaching and working with FOH and BOH staff to create new and innovative dining experiences in 2 separate Dining Venues. Providing exceptional food quality to our Residents, Family Members and Employees.