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Bio

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Sam Sheps is a seasoned chef and food service professional with over 20 years of experience in managing kitchens, developing menus, and ensuring food safety. He has worked in various settings, including summer camps, universities, and restaurants, and has expertise in kosher cooking, vegetarian, and gluten-free cuisine. Sheps has a Bachelor's Degree in Food Service Management from Johnson & Wales University and an Associate's Degree in Culinary Arts from The Culinary Institute of America.

Experience

    • Executive Chef
  • Camp Tel Yehudah
    • Barryville, NY
    • Executive Chef
      • May 2014 - Present
      • Barryville, NY

      Complete responsibility for running two summer-camp kitchens, including menu planning, production, inventory controls and staffing. Developed menus for gluten free and vegan customer. Mentor college-bound student staff as they transitioned from campers to motivated team-player employees able to ...

  • Pomptonian Food Servives
    • Ridgewood, New Jersey
    • Cook
      • Oct 2002 - Sep 2016
      • Ridgewood, New Jersey

      Responsible for on-site production at Ben Franklin Middle-School and satellite production for six elementary schools, feeding up to 1,000 students daily. Assist manager with monthly inventory.Accomplishments: reduced left-overs by implementing forecasting and batch cooking procedures. worked wi...

  • NJY Camps
    • Milford, PA.
    • Chef
      • Jun 2003 - Jun 2014
      • Milford, PA.

      Ran three different kitchens during eleven summer seasons, including upscale production and service at the Kislak Senior Adult Center (Lake Como, PA), camper-sensitive production at Round Camp (Lake Como, PA) and specialty Sephardic cooking at the Center Sleep Away (Milford, PA). Provided daily a...

  • Sunsrise Assisted Living
    • Fairfield, New Jersey
    • Dining Service Manager
      • Jun 2001 - Jun 2002
      • Fairfield, New Jersey

      Ran resident kitchen at home for senior citizen residents. Responsible for maintaining the budget, controlling inventory, purchasing food and non-food items and managing kitchen personnel.Accomplishments: Ran unit well within budgetary guidelines without sacrificing health or quality standards....

    • Sou Chef / Board Plan Manager John Jay Dining Hall
      • Sep 1999 - Jun 2001
      • New York, New York

      Ran primary and largest campus kitchen serving quality breakfasts and dinners daily to 1,500 members of the college community, including students, faculty and staff. Created diverse seasonal, specialty and theme menus that allowed for high quality products at low cost. Supervised production by un...

  • Gourmet Dining Services
    • Teaneck, New Jersey
    • Food Service Director Fairleigh Dickinson University
      • Aug 1998 - May 1999
      • Teaneck, New Jersey

      Ran student dinning facility, two cash operations and catering in a profitable manner while meeting the diverse needs of the university community. Supervised menus, food production, purchasing, budgets and personnel management.Accomplishments: Instituted personal-touch follow-up for all catered ...

    • Manager of Dining Services and Center Operations
      • Apr 1992 - Aug 1998
      • Hoboken, New Jersey

      Manager of Dining Services and Center Operations (Board Plan Administrator/Client Liaison and Special Events Meeting Planner)Oversaw the food service vendor ensuring that high quality standards were maintained and that the student dining operation and the campus-wide catering operation were opera...

  • Sodexo
    • Drew University Madison NJ / Fairleigh Dickinso...
    • Production Manager
      • 1989 - 1992
      • Drew University Madison NJ / Fairleigh Dickinso...

      Created and enhanced menus. Improved quality while controlling and reducing costs. Trained and supervised kitchen staff. Purchased all food and non-food items.Accomplishments: Maintained an overall plate cost of $1.32 Organized storerooms to coincide with inventory ordering guides that resulted...

  • Marriott International
    • Providence, Rhode Island
    • Banquet Chef / Food Production Manager / Food Purchaser
      • Feb 1986 - Jul 1989
      • Providence, Rhode Island

      Prepared all hot foods for banquets, oversaw cold production staff and ran kitchen in chef's absence. Assisted executive chef in kitchen management including payroll management. Purchased food items for restaurant, banquets and employee dining room. Controlled inventory and maintained food co...

Education

  • 1982 - 1983
    Johnson & Wales University
  • 1980 - 1981
    The Culinary Institute of America

Suggested Services

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Industry Focus. “Food and Beverages”

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