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Click here or scroll down to respond to this candidateCandidate's Name
DIRECTOR OF CULINARYSERVICESPHONE NUMBER AVAILABLEEMAIL AVAILABLEFayetteville, NC Street Address
CONTACTSKILLS Culinary Kitchen Dietary Director Restaurant Experience Leadership Experience Culinary Experience Cooking Catering Food Preparation Food Safety Food Service Management Kitchen Management Experience Menu Planning Supervising Experience Restaurant experience Guest services Serving Shift management Hotel experience Events management Leadership Human resourcesExperienced food service management professional with a passion for exceeding customer expectations. Proven track record of streamlining operations, increasing profitability, and ensuring quality control. Committed to developing team members and establishing strong relationships with vendors to support the business. Skilled in menu planning, staff scheduling, and inventory management. PROFESSIONAL SUMMARYCulinary DirectorBridge Living, Fayetteville, NCFood Service ManagerAramark, FayettevilleEXPERIENCEJanuary 2023 - PresentWorked closely with vendors to develop relationships that yielded better pricing terms or discounts.Analyzed recipes for cost effectiveness, nutritional value, and flavor profiles to ensure a high-quality dining experience.Conducted regular inspections of kitchen equipment to ensure proper functioning and compliance with safety requirements. Initiated strategies to increase efficiency in the kitchen while maintaining quality standards.Coordinated catering services for special events such as weddings or corporate functions.Trained new culinary employees on proper preparation techniques, equipment operation, and sanitation procedures. Maintained inventory records of food items and supplies to replenish as needed. Reviewed menus and analyzed recipes to assess labor and overhead costs. Based on anticipated number of guests, nutritional value, palatability, popularity and costs.January 2020 - January 2023 Resolved customer complaints promptly in a professional manner. Supervised portion control and quantities of preparation to minimize waste. Managed daily food service operations including staff scheduling, customer service, inventory control, and meal preparation. Directed hiring, training, and scheduling of food service personnel. Tracked food service costs to ensure compliance with budget guidelines and targeted profit margins. Financial acumen Supervising experience Negotiation Budgeting Inventory Control Banquet Experience Labor Cost Analysis Food Production Pricing Profit & Loss Restaurant Management Purchasing Business Development Cleaning Experience Event PlanningFood Server/ManagerVillage green rehabilitation center, FayettevilleFood Service ManagerCommunity Memorial, South HillFloor ManagerPallet Management heavy equipment, South HillShift Leader/ManagerAssessed staffing needs and recruited staff, using methods such as newspaper advertisements and attendance at job fairs.June 2012 - December 2020Gained experience in providing excellent customer service, including taking orders, answering questions and responding to complaints. Followed food safety and illness prevention procedures by sanitizing utensils and wearing gloves.Worked closely with kitchen staff to ensure that food was prepared correctly according to recipes and served promptly within established time frames. Assisted with bussing tasks, clearing and resetting tables. Answered customer questions about items and recommended dishes, beverages, and desserts. Coordinated with kitchen staff to achieve timely delivery of meals. Responded promptly to guest complaints or concerns to maintain positive relationships between restaurant management and patrons. Checked on guests to verify satisfaction with each course. Assisted with training new wait staff members to ensure proper procedures were followed at all times.February 2010 - April 2012Managed daily food service operations including staff scheduling, customer service, inventory control, and meal preparation. Monitored budgets and payroll records to verify authorization of expenditures. Reviewed menus and analyzed recipes to assess labor and overhead costs. Estimated food and beverage consumption to determine purchasing requirements.July 2007 - May 2010Managed daily operations of the floor, including scheduling, customer service and staff training. Supported growth and development of staff by training and leading by example. Provided guidance and direction to staff on proper customer service techniques. Oversaw the daily floor operations to support quality customer service and safety standards.Maintained an organized workspace, ensuring that merchandise was properly stocked and displayed according to company standards.May 2005 - May 2007SOUTHERN TEXTILES, South HillUtilized excellent interpersonal communication skills to effectively motivate staff, handle customer complaints, and build relationships with vendors.Maintained accurate records of employee attendance and performance evaluations for successful personnel management.Adept at coaching employees on best practices for delivering exceptional service standards that meet customers' needs.Culinary arts in CulinaryOld Dominion, VaEDUCATIONJanuary 2006CERTIFICATIONS ServSafe, 12/2024Willing To Relocate: AnywherePERSONAL INFORMATIONReferences available upon requestREFERENCES |
