Outdoor

Homebrewing

Music

Gardening

Hunting

Cooking

Skiing

Reading

Hiking

backpacking

Photography

Wine

Camping Outfitter

Other

I grew up on a 20 acre farm with sixteen thousand chickens. Yes, sixteen thousand. Since then I've moved through cities big & small, traveled the world, and worked in positions such as a camp counselor, line cook, Chef de Cuisine, instructional design support, and assistant property manager.

I'm interested in all things having to do with the business of food, the natural environment, & sustainability. I'm highly interested in food systems, farm-to-fork eating, food processing & science, and local & urban agriculture. Related to these interests is my fascination with the natural world: Forestry & Forest Ecology, Wildlife Management, Eco-Tourism, Cradle-to-Cradle Life-cycles, Conservation, Etc. 

On the personal side of things, I'm a skilled chef, sommelier, and general foodie. I'm also, among other things, a musician, gardener, beer-brewer, traveler, and outdoorsman.

A bit more about me:

~I'm the calm one, usually with an easy smile on my face.

~I'm consistently singled out as a good teacher, and conversely, a quick learner.

~I can easily handle multiple priorities when called upon to do so, though single-tasking usually results in higher-quality results.

~Having spent a full year of my life visiting other countries, I have extensive experience dealing with people from all walks of life; you might say I've got well developed interpersonal skills.

Throughout my career, I've managed crews of up to 20, facilitated large scale software implementations and trained individuals thrice my age on the intricacies contained therein, managed capitol improvements to real property, directed marketing efforts for seasonal recruitment, and put in my fair share of hard labor and 12 hour days in the pursuit of culinary perfection.

Specialties: Culinary Arts, Outreach & Marketing, Forging Relationships & Repairing Burnt Bridges, Restaurant Management, Operations Management, Training, Expert Coffee Drinker

Assist customers in finding merchandise and making buying decisions.
Restock & maintain merchandise displays.
Respond to customer inquiries on effectiveness & purpose of different outdoor supplies.
Fit customers for backpacks.
Advise customers on proper gear for intended activities.
Work with supervisors to maintain department product & signage.

Pomona West Apartments is a college oriented community with 60 units, each comprised of 4 bedrooms and 2 bathrooms. In this position I wore many hats, managing office employees, overseeing capitol improvements, tending to legal matters on behalf of the property, and acting as the face of the company for residents, both current and prospective. I lowered the communities vacancy rate by 10% while managing the property, designed and implemented improvements for its online presence, brought application processes into the 21st century, and achieved a 60% collection ratio on outstanding balances over one year old.

~Manage daily operations of 60 unit college apartment complex.
~Direct marketing and leasing efforts.
~Direct activities of maintenance & office staff; coordinate installation of capitol improvements. 
~Maintain records of expenditures and budget; improve closing ratio of collectibles.
~Spearhead modernization of application, payment, & maintenance processes.

Office & Property Manager

Benchmark Wine Group is the largest online re-seller of rare & fine wines, sourcing their inventory prom premium, privately held cellars from around the world.  Benchmark Wine Group also imports directly from foreign producers, lowering cost to the end consumer.  In this position I scheduled as many as 70 shipments per day, often comprising thousands of bottles of wine.  These shipments were sometimes valued at up to $100,000 USD, making accuracy & attention to detail extremely important.

~Acted as main liaison between sales department, customer, and external logistics provider.
~Coordinated & scheduled shipping for domestic clients; created shipping invoices.
~Created & maintained client inventory records; adjusted company inventory data as necessary.
~Maintained records of financial credits and inventory discrepancies; coordinated & inspected returns.

Client Relations Specialist & Shipping Coordinator

The Technology & Learning Program (TLP), a department of Chico State University acts as the central training and support center for faculty use of the campus-wide Learning Management System, or LMS.  The TLP Supports everything the faculty may need to effectively utilize Blackboard Learn in the classroom.  Programs such as Kaltura, Toast, Turning Technologies, and Respondus are all supported, as is personal website integration and customization.

