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Click here or scroll down to respond to this candidateCandidate's Name
Street Address C: PHONE NUMBER AVAILABLE Email: EMAIL AVAILABLEExecutive ProfileWith over twenty five years of management experience, well versed in bridging the gap between management and front line employees. Passionate and dedicated Director with strong business acumen. Successful track record maintaining and growing multi-million dollar revenues by identifying process improvements and inefficiencies, business development, training, and culture change. Communicate clearly across departments and with varying levels of management.ExpertiseFood & Cost ManagementResource Planning/BalancingLEANTraining & DevelopmentProject ManagementClient ServicesProcess ImprovementMentoringP&L StatementsLabor MitigationNew Production TechniquesCulinary InnovationHigh Volume ProductionBudgetingProgram ManagementLeadershipLarge EventsServSafe InstructorHACCPRecruitment & OnboardingProfessional ExperienceSenior Culinary Director 2023 - PresentAramark Higher EducationOverseeing account of 48 million dollarsDeveloped Operational Standards for region and SOWsSenior lead for Supply Chain Management and purchasing complianceManage team of 8 managers with a team of over 500Project Managed multiple projectsLead on concept design and new innovationsPoint person with client relationsInvolved in multiple RFP processes for retention and new businessCommunicated daily with senior level management and corporate staff and clientsDeveloped and implemented Culinary Training for all conceptsRegional Executive Chef 2018 - 2023Compass Group Eurest Mid- AtlanticManaged $140 million annual revenue across all accountsDeveloped Operational Standards for region and SOWsActed as regional lead for Supply Chain Management and purchasing complianceAssist HR with recruitment, onboarding, and retention initiativesProject Managed large events for over 15,000 peopleWorked with corporate team on new business concepts and brands conceptsMaintained client relationship across all accounts and continued relations for all businessLed retention program to 99.8 % retentionLead team for area of scope for RFP a business development projectsTrained all regional staff as well as nationalCommunicated daily with senior level management and corporate staff and clientsDeveloped and implemented Culinary Training for all conceptsDirector of Dining Services 2015-2018The Village at Orchard Ridge NLCSOversee Chefs delivery of Culinary Training ProgramDirect P&L responsibility of a 2.7 million dollar budgetTrain/monitor senior operations staff on SOP and product production to ensure efficiencyLead Culinary LEAN program and Food/Labor cost efficienciesAssist with planning, set up, and specification compliance in relation to menu presentationsTrain/maintain safe, secure, and healthy work environmentEmphasize importance of SOP, sanitation compliance (federal, state, and local regulations)Oversee food preparation, safety, and securityReview and implement accident and disaster plansAssist HR with Culinary recruitment, onboarding, and retention initiativesDesign customer menus as neededWork with management team to improve operational performanceMonitor overall culinary talent, at all levels, to ensure skills and abilities fit business needsSupport Culinary Excellence initiativesDirector of Business Excellence Training and DevelopmentGate Gourmet 2013-2015Develop Corporate Training Program for all staff levelsOversee Management delivery of Training ProgramTrain/monitor senior operations staff on SOP and product production to ensure efficiencyLead on LEAN program and Production/Labor cost efficienciesTrain headquarters staff and support teams on general scope knowledgeAssist with planning, set up, and specification compliance in relation to menu presentationsTrain/maintain safe, secure, and healthy work environmentEmphasize importance of SOP, sanitation compliance (federal, state, and local regulations)Review and implement accident and disaster plansAssist in development of project design softwareAct as project lead on Northeast LEAN Pilot ProgramAssisted with Supply Chain ManagementAssist HR with recruitment, onboarding, and retention initiativesWork with management team to improve operational performanceMonitor overall talent, at all levels, to ensure skills and abilities fit business needsSupport OpEx initiativesRegional OpEx Director, Mid-Atlantic RegionARAMARK Higher Education 2004-2013Managed $300 million annual revenue across all accountsDeveloped Operational Standards for regionActed as regional lead for Supply Chain ManagementAssist HR with recruitment, onboarding, and retention initiativesWorked with corporate team on new business concepts and brandsMaintained client relationship across all accountsLed retention programLead team for area of scope for RFP a business development projectsTrained all regional staffCommunicated daily with senior level management and corporate staffOther Positions Held at ARAMARK Higher Education:District Executive Chef University of VirginiaManaged $36 million annual revenue in catering(Example: NCAA Division 1 football, 52 suites)Directed presidential catering, retail/residential development, HACCP, and food costsEducationAssociates Occupational Studies Culinary Institute of America 1996-1998Bachelor in Business Finance Southern Connecticut University 1992-1995Certifications and AssociationsPro Chef Level II, IIIACF Certified Chef de CuisineAdvance Leadership Development PlanningKaleidoscopeCIA Society of FellowsACF Building Leadership SkillsAdvance Development PlanningSenior Leadership TrainingACF Member6 Thinking HatsNACUFS CertifiedServSafeAchievementsJavits Food Show NYCACF Silver Medal1997 1999Training and DevelopmentNACUFS Award2006ARAMARK ACE Team CoachSilver Award2006 2008ARAMARK ACE Team CoachGold Award2009ARAMARK STAR Team2010ACE Culinary CompetitionSilver Medal2008 2012ACE Culinary CompetitionGold Medal2009, 2011 (2) |
