JEFF BERGLUND 4530 West Claremont h Glendale, Arizona 85031 h 623-934-4803 h jb15f7fcc@westpos t.

net EXECUTIVE CHEF | EXECUTIVE SOUS CHEF Hands-on culinary leader with 19 years experience progressively advancing throug h the kitchen ranks of a variety of top restaurants into executive-level roles m anaging culinary operations to ensure the seamless delivery of superior dining e xperiences. Creative menu developer dedicated to innovative food with a knack fo r introducing new food trends in an approachable way. Committed to instilling co re values for superior food quality, cleanliness, and service across organizatio nal functions. Areas of expertise: Restaurant & Kitchen Operations Management Culinary Arts h Menu Design h Catering & Garde Manger h Special Events Meat & Fish Fabrication h Saucier h Baking & Confectionary h Beer, Wine & Spirit s h Nutrition Purchasing & Procurement h Supplier Relations & Negotiation h Strategic Planning Training & Coaching h Managerial Leadership h Cross-Functional Communication MS Office Suite: Excel, Word, Outlook, Explorer h TMX h Hot Schedules PROFESSIONAL EXPERIENCE MAGGIANOS LITTLE ITALY, Scottsdale, Arizona h 2005-2011 Upscale casual family style Italian restaurant with locations across North Ameri ca and internationally. Sous Chef Played a leadership role in overseeing the preparation and delivery of superior quality food, scheduling, supervising, and directing shift teams and stepping in to expedite food preparation during high volume times. Planned and conducted tr aining sessions for the kitchen and server staff and orchestrated special cookin g classes for both adult and child customers. Additionally contributed to operat ional performance as a core culinary team contributor to managing business finan cials / P&L and conducting kitchen inventory. Select Achievements: h Continually championed an organization-wide dedication to exceptional cuisine with specialized culinary training and coaching for the locations entire staff. h Ensured the consistent achievement of budget objectives while maintaining the highest levels of food quality and service by leveraging effective food and supp ly procurement practices. h Strategically negotiated with suppliers to secure the best pricing on various contracts. h Led the Scottsdale location to rank as the first to meet a critical performanc e metric following the implementation of a new corporate labor system. MCGRATHS FISH HOUSE, Mesa, Arizona h 2004-2005 Restaurant specializing in Pacific Northwestern cuisine and fresh seafood. Executive Chef Crafted a regular stream of daily and weekly menu specials to take advantage of the best of each seasons offerings. Managed the entire culinary team with a hand s-on approach to shift and line supervision. Held significant accountability for core components of the restaurants P&L, overseeing such key operational functio ns as inventory and food / supply procurement. JEFF BERGLUND h Page 2 h jb15f7fcc@westpost.net

MCGRATHS FISH HOUSE (continued) Select Achievements: h Built an acknowledged local reputation for superior food quality, creating num erous well- received specials that became frequently requested menu items. h Delivered comprehensive training in best practice internal standards and proce dures for the executive chef and entire crew of a newly launched McGraths locati on. ROCKBOTTOM RESTAURANT & BREWERY, Phoenix, Arizona h 2001-2004 Brew pub specializing in southwestern cuisine and brew dinners. Sous Chef Trained and supervised the efforts of the kitchen staff to ensure top food quali ty, efficient service, and exceptional cleanliness. Additionally contributed to food procurement and inventory management. Select Achievements: h Developed a popular Brewer Dinner concept, writing intriguing, innovative menu s and overseeing each events end-to-end execution. h Significantly impacted bottom line returns and increased market awareness by b uilding a strong customer following behind these regularly sold-out Brewer Dinne rs. CAREER NOTE: Additional roles include positions as Lead Line Cook, Prep Cook, an d Banquette Cook for CAMELBACK COUNTRY CLUB, Line Cook and Pastry Assistant for BISTRO AMERICA, Line Cook, Lead Prep Cook, and Expeditor for CARVERS STEAK & CHO PS, and as Confectionery Kitchen Manager for ALASKA WILD BERRY PRODUCTS. Details available upon request. EDUCATION Associate of Occupational Studies Scottsdale Culinary Institute, Scottsdale, Arizona ** ServSafe Certified **