~Coordinated webcasting and archiving of educational materials.
~Wrote comprehensive training manual for “Distributed Learning Technologies” classrooms.
~Participated in extensive beta-testing of Learning Management Software.
~Created online tutorials for campus-wide faculty use.

Instructional Design Technology Assistant

KCSC radio served local and global markets through an online presence.  I hosted the "Bluegrass Masterclass", a weekly radio show of my own design.  The show featured artists from the early forties to present day, including the likes of Bill Monroe, Flat & Scruggs, Doc Watson, The Kentucky Colonels, Steve Martin, The Grascals, Jimmy Martin, Ralph Stanley, and Tony Trischka to name just a few.

Other duties included:
~Upkeep of radio-log database
~Announcement of station advertisements and Public Service Announcements
~Weekly broadcast meetings & music review

Radio Personality: DJ 5-String, Host of "The Bluegrass Masterclass"

Election Systems & Software is one of the nations’ leading voting system providers, and a leader in international integrations.  

~Worked as an Independent contractor on an as-needed basis.
~Performed modifications to machine hardware based on county needs.
~Packaged voting machines for shipment

Service Technician

~Created and implemented seasonal menus focusing on local ingredients.
~Controlled food and labor costs while ensuring adherence to strict quality standards.
~Oversaw hot-line production of dinner and pastry menus.
~Managed ordering of product and ensured adequate levels were on-hand.
~Prevented waste by managing product flow and utilizing scrap material in a profitable way.

Sous Chef

Roots Restaurant is located on the ground floor of the Orchard Garden Hotel in San Francisco, California. The hotel was the first LEED Certified lodging in San Francisco and as such, the restaurant followed suit. All of our dairy, produce, and meats were locally sourced and from organic or biodynamic operations. The exception to this rule was our wine list, which I liquidated and reformulated to fall in line with the philosophy of the establishment. All new wines were from organic or biodynamic wineries, and originated within a 500 mile radius. In this position I also directed the wine list for our sister restaurant, Daffodil.

As the Chef de Cuisine:
~Supervised and scheduled up to 18 employees.
~Provided training and accountability for performance relating to productivity and customer service.
~Managed daily kitchen operations including procurement of kitchen inventory. 
~Purchased approximately $8 - $10 thousand in food monthly. 
~Developed menus, both seasonal and standardized.
~Wo

Chef de Cuisine, Wine Buyer

~Coordinated deadlines across multiple stations. 
~Oversaw station ordering.
~Ensured timeliness of service and patron satisfaction.

Expeditor and Hot Line

As the Sous Chef at the restaurant, I:

~Supervised a staff of 6 employees.
~Oversaw ordering of product as necessary.
~Contributed to menu development.
~Worked hot line, pantry, and pastry as needed.

At this restaurant I rotated through a number of different positions.  Amongst my various duties, I:

~Prepared pizzas, salads, and a full bar-menu in a high-volume establishment.
~Worked dessert station as needed for fine dining restaurant.
~Executed breakfast omelet bar.
~Rotated through stations on an as-needed basis.

Pantry & Hot Line Cook

Working as a camp counselor I took on a number of responsibilities.  At various times I:
~Worked as a Lifeguard at the swimming area.
~Supervised the checkout of sailing boats.
~Managed the safety of ropes courses.
~Prepared meals in the camp kitchen.
~Led hikes for visiting scout troops.

Camp Counselor & Lifeguard

Find out detailed information about David McCluskey, Camping Outfitter in Portland, ME

David McCluskey: Camping Outfitter in Portland, ME

David McCluskey

Cabela's

Pomona West Apartments

Benchmark Wine Group

California State University, Chico

KCSC Radio

Election Systems & Software

One Walnut Restaurant

Orchard Hotel Group / Roots Restaurant

Aziza Restaurant

Panolivo Restaurant

Snowbird Ski and Summer Resort

Boy Scouts of America

California Culinary Academy

California State University-Chico

San Luis Obispo High School