William
WILLIAM E. TOMEK JR. CDM CFPP
3725 Burr Oak Drive
Bellevue, NE 68123
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EXPERIENCE:
April 2019 - present Sodexho Blue Cross Blue Shield
Cook Supervisor
Hot prep production of soups, entrees, vegetables, smoked meats and making bread. Assume responsibility of Chef when not kitchen/off work. Oversee staff to assist Chef.
Sept 2016-present Midlands Hospital
Cook – on call position
Daily responsibilities include cafeteria food production, doctors lounge food production, sanitation and storage and catering. Assumed Chef role when he was not present
Creighton University Medical Center, Omaha NE
July 2011-July 2015 Bergan Mercy Hospital, Omaha, NE
Team Lead Executive Chef
Responsibilities include overseeing production of tray line and cafeteria food production, retail operations, purchasing, staff education, recipe development, and caterings. Collaboration with dietary managers. Communication daily with patients and customers for food quality satisfaction.
August 2010-July 2011 WEL-Life at Papillion Assisted Living, Papillion, NE
Dietary Supervisor/Chef
Responsibilities include all food and catering functions pertaining to the facility. Responsible for staff scheduling, purchasing, budget development, training, hiring, and employee disciplinary actions.
June 1995-August 2010
Erin Court Convention Center, Omaha, NE
Executive Chef
Direct responsibility for food production for function up to 5,500 people both on and off premise.
October 1994-June 1995 Chi Chi’s Mexican Restaurant, Lincoln, NE
Chef
Responsible for all functions pertaining to the kitchen. Also had front of the house responsibility in the absence of the General Manager.
August 1993-October 1994 Hilltop County Club, Wahoo, NE
Executive Chef
Position change due to financial restructuring.
William E. Tomek Jr. Page Two
January 1992-August 1993 Rodeo Keno Steakhouse and Lounge, Wahoo, NE
Operations Manager
Open manager for 175-seat full service restaurant, lounge, keno parlor and catering facility. Responsible for implementation of all procedural function, hiring and training of all staff, purchasing, menu development, marketing and cost controls. Position eliminated due to new owners.
August 1991-January 1992 Country Club of Blue Springs, Blue Springs, MO
Consultant
Executive Chef Consultant to the country club on a six-month contract. Recommendation to the country club committee and General Manager for implementation of food and beverage control, new menu development, purchasing and food handling procedures and identification of potential management candidates from existing staff. Proposed expansion of existing catering space to accommodate both the club and community functions.
October 1990-July 1991 Bakers Supermarkets, Omaha, NE
Central Kitchen Manager/Corporate Executive Chef
Responsible for managing all facets of the Central Kitchen facility. Production
of soups, salads, entrees and desserts for nine restaurants and ten delicatessens from this USDA inspected plant. Development of new products and support center of catering services. Financial duties to control payroll, purchasing and inventory turnover. Position eliminated as a result of corporate restructuring.
Major Accomplishment:
Increased productivity and lowered wage cost by two percent as compared to
the same two quarters last year.
Developed and implemented a purchasing system to maintain a perpetual inventory.
Increased the number of food products in production by twenty-five percent.
March 1990-October 1990 Nebraska Methodist Hospital, Omaha, NE
Executive Chef
Responsible for food production and purchasing area. The development
of a formal production and purchasing system, implementation of a
culinary skills and employee recognition program. The kitchen
produced approximately 2.350 meals per day. Staffing included five
supervisors and fifty-six hourly personnel.
August 1982-March 1990 Marriott Corporation, Washington, D.C.
Executive Chef
Responsible for managing all aspects of the kitchen operation and staff
development functions. This includes cost of sales in both product and
wages, presentation and quality control of all food products, recipe
development and coordination of food production to various outlets by
use of a forecast system.
Major Accomplishments:
Opened two hotels as part of the kitchen management team: El Paso, Texas (1982) and Overland Park, Kansas (1984).
Previously served as advisor to the Culinary Advisory Committees of Boys
William E. Tomek Jr. Page Three
Participated with the Grand Buffet team for hotel openings: Tulsa, Oklahoma
(1983), Oklahoma City, Oklahoma (1985) and the Burlingame Marriott in San Francisco, California (1986).
Selected as one of eighteen Executive Chefs to participated in a training program in France. Roger Verge’s Moulin de Mougins in Nice and George Blanc’s Chez la Mer Blanc in Vonna.
Selected as one of the 600 top Chef’s in America by Grand Master Chefs of San Francisco for 1988 and 1989.
Selected as the regional Executive Chef representative for the 1989 Fetzer Food and Wine Seminar. Awarded a Gold Meal for food presentation and quality during seminar competition.
Maintained food and labor costs in the top twenty-five percentile in the hotel division and top ten in the region.
