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Click here or scroll down to respond to this candidateCandidate's Name PHONE NUMBER AVAILABLEStreet Address
Email EMAIL AVAILABLEchechefCandidate's Name
September 2022 to PresentExecutive Chef Unidine Corporation Marian Village Homer Glen IL.Responsible for Planning, Organizing, Developing and Directing the OperationOf the Culinary Department in Accordance with Current Standard and Guidelines andRegulations. To Assure that Quality Nutritional Service are Provided on a Daily Basis and that theDepartment is Maintain in a Clean, Safe and Sanitary Manner.Interview, Evaluate, Coordinate, Motivate, and Monitor Performance.Ordering and Receiving, Meal Planning, Catering,Event Planning and Table Touching with Resident.January 2022 to September 2022Director of Dining Joliet Terrace Senior Living Joliet IL.Cordinate Food Service Activities for kitchen and dining room at Assisted Living and Transitional CareFacility . Responsibilities includes Managing Day to Day Operation, Purchasing, Receiving,Scheduling, Inventory. Managing Food and Labor Budget. Interveiwing and Training Kitchen and DiningStaff. Design and Create a 4 week Cycle Menus. Create Daily and Weekly Cleaning Schedules.Prepare Kitchen for County and State Inspections and Surveys. Attend Daily Director Meetings andWeekly Virtual Regional Director Meeting. Work with Dietitian for modified Diets.Organizing State and County Binders with Food and refrigerator Temperature Logs.Facilitate Pre Shift and Weekly Staff meeting. Responsible for Bi weekly Payroll.APRIL 2021 JANUARY 2022COMMUNITY CHEF, SMITH CROSSING SENIOR LIVING, ORLAND PARK, ILOversees and directs the procurement, production, and service of food to all residents to achieve the account financial and non-financial objectives. Meets targeted profit objective by controlling food, supplies, and labor costs. Manages All dining personnel. Monitor inventory and places orders utilizing quantities on hand. Completes an assessment and training with kitchen personnel in sanitation practice. Establishes cleaning dules and other sanitary controls as required by the county and state health department and company policy. Prepare daily breakfast, lunch, and dinner for rehabilitation and assisted living residents.APRIL 2020 APRIL 2021DIRECTOR OF DINING, Senior lifestyle - praIRIE GREEN AT FAYS POINT, bLUE ISLAND, ilCoordinate food service activities for Kitchen and Dining at assisted living facility. Responsibilities also included managing day to day operations, scheduling, ordering, receiving, spend down, and adhering to food cost budget. Perform monthly sanitation audits. Organizing State and County Binders with food temperature logs, food cooling temperature logs, dish machine temperature logs, monthly internal kitchen inspection audits, and invoices up to a year. Creating and administering Corrective Action Forms when needed. Attending daily Directors Meetings and weekly Regional Director Financial Zoom calls. Facilitate pre-shift and weekly staff meetings. Sterilizing and sanitizing kitchen equipment. Responsible for OSHA Regulations, State & County sanitation inspections Also responsible for interviewing candidates for available positions, training and developing both FOH and BOH. Utilizing ADP system for Attendance and Labor Budgeting. Assist staff with cooking, serving, washing dishes, and maintaining kitchen equipment.DECEMBER 2014 APRIL 2020COMMUNITY CHEF/CULINARY MANAGER, FRIENDSHIP SENIOR OPTIONS GREENFILD OF GENEVA, GENEVA, ILCoordinate food service activities of assisted living, independent living, skilled nursing, and memory care residents. Expedite training of cooks and other kitchen/dining staff. Engage in preparing and cooking all foods to ensure proper and efficient food safety and service by performing and overseeing all duties personally. Oversee all kitchen operations, food and supply purchases, equipment, food inventory and production. Provide timely service of meals, portion control and special dietary requirements.APRIL 2012 DECEMBER 2014RESOURCE CHEF MANAGER, sodexo, inc., DOWNERS GROVE, ILDesigns, supervises, coordinates, and participates in activities of cooks and other kitchen personnel in a medium to large account. Knowledge of HACCP. Strong knowledge of food and equipment safety. Strong knowledge of food production. Culinary training skills to develop and engage employees. Able to develop menus and control inventory and food cost management. Experience with online ordering and inventory system. Establish production levels and engage in interviewing process.SEPTEMBER 2011 APRIL 2012CHEF MANAGER, HERITAGE WOODS OF PLAINFIELD, PLAINFIELD, ILResponsibilities include providing overall leadership for cooks and dietary aides. Consistently meet or exceed the expectation for the residents dietary needs through food safety and quality. Responsible for hiring, training, developing and scheduling of personnel. Control food and labor costs, inventory, purchasing, create production and tracking sheets. Enforce HACCP system, OSHA regulations and sanitation. Coordinate menu planning with the dieticians to create monthly themed meals for the residents.JULY 2004 - SEPTEMBER 2011EXECUTIVE CHEF, COMMONWEALTH EDISON, JOLIET, ILResponsible for coordinating events, food preparation, ordering products and supplies, inventory, menu planning, scheduling, training, cost control and food quality, food safety and food sanitation.JULY 2001 - JUNE 2004EXECUTIVE CHEF, WILLOW CREEK COMMUNITY CHURCH, BARRINGTON, ILResponsibilities included supply orders for conferences, private parties, and food court. I was also responsible for preparing meals for the board of directors, pastors, and official staff. Other responsibilities included menu planning, cost control, training and development, quality of food, food safety and sanitation. This was a self-supported ministry that had an operational budget of $5 million a year.AUGUST 1998 JUNE 2001KITCHEN MANAGER, DAVE & BUSTERS, ADDISON, ILResponsibilities included providing overall leadership and supervision in order to consistently meet or exceed the standard for the guest experience related to food safety and quality, to hire, train and develop, retain and develop promotable people, optimize financial results (cost control), and to ensure the execution of company operating standards and philosophies in the kitchen.OTHER FOOD SERVICE EXPERIENCESPIRIT OF CHICAGO - EXECUTIVE CHEF, CHICAGO, ILMAGGIANOS LITTLE ITALY SOUS CHEF, SKOKIE, ILFOUR SEASONS HOTEL SOUS CHEF, CHICAGO, ILSEPTEMBER 1986 JUNE 1990BUS DRIVER, WESTWAY COACH, VILLA PARK, ILResponsibilities include safely transport of students to Middle and High School in the mornings. Complete the Pre-Shift checklist which includes review routes and perform inspections of the bus before and after each route. Maintain a clean and mechanically sound bus at all times. Obey all traffic law.EDUCATIONMAY 1982AAS IN CULINARY ARTS, BUSINESS MANAGEMENT, Triton College, River Grove, ILCertified in food protection managerCPRT.I.P.S. ProgramManagement Training ProgramSix-week apprenticeship and training at Charlie Trotters Restaurant, Chicago, ILJUNE 1980PROVISO WEST HIGH SCHOOL, hillside, ILGeneral StudiesAccountingHome EconomicsPrint ShopWood ShopSKILLSCustomer RelationsBudgetingMenu Planning 5-week cycleProcess ImprovementTraining & Developing StaffMicrosoft Word & ExcelStaffing RetentionCost ControlPlanningPurchasing and ReceivingADP and DSSIACTIVITIESVolunteering at shelters preparing food for the residents. Catering special events at churches and schools. |
