Claire E.

Dacko
204 Haldeman Avenue
New Cumberland, Pennsylvania 17070
(215) 205-2458
ClaireEW@hotmail.com
SUMMARY OF QUALIFICATIONS

Over 10 years of food service management experience

Extensive understanding of classic and modern culinary techniques and cuisines
Knowledge of hands-on, competency-based instruction and classroom management
Excellent attention to detail, quality control and organization
Able to communicate effectively and provide leadership and direction
Understanding of student/employee diversity and individual needs
Proficient in Spanish

EXPERIENCE
Culinary Arts Instructor, Dauphin County Technical School; Harrisburg, Pennsylvania August 2104-Present
Instruction of students in a 4-year career and technical high school program wishing to pursue a career in the foodservice
industry. Responsible for design and execution of curriculum that includes ServSafe, kitchen safety, nutrition, culinary theory,
food preparation techniques and restaurant management skills. Establish and maintain effective student behavior expectations,
procedures and discipline. Implement appropriate instructional methods and materials to meet program and school objectives.
Evaluate and assess the learning progress of students on a regular basis.
Sous Chef/Kitchen Manager, Messiah College Dining Services; Mechanicsburg, Pennsylvania April 2010-July 2014
Supervised daily planning and production for all meals in 800-seat dining facility. Responsibilities included menu and recipe
development, food and labor cost controls, sanitation and food safety, hiring and training of a diverse team of 20+ kitchen
employees, management of student nutrition and special dietary programs, and planning and execution of high-end catering and
special events.
Chef de Cuisine, Ansill Food & Wine; Philadelphia, Pennsylvania May 2006-September 2009
Responsible for daily preparation and execution of Euro-centric small-plates menu. Maintained inventory, food cost and labor
controls. Trained and managed a staff of up to 10 kitchen employees, including student interns. Created seasonal dishes, daily
specials and menus for large parties and special events.
Line Cook, Tangerine; Philadelphia, Pennsylvania December 2004-May 2006
Developed organizational skills needed to execute a diverse menu in a high-volume, upscale atmosphere. Responsible for
preparation and control of menu items for various kitchen stations.
Lead Line Cook/Baker, Blue Moon Cafe; Saranac Lake, New York April-December 2004
Executed upscale breakfast, lunch and brunch menus and created daily specials. Acquired bread baking and pastry experience
and skills. Supervised kitchen staff in Chefs absence.
Culinary Externship, The Atlantic Inn; Block Island, Rhode Island May-September 2003
Trained as a line cook on all stations including saut, butcher and garde manger/pastry. Created menu items for a seasonal, fourcourse, prix-fixe menu. Assisted Chef and Sous Chef in catering large parties, weddings and wine-pairing dinners.

EDUCATION
Paul Smiths College, Paul Smiths, New York, B.P.S., Culinary Arts & Service Management, 2004
Paul Smiths College, Paul Smiths, New York, A.A.S., Culinary Arts, 2002

CERTIFICATION
American Culinary Federation, Certified Culinarian
ServSafe, Manager Food Safety Certification
Commonwealth of Pennsylvania, Department of Education, Vocational Intern Certification

Full References Available Upon Request