LiveCareer-Resume

corporate executive chef director of manufacturing resume example with 20+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Professional Summary

Experienced Food Service Industry Manager with over 30 years of experience in Healthcare, Private Clubs, Independent Restaurants, Chain Restaurants, Hotels, Higher-Education, Super Markets, and Food Manufacturing. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits. Also experienced in working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times.

Skills
  • Sanitation guidelines
  • Forecasting and planning
  • Performance assessments
  • Customer assessment
  • Workflow optimization
  • Team building
  • Process development and implementation with Progressional Improvement
Work History
06/2006 to 12/2018
Corporate Executive Chef/Director of Manufacturing Saber Healthcare Group, Llc Urbana, OH,
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish and eggs.
  • Kept labor at or below 5% to support business profit targets.
  • Implemented kitchen design standardization for all 19 Heinen's locations to allow continuity of food production.
  • Developed the addition of centralized ware-washing and the addition of cold-kitchens to all Heinen's locations.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews for their main manufacturing facility.
  • Team leader/designer/coordinator for a new 60,000 sqft. Commissary food production plant.
  • Implemented the utilization of "close-dated" food into food production to eliminate food waste and to decrease costs.
  • Elevated the existing Heinen's food safety program to a state-of-the-art level by utilizing my expertise in Super SafeMark food safety training.
  • Utilizing my culinary expertise and educator experience, I trained Heinen's kitchen and catering staff and elevated their skill level.
  • Managed approximately 600 employees at one time.
09/1980 to 06/2006
Assistant Director of Food Service Kent State University City, STATE,
  • Established and maintained productive working relationships with union staff to resolve operational difficulties and to promote interdisciplinary, collaborative approach to customer service provision.
  • Updated and improved quality control standards, via an introduction of advanced culinary methods and procedures to improve customer satisfaction.
  • Managed, advised and trained new support staff in Food Service initiatives and processes involving improved food handling and preparation techniques.
  • Changed Kent's existing traditional cafeteria-style food delivery system to a more successful 'just-in-time' food production system. This allowed made-to-order food selections.
  • Taught all college-credit hospitality courses during my tenure at Kent.
  • Developed a new KSU catering operation that grossed approximately $4 million per year.
  • Created the Schwebel Garden room via a donation by the Schwebel Foundation to create a fine-dining restaurant on the KSU campus. Many hospitality students worked within the kitchen and dining room to gain culinary experience.
  • Managed approximately 1,500 employees at one time.
01/1980 to 03/1980
Certified Executive Chef 1980 Lake Placid Olympics City, STATE,
  • Managed all food service related to all of the Olympians and support staff.
Education
Expected in
Associate of Science: Culinary Arts
Culinary Institute of America - Hyde Park, NY,
GPA:
Expected in
Certified Executive Chef: Culinary Arts
American Culinary Federation - St. Augustine, Florida,
GPA:
Expected in
Certified Food Service Operations Manager:
Department of Education, State of Ohio - Columbus, Ohio,
GPA:
Accomplishments
  • Awarded Chef of the Year through the American Culinary Federation three times. 2011, 2006 and 1998.
  • Inducted into the American Academy of Chefs, 1990.
  • Northeast United States Professional Chef of the Year in 1999.
  • Culinary Educator of the Year 1984.
Affiliations
  • American Culinary Federation
  • American Academy of Chefs
  • National Ice Carvers Association
  • National Association of College & University Food Services
  • National Restaurant Association
  • Produce Marketing Association
  • Habitat for Humanity
  • Ohio Team Cuisine
Certifications
  • Certified Executive Chef
  • Certified Culinary Educator
  • Certified Food Service Manager
  • Certified Wilton Cake Decorator (taught by Wilton himself)
  • Certified HACCP Serv-Safe/SafeMark Food Safety Instructor/Expert
  • Certified Meat Cutter; Toledo School of Meat Cutting

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Culinary Institute of America
  • American Culinary Federation
  • Department of Education, State of Ohio

Job Titles Held:

  • Corporate Executive Chef/Director of Manufacturing
  • Assistant Director of Food Service
  • Certified Executive Chef

Degrees

  • Associate of Science
  • Certified Executive Chef
  • Certified Food Service Operations Manager

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: