Experience

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  Chartwells School Dining Services K12

  • United States
  • Food and Beverage Services
  • 700 & Above Employee

  • Director of Culinary Growth & Development

    • Jun 2018 - Present

    As the Director of Culinary Growth & Development my primary role is supporting the great teams we have in our schools to retain current business and build new business as we continue to elevate school dining.Part of our growth strategy includes developing new and exciting culinary concepts and programs and I facilitate the creation and implementation of recipes, resources and training to bring them to the field. To meet the future needs we anticipate, I work with corporate leadership on special initiatives to grow our talent as well as developing training tools and operational support resources. Other tasks include coordination and execution of national and state conferences, trade shows and client events.

  • Regional Executive Chef - South Central Region

    • Mar 2017 - Jun 2018

    My role as Regional Executive Chef was to support our team in the field as we work to shape and redefine K12 food-service across the country and in the 500 + schools that feed over 270,000 students in the South Central Region every day.Support included menu development and design, product review, client presentations for new and current accounts, USDA and internal purchasing compliance, liaison with nine broadline distribution centers and multiple specialty vendors, building spend of local produce and with key manufacturers and training new and current team members.As a member of the support resource team I enjoyed working with members of our Nutrition, Marketing and Finance team to meet sector operational goals. The most important collaborative events were getting out with kids to let them see, touch, smell and taste fresh and exciting ingredients with the goal of developing their palates and getting them excited about trying new foods.Feeding more kids nutritious exciting food, teaching them healthy eating habits and being great partners with our schools and communities is what we are about.

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  The Chef's Academy - Harrison College

  • Campus President

    • Feb 2016 - Mar 2017

    In the position of Campus President I was accountable for meeting the operating goals of the organization while providing leadership to our team within all campus departments. Operational success included meeting federal and state academic compliance standards, developing and executing the operating budget, developing community relationships with local and industry organizations and ensuring students satisfaction and successful academic outcomes. A daily priority of mine was to create and foster a positive and supportive campus culture which was accomplished through continued professional development and support of our team’s goals while empowering and embracing forward thinking and ideas.

  • Dean of Academic Affairs

    • Oct 2013 - Feb 2016

    As the Dean of Academic Affairs my primary responsibility was to provide strategic management and leadership for academic affairs at the campus, which included: coaching and developing all campus faculty; consistently administering school policies and procedures; assisting with the development of the academic budget; establishing and maintaining high quality standards in instructional effectiveness and educational service delivery; and supervising administrative activities integral to the operation of the academic functions.

  • Chef Instructor & Program Coordinator

    • Oct 2011 - Oct 2013

    As an instructor I taught culinary arts and food service classes in our nationally accredited program that awards associates degrees in culinary and pastry arts. Part of those responsibilities included: developing daily classroom agendas to facilitate instruction of core objectives; using a variety of teaching methods to engage students and facilitates understanding; provide hands on demonstrations of techniques; monitor student performance during hands practical labs and provide meaningful constructive feedback and hold students accountable to school policies and industry standards that promote professionalism.My tasks as the program coordinator included curriculum development and faculty management to ensure student learning outcomes were consistent with the mission of the college. This included: developing and editing course assessments, reviewing faculty syllabus addendum's, leading our weekly faculty meeting, presenting professional development training, and communicating policy and curriculum updates.

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  Sodexo

  • Manhattan & Niskayuna, NY and Durham, NC

  • General Manager / Executive Chef

    • Sep 2002 - Oct 2011
    • Manhattan & Niskayuna, NY and Durham, NC

    My responsibilities began in September of 2002 as Executive Sous Chef at a corporate services account in Manhattan, NY. I received a promotion to Executive Chef in 2003 at General Electric's Global Research Center in upstate New York. As an Executive Chef my primary responsibilities were to plan and execute all menu's from employee dining to high end executive level catering events. I maintained food and supply inventory, placed all orders and ensured product freshness. I recruited, hired, trained and managed the culinary team which ranged in size from 15 - 25: this included establishing job descriptions; setting goals and objectives; establishing training on recipe adherence and ensuring food and physical safety standards as well as customer service standards were achieve.I was promoted to General Manager in 2005 and oversaw all operations for food services as well as guest services at the 40 room guest house on site. Additional responsibilities included developing and maintaining the annual operating budget, fostering client relationships, building and maintaining relationships in a unionized environment and direct implementation of all corporate programs.I received a promotion to become the General Manager, Food at GlaxoSmithKline US headquarters in July of 2010 as part of the management team of this new global contract where I managed a multi site account with a team of 45 employees and 6 managers. I helped facilitate the opening orientation for all employees and develop training to help transition the culture to Sodexo's corporate culture. During my time there I: developed and reviewed training communicated directly with the client, and monitored contract compliance.Executive Chef & General Manager at GE Global ResearchGeneral Manager of Food Service at GlaxoSmithKlineAdditional roles: CHAMP Mentor, General Electric National Team HR Coordinator, GSK District Training Coordinator

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  Corporate Culinary Services

  • Stamford & Ridgefield CT, NYC

  • Chef & Foodservice Manager

    • Oct 1997 - Sep 2002
    • Stamford & Ridgefield CT, NYC

    A private boutique full service contract food service management and catering company providing full service dining and beverage service. Clients and corporate locations included UBS (formerly Swiss Bank), Schlumerger-Doll, Parmadeli and Canterbury Cafe providing services in a multiple tenant and public location including Zurich Re, PriceWaterhouseCoopers, Trenwick and Regus.

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  Hay Day Market / Sutton Place Gourmet (Currently Balduccis)

  • Westport CT

  • Sous Chef

    • Oct 1996 - Oct 1997
    • Westport CT

    Part of the Sutton Place Gourmet and Balducci's gourmet markets. Sous Chef responsible for catering production and traiteur preparing restaurant quality food for home meal replacement.

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  Houstons Restaurants

  • Greater Atlanta Area

  • Manager in Training Program

    • Jun 1996 - Aug 1996
    • Greater Atlanta Area

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  The Clambake Club of Newport

  • Newport, RI

  • Sous Chef, Saucier

    • Apr 1993 - Nov 1995
    • Newport, RI

    The club was organized in 1895 and the main building was listed on the National Register of Historic Places in 1995. It is located at the tip of Easton's Point, dividing Easton Bay and Sachuest Bay on the southern coast of Middletown, with fine views of Newport's mansions. I worked hear for the 1993, 1994 and centennial 1995 seasons.

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  CSS Hotels / Cooper Companies

  • Kingston, NY

  • Food Service & Rooms Divisions

    • Apr 1986 - Aug 1992
    • Kingston, NY

    Cross trained in all departments of this 212 room hotel with restaurant, lounge and full service catering facility.