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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLEEDUCATION:American InterContinental UniversityDegree: Associate of Business AdministrationMay Street Address , GPARELATED EXPERIENCECorporate Executive Chef, Maschios Food Services Inc, Chester, NJ Dec/2019-PresentManage a team of 15 chefs (corporate and district chefs)Provide skilled chef training among all schools including but not limited to knife skills, menu development, HACCP and food innovation to staff and studentsOrganize and execute Food Innovation Team (F.I.T) meetings which include vendor partnership, food shows, and hands on training for staff utilizing new menu items and productsCollaborate with Director of Marketing, Purchasing and Nutrition on nutritiously dense K-12 menus and recipes for school foodservices in New Jersey, Pennsylvania and Florida.Create recipes in PrimeroEdge software based on USDA nutritional guidelines for compliance.Develop a step-by-step Theme Bar Manual including all stations to be used as a resource for staff in the fieldDevelop quotes for all cateringsAttend national annual and state school nutrition conferences to stay up to date with the latest food trends and productsNorthwestern Region Lead, Maschios Food Services Inc, Chester, NJ Dec/2019-PresentManage a team of 7 Area Supervisors including 2 Corporate ChefsAssist with payroll, budgets, inventory for 34 school districts in New JerseyMonitor staff to ensure employees adhere to mandatory quality and safety guidelinesAttend all New Jersey Association of School Business Officials (ASBO) meetingsSpeak at board and school meetings for the region in regard to cutting edge and financially sound programs to help client partnersGeneral Manager, Metz Culinary Management, Inc. Dallas, PA Jul/2013-Dec/2019Manage all areas of K-12 operations including customer, client, and vendor relationsTrain staff on HACCP and inventory controlMaintain accounting for payroll and daily sales summariesProvide culinary training for all K-12 servicesAssist other general managers with budgets for schoolsAssist general managers with opening new accounts for all business segmentsDirector of Dining Services, Sodexo-Lafayette College, Easton, PA Sep/2007 Jul/2013Manage day to day operations for Farinon Center, which serves ~8,000-10,000 meals/weekEnsure high customer satisfaction through mindful hiring and trainingResponsible for creating and implementing unit specific marketing and promotionsManage payroll and weekly financial reportsSous Chef, The Wood Company-Sodexo-East Stroudsburg University, East Stroudsburg, PA Jan/1997 Jul/2002Supervise 15 cooks to maintain standards of quality service and sanitationPrepare nutritiously dense menu items for Dansbury Commons Dining HallEnsure completion of production and HACCP documents for food safetyExecution of cost and preparation of catering menusManage ordering and food inventoryHONORS/AWARDS/CERTIFICATIONSCulinarian of the Year, 2018, Metz Culinary Management, Inc. Dallas, PAServSafe certified, NJ, 2017, 2022-recertificationORGANIZATIONSNew Jersey School Nutrition Association, 2019-PresentSchool Nutrition Association, 2019-Present |
