Experience

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  Sodexo, Incorporated

  • Food Production Manager

    • Jan 2000 - Nov 2011

    Responsible for purchasing and vendor relations.Responsible for overall food services utilizing HACCP along with IDPH guidelines and standards.Prepared and implemented all menus and proper procedures in the production of foods for patients, families, and guest including all employees.Conduct on-going in-service training for employees and open communication with fellow managers in the Dietary Department.Cross-trained in retail, also with room service patient feeding. Trained in financials of department including client billing.Coordinate and supervise all catering events.Create and maintain a positive working environment for all employees.

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  Norwegian American Hospital

  • Greater Chicago Area

  • Hospitality and Nutriction Production Manager

    • Feb 2008 - Oct 2011
    • Greater Chicago Area

    Same as above

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  Saint Anthony's Hospital/ Sodexo

  • Food Production/Chef Manager

    • Jan 2006 - Feb 2008

    Directed Food and Nutrition department including all financials including billing the client weekly and sending all transactions to Sodexo Inc corporation plus full coverage of day to day management of production, staffing and overall operations of dietary department including ordering, a complete heart healthy menu presented to staff and patients daily.

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  Rush Copley Medical Center / Sodexo

  • Aurora Illinois

  • Food Production / Retail / Catering Manager

    • Jan 2000 - Jan 2006
    • Aurora Illinois

    Responsible for Food Production including patient , catering,cafeteria and any hospital activities on a 200 acre facility. Complete charge of inventories, ordering and maintaining al regulations of local and state standards and production of foods in all areas woking with staff daily improving quality and production of foods within budget.

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  Dave's Rosewood West

  • Crestwood Illinois

  • Executive Chef/ Banquets Director

    • Jan 1985 - Jan 2000
    • Crestwood Illinois

    Provided strong leadership and fostered development with culinary staff.Control of all purchasing, inventory, and food costs.Solely responsible for all menus presented in dining room and banquetsMaintained and administered all safety and sanitation standards throughout facility.Met and exceeded all financial objectives.Assisted in the contracts of potential clients for various caterings up to 800 persons.

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  Little Company of Mary Hospital

  • 2800 w 95th street Evergreen Park Il.

  • Dietary Manager

    • Jan 1975 - Jul 1982
    • 2800 w 95th street Evergreen Park Il.

    Started as dietary aide worked in cooks area preparing meals for 600 bed hospital and main dining area ,storeroom clerk. Chef Manager of school of nursing (Mini Cafe) feeding 200 student nurses breakfast and lunch daily along with some staff traveling over from main hospital to enjoy a cafetaria that batched cooked to order, with a staff of 3, runner up out of 2000 employees for" Employee of the Year". Also transformed area to host all special functions i.e. Doctors quarterly meeting / dinners, along with a variety of special events.