PAST & PRESENT
AFFILIATIONS:
Member American Culinary Federation, Omaha and the Greater Kansas City Chapters Town, Metro Technical Institute, and Iowa Western Community College
WILLIAM E. TOMEK JR. CDM CFPP
3725 Burr Oak Drive
Bellevue, NE 68123
------------
¬¬¬¬¬¬¬¬¬¬¬
EXPERIENCE:
April 2019 - present Sodexho Blue Cross Blue Shield
Cook Supervisor
Hot prep production of soups, entrees, vegetables, smoked meats and making bread. Assume responsibility of Chef when not kitchen/off work. Oversee staff to assist Chef.
Sept 2016-present Midlands Hospital
Cook – on call position
Daily responsibilities include cafeteria food production, doctors lounge food production, sanitation and storage and catering. Assumed Chef role when he was not present
Creighton University Medical Center, Omaha NE
July 2011-July 2015 Bergan Mercy Hospital, Omaha, NE
Team Lead Executive Chef
Responsibilities include overseeing production of tray line and cafeteria food production, retail operations, purchasing, staff education, recipe development, and caterings. Collaboration with dietary managers. Communication daily with patients and customers for food quality satisfaction.
August 2010-July 2011 WEL-Life at Papillion Assisted Living, Papillion, NE
Dietary Supervisor/Chef
Responsibilities include all food and catering functions pertaining to the facility. Responsible for staff scheduling, purchasing, budget development, training, hiring, and employee disciplinary actions.
June 1995-August 2010
Erin Court Convention Center, Omaha, NE
Executive Chef
Direct responsibility for food production for function up to 5,500 people both on and off premise.
October 1994-June 1995 Chi Chi’s Mexican Restaurant, Lincoln, NE
Chef
Responsible for all functions pertaining to the kitchen. Also had front of the house responsibility in the absence of the General Manager.
August 1993-October 1994 Hilltop County Club, Wahoo, NE
Executive Chef
Position change due to financial restructuring.
William E. Tomek Jr. Page Two
January 1992-August 1993 Rodeo Keno Steakhouse and Lounge, Wahoo, NE
Operations Manager
Open manager for 175-seat full service restaurant, lounge, keno parlor and catering facility. Responsible for implementation of all procedural function, hiring and training of all staff, purchasing, menu development, marketing and cost controls. Position eliminated due to new owners.
August 1991-January 1992 Country Club of Blue Springs, Blue Springs, MO
Consultant
Executive Chef Consultant to the country club on a six-month contract. Recommendation to the country club committee and General Manager for implementation of food and beverage control, new menu development, purchasing and food handling procedures and identification of potential management candidates from existing staff. Proposed expansion of existing catering space to accommodate both the club and community functions.
October 1990-July 1991 Bakers Supermarkets, Omaha, NE
Central Kitchen Manager/Corporate Executive Chef
Responsible for managing all facets of the Central Kitchen facility. Production
of soups, salads, entrees and desserts for nine restaurants and ten delicatessens from this USDA inspected plant. Development of new products and support center of catering services. Financial duties to control payroll, purchasing and inventory turnover. Position eliminated as a result of corporate restructuring.
Major Accomplishment:
Increased productivity and lowered wage cost by two percent as compared to
the same two quarters last year.
Developed and implemented a purchasing system to maintain a perpetual inventory.
Increased the number of food products in production by twenty-five percent.
March 1990-October 1990 Nebraska Methodist Hospital, Omaha, NE
Executive Chef
Responsible for food production and purchasing area. The development
of a formal production and purchasing system, implementation of a
culinary skills and employee recognition program. The kitchen
produced approximately 2.350 meals per day. Staffing included five
supervisors and fifty-six hourly personnel.
August 1982-March 1990 Marriott Corporation, Washington, D.C.
Executive Chef
Responsible for managing all aspects of the kitchen operation and staff
development functions. This includes cost of sales in both product and
wages, presentation and quality control of all food products, recipe
development and coordination of food production to various outlets by
use of a forecast system.
Major Accomplishments:
Opened two hotels as part of the kitchen management team: El Paso, Texas (1982) and Overland Park, Kansas (1984).
Previously served as advisor to the Culinary Advisory Committees of Boys
William E. Tomek Jr. Page Three
Participated with the Grand Buffet team for hotel openings: Tulsa, Oklahoma
(1983), Oklahoma City, Oklahoma (1985) and the Burlingame Marriott in San Francisco, California (1986).
Selected as one of eighteen Executive Chefs to participated in a training program in France. Roger Verge’s Moulin de Mougins in Nice and George Blanc’s Chez la Mer Blanc in Vonna.
Selected as one of the 600 top Chef’s in America by Grand Master Chefs of San Francisco for 1988 and 1989.
Selected as the regional Executive Chef representative for the 1989 Fetzer Food and Wine Seminar. Awarded a Gold Meal for food presentation and quality during seminar competition.
Maintained food and labor costs in the top twenty-five percentile in the hotel division and top ten in the region.
PAST & PRESENT
AFFILIATIONS:
Member American Culinary Federation, Omaha and the Greater Kansas City Chapters Town, Metro Technical Institute, and Iowa Western Community College