BERNARD I. LEFF

**** *. *** ***

Phoenix, AZ ****3

Email: abmpnf@r.postjobfree.com Cell 602-***-****

PROFILE

Focused on a career in food service / management within a high-volume restaurant/healthcare

environment, providing creative, cost-conscious, service-driven leadership, reflecting

knowledge and expertise in:

• Cooking Knowledge • HACCP

• Personnel development • Menu planning

• Presentation-Techniques • Team building

• Cost/Quality control • Time management

A proven record in developing and implementing policies and procedures for efficient direction and

management of food service operations with attention to culinary diversity and continuous

improvement.

Strong organizational, communication and problem-solving abilities complement sound judgment in

establishing priorities and making decisions.

Provide strong, positive staff leadership to maximize productivity and quality performance, offering

ongoing direction, support and constructive input.

EXPERIENCE

Mi Casa Nursing Care Center (Life Care Centers of America)

Mesa AZ 12/09-Present

Food Services Director

• Managed budget and staffing for a 154 bed facility, with established guidelines, ensuring

quality, and profitability while strengthening safety, cleanliness, sanitation and compliance to

JCAHO and government regulations.

• Maintain resident diets and preferences, assuring accuracy, time and temperature,

appearance and delivery of all food provided for residents

• .Prepared daily, weekly and monthly reports, attend, staff, administrative meetings, monthly,

resident counsel, address any concerns.

• Managed production schedules and promoted quality, presentation and portion control with

emphasis teamwork and professionalism to maintain high customer satisfaction

EXPERIENCE continued

Lewis state prison Buckeye AZ

Canteen Correctional Services/Compass Group 6/2008- 1/2009

Food Production Manager

Direct and supervise all food/ service operations, oversee operations within a team composed staff

and 40+Inmates, to facilitate the production of between 4,000 to 12,000 meals daily.

• Maintain adherence to recipes and food safety standards, maintain staff records and

employment schedules.

• Assure cost containment in order to increase profits and minimize loss without loss of quality

to service.

• Convey reports to superiors and subordinates to maintain clear communication within the

work environment.

Central California Women’s Facility, Chowchilla, California 1998 - 2008

Ironwood State Prison, Blythe, California 1996 - 1998

Supervising Cook

Directed food service operations, serving 2,000 - 4,000 daily, on a state-mandated rotational

schedule; focused on minimizing waste and maximizing productivity.

• Applied progressive production methods and HACCP procedures in scheduling a team of 25

kitchen staff and training / supervising inmates to maintain high standards.

• Monitored daily production sheets, resolved food quality / quantity issues and maintained

kitchen equipment to reduce food costs as much as 25% over time.

Blythe Nursing Care Center, Blythe, California 1994 - 1996

DIETARY SUPERVISOR / DIETARY COOK

• Oversaw meal preparation for 50-bed facility (3 meals daily) with attention to a variety of

dietary requirements, introducing new menus and presentation to improve patients,

developing dietary plans (working with Registered Dietician) to promote patient health.

• Hired and directed a crew of 7 cooks, initiating incentives and recognition to maintain high

morale and retention; negotiated enhanced benefit package without additional costs.

• Managed budget and inventory control while strengthening safety, cleanliness, sanitation and

compliance to JCAHO and government regulations.

EXPERIENCE continued

Palo Verde Hospital, Blythe, California 1993 - 1994

DIETARY SUPERVISOR / DIETARY COOK

Prepared daily cafeteria and patient food for 155.

• Followed established recipes for a rotational menu, ensuring adherence to prescribed diets

and portion control guidelines to maximize the health of the patients.

• Controlled ordering and received / checked in product to ensure high quality / contain costs.

Broadway Southwest, Phoenix, Arizona 1990 - 1993

Lead Cook

Supervised and cooked for casual dining restaurant, serving an average of 150-200 guests per day.

• Managed production schedules and promoted quality, presentation and portion control with

emphasis teamwork and professionalism to maintain high customer satisfaction.

• Coordinated special events / catering, from menu planning to Garde Manger and ice

carvings, for high-impact presentation.

Café Express (now known as Duck and Decanter), Phoenix, Arizona 1985 - 1990

Line Cook

Performed all food preparation and cooking for high-volume, fast-service breakfast and lunch

business, also assisting pastry chef in bakery preparation.

• Built a loyal customer base, catering to regular customers and generating repeat business.

PROFESSIONAL DEVELOPMENT

• California Department of Corrections Personnel Management Training Course

• Enrolled in Certified Dietary Managers Correspondence Course

• Arizona Food Handlers Management Certification

• Serve Safe Certified

• 200 Hours Specialized Food Service Management Course (CDC)

• CPR/AED Certified

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