Thomas H. Martin

*** ***** *****

Pasadena, MD 21122 (c) 240-383-

0153

EDUCATION 1981 Maryland Drafting Institute College Park, MD.

Architect Drafting Degree

EXPERIENCE 2013- Present Genesis Health Care

Bowie, MD

Food Service Director

Responsible for menus and special needs of residents

Responsible for all facets of catering on the premises.

Responsible for kitchen staff as well as diet aides.

Responsible for all food costs and productivity of staff as well

as labor cost.

Responsible for all diet needs for residents.

Responsible for all financials in dietary department.

Work closely with dieticians and nurses as well as family members

for resident needs.

Responsible for department head meetings to discuss financials &

any issues with residents.

2009-2013 Sodexo

Memorial Hospital at Easton Easton MD

Executive Chef

Responsible for menus and special needs of patients

Responsible for all facets of catering on the premises.

Responsible for kitchen staff as well as wait staff.

Responsible for all food costs and productivity of staff as well

as labor cost.

Hands on chef that worked closely with all staff

2007-2008 Bowie Produce Company Landover, MD.

Pre-cut Manager/ Quality Assurance Manager

2004-2006 Flik

Gallaudet University-Washington,DC

Executive Chef /Food Beverage Director

Responsible for menus and special needs of members.

Responsible for all facets of catering off and on the premises.

Responsible for kitchen staff as well as wait staff.

Responsible for all food costs and productivity of staff as well

as labor cost.

Hands on chef that worked closely with all staff to make sure the

member got the best service

10/03-2004 Bon Appetit

American University- Washington, DC

Chef

Responsible for menus and special needs of members.

Responsible for all facets of catering off and on the premises.

Responsible for kitchen staff as well as wait staff.

Responsible for all food costs and productivity of staff as well

as labor cost.

Hands on chef that worked closely with all staff to make sure the

member got the best service

6/03- 10/03 Grauls Supermarket Cape St. Claire, MD.

Chef

Gourmet food preparation for working parents to take home fully

cooked meals

for their families.

6/02-05/03 Thos. Somerville Annapolis, MD.

Sales Consultant

Kitchen & Bath Design.

06/00-06/02 Bowie Produce Company Landover, MD.

Pre-cut Manager

Responsible for staff of 25 employees.

Prepared special cut vegetables and fruit for various foods

industries- such as the White House Kitchen, Ridgewells Caterers,

U.S. Senate and responsible for fruits and vegetables for the U.S.

Open.

Responsible for keeping up with health department standards.

Registered and certified through health department- Certificate

good through 2011

12/97-05/00 Imperial Produce Company Washington, DC.

Pre-cut/ Account Manager/Director of Operations

Responsible for staff of 25 employees.

Oversaw sales staff's customers that had special needs for

vegetables.

02/94-12/97 Old South Country Club Lothian, MD.

Executive Sous Chef

Responsible for kitchen staff as well as wait staff.

Responsible for menus and special needs of members.

Responsible for all facets of catering off and on the premises.

Responsible for all food costs and productivity of staff as well

as labor cost.

Hands on chef that worked closely with all staff to make sure the

member got the best service.

06/92-02/94 Annapolis Marriott Waterfront Annapolis, MD.

Banquet Chef

Responsible for all banquet staff back and front of the house.

Weekly meetings with sales manager and banquet manager to go over

banquet event orders.

Responsible for all food costs in my department as well as labor

costs.

Responsible for keeping up with SOP's of the Marriott Corporation

as well as the health department and labor department.

06/88-06/92 Jaspers Restaurant Crofton, MD.

Kitchen Manager

Responsible for scheduling and staffing my shift.

Responsible for keeping the standards of the owners of the

restaurant.

Hourly temperature and cleanliness checks.

Weekly management meetings to go over new ideals and thoughts for

the restaurant.

Contact this candidate