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Click here or scroll down to respond to this candidateCandidate's Name GrusonPHONE NUMBER AVAILABLEEMAIL AVAILABLEOver 15 years experience in clinical food supervision and cooking including Kosher food.Supervising cook Aramark Upscale dining location at Citi Field, Flushing, Porsche (Metro) Grill. March 2019 March 2021, Currently/ClosedUniversity Dining, FSU August 2018 November 2018One of Startup management team for university dining.PM Manager for campus dining upscale food court all shift and management: Spring Semester, 2018personnel, cash, retail and food sanitation up to 1500 meals for mid to late shift.Cook and Floating Chef Supervisor Kosher Experience (also see Jewish Home for the Elderly below) August 2017 March 2018Designer and submit clinical based dietary menus, six-month cycle. Present food demonstrations for seniors lunch programs in 20 centers. Supervise center presentation and food safety for 200 meal production per day.Dining Services, NYC Aramark NYU, WCS Spring 2013 Summer 2017Contract management of major health care and university dining services. Supervised PM shift of 30 staff and provision of 500 meals in acute care and addiction services. All aspects of sanitation and specials requests from floors and private dining, floor rounding and re-heat cart supply and sanitation. This was Beth Israel cook chill account and 1199 workers. Worked well once we got to know each other.Kenmont Camp, Kent, CT Summers 2012 2018Design, organize, implement, and staff culinary program for 1400 campers.Agent/Owner- S. Murphy Insurance Ongoing since December 2007Insurance Sales and Client ServiceAramark Health Care Division March 2005 November 2007Interim director 200 bed home in Brooklyn, and controllers position in large hospital account in Brooklyn. Our Lady of Mercy replaced a mix of services to support transition to self-op. This period also included consulting at an upscale assisted living in Westchester County to reorganize kitchen and procedures.Dining Service Director/Executive Chef April 2003 November 200480th Street Residence Dining Service Director manages a 70-bed highly upscale kitchen, food purchase, food safety, and Resident and Family relations. Other responsibilities include executive chef functions and special events for residents and their families. Production Manager/Retail Manager all catering All training Menu upgrades and cost saving.Production Manager/Retail Manager, St. Vincent's in Bridgeport May 1999 July 2001Duties include management 300 census tray line and all cooks and cold prep personnel. Responsible for all food costs, and quality, costs have been well below projection since July 99, press Gainey has also increased, budget and short and longer term maintenance, procurement, HACCP, food safety, inventory, and kitchen and cafeteria staff. Supervised JCAHO inspection for hospital kitchen. All catering functions were produced in the kitchen and supervised by the Production ManagerJewish Home for the Elderly- KOSHER May 1998 - April 1999Production Manager/Executive Chef - The production manager is the go-to manager in this 80-person food service department. The manager coordinates kitchen production, menus and menu and recipe development, staff evaluation, and supervises the cooking staff, for this 360-bed facility. Production manager standardizes and improves menus, presentation and prepares special holiday fare. This is a duel kitchen, kosher facility. The position also worked closely and developed good relationships with the culinary Rabbi, and many Kosher and Glatt providers. Produced and coordinated menus for Holiday and Fund-Raising events for 200Educational Background:Diploma, ICE - Peter Kump's New York Cooking School/ICE (NY Culinary Institute), Career French Cooking Program. B.A. Political Science, University of North Carolina |
