Verified recordHospitality

Erik Olsen

Cook at The Resort At Pelican Hill

Based in Garden Grove, United States

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Seniority

Staff

Department

Operations

Location

Garden Grove

Industry

Hospitality

Company size

506

Contact information

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Email

1 credit

e•••••••@pelicanhill.com

Phone

5 credits

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Background

About Erik Olsen

Hello, I graduated with a Diploma of Culinary Arts from Le Cordon Bleu in Pasadena, California. I completed my externship at the prestigious Trump National Golf Club in Palos Verdes, California. I graduated with two Honors Chords, first for highest honors (President's List) with a 4.0 GPA and second for Exemplary Attendance. I have an MBA in Aviation from Embry-Riddle Aeronautical University which was preceded by a BS of Aviation Business Administration (Cum Laude) from ERAU. I received my AA degree from Santa Ana College where I made the Dean's List and attained a lifetime membership in the Phi Theta Kappa Honor Society. I am currently involved in a partnership to design, prototype, and patent innovative new products and systems. I have also worked for the following: Golden West College - Maintenance & Operations Ricoh - Global Accounts Kelley Blue Book - Market Analyst Parker-Hannifin - Contract Admin - Commercial & Military I am very capable with the Microsoft Office suite: Word, Excel, PowerPoint, Visio, Project, SharePoint, and Outlook. I have lectured on RFID technology, created SWOT analyses, business case analyses, and researched innovative new trends for presentations and decision making. I am also CBEST certified to teach. I am an avid motorcycle rider and I thrive with new challenges. An ideal work place would be one that has a foundation of ethics and procedure yet presents an environment with opportunity for creativity. The driving ideal that compels me to innovate is this; until something becomes fully autonomous, there is room for improvement. I always look for ways to make products, services, and procedures "better." Dedication, education, creativity,and innovation are what I bring to the table. Respectfully, Erik Olsen, MBA

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