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Click here or scroll down to respond to this candidate Candidate's Name
Street Address West Emmaus Ave
Allentown, Pa. PHONE NUMBER AVAILABLE
EMAIL AVAILABLE
Objective
To utilize my creative and professional skills as a culinarian,
trainer, and mentor while fostering the financial and philosophical beliefs
of a major, well-respected, food focused organization..........
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Professional Experience
Sodexo USA
St Luke's University Hospital, Bethlehem, Pa June 11- Feb14
Executive Chef
Main duties overseeing all culinary objectives to include 1.5 million
dollar food cost budget, mentoring and training staff of 15. Dietary tray
line and caf production and all catering for in-house as well as Network
functions. Corporate use of (FMS) Food service management for tracking and
HACCP adherence, production and post-production analysis. Menu and catering
menus for unit with seasoning cooking objectives. Work directly with
dietitians for special diet needs and implementing new menus.
Inventory control of 55k plus all ordering and par management. Involved
with customer service with innovation station (Demonstration cooking) in
caf . Other duties are community cooking classes with Bariatric group food
classes, local TV spots for St. Luke's Half Marathon for last 15 years.
Aramark Nov 08-June 11
Executive Chef
East Stroudsburg University
Manage culinary program, catering and residential dining for 2000 students
per meal period. Worked with students on special diet needs . Monthly
diversity menus of counties around the globe menus. Implementing Corporate
Program, .Manage staff of 20, Culinary training of staff as well as food
safety. Food cost budget adherence, client retention, cycle menu and
marketing responsibility. Certified in HACCP and sanitation.
Sodexo USA Nov 04-Aug 08
Executive Chef
Vanguard/DeSales University
Started in Vanguard as Executive Chef operating 6.5 million in a 11 unit
campus. Responsibilities included managing and mentoring staff of 10 . All
food safety and budget adherence. Catered to all 11 unit from this location
.-2 year. DeSales University as executive Chef ., 3 units and approx 3 .5
million in sales Responsibilities included all HACCP and employee safety
training as well as unit caf . Manage staff of 20. Food cost budget
adherence, inventory control and ordering. All production through (FMS)
Food management system for ordering and post production. Special function
for 10 to 1000. Cycle menu and marketing responsibility. Certified in
HACCP and sanitation.
Plate Escapes Nov 03-Nov 04
Owner operator
Emaus, Pa.
Unique niche caf for home meal replacement.
Compass Group June 96--Nov 03
Regional Executive Chef
Aetna/Prudential/ Newport - Mid East Region
Implementing Corporate Program; Profiles in Good Taste; Continuous and on
going regional training of all management and associates; actively involved
in Masterworks I and II regional training. Opening and closing of units in
my region, Lead culinarian for Boeing account opening in Kansas as well as
Head culinarian in Eurest Culinary Association meetings (12 annually within
the Mid East Region)
Actively involved in sale presentation and proposals. Traveled 75% of time
with unit visits and support . Training and mentoring on all Corporate
initiatives. Trained in Napa Valley, CA for Wellness program on healthy
living.
Education
1981-University of Miami @ Coral Gables studies in Business Management
1979-Grahm Junior College, Boston, MA with a degree in Sound recording
Outstanding Achievement Awards
One beautiful 22-year-old daughter
Award of Honor, (gold medal) Society Philanthropic Tallow Piece 1994
Honorable Mention, Society Philanthropic Tallow 1995
Decorated member of the NICA, National Ice Carving Association
ACF (American Culinary Federation) member in good standing
Food stylist with QVC, on call
Professional References
Will Chizmar PHONE NUMBER AVAILABLE VP Compass Marketing (retired)
Bernie Walrich PHONE NUMBER AVAILABLE RVP Compass Mid East (retired)
Chad Lisko - PHONE NUMBER AVAILABLE Executive Catering Chef (Lehigh University)-
current
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