Food Service Director Resume Example

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(555) 432-1000,
, , 100 Montgomery St. 10th Floor

History of successfully transforming food service and hospitality operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems. Over 20 years dedicated to food service.

  • Leadership
  • Menu development
  • Policy implementation
  • Business management
  • Purchasing
  • Recruitment and hiring
  • Sanitation
  • Time management
  • Strong interpersonal skills
  • Training & Development
Education and Training
The Culinary Institute of America Hyde Park, New York, Expected in 04/2023 BBA : Food Business Leadership - GPA :
The Culinary Institute of America Hyde Park, New York, Expected in 10/2013 Associate of Science : Culinary Arts - GPA :
The Culinary Institute of America San Antonio, TX, Expected in 04/2010 Certificate : Culinary Arts - GPA :
  • Level One Certification, Introductory Sommelier Course, Grand Court of Master Sommeliers
  • ServSafe Food Safety Certified Manager, National Restaurant Association
  • Pro Chef Level 1 Certified Chef, The Culinary Institute of America
  • Certified Restaurant Professional, National Restaurant Association
  • Certified Restaurant Supervisor, National Restaurant Association
  • Certified Restaurant Manager, National Restaurant Association
  • ServSafe Allergens Certified, National Restaurant Association
Lintons Managed Services - Senior Food Service Director
Wilmington, DE, 06/2018 - Current
  • Monitored food service operations to ensure conformance to nutritional, safety, sanitation, and quality standards.
  • Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Obtained highest rating from county health department year over year.
H.S.H Limited - Chef/Owner
New York, NY, 12/2009 - 12/2019
  • Designed Curriculum for an in-home culinary experience.
  • Designed team building exercises like The Food Network’s “Chopped” for corporate groups.
  • Demonstrated cooking styles and methods to groups or individuals.
  • Worked one on one basis for clients who prefer private one on one instruction in their residence.
  • Developed and implemented standardized and unique courses for aspiring chefs and laypeople.
  • Mentored kitchen team members on proper cooking techniques and strategies to improve performance.
  • Remained knowledgeable on relevant culinary trends.
  • Planned and conducted activities for balanced program of instruction, demonstration and work time, providing students with opportunities to observe, question and investigate.
H.S.H Limited - Personal Chef
Carmel, IN, 10/2013 - 12/2014
  • Created menus for the family that comprised fresh, locally grown food for farm-to-table dinner entrees.
  • Created personalized meal plans based on client preferences, specifications, food allergies and dietary restrictions.
  • Stored and organized food items in pantry and fridge.
  • Communicated with clients to assess satisfaction with meals and make needed adjustments.
  • Expanded awareness of clients' dietary needs, likes and dislikes.
Troon Golf, L.L.C. - Sous Chef
Kapolei, HI, 03/2012 - 02/2013
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Worked closely with Executive Chef, Sous Chefs and cooks to determine menu plans for special events or occasions.
  • Managed kitchen operations for off site locations such as the Apogee Stadium.
Northwood Club - Sous Chef
City, STATE, 12/2009 - 03/2012
  • Ordered food from purveyors.
  • Managed food and labor cost.
  • Created menu diversification and costing.
  • Trained/cross trained and developed kitchen employees.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
True Connection Communities - Director of Culinary Operations
City, STATE, 09/2021 - Current
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Evaluated operational trends and proactively adjusted strategies to maintain alignment between performance and objectives.
  • Led and fostered culture of continuous improvement, employee engagement and open communications.
  • Customer Service.
  • Cost Management.
  • Hands on Work Ethic.
  • Front and Back of House Management.
  • Leadership by Example.
  • Inventory Control.
  • Safety and Sanitation.
  • Effective Communication Skills.

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Resume Strength

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  • Typos

Resume Overview

School Attended
  • The Culinary Institute of America
  • The Culinary Institute of America
  • The Culinary Institute of America
Job Titles Held:
  • Senior Food Service Director
  • Chef/Owner
  • Personal Chef
  • Sous Chef
  • Sous Chef
  • Director of Culinary Operations
  • BBA
  • Associate of Science
  • Certificate