Kevin P. Houy

abndaw@r.postjobfree.com

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

Residence: 217-***-****

Mahomet, IL 61853

Cellular: 217-***-****

PROFESSIONAL EXPERIENCE

Sodexo Services

Executive Chef III

February 2009 - Present

St. Vincent Indianapolis Hospital, Indianapolis, IN

Responsible for food, catering services and menu design for three campus

system including St. Vincent Indianapolis Hospital, Seton Specialty

Hospital and St. Vincent Stress Center. 182,500 annual patient days, 140

F.T.E.. Total Managed Volume $11 million.

. Improved patient satisfaction, as measured by Press Ganey, from the 52nd

percentile to the 60th percentile

. Implemented food safety and sanitation procedures leading to N.S.F. audit

scores above 95% for all facilities

. Introduced new food products and processes to control cost and align

expenses within 5% of goal.

. Collaborated on the development and implementation of new catering

ordering procedure and menu.

. Contributed to the developed of a football themed child friendly patient

menu for Peyton Manning Children's Hospital.

. Implemented new menu and updated meal service standards for St.Vincent

Stress Center.

. Involved in the implementation of employee recognition program increasing

associate satisfaction by 8%

Regional Director Food & Nutrition Services July

2007 - February 2009

Provena Health System, Central IL

Operational responsibility of food services for two campuses including

Covenant Medical Center and United Samaritan Medical Center. Combined

73,000 annual patient days, 64 F.T.E.. Total Managed Volume $4.2 million.

* Enhanced "At Your Request" room service operational efficiencies

increasing patient satisfaction to the 94th percentile as measured by

Press Ganey.

* Standardized hiring practices and reorganized job assignments to steam

line labor cost by four F.T.E. for 75 employees and 6 Dieticians.

* Selected and developed team of eight operational managers.

* Increased employee engagement and satisfaction from a Tier III to a Tier

II department as measured by Moorehead.

* Implemented new deli concept, increased annual retail sales by three

percent.

* Construction planning and process coordination included:

* $1 hundred thousand dollar renovation of United Samaritan cafeteria

netting a 13 percent increase in annual retail sales.

* $50 thousand dollar renovation to Covenant cafeteria dinning room.

Director of Food & Nutrition Services August 2004 -

July 2007

St. Joseph Regional Medical Center, South Bend, IN

Operational responsibility of food services for acute care facility. 66,000

annual patient days, 57 F.T.E.. Total Managed Volume $3.5 million.

* Maintained patient satisfaction scores above the 95th percentile as

measured by NRC Picker.

* Improved employee satisfaction from the 25th percentile to the 50th

percentile as measured by Gallup.

* Consistently high client satisfaction survey return rates with high

overall scores

* Implemented new staffing schedule and assignments to meet Solucient data

recommendations.

Executive Chef II June 2002 -

August 2004

Akron General Hospital, Akron, OH

Responsibility for food, catering and menu design services for acute care

facility. 124,000 annual patient days, 109 F.T.E., Total Managed Volume $8

million.

* Provided management oversight for 25 unionized employees and 3

supervisors.

* Contributed to the implementation of "At Your Request" room service

dining branded concept.

Executive Chef II October

2000 - June 2002

Mutual of Omaha, Omaha, NE

Responsibility for food, catering and menu design services for three

cafeteria corporate facility. Total Managed Volume $4.5 million.

Executive Chef II / General Manager

February 1992 - October 2000

Nalco Chemical, Naperville, IL

Operational responsibility of food services for corporate services

cafeteria. Total Managed Volume $1.5 million.

* Promoted from Executive Chef to General Manager 1998

* Maintained positive client relations

* Administered human resource responsibilities for hiring and training of

the employees for the department.

EDUCATION

Associates in Culinary Arts and Hospitality. Pennsylvania Institute

Culinary Arts, Pittsburgh, PA 1991

Continued Culinary Education (Marriott). Culinary Institute of America,

Hyde Park, NY, 1994

AWARDS

2005 Nomination "Clients for Life"

2005 Nomination "Manager of the Year"

1997 Recipient "Emco Cully" Award

PROFESSIONAL AFFILIATIONS AND COMMUNITY SERVICES

1995 - 2004 American Culinary Federation

2008 Vacation Bible School Assistant Leader

Contact this candidate