Humphrey Campbell
Executive Chef at Cleveland Clinic Martin Health- Claim this Profile
Click to upgrade to our gold package
for the full feature experience.
Topline Score
Bio
Credentials
-
American Culinary Certified
American Culinary Federation -
ServSafe Certifications
ServSafe Certified
Experience
-
Cleveland Clinic Martin Health
-
United States
-
Hospitals and Health Care
-
300 - 400 Employee
-
Executive Chef
-
Jan 2010 - Present
- Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to… Show more - Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to guarantee optimal coverage based on service demand. Show less - Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to… Show more - Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to guarantee optimal coverage based on service demand. Show less
-
-
-
Martin Memorial Health Systems
-
Hospitals and Health Care
-
700 & Above Employee
-
Relief Supervisor
-
Oct 2000 - Jan 2010
- Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to… Show more - Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to guarantee optimal coverage based on service demand. Show less - Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to… Show more - Implemented and enforced food safety, sanitation and hygiene policies to protect diners and kitchen staff. - Developed menus to meet customer preferences, seasonal offerings and cost objectives. - Evaluated staff performance to raise standards and improve service. - Facilitated high-volume rush periods with organized approach and excellent cooking abilities. - Calculated food requirements and labor costs to keep expenses within moderate range. - Managed employees’ schedules to guarantee optimal coverage based on service demand. Show less
-
-
-
Martin Memorial Health Systems
-
Hospitals and Health Care
-
700 & Above Employee
-
Cook
-
Oct 1997 - Jan 2000
- Prioritized food orders to synchronize delivery and reduce wait times. - Cross-trained to fill in for absent team members and cover kitchen needs. - Followed established cooking techniques to prepare standard menu options. - Handled high volume of orders coming through station and produced consistent, quality results. - Prioritized food orders to synchronize delivery and reduce wait times. - Cross-trained to fill in for absent team members and cover kitchen needs. - Followed established cooking techniques to prepare standard menu options. - Handled high volume of orders coming through station and produced consistent, quality results.
-
-
Education
-
Indian River State College
Culinary Arts/Chef Training
Community
