Ten years' experience in healthcare dietary management. Seven years' experience as the Chef of a large Hospital, managing daily operations, and food production for multiple outlets. Extensive catering and menu development.Fours years' experience as the Dietary Director for skilled nursing and assisted living facilities. I also have five years' experience as an Executive Chef for a Four Star Hotel, and Casino. I am experienced in controlling daily labor, costs of goods, purchasing, P&L financial responsibilities, and managing daily operations. Boeing Cafe Compass Group Dec 2015 to Present Unit Manager Corporate style dining serving 1000 meas a day for breakfast and lunch. Responsible for all daily financhals, labor, food costs and manage all daily operations. ENCORE COMMUNITIES Jan 2013 to Oct 2015 Culinary Services Director Northwoods Lodge and Clearbrook Inn Manage all dietary operations for the two facilities, 25 dietary employees. Northwest Lodge is a skilled nursing, short term rehab. Evaluation and implication of service policies and procedures job descriptions, staffing scheduling, assuring essential records as required by regulation guidelines. Participates in the Interdisciplinary nutritional interventions, CQI and QA and resident counsel. Clear brook Inn is an upscale high end assisted living complex. Apartment style living with restaurant style fine dining quality meals service.
[Job Title] with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising service standards.
Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.
February 2012 to January 2013
ALASKA GARDENS HEALTH & REHABDietary Services Manager
Perfect state inspection score.
Food & Labor PPD under budget.
Improved Special Events quality & coordination.
Implemented new seasonal 5 week menu rotation Skilled nursing, long term and short term physical rehab facility.
Monitors daily food production for patients, guests, employees and catering.
Ensure staff consistently follows standardized recipes, production levels and food safety requirements.
Patient nutritional interventions and evals.
Serving 500 meals a day.
123 bed facility.
October 2004 to June 2011
HARRISON MEDICAL CENTERHead Chef /Dietary Manager
Responsible for dietary operations at the Silverdale Harrison Hospital, Monitors daily food production for patient room service, cafeteria services, & extensive catering.
Purchasing, receiving and assuring all HACCAP requirements are met.
Also Chef responsibilities for the Bremerton Hospital, menu development, special events, team building.
Total 310 beds, 2,400 employees Hire, train and direct 20 FTE's and on call restaurant employees.
3.5 million in total retail sales, 1.5 million in catering sales.
Delivered Results: Consistently 90% Press Gainey scores Successful off site catering of many large Community events Raised the level of catering 3 fold.
January 2003 to January 2004
CLEARWATER CASINO & RESORTExecutive Chef
Coordinated and oversaw all kitchen activities for three food service operations including a fine dining "Steakhouse" restaurant, high volume buffet, deli restaurant and catering to 400.
Up to3,000 meals a day total.
Lead and trained a staff of three Sous Chefs, purchasing agent and 50 cooks and stewards.
Increased Food and Beverage sales to 5.5 million a year.
Developed standard operation procedures for the kitchens of all food service operation.
January 2000 to January 2002
ALDERBROOK RESORTExecutive Chef / F&B Director
Developed menus, kitchen planning for the fine dining restaurant and banquet facility.
Led and trained a staff of 40 in peak season.
Rated 4 stars by AAA.
Responsible for all Food and Beverage management.
Created new catering market serving the rich and famous.
Developed highly effective inventory, ordering and purchasing controls.
CDM / CFPP Certified Dietary Manager: ANFPonline.org Member ID # 249581 Certificate of Advanced Learning, Medical Nutrition Therapy ANFP University of Florida: Completed the Certified Dietary Manager Training Course. Student ID: 3767-1495 correspondencestudy.ufl.edu Servesafe Certified Educator/ Registered Proctor 2008 Cert# 94266 servsafe.com Les Staples Des Gourmets Two year Classical Culinary Apprenticeship completed the stage of Cuisenaire at the world class Michelin restaurant "Place of the Popes" in Avion, France.
CDM / CFPP Certified Dietary Manager: ANFPonline.org Member ID # 249581 Certificate of Advanced Learning, Medical Nutrition Therapy ANFP University of Florida: Completed the Certified Dietary Manager Training Course. Student ID: 3767-1495 correspondencestudy.ufl.edu Servesafe Certified Educator/ Registered Proctor 2008 Cert# 94266 servsafe.com Les Staples Des Gourmets
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