Christopher Hill
Executive Chef at Taylors International Services, Inc.- Claim this Profile
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Bio
Credentials
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Master Certified Food Executive - MCFE
International Food Service Executive Association (IFSEA)Aug, 2018- Nov, 2024 -
Master Certified Food and Beverage Director (MCFBD)
The Gobal Foodservice Institute at The State University of New York at MorrisvilleJul, 2018- Nov, 2024 -
Gluten-Free: An Introduction to Celiac Disease
CorexcelFeb, 2016- Nov, 2024 -
Sanitation and Safety for the Hospitality Industry (30hrs)
123ce.comAug, 2015- Nov, 2024 -
Food Safety & Sanitation for Food Manufacturers
Penn State UniversityApr, 2015- Nov, 2024 -
Food Allergen Training for Food Service
University of Minnesota / ExtensionMar, 2015- Nov, 2024 -
Food Allergy Management
School Nutrition UniversityMar, 2015- Nov, 2024 -
HACCP Plan Development and Implementation (10 Hours)
School Nutrition UniversityMar, 2015- Nov, 2024 -
HACCP for Retail Foodservice
Iowa State UniversityMar, 2015- Nov, 2024 -
Foodservice Management Certificate
School of Hotel Administration at Cornell UniversityFeb, 2015- Nov, 2024 -
Food Safety HACCP for Retail Food Establishments 16 Hours
International HACCP AllianceJan, 2015- Nov, 2024 -
10-Hour OSHA Hazard Recognition Training for the Construction Industry Course
UCSan Diego Extension ISEI International Safety Education Institute American Safety councilOct, 2014- Nov, 2024 -
Food Service Manager
The United States Department of Labor sponsorship of United Services Military Apprenticeship ProgramJan, 2004- Nov, 2024 -
ServSafe Food Protection Manager
National Restaurant AssociationMar, 2023- Nov, 2024 -
Certified ServSafe Instructor & Registered ServSafe Examination Proctor
National Restaurant AssociationApr, 2022- Nov, 2024
Experience
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Taylors International Services, Inc.
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United States
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Food and Beverage Services
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200 - 300 Employee
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Executive Chef
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Feb 2022 - Present
Oversee compliance with safety policies and procedures are followed in all areas of the kitchen. Facilitate employee orientation and training programs. ▪ Collaborate daily with chefs and cooks to develop and maintain pleasing and nutritious menus for clients while minimizing waste. ▪ Plans the use of subordinate workers, equipment, facilities, and materials based on workload projections on a weekly or monthly basis. ▪ Maintain proper sanitation of assigned work area according to HACCP Standards. ▪ Uses and enforces food Safety working practices ensuring no product are contaminated ▪ Supports business operations by providing simple administrative support activities. Show less
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Sodexo
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France
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Facilities Services
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700 & Above Employee
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Production Manager III
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Oct 2018 - Jan 2020
Responsible for leading the culinary team with planning, organizing and managing the daily food production. Directly responsible for managing the culinary operations including ordering, training and weekly inventory, and other assigned tasks. Manage 14 cooks within the facility responsible for training and development of the culinary staff. Deliver exceptional food service. Within Government Services, contract compliance is critical; safety and customer service is a high priority, as extensive audits and surveys are conducted at each unit on weekly basis. Mess Halls have three serving lines, supporting four concepts to a various specialty bars serving over 2000 meals a day. Implements business practices in order to uphold Company mission and values. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Maintaining a high standard of cleanliness and sanitation. Ensure that Sodexo Culinary Standards are maintained which includes recipe compliance, food quality and food safety. Led the culinary team to the highest grade ever scoring 95 out of possible 100 points by Base Food Service Technical Inspection during December 2019 comprehensive formal audit/inspection. Show less
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Taylors International Services, Inc.
