Experience

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  Brookdale Senior Living

  • Attleboro, MA

  • Chef, Lead

    • May 2019 - Present
    • Attleboro, MA

    Responsibilities include, maintaining quality standards of kitchen operations and assisting with all food preparations. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods.Assists in coordinating prep for the following day's menu, training new kitchen employees, ordering food and kitchen supplies, assists in creating menus, execution of special events and functions.

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  Benchmark Senior Living

  • Norwood, MA

  • Chef

    • Jul 2017 - Jun 2019
    • Norwood, MA

    Provided a high level of customer service to promote a restaurant style dining experience.Worked with the Culinary Director and Executive Director to keep residents satisfied with food and dining programs.Assisted with the preparation and execution of the of Benchmark Dining programs.Maintained kitchen and food storage and preparation areas in a clean, safe, and sanitary conditions.Ensured that all food is received, stored, and prepared according to company standards.Estimated daily or weekly needs of food and supplies and communicates needs to Director of Culinary Services.Participated in preparing and cooking meals according to established recipes and approved menus.Documented temperatures of food prior to service, refrigeration and freezer temperatures.Assisted with preparation and execution of special events, catering, and theme meal

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  Whole Foods Market

  • South Weymouth, MA

  • Kitchen Manager

    • Jan 2014 - Jun 2017
    • South Weymouth, MA

    Made sure all customers were always taken care of and the department looked great. Established and maintained a positive work environment that supports a high Team Member morale.Assisted in training of new Team Members to build and sustain a high-performance team, assisting in interviewing, utilizing learning checklists and training materials.Supervised and delegated tasks to Team Members and uphold production and quality standards.Maintained relevant temperature logs of hot and cold foods to ensure the proper serving temperatures.Opened and closed department according to established procedures.Determined break schedule and ensure all necessary breaks are given.Oversaw the department and resolved difficult customer situations.Communicated team concerns to the Team Leader and Associate Team Leader.Communicated and maintained Team Member safety and security standards and follow and comply with all applicable health and sanitation proceduresOperated and sanitized all equipment in a safe and proper manner.

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  Sodexho

  • Valhalla, N.Y.

  • Retail Food Service and Multi Unit Catering Manager

    • Jun 2001 - Dec 2010
    • Valhalla, N.Y.

    Successfully coordinated and directed all operations-related activities through subordinate Managers; financial performance, client retention, and talent acquisition and developmentCollaborated with a team of engineers & managers to design and build a food kioskProvided strategic leadership while driving tactical initiatives to exceed patient and client expectationsPromoted team member excellence to developing the tactics in providing solutions to customers and addressed resolved any customers issuesSupervised the retail hospital cafeteria and managed food production service for 600 patient meals and all menu planning for cafeteria, included costing, inventory and purchasingTrained volunteers on food prep, distribution, meeting HAACP and safety guidelinesCollaborated with HR representative to recruit and evaluate candidates and conducted performance evaluations for a staff of 60+ including union employees

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  Gap Inc.

  • Yonkers, N.Y.

  • Store Manager

    • 1998 - 2000
    • Yonkers, N.Y.

    Managed and lead the Customer and Brand Experience Work Center including Brand Visual, Merchandise and LogisticsFacilitated and cascaded communication across the store organization and acted as liaison to leadershipResponsible for the financial management; sales, shrink, and the proper use, allocation and scheduling of payroll

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  Host Marriott Service Corporation

  • J.F.K. Airport, Jamaica, N.Y.

  • Multi Unit Restaurant Manager

    • 1994 - 1998
    • J.F.K. Airport, Jamaica, N.Y.

    Trained, developed hourly union and management staff for franchised and company units that included Starbucks Coffee, Burger King, Nathan’s Famous, Cinnabon, KFC, Big Apple Bagel and Pizza Hut franchised units along with a company Steak House, and Airport PubsWorked with Facilities and Airline Management to accommodate customers during delayed flights by providing extra servicesEffectively made quick and appropriate decisions during times of high volume and unusual circumstance that helped grown the businessImplemented developed systems to maintain franchise and company customer service expectations for unitsPrepared schedules, inventories, requisitions, executed audits, planned maintenance for business operations

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  Luke’s Restaurant

  • New York, N.Y.

  • Restaurant Manager

    • 1984 - 1994
    • New York, N.Y.

    Designed, supervised, coordinated and participated in activities of cooks and other kitchen personnelManaged training and development of cooks and prep employeesPurchased food, established production levels, inventory controls, managed food cost issues and set pricing for menus