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Click here or scroll down to respond to this candidateCandidate's Name
Program ManagerEMAIL AVAILABLE PHONE NUMBER AVAILABLE Fort Lupton, CODirect successful programs by applying extensive experience in operations management processes including employee hiring and training, budget oversight, and policy development and implementation.Areas of ExpertiseOperations ManagementPolicy Coordination & ComplianceBroker & Wholesale EnvironmentProfessional DevelopmentCurriculum PlanningBudget AdministrationProtein Lead InstructorCenter of the PlateMicrosoft Office SuiteProfessional ExperienceSysco, Denver, CO 07/2022 PresentClass A Delivery Partner, DriverRoute Delivery Driver with a Valid Commercial Drivers License Class ARun Daily routes, as Designated by Transportation Department ManagersCustomer Service; Food Safety Standards; HACCP Standards FollowedPalletizing Product, maintaining Delivery Partner Company StandardsUnloading Product and Delivering to Customer as Designated per CustomerInventory ManagementJohnson & Wales University, Denver, CO 06/2000 11/2021College of Culinary Arts & Pastry Program Chair; Assistant DeanManage a 20-person team with day-to-day operations and programming changes for college needs. Control a program budget annually worth more than $800,000. Lead faculty recruitment, training, and performance evaluation programs. Serve on curriculum committee such as Protein Specialists, Fish and Beef emphasis and conceive and implement curriculums for all campuses and more than ten different courses. Prepare culinary presentations and demonstrations for university guests, students, and staff. Devise and establish safety and sanitation, hazard analysis critical control point. (HACCP), occupational safety and health controls, and Inventory Controls. Oversee on and off-campus banquet planning and execution including food preparation, HACCP and sanitation protocol compliance, and equipment procurement. Teach 18-20 student culinary arts courses. Provide career counseling services and mentorship for over 100 students annually. Identify student placement and networking opportunities. Supervise building maintenance planning and execution.Expand professional development programming for 15 faculty and maintained 60% retention rate.Administrative Duties: Control University Food Cost, Purchasing and Inventory Controls resulting a controlled decrease in food and equipment budget by 20%.Next Door Kitchen, Westminster, CO 04/2015 12/2020Food Receiver, Protein Prep Cook, Summer WorkOversaw food receiving process and performed first-in, first-out analysis ensuring freshness and safety of products. Tracked operational performance and reported analysis to management. Prepared menu items in line with corporate specifications. Protein Prep for Day-to-Day OperationsReduced food costs by developing strong vendor relationships, improving bulk purchasing plans, and eliminating food waste.Cherry Hills Country Club, Cherry Hills, CO 04/2010 11/2015Butcher, Prep & Protein Cook, Summer WorkPerformed daily protein processing, product rotation, and sanitation functions. Identified operational inefficiencies and collaborated with management on kitchen plan improvement.Additional ExperienceThe Ritz-Carlton, St. Louis, MOBanquet Chef, Chef Garde-Manager, Executive Sous ChefManaged culinary operations for 14 banquet rooms hosting between 10 and 1,100-person guests. Led banquet kitchen operations and supervised eight-person culinary team. Controlled $10M food and beverage budget. Conducted kitchen hiring and training processes. Created schedules, tracked labor costs, conducted inventory and quality control audits, and implemented sanitation and HACCP protocols. Coordinated culinary operations for hotel-based and off-site events. Optimized menu profit potential by emphasizing beverage sales in menu development. Maintained relationships with cross-functional teams to ensure exemplary guest experience. Organized weekend brunches for approximately 450 weekly guests.Decreased labor costs from 7.2% to 6.9% by stabilizing workflow across staff schedules.The Villa at Palmer Lake, Palmer Lake, COManaging Working Restaurant ChefSupervised kitchen functions and food production process for daily service and special events. Ensured mis en place for saut, grill, and pantry operations. Conceived weekly special menus. Conducted purveyor bid sheet negotiations.Ralston Resorts, Dillon, CORestaurant Sous ChefDesigned and implemented kitchen training programming. Oversaw management operations for two restaurants. Prepared kitchen staff schedules and task assignments. Conducted daily inventory, purchasing, and product rotation processes. Originated restaurant dishes and coordinated seasonal items.EducationMaster of Education in Adult EducationColorado State University, Fort Collins, COBachelor of Science in Culinary ArtsJohnson & Wales University, Providence, RIProfessional TrainingCurriculum DevelopmentLicenses & CertificationsCertified Executive Chef, American Culinary FederationOccupational Safety and Health Administration Certification, OSHASQF Ceritfied, Johnson & Wales UniversitySafety and Sanitation, American Culinary FederationHACCP Certification, ChefCertification.com |
