| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
Street Address Bigelow RoadPrinceton, MA Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEOBJECTIVETo secure a position of Executive Chef/Kitchen Manager to utilize my skills and knowledge that will also allow me to grow and develop in that role. An Organization where I can mentor and be mentored. PROFESSIONAL EXPERIENCEFeb. 2022-present Nashoba Vally Medical CenterFirst/Lead CookOpening cook responsible for patient, & cafe breakfast items. Responsible for Cafe lunch items, according to recipes, and support Throughout lunch service.Filling HACCAP logs including cooling when needed. Prep and pull done for following day(s) as needed. Clean and sanitize work are & equipment.May 2015-Dec 2021 SODEXO @ UMass Memorial Health Care, Memorial Campus, Worcester, MA. Executive Chef Stream lined menus due to COVID restrictions Oversaw production standards in support of DCU field hospital during both COVID operations. Worked on Health Touch menu in FMS for new patient services to be followed by AYR menu Recent Eco- Sure audit food safety score 97 Oversee all daily food production in kitchen, including Patient services, Retail and catering Responsible for scheduling, ordering, receiving, inventory and HACCP programs Responsible for Menu planning, Food Management System both retail and patient services. Manage a Production staff of 16 union employeesAugust 2011- May 2015 SODEXO @ HealthAlliance Hospital, Leominster, MA Executive Chef. Oversee all daily food production in kitchen, including Patient services, Retail and catering Responsible for ordering, receiving, inventory and HACCP programs Implemented FMS system in both Retail and Patient services Conduct Gold Check, Food,and Safety Audits 2014 Sodexo Client For Life award Lean Principles, Yellow Belt @ HealthAlliance-UMASS-Memorial Increased retail sales Customer satisfaction rating at 91% March 2015 Participant in Speakeasy fundraising Gala first place 3 consecutive years Participant in Seafood throw downJune 2008-Feb 2011 SODEXO Corporate services @ EMC 4400 Computer Drive, Westborough, Ma Executive Chef Responsible for all daily food preparation and serving with a building population of 900-1000 employees Responsible for ordering, receiving, weekly inventory and HACCP programs Successfully passed NSF audits with high scoresAugust 2004 June 2008 SODEXHO Campus services @ Assumption College, Worcester, MA Food Production manager Oversee all daily food production in kitchen, catering and in servery Responsible for implementing new Food Management System Responsible for ordering, receiving, weekly inventory and HACCP programs Successfully passed NSF audits with high scoresMarch 2004-August 2004 SODEXHO Reserves @ Mount Auburn Hospital in Cambridge, Ma.Executive Chef / Production Manager Responsible for reviewing / revising of all patient recipes Implementing of new ordering and inventory procedures Development of new spring / summer 4 week menu cycle with production and HACCP controlsJanuary 2000-March 2004 SODEXHO @ UMass Memorial Health Care, Worcester, MA. Executive Chef / Production Manager Oversee daily operations at Memorial and Hahnemann campuses Responsible for managing of 13 FTEs Coordinates all food production, ordering, receiving and weekly inventory Oversee 4 daily menus with caf sales at $1.4 million, patient census avg. 185, coffee shop and Meals On Wheels program Successfully Implemented HACCP program, built in with daily production sheets for caf and patient services Completed training,in-services and evaluations of employees Supported University Commons Nursing Home with 185 meals each feeding covering all diets and mechanicals and transported to nursing home for 11 month period, using 3 week cycle menu Consistently under budget on labor / over budget on profit September 1997-January 2000 WEST BOYLSTON SEAFOOD, West Boylston, MA Chef/Assistant Retail ManagerJanuary 1989-September 1997 BEAMAN TAVERN, West Boylston, MA Executive ChefEDUCATIONSeptember 1984-May 1986 NEW HAMPSHIRE VOCATIONAL TECHNICAL COLLEGE, Berlin, NH Culinary Arts, A.A.S. Graduated with High Honors ACCOMPLISHMENTS2015 EEO training 1986 Presidents List2025 Serve-safe Certified 1986 Recipient of Peter Emmons Award for excellence in Culinary Arts 2005 Diversity training 1985-87 member of A.C.F.1987 Participation in Bayside Culinary expo 1984-85 Deans List References Furnished Upon Request |
