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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Main StWashougal Washington, Street Address
PHONE NUMBER AVAILABLE (cell)EMAIL AVAILABLEObjective: Executive Chef / Manager with over 25 years experience with both front of the house and back of the house capabilities. Dedicated to excellent customer service, and meeting or exceeding all sales and cost goals. Proven record of changing a non profitable account to a profitable showcase account. Experienced in both small and large volume catering. Experienced in multi unit cooking. Strong training skills and record of good rapport with employees and clientele.Experience:Executive chef: Holiday Senior Living.By Atria.. 100 residents Over saw intire dining services. Ordering, inventory, sanitation and temp logs. Hiring and firing. Training of all employeesDining Services Manager : Bonaventure Senior Living February 2022 to Dec 2023125 residents. Over saw intire dining services. Ordering, inventory, sanitation and temp logs. Hiring and firing. Training of all employees.May 2020 to January 2022: Healthcare Services Group:Traveling Chef to multiple accounts throughout the Portland Oregon area. Filling in for managers and chefs. Completed the MIT program. Consulted with account management to help them run there more efficiently.May 2019 to March 2021: Food Service Director and Executive Chef, Canby Grove Conference Center and Camp. Reworked the menus to minimize waste. Retrained kitchen staff, to help make the kitchen run more efficient.Trained and worked with Front of the house management and Wait Staff. and also oversaw a small snack shack.June 2017 toApril 2019.Food Service Director for Aramark Food Services Business Dining.January 2016 to June 2017Fitzvoit Food Services (Elior North America)Food Service Director Seymour Senior Living Housing Authority. A 55 bed Facility.Atria Senior Living: September 2014 to December 2015Executive Chef at a 135 bed assisted living facility.Also filled in at other Atria accounts in the Ct and Ny area.HealthCare Services Group: July 2012 to August 2014Executive Chef for a 250 bed health care facility in Long Island NY. (9 months) Chef Manager opened a small deli for the company in a 300 bed nursing facility in Hamden CT .(6 months) Pm Chef and asst manager, for a 140 bed nursing and rehab facility in Fishkill NY .Cannon Beach Conference Center:Dining Room Supervisor: ( Dec 2010 to Oct 2012 Over saw wait staff of 26. In three dining rooms in three different buildings. Served 250 to 400 people for breakfast and dinner.Oct 2011 to July 2012: I went back into the kitchen and worked as a chef and baker. Worked with the Food Service Director to increase the quality of food.Aramark Food Services: ( Jan 08 to December 10)Chef Manager at Rockwell CollinsOpened this account in Feb 09 for Rockwell Collins with a population of 280 and they have just increased population to 450. Display Cooking Station, Grill Station, Salad Bar, Grab and Go Station, Starbucks Coffee and Catering.Jan 08 to Feb 09 Lead chef in training. I feed about 100 people per day for both breakfast and lunch and a midnight shift. We have an Expo Station, a Grill Station, Salad Bar, and Deli. Fresh Desserts, Fresh Soups and Grab and Go Station.Lifeline Connections: Vancouver Wa ( Jan 07 Jan 08) Food Service Manager: Responsible for both labor and food cost. I had a staff of 5 that fed 150 people per meal. There are four different units on one campus, that we would transport food, snacks and cater to. We supplied meals for a 16 bed Detox unit, a 16 bed mental health unit, a 16 bed deaf addiction unit and a 60 bed residential unit + staff.Providence St Vincents Hospital: Portland Or (August 05 - August 06)Lead Coordinator in the main dining area, managed a staff of 30 including 2 other coordinators. It was a P&L account where I was responsible for both labor and food cost. I worked very closely with the Assistant Regional Director of Nutrition Services and the dietitians of the hospital to bring in healthy foods, locally grown and sustainable.Compass Group: Charlotte NC ( March 1995 - Feb 2005 )Director of Dining Services/ Executive Chef: My last position with Compass Group was as Food Service Director for Simpson University (a Christian University) at Chartwells Food Services, in Redding CA. We served 1300Students and Staff Daily. I managed a crew of 30 to 40 employees. It was a P&L account, and I was responsible for both labor and food costs. Regularly conferred with President and Vice Presidents of the University to determine how to meet their food service needs.I was also the district chef with Eurest Dining, in Charlotte NC for three yrs. While Running My own account I was in charge of 13 accounts from Virginia, North Carolina, South Carolina and Georgia.I was also part of a team of chefs and managers that helped put together FOODBUY.Trusthouse Forte Food Services: Norwalk, CT (May 1983 - March 1995)This position included 4 years spent helping to open new accounts across the East Coast. I trained new employees to take over and maintain profitable and customer oriented accounts.Was an executive chef at Cigna Insurance headquarters, responsible for feeding1400-1600 people per day.Education : High School Diploma. Staples High School, Westport, Ct. 1983Training:Serve Safe Certified expiration 8/25/2014In 1988 I had the privilege of being an Apprentice trained by Edward Leonard CMC. Past President of the American Culinary Federation. Competed with the NY Culinary Team in the Culinary Olympics, in Frankfurt, Germany.Earned FMP (Food Management professional) certification, February 13, 2004Summary: Experienced Executive Chef / Manager, Available immediately. |
