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Timothy Thivierge

Director of Dinning Services at The Rivers
Intro Book
Seasoned food and beverage professional with expertise in management, menu development, and culinary skills.
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Location
Rockwood, Michigan, United States, US
Skills
  • Management
  • Scheduling
  • Menu Development
  • Food And Beverage
  • Inventory Management
  • Show all
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Bio

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Topline AI
Timothy Thivierge is a seasoned food and beverage professional with extensive experience in management, scheduling, menu development, and culinary skills. He has held various roles in skilled nursing facilities, assisted living facilities, and catering businesses, including Director of Dinning Services and Chef/Owner. Thivierge holds a Certified Dietary Manager Certification and has completed internships with ACF Master Certified Chefs.

Credentials

  • Certified Dietary Manager
    -

Experience

  • The Rivers
    • Grosse Point
    • Director of Dinning Services
      • Dec 2016 - Present
      • Grosse Point

      100 Bed Skilled Nursing 50 Bed Memory Care 100 Units Assisted Living 200 independent Living Apartments100 Seat Full service restaurant Cater Parties order all food hire and discipline staff .

  • Tims Gourmet Catering
    • Rockwood Michigan
    • Chef & Owner
      • Jan 1997 - Present
      • Rockwood Michigan

      Planning & daily execution of operational needs and responsibilities related to the running of a catering businessIn depth training of all staff for service delivery along with presentation of food.Plan and execute customized catering requests.Supervise and maintain daily production stations including maintaining budgeted operations costs.Hire train manage kitchen staff.

  • Ciena Healthcare
    • Greater Detroit Area
    • Director of Dining Services
      • Jul 2013 - Jun 2016
      • Greater Detroit Area

      Director Of 125 Beds Skilled Nursing & Rehab Center.Hire Train & Manage staff.Create menus appealing to nursing home residents & rehab patients.Responsible for purchasing inventory,scheduling,payroll,and all budgeting.Software Utilized Meal Metrics and Point Click Care.All special events and daily serving performed informal dinning room.Met with Residents to review food preferences and men's & women's club.

  • Clinton Aire
    • Clinton Michigan
    • Director Of Dinning Services
      • Apr 2012 - May 2013
      • Clinton Michigan

      Director of 135 bed skilled nursing facility.Hire train & manage staff.Create menus appealing to seniors while maintaining dietary needs.Purchasing,Inventory,Scheduling,Payroll,Budgeting.Prepared specialty dishes in front of residents & perspective clients.Performed MDS's for quarterly & annual assessmentsAttend care conferences with residents.

  • Healthcare Services Group, Inc
    • Holland Ohio
    • Director Of Dinning Services
      • Apr 2010 - Apr 2012
      • Holland Ohio

      Director of 120 bed skilled nursing facility & 50 bed assisted living facility.Hire train & manage staff.Create menus appealing to seniors while maintaining dietary needs.Purchasing,Inventory,Scheduling,Payroll,Budgeting.Made restaurant style weekly menus.Table side presentation for the enjoyment of the residents.

  • Morrison Healthcare
    • Riverview Michigan
    • Director Of Dinning Services
      • Jul 2007 - Aug 2009
      • Riverview Michigan

      Total Operational responsibilities for a 145 bed Assisted Living Facility,Account is a P and l and Compass employed dinning services staff.Adept at financial processes and systems related to the Morrison Operating system,payroll management related to CPM and LathamPurchasing inventory.invoicing to secure approved products from preferred suppliers.Hiring training Counseling and termination of dinning associates. Meal service is wait staff.Creative menu planning to possibly achieve the presentation flair required to attract the elderly into enjoying their meal through plate presentations.Road shows in the community Directors table, theme and holiday presentations to showcase the dinning experienceMet budgetary requirements over and above set monthly PBO. Ability to plan menus and purchase cuts of meat to achieve meal costs.Outstanding catering presentations in both food and service delivery.

  • Ford Yacht Club
    • Grossile Michigan
    • Chef Manger
      • Mar 1997 - Jan 2001
      • Grossile Michigan

      Subcontracted the kitchen and banquet of this facility maintaining agreed budgeted food parameters on a monthly basis.Prepared meals for private club members.Designed and administered catering and special events menus.Increased member dinning volumes by 15%.

  • Carls Cop House
    • Detriot Michigan
    • Sous Chef
      • Jan 1983 - Mar 1988
      • Detriot Michigan

      Executed the production of Lunch and Dinner menus.Assisted banquet Chef with full production and services of events.Trained and implemented sanitation policies.Assisted butcher with all aspects cutting steaks,lamb rack.tenderloins.

  • Detroit Golf Club
    • Greater Detroit Area
    • Sous Chef
      • Jan 1981 - Apr 1982
      • Greater Detroit Area

      Cut steaks did all gourmet appetizers for all functions.Ran the 3 club houses during the golf season.

Education

  • 2012 - 2013
    Penta Career Center
    Certified Dietary Manger Certification, Culinary

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Industry Focus. “Food and Beverages”

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