Experience

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  Diner

  • Grill Cook

    Preparation and ala carte service in a fast paced, high volume breakfast and lunch diner

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  Compass Group North America

  • A Chef sort of

    • Nov 2011 - Nov 2013

    Team CreationFor my employment time at this fine location I stood for customer satisfaction and employee fairness.

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  Darcy Hall Nursing and Rehabilitation

  • West Palm Beach, Florida

  • FSD/CDM/CFPP

    • Jan 2006 - Oct 2007
    • West Palm Beach, Florida

    Food Service DirectorResponsibilities to include, but not limited to, planning, development, organization, implementation, evaluation, supervision and direction of Nutritional Services Department. Purchasing of all food, supplies and equipment for daily Resident needs, as well as planning special events and snacks, all with remaining within budget. Interdisciplinary team participation for care plan meetings and initial assessments. A full time DTR and 12 hour per week Dietician allowed me to place my focus on the menu and tray service. I left this position to return to New England where the climate is more suitable.

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  Lakeview Health

  • FSD/CDM/CFPP

    • Apr 2004 - Dec 2005

    Besides all of the duties of a food professional, this was a Kosher Kitchen and rules regarding food in this environment varied greatly from the norm.

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  Catering

  • Multiple

  • Food Service Director

    • Jan 1985 - Nov 2005
    • Multiple

    Here is a favorite. Not just the event in itself but for some of the circumstances surrounding it.This was a Holiday party for 1000 people. It was an International event that comprised of costumes, décor for each area to match the ambiance of the area. We had 122 different items from 22 countries. That was an amazing feat but I had great faith in my team.There were 4 rooms set up.The America's was the main focus. This was the largest room and had the traditional American fare and dishes from So. American companies. All staff in this room were dressed in Dickens A Christmas Carol costumes. I got to play Scrooge. Outside of this room in full display of the customers was Chef George Norton 3rd. There on a patio he displayed his Ice carving skills and turned out Christmas trees, Santa and more to be displayed throughout the Americas.There was rooms designated as the Northern European and the Southern European. here food from both of those areas were served. The costumes were Norwegian, German and French. Greek and Portuguese. I loved those costumes. Then there was the Asian room. This room was amazing, set up in period décor and costume. It was beautiful. Now here in the problem that caught me blind and needed quick response.There were 4 cases of tempura vegetables in the freezer. They had been brought in a week or so earlier. Show time was 11 am and at 1040 am the Chef Karen walked up to me as I was orchestrating the last minute details of the America's room and whispered into my ear "Hey Jack, you know those tempura vegetables in the freezer' Yes I said. "They are not vegetables they are batter" Laughing hard as I think back on that moment. At that point I ran into the kitchen with the chef and a few other employees and we grabbed any vegetable that did not have a purpose, battered it quickly and got it cooked.All rooms served the 1000, even though our original thought was that the Americas would take the biggest hit and the rest would just be samples.

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  Diversicare Healthcare Services Inc.

  • FSD/CDM/CFPP

    • Nov 1999 - Mar 2004

    Food Service DirectorResponsibilities to include, but not limited to, planning, development, organization, implementation, evaluation, supervision and direction of Nutritional Services Department. Purchasing of all food, supplies and equipment for daily Resident needs, as well as planning special events and snacks, all with remaining within budget. Care planning, assessments, MDS, RAPS, CQI meetings. Instructing and coaching of feeding techniques, the need for better health through nutrition and proper/adequate nutrition and hydration will result in a happier and healthier Resident.

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  10th St. Oyster Bar and Family Restaurant

  • No. Carolina

  • Executive Chef

    • 1995 - 1999
    • No. Carolina

    A full service Family Restaurant

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  Multiple.

  • Chef/Execxutive Chef/Manager/FSD

    • 1975 - 1995

    Pre 1995 employment includes full and part time positions atMethuen Nursing and Rehab, East Boston Center for Head Injuries, Heritage Inn, Lord Bedford Restaurant, Indian Ridge Country Club. Rocco’s Restaurant, the Kernwood Restaurant, Seilers Corp (now Sodexho) Canteen (Now Compass Group) plus