John Schilling

Dynamic culinary professional with over 20 years of experience leading high-volume food service operations across educational, hospitality, and senior living settings. Skilled in menu development, team leadership, and cost-effective inventory management, with a proven record of delivering nutritious, high-quality meals while maintaining top health inspection scores. Adept at creating tailored catering experiences and managing all administrative aspects of food service programs.

Chef Manager - The Carey School - San Mateo, CA

(2024-12)

• Independently oversee the entire food service program for a private elementary school, managing all administrative tasks, including budgeting, payroll, and compliance.
• Plan, prepare, and serve nutritious daily meals from scratch, emphasizing fresh, seasonal ingredients to meet diverse dietary needs.
• Handle all ordering and vendor communications, optimizing inventory to reduce waste and control costs.
• Design and execute custom catering menus for school events, parent meetings, and special functions, earning consistent praise from staff and parents.
• Ensure strict adherence to health and safety regulations, achieving excellent inspection results.

Executive Chef - Chartwells K12 – Burlingame School District - Burlingame, CA

(2022-11 - 2024-12)

• Directed culinary operations across 7 K–12 school sites, serving over 3,000 USDA-compliant meals daily.
• Led a team of 20+ kitchen staff, overseeing hiring, training, and performance evaluations to ensure operational excellence.
• Developed innovative menus using locally sourced ingredients, enhancing meal quality and student satisfaction.
• Designed catering for district-wide events, earning positive feedback from administrators and parents.
• Implemented cost control strategies, reducing food waste by 15% and optimizing inventory turnover.
• Maintained top health inspection scores through rigorous food safety protocols.

Interim Director (Summer Assignment) - Chartwells K12 – Burlingame School District - Burlingame, CA

(2024-06 - 2024-09)

• Managed district-wide nutrition program operations, overseeing payroll, inventory reports, and financial closeouts.
• Strengthened client and vendor relationships through proactive communication and feedback sessions.
• Led stakeholder meetings to implement seasonal menu changes based on trends and community input.

Cook - The Barn - Half Moon Bay, CA

(2018-09 - 2022-09)

• Prepared high-quality dishes across grill, prep, and salad stations, maintaining speed and consistency.
• Operated commercial kitchen equipment safely, adhering to strict food safety standards.

Dining Services Director - Brookdale Assisted Living - Redmond, OR

(2016 - 2018)

• Directed kitchen operations for a senior living facility, managing staffing, scheduling, and budgeting.
• Created catering menus for resident events and family nights, improving satisfaction scores.
• Achieved consistent improvements in Best Audit scores through operational excellence.

Cook - Nuestra Mesa - Camas, WA

(2015 - 2016)

Prepared meals and assisted with menu planning, adhering to food safety protocols.

Event Manager - FanFare Events - Portland, OR

(2012 - 2015)

Managed catering logistics for large events, including at Portland Air Force Base, and designed seasonal menus.

Kitchen Manager - Hilton Garden Inn & Suites - Portland, OR

(2002 - 2012)

Led kitchen operations, managed budgets, and created tailored banquet menus while maintaining high sanitation standards.

High School Diploma