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Click here or scroll down to respond to this candidateCandidate's Name
Chef/General Manager Seeking EmploymentScranton, PA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEResults oriented enthusiastic food service chef/manager who enjoys challenging tasks. Strong interpersonal skills, with ability to effectively interact and communicate with all levels of client, customers, students, employees, and executive staff. Willing to put in long hours to get the job done. Able to identify new methods of cost cutting without sacrificing quality, while increasing profits. Authorized to work in the US for any employerWork ExperienceDirector of Dining ServicesGlenmaura Senior Living - Moosic, PAJuly 2019 to PresentSame owners as Highland Park. Was transferred there to open new building. Responsible for all aspects of dining service department.Director of Dining ServicesHighland Park Senior Living - Wilkes-Barre Township, PA January 2017 to July 2019Oversaw the dining department feeding 140 residents three meals a day. Prepared most meals, did all purchasing for the department, Was responsible for food cost, state inspections. Hiring of all employees. Assistant Food Service DirectorRiverside Rehab - Taylor, PAJune 2015 to January 2017Responsible for all kitchen production. Did all purchasing for the department. I also spent time going to facilities In Pennsylvania and out of the state to prepare caterings and teach new directors. Chef/General Manager Scranton Preparatory SchoolMetz Culinary Management - Scranton, PAJune 2009 to June 2015Managed all aspects of the food service department from preparing menus, inventory, scheduling of employees, preparing end of the day cash, preparing deposit. Prepared 90% of the food daily for 800 students and staff. While managing at Scranton Prep I also mentored a manager at The Commonwealth Medical College. Taught a food safety class to freshman class. Increased sales by 260 thousand dollars in my five plus years.Assistant Food Service DirectorMoses Taylor HospitalAugust 2007 to February 2009Prepared all cafeteria & coffee shop menus. Patient menu was a 7 day cycle menu. Managed 84 employees, and managed the department three times when we did not have a food service manager. Managed the department to pass the first state health inspection in 10 years. Increased the Press Gainey satisfaction scores by 20 points.Chef for Geisinger HealthConcessions Plus - Moosic, PAMay 2007 to August 2007Developed menu planning and catering for client. Prepared food for 250 employees, serving homemade soup, entrees, sides, salad bar, sandwiches and wraps. Enhanced the company's image while achieving budget sales and maximum profitability. Maximized the financial performance and satisfaction while overseeing all aspects for the account. Maintaining all aspects of food safety and sanitation. Serving quality food while maintaining a price affordable to customers. Owner/OperatorMitchell's Restaurant- Restaurant and CateringSeptember 2001 to April 2007Prepared all food in the restaurant and for all catering events. Directed all team members to insure customer service and satisfaction. Develop and implement marketing and sales strategies that support the achievement of restaurant goals. Overseeing all aspects of the restaurant from purchasing, inventory control, food cost, accounts payable and receivable. Maintaining sanitation records for yearly health inspections. Recruit and selected candidates. Provided the employees with proper training needed to understand expectations and perform to responsibilities. Cognizant of the importance of offering exceptional service to all customers.Educationfood safetyThe Commonwealth Medical CollegeSkills Food Service Management Menu Planning Purchasing Food Production Culinary Experience (10+ years) Food Safety Profit & Loss Kitchen Management Experience (10+ years) Catering Human Resources ManagementAdditional Information Over 20 years of extensive experience in food service management Experience in Profit & Loss & Budgets Highly skilled in planning, scheduling, and directing the management in accordance with the current applicable standards Exceptional culinary knowledge of food cost, inventory, menu planning and production methods Demonstrated ability of controlling costs in food service operation Track record of leading team members to provide outstanding customer service to guests Serv Safe Certified Knowledge of State and Eco Sure food and health inspections Teach food safety course to freshman class |
