Executive Chef / Production Director

Jack Filipovich

**** *** **** *****, **********, Virginia

914-***-****

Qualifications:

Production Director, Executive Chef, Food Service Director, Food & Beverage & Catering Director, Culinary Educator, Dining Room Manager.

Summary:

Results oriented Executive Chef and Food and Beverage Professional with over 30 years of operational experience and expertise in recipe and menu development, kitchen management, production monitoring and food cost controls.

Proven ability to achieve aggressive financial objectives, while providing the highest level of quality through the implementation of creative and strategic planning.

Action oriented for positive change through managing techniques to motivate associates to their full potential and expectations.

Compliance and HACCP regulations, Board of Health regulations monitored and documented for inspection ready at all times.

Inventory management and food cost controls through menu development and sustainability purchasing and waste management.

Professional Experience:

Morrison's Food Service, Inova Fairfax Hospital --- 8/2011 to 07/24/2015

Falls Church, Va.

Production Director

• In charge of Catering department, 1 Manager and 3 associates, 1.4 million per year in non profit direct sales. ** Implemented a new healthy choice alternative menu verses the high fat, high calorie breakfast, lunch choices with emphasis on presentation, selection, creativity, non disposables. Received with great success especially with high profile catering functions and meetings which resulted in higher sales.

• In charge of General Processing/Utility department, 2 Supervisors, 25 associates. ** Efficiently cleaned and delivered 2700 pieces of service equipment per day for 2 full service kitchens for 900 patients and and 3 full service employee and guest cafes.

• In charge of Purchasing department and distribution, 1 Manager and 4 associates, U.S Foods primary food distributor, O.B. Opportunity Food Buys, Blue Ridge Produce, Sysco foods, local sustainability buys. other vendors. $1.5 million per year in food and beverage. ** Effectively lowered the food cost from 38 % to 32 % with the implementation of a redesign of storeroom processes, purchasing of Opportunity buys and menu design and usage, and through the implementation of Trim Trax waste monitoring.

•In charge of floor stock snack and nutrition supplements distribution for 40 pantry units, 900 beds, 4 full time associates and 3 part-time associates. $18.000 weekly direct sales, monitored, recorded, and synchronized on E-Times hand held devices.

•Unit Safety Champion, developed, implemented and trained associates on safe practices in the work place and held monthly safety meetings and monthly reports to Corporate Office. ** Ran a daily ongoing Bingo game with the emphasis on safety which resulted in 120 days with out an incident that required medical attention. This was a huge success in terms of safety and employee participation and satisfaction.

•Daily rounding of patient floors to insure patient satisfaction scores, 82 % satisfaction overall, best in Hospital division.

•Held Interview forums for potential candidates for food service departments, worked with H.R. in job fairs and open reruiting in the selection and on board processes.

Esplanade Hotel and Independent Senior Living Facility. (Kosher facility 2007--2011

White Plains, New York.

Executive Chef / Food Service Director

Responsibilities:

Daily food production and sales of combined food and beverage service for an 85 room hotel and a 150 person independent living facility.

Directed a brigade of 25 union employees, 3 non union Supervisors, 2 Head Chefs, and 2 dining room managers.

Track and control daily receipts, billing of charges for senior store and gift shop, oversee food production procedures are followed.

In charge of Catering department, booking functions, creating menus, staffing, billing.

Working closely with the Engineering and Support Service Directors in the daily operations of the Hotel and Residence.

Assisted the General Manager in the operation of the receptionist staff, resident issues, dining room housekeeping staff and dining room improvements and updates.

Nutrition Management Services ---2000--2007

Westchester Meadows, Valhalla, New York.

Executive Chef, Food Production Manager

Responsibilities:

Start up of food service at this account, purchased all small wares, dishes, flatware, cook ware, set up food vendor contracts, interviewed potenial staff for front and back of house.

Head Chef in charge of all kitchen responsibilities.

Overseen a staff of 15 employees.

Ordered all food and beverage and maintained bi-weekly inventory.

Schedules, menus, developed recipes, food cost controls, production sheets, weekly payroll.

Catering functions, Sunday brunches, holiday and special events.

Held monthly food committee meeting with residents.

Mighty Joe Young's Restaurant Corporation ---2001--2002

Greenberg, New York

Executive Chef, Manager of Operations.

Forte Food Service ---7/2001-8/2001

1 World Trade Center NY. NY.

Assistant Director

New York Institute of Technology--1990-2001

Central Islip, Long Island, New York.

Certified Executive Chef / Culinary Instructor

Skills:

Extensive knowledge of food service operations, front and back of house with over 30 years of upper management and supervisory experience in fine Restaurants, Institutions, College Instructor for A.O.S. Degree program, Hospitals, Independent living facilities, Hotel and Foundations.

Training and communication skills dealing with union and non union associates, seminars, training lectures, counseling, job descriptions and job flows, food costing, menu development. trim trax waste monitoring, daily associate meetings, safety training.

Education:

Culinary Institute of America, Hyde Park, New York.

Certification as Executive Chef, American Culinary Federation-- 1999

Military Obligation:

Veteran, United States Coast Guard. Honorable Discharge

Computer Skills:

Microsoft Word, Excel, Lotus 123 Payroll, My Staff Payroll, My Staff Scheduling. My E-Catering, Office Email, Outlook, My Inventory. E-Times hand held devices.

Certificates:

Serve Safe Sanitation course.--2014.

Awards:

Silver medal for grand buffet, over all show, Jacob Javits Center

Awarded Chef Instructor of the Year

Second place in Appetizers, Evening of Good Taste

Third place in Pastry, Wedding Cake, Gum Pate, Jacob Javits Center

Second place in Chocolate work, Jacob Javits Center.

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