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Dennis M. Wargo is a seasoned food safety and management professional with extensive experience in culinary arts, food service, and hospital operations. He has worked as a Prepared Foods Team Leader, Director of Dietary, Patient Services Manager, and Assistant Restaurant Manager, overseeing budgets, managing staff, and ensuring compliance with food safety regulations.

Experience

    • Prepared Foods - Team Leader Devel. Program
      • Mar 2012 - Present

      Trained as a Prepared Foods Team Leader for Giant Eagle Corporate Stores.

    • Director of Dietary
      • Apr 2009 - May 2011

      Develop, direct, and oversee all aspects of the Dietary and Clinical Dietary Department.Oversee budget of approximately $1,000,000.00 in both food and labor.Direct 2 supervisors, Dietician, Reg. Diet Technician, and all dietary employees.Maintain DOH compliance for food safety.Develop and maintai...

    • Patient Services Manager
      • Apr 2004 - Apr 2009

      Oversee and manage day to day distribution of approximately 2500 patient meals at multiple locations.- Develop and maintain two week employee schedule for 90 employees along with reviewing and correcting payroll while maintaining budgetary compliance. - Manage day to day patient service activitie...

    • Director of Dietary
      • Jan 2001 - Apr 2004

      Manage day to day distribution of approximately 300 patient meals.- Develop and maintain bi weekly employee' schedule for all dietary employees.- Reviewing and correcting payroll while maintaining budgetary compliance. - Manage day to day patient service activities including handling patient ...

    • Assistant Manager
      • Jan 2000 - Sep 2001

      Supervise day to day function for both front and back of the house.- Manage day to day responsibilities for back of the house supervision.- Develop weekly marketing specialties.- Receive; verify quantity and quality of incoming supplies.- Functioned as Chief Prep Chef and, when necessary, Supply ...

    • Line Cook
      • Jan 1998 - Jan 2000

      Function as Prep Chef duties included, prepping supplies for the hot line, maintaining and following recipes while observing strict sanitary standards.- Maintain all required sanitation requirements.- Substitute for line cooks when necessary.- Perform necessary functions for various catered funct...

    • Director Prehospital Services, Safety, and Risk Management
      • Jan 1994 - Jan 1997

      - Oversee the day to day operations for Pre-hospital Services.- Oversee compliance with State DOH requirements for Pre-hospital Services.- Handle all Risk Management issues for the facility.- Conduct safety inspections to insure compliance with OSHA regulations.- Conduct all marketing initiatives...

Education

  • 1997 - 1999
    PA Culinary Institute
  • 1979 - 1982
    Christ the King Seminary
  • 1975 - 1979
    Duquesne University

Suggested Services

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Industry Focus. “Hospital and Health Care”

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