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Click here or scroll down to respond to this candidateCandidate's Name
4 Delmar Place,Edison, NJ Street Address
EMAIL AVAILABLE PHONE NUMBER AVAILABLE CellProfessional ProfileWell-organized professional with a successful background in all aspects of Long Term Care dietary, catering management, marketing, budgeting, public relations, negotiating, and forecasting. Demonstrated skills in assessing problem areas and offering recommendations resulting in increased productivity and profitability. Able to motivate and guide staff, building a solid team environment with superior work ethics and a commitment to customer satisfaction.AREAS OF EXPERTISE:Growth & Revenue Enhancements / Concept Development / Supervision & Training / Quality ControlMenu Planning / Profit & Loss / Team Building / Business & Marketing Plans / Food & BeverageEducation and Professional TrainingAssociate of Arts in Marketing, 2002Middlesex County College, Edison, NJAssociate of Arts degree in Professional Cooking, 1993Baltimore International Culinary College, Baltimore, MD - Deans ListCertified Dietary Manager (CDM)Serve Safe CertifiedProfessional ExperienceCOMPLETE CARE, Shrewsbury New JerseySeptember 2023 to November 2023Food Service DirectorManage and oversee the kitchen production of daily menus and service within a Long-Term Care facility. I left due to personal reasons, that I had to attend to.PINNACLE DIETARY SERVICES, New JerseyFebruary 2023 to September 2023Reginal Manager 3/1/23: Oversee my assigned Reginal accounts to ensure compliance to Pinnacle Dietary standards and to the clients expectations and standards. Making sure the accounts were following sanitation, budgetary and labor goals.PEACE CARE / SAINT JOSEPHS, Jersey City, NJFebruary 2021 to January 2023Food Service DirectorPeace Care wanted to go in house with the Dietary Department. I built and designed the day to day operation of the Dietary Department. We started from scratch. Everything from Temp. logs, systematic forms, dietary manual, 4 week cycle menu, auditing tools, budgets to vendors needed to be design and implemented. When the take came for the in house roll out came, it was flawless. Manage and oversee the kitchen production of daily menus and service within a Long-Term Care facility.CENTRAL CARE SOLUTIONS, Hillsborough, NJOctober 2018 to January 2021Food Service DirectorManage and oversee the kitchen production of daily menus and service within a Long-Term Care Kosher facility.PINNACLE DIETARY SERVICES, Scotch Plains, NJDecember 2009 to October 2018Food Service DirectorManage and oversee the kitchen production of daily menus and service within a Long-Term Care facility.Training Manager 12/15: Train newly hired Dietary Directors in the Pinnacle Dietary operation procedures and expectations.District Manager 6/17: Oversee my assigned district accounts to ensure compliance to Pinnacle Dietary standards and to the clients expectations and standards. Making sure the accounts were following sanitation, budgetary and labor goals.All the years and accounts I over seen were always Deficiency free.HERITAGE AT CLARA BARTON / GENESIS HEALTH VENTURES, Edison, NJ2002 to December 2008Food Service Director / Chef ManagerManage and oversee the kitchen production of daily menus and service within the dining room. Developed and in-serviced employees on proper customer service, designed for the needs of the residents.Selected Accomplishments:Designed a six-week cycle menu that met the desires and expectations of the residents.Implemented sanitation and cleaning schedule that resulted in a deficiency free inspection by the state of New Jersey and the township of Edison.Awarded numerous monthly awards for being continually under budget while achieving an upscale restaurant setting.This account was deficiency free, all the years I was with them.Harrison Conference / Hilton Corporation, Plainsboro, NJ 1994 to 2002Assistant Chef Garde MangerScope of responsibility includes, menu planning, recipe development, events management, scheduling staff and assuring operations excellence of high-volume establishment. Direct, train and motivate staff of 10-30 on a daily basis. Delegate work assignments. Coordinate all purchasing and related functions.Selected Accomplishments:Implemented innovative food labeling plan that improved Quality Control Assurance.Established new vendor relations with food supply company and negotiated cost-saving contract.Created popular Georgian Salad, now part of the weekly menu.Implemented continuous improvement processes for food preparation and presentation.Additional Professional ExperienceHonors and AwardsAwarded fellowship from Baltimore International Culinary College for Garde Manger, 1994Honored to be Demonstrating Chef at the Mid-Atlantic Food Service & Lodging Expo, Timonium, MD, 1993Senior Project used by BICC as future model for students, 1993 |
