Michael Tamisiea

Dining Services Director- Watermark at Watermark Retirement Communities
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Contact Information
us****@****om
(386) 825-5501
Location
US
Skills

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Credentials

  • ServSafe Manager
    National Restaurant Association
    Nov, 2022
    - Nov, 2024
  • SerSafe Certification
    National Restaurant Association
    May, 2017
    - Nov, 2024

Experience

  • Watermark Retirement Communities
    • United States
    • Hospitals and Health Care
    • 700 & Above Employee
    • Dining Services Director- Watermark
      • Feb 2022 - Present

      • Managing Production and Resident Patient areas of Food and Nutrition Services department in 200+ Resident Retirement Community. Responsible for approx 28 FTEs. Oversee the professional development and growth of Resident Dining Room Manager, Chef Manager and Resident Patient Foodservices Assistant Director on food services team. Integral part of providing best Resident experience in retirement community life. • Responsibilities: Budgets, cost incentives, employee time care, recruitment, overseeing food cost and purchasing for department, implementation of programs in department, catering, sanitation, any inspections/action planning relating Food Services. Show less

  • UNC Health Johnston
    • United States
    • Hospitals and Health Care
    • 300 - 400 Employee
    • Food Service Director- Aramark
      • Mar 2019 - Feb 2022

      • Managing Retail, Production and Clinical areas of Food and Nutrition Services department in two Johnston Health Care hospitals (Smithfield & Clayton). Responsible for 80 FTEs and 5.2 mil+ total managed volume. Oversee the professional development and growth of retail manger, production manager and clinical nutrition Lead. Integral part of hospital’s patient experience steering committee and rounding teams. • Responsibilities: Budgets, cost incentives, employee time care, recruitment of managers, communication with client, overseeing food cost and purchasing for department, implementation of programs in department, catering, sanitation in department, any inspections/action planning relating Food Services. Show less

  • UNC Health Nash
    • United States
    • Hospitals and Health Care
    • 200 - 300 Employee
    • Food Service Director- Aramark
      • Mar 2006 - Feb 2019

      • Managing Retail, Production and Clinical areas of Food and Nutrition Services department in a 352 bed hospital. Responsible for 78 FTEs and 3.8 mil+ total managed volume. Oversee the professional development and growth of retail manger, production manager and clinical nutrition manager. Integral part of hospital’s patient experience steering committee and rounding teams. • Responsibilities: Budgets, cost incentives, employee time care, recruitment of managers, communication with client, overseeing food cost and purchasing for department, implementation of programs in department, catering, sanitation in department, any inspections/action planning relating Food Services. • Accomplishments: NC Red Apple™ cafeteria certified, 2008; North Carolina ServSafe Certified, 2018; Aramark regional productivity champion, 2014; Oversaw kitchen renovations and hospital implemented patient room service program, 2015. Oversaw 2.5 million cafeteria renovations, 2016-2017. Serv Safe Exam Proctor 2019. Hosted multiple successful TJC and CMS Surveys in hospital. Show less

  • Vidant Health
    • United States
    • Hospitals and Health Care
    • 700 & Above Employee
    • F&N Operations Manager-Aramark
      • Oct 2000 - Feb 2006

      Vidant Operations Manager, Food & Nutrition Services: 10/03- 2/2006 Vidant Health Production Manager, Food & Nutrition Services: 3/01 – 10/03 Vidant Health Executive Chef, Food & Nutrition Services: 10/00 – 3/01 *Held Various Position in this Large Teaching Hospital * Managed retail and food production operations of the Food & Nutrition Services department of this 750-bed teaching hospital. Responsible for 62 FTE’s and a $4.5 million budget. Oversee the professional development and growth of the retail manager, production manager and executive chef. * Accomplishments: Assisted in leading the department through a successful JCAHO survey 2006, implemented ARAMARK Just 4U program; implemented 8Steps food production system; expanded the cashless payroll deduction system; increased check average by 7%; achieved retail sales in excess of $2.8 million in 2005; currently working to establish new patient services cook/chill food production system in preparation for Pitt County Memorial Hospital’s new Cardiovascular Center; responsible for assisting the General Manager in preparing capital budgets; assisted in recruiting, interviewing and training new members of the ARAMARK management team; North Carolina ServSafe Certified, 2005; completed ARAMARK’s Targeted Selection interview training. Show less

  • Norton Healthcare
    • United States
    • Hospitals and Health Care
    • 700 & Above Employee
    • Executive Chef- Morrison Healthcare
      • Apr 1999 - Oct 2000

      Opening team member for account & managed food production staff of 22 FTEs for this 500 bed teaching facility. Responsible for ordering and inventory of all food for retail and patient menus. Accomplishments: On implementation team at new account. Implemented Morrison’s Healthcare Spice of Life dining styles program; assisted in conversion/implementation of patient tray line to Aladdin™ cook/chill system, High end caterings like Thunder over Louisville. Training of staff in sanitation and culinary skills. Show less

Education

  • Johnson & Wales University- Charleston, SC
    Bachelor of Science - BS, Institutional Hotel and Restaurant Management
    1998 - 1999
  • Johnson & Wales University- Charleston, SC
    Associate of Arts and Sciences - AAS, Hotel, Motel, and Restaurant Management
    1997 - 1998
  • The Culinary Institute of America
    Associate of Arts - AA, Culinary Arts/Chef Training
    1994 - 1996
  • University of North Carolina at Wilmington
    Bachelor of Arts - BA, English
    1987 - 1994

Community

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