Experience

James Square
• Hospitals and Health Care
• 1 - 100 Employee
• Assistant Food Service Director

  • Dec 2016 - Present


Brookdale

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Director Of Dining Services

  • Jul 2014 - Jan 2016

  Responsible for maintaining a positive physical and social environment for residents and staff Interview, hire, schedule, supervise, direct and train all food service staff Effectively communicate and enforce all company policies, perform employee evaluations Inventory, ordering, menu recipe development, equipment evaluations and sanitation Prepare nutritional, appetizing food, snacks, and desserts for Assisted living community Responsible for maintaining a positive physical and social environment for residents and staff Interview, hire, schedule, supervise, direct and train all food service staff Effectively communicate and enforce all company policies, perform employee evaluations Inventory, ordering, menu recipe development, equipment evaluations and sanitation Prepare nutritional, appetizing food, snacks, and desserts for Assisted living community



American Food & Vending

• United States
• Hospitality
• 200 - 300 Employee

• Exec. Catering Chef

  • Oct 2012 - Mar 2014

  Relief Chef Manager promoted to Executive Catering Chef May 2013 Managed food production and menu development using fresh seasonal ingredients for all volumes of catering events Managed internal and external catering venues, involved in set up, service and break down of events Maintained excellent client communications Managed various kitchens within the company, responsible for all kitchen operations such as daily breakfast and lunch line production, as well as ordering, inventory and sanitation Show less



Holiday Retirement

• United States
• Hospitality
• 700 & Above Employee

• NorthEast Regional Chef

  • Apr 2004 - Mar 2012

  Facility Executive Chef promoted to Northeast Floating Chef June 2005, Promoted to Regional Chef August 2005 Provided direction and oversight in a hands-on manner to assure consistency amongst facilities within the region Assisted in introducing new programs, menu planning, sanitation and safety evaluations, marketing, employee training and recruiting Worked with accounts to optimize profits by controlling food and labor costs on a daily basis Visited properties on a weekly basis and completed reporting in a timely manor Assisted in opening, transitioning and the marketing of new buildings and acquisition properties Communicated effectively with all team members including management, customers and associates Maintained high standards as part of a regional team working together to meet company standards and goals As Facility Chef: hired, trained, and motivated staff; maintained resident relations, catered events, facilitated a cycle menu program, performed administrative duties including: inventory, scheduling, HACCP logs, reviews, budgeting, menu planning, production and development training Show less