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United States
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Food and Beverage Services
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200 - 300 Employee
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Executive Chef/ QA/QC Manger
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Oct 2013 - Oct 2018
Responsible for managing the day-to-day operations of the food service cafeteria for all facilities. Oversee compliance with safety policies and procedures are followed in all areas of the kitchen. Facilitate employee orientation and training programs. Prepare meals according to approved menus, meeting meal time schedule and record client/staff meal census. Estimate food consumption, and purchase food items. Prepare and fill out Safety Training Checklists, Safety Checklists, Safety Meeting Reports, Illness & Accident Reports and other report related to the supervisory aspect. Responsible for maintaining quality standard of products and the procedures and materials that go into work scope. Performs inspection of various operations activities; generates reports of conditions found during inspection; provide safety training; conduct accident investigation and file incident reports. Manage the overall production and financial records of the dining facility. Train and supervise all kitchen staff on the proper preparation and safety of culinary cookery and food handling procedures. Develop and select the recipes to be used in Basra, Cafeteria and establish techniques of food presentation eye appealing to patrons. Standardizing the production of recipes so as to ensure the customers are offered quality at all times by establishing food quality standards. Ensures all the kitchen equipment works properly and is well maintained. Determines food portions to be served from the recipes. Provides specialized technical expertise in support of the Quality program, including specialized inspection and testing techniques, quality training, statistical methods, audits, quality tools for problem solving and assessment. Show less
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Veteran HealthCare San Diego
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VA Hospital San Diego, Ca
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Foodservice Supervisor
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Jul 2012 - Sep 2013
Provide technical guidance and administrative direction over food planning, menu formulation, and preparation and serving of 450 regular and therapeutic diets daily. Coordinated staff training on workforce policies and procedures, inclusive of sanitation, fire, chemical safety, and injury prevention training. Checks employees' work making certain that the most efficient methods are being used along with correct procedures, and proper temperatures are maintained. Ensures compliance with HACCP (Hazard Analysis Critical Control Point) guidelines for safety. Follows established procedures for use and storage of supplies. Evaluates performance and counsels all employees supervised an initiates disciplinary actions. Makes recommendations and /or develops written policies or procedures. Show less
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KBR
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Al Asad, Iraq
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Sous Chef
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Oct 2008 - Nov 2011
Supervised a production staff of 7 Expats and 110 Foreign Nationals in a large military dining facility serving four meals per day. Maintain and managed a daily budget for over $35K. Maintain excellent rapport with Clients, Site Manager, and Project FS Manger. Managed the Army Food Management Information System (AFMIS), STORES, and Prime Vendor applications. Instructed cooks on proper techniques and methods of cooking, preparing, and serving a wide variety of foods according to menus, customs, and traditions. Flawless maintained financial reports and oversight controlling the cost of the operation and minimize waste by enforcing batch & progressive cookery. Monitored quality control during the preparation of entrée made from scratch ensuring the proper amounts of ingredients were measured for an economical food service operation. Show less
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US Navy
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United States
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Armed Forces
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700 & Above Employee
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Senior Enlisted Advisor/Food Service Manager
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Sep 2004 - Sep 2008
Provide technical and managerial guidance to 10 seniors enlisted, 390 Sailor, 15 Officers, and civilian staff at the base Naval Hospital. Managed all foodservice-related activities, including patient care (cafeteria, catering, housekeeping services), quality improvement, sanitation, infection control and all facility-related activities. ▪ Supervised the purchase all food and manage inventories, ensuring effective cost controls, vendor service, quality and developed daily, weekly, and monthly menu.▪ Evaluated and resolves human resource, labor relations, departmental safety, and risk management issues of responsibility.▪ Authored programs and processes for training assigned military personnel resulting in staff advancement rate of 80% annually for four consecutive cycles.▪ Achieved 10% departmental cost savings by eliminating inefficiencies.▪ Spearheaded the user-friendly survey feedback in program improvements, resulting in 30% boost in customer satisfaction ratings.▪ Orchestrated numerous successful food service catering events for high-ranking military officials, foreign dignitaries, Naval Hospital Ball, and senior government executives. ▪ Fostered and monitor various food services programs relating to food and equipment procurement, nutritional and safety requirements, personnel, financial efficiency, and operational efficiency. Show less
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Contracting Officer Technical Representative, U.S. Navy
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Dec 2007 - Jun 2008
The primary liaison between the Department of Defense (DOD) and contracting agencies in country responsible for overseeing the daily operations of Food Service facility on-site and off-site locations. Reviewed and monitored the quality standard of products, materials, and the procedures within the scope of contracts. Supervised 58 joint military Contract Officer Technical Representatives (COTR). Conduct regularly scheduled and unscheduled on-site approval audits, evaluating contractor’s professional competency, and monitor administrative techniques. ▪ Monitored three full food service contract Dining Facilities, two remote sites and 12(kiosks) feeding over 25,000 meals daily▪ Oversaw foodservice contracts ensuring compliance with Army SOPs and food services guidelines of the Occupational and Environmental Health Food Sanitation (TB Med 530). ▪ Subject matter expert in food service contracts providing leadership and technical knowledge to site supervisors and field supervisors in order to train and retain highly competent staff.▪ Monitors subcontractor performance to ensure that all contract terms and conditions are met while adhering to cost/schedule and mission requirements. ▪ Documents subcontractor performance using the Subcontract Past Performance Rating System – SPPRS. Show less
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Education
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2020 - 2021
Northcentral University
Master of Business Administration - MBA, Human Resources Management/Personnel Administration, General -
2011 - 2014
University of Phoenix
BS in Criminal Justice Administration Management, Criminal Justice/Law Enforcement Administration -
2014 - 2015
Cornell University
Certification in Foodservice Management, School of Hotel Administration -
2001 - 2003
Ventura College
Associate of Science (A.S.), Administrative Justice -
1979 - 1982
Aliceville High School
High School Diploma
Community
