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Executive Chef

Location:
Tampa, Florida, United States
Posted:
February 07, 2019

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Resume:

DOUGLAS K. BROWN, CEC

**** *********** *****, *******, ** 34690

614-***-**** • ac8e4y@r.postjobfree.com

SUMMARY

Committed, dedicated, World-Class and award-winning Food Service Director and American Culinary Federation Certified Executive Chef with an industry reputation and track record for following current trends in order to deliver outstanding service as well as creative, on-trend, healthful and nutritious menu items. Strong customer-orientation and adaptive response to a local and national base. Effective with contract negotiation, communications, problem solving and leading multiple teams. Proven results in strategic and operational planning, project management, research and development, financial management, marketing and facilities management.

PROFESSIONAL EXPERIENCE

Concordia Lutheran Services October, 2018 to Present

EXECUTIVE CHEF

Cycle Menu Management, Weekly Menu Planning

Production Management within a Commissary Style Environment

Verbal and Written Customer Service and Correspondence

Payroll Process Edit and Approval

Manage and Execute Internal Catering and Special Events

Monitor Food Safety Practices, Sanitation and Safety Procedures Including Documentation (Regulatory Compliance).

Hands-On Menu Item Production Based Upon the Needs of the Business

Recruiting, Onboarding and Training of PT and FT Staff Members. Coaching and Counseling

**Established a Business Milestone by Creating and Implementing a Safety Training Program.

Healthcare Services Group October, 2017 to May, 2018

FOOD SERVICE DIRECTOR

Weekly Menu Planning, Purchasing and Receiving, Period Inventory, Financial Reporting

Verbal and Written Customer Service and Correspondence

Payroll Process Edit and Approval

Internal Catering, Monitor Food Safety Practices, Sanitation and Safety Procedures Including Documentation (Regulatory Compliance). Execute Quality Assurance Processes and Weekly Audits

Process Weekly A/P and A/R, Manage Facilities and Equipment Maintenance

Recruiting, Onboarding and Training of PT and FT Staff Members. Coaching and Counseling

Menu Item Production Based Upon the Needs of the Business

Spectrum Retirement Communities, Powell Senior Living December 2016 to May 30, 2017

Director of Dining Services

Ground up opening of new-build retirement community located on Sawmill Parkway

Top priority, recruiting and training talent in a very competitive market

Daily menu planning, production and service execution. Restaurant style model

Regulatory compliance management

Purchasing, receiving, inventory management

Front line customer service, Facilities and Equipment Maintenance

Compass Group USA February, 2016 to December 2016

CHEF MANAGER

Primary responsibilities included (but were not limited to) all aspects of an individual contracted foodservice operating unit with a population of approximately 800

Weekly Menu Planning, Purchasing and Receiving, Period Inventory, Financial Reporting

Verbal and Written Customer Service and Correspondence

Payroll Process Edit and Approval

Internal Catering, Food Safety, Sanitation and Safety Procedures Including Documentation (Regulatory Compliance)

Execute Quality Assurance Processes and Weekly Audits

Process Weekly A/P and A/R, Cash Handling, Cash Deposit Processes, Facilities and Equipment Maintenance

Recruiting, Onboarding and Training, Coaching and Counseling

Menu Item Production Based Upon the Needs of the Business

Heartland of Dublin February, 2014 to January 2016

FOOD SERVICE DIRECTOR

7 day working environment; Primary responsibilities include but are not limited to scheduling, purchasing, receiving, regulatory compliance management, menu planning/preparation, coaching/counselling, recruiting and training staff of 1 AFD and 22 non-exempt.

Reporting directly to the Administrator.

Sodexo February, 2014 to August, 2014

GENERAL MANAGER; HEARTLAND OF DUBLIN

Recruited by Sodexo to trouble-shoot in various facilities state-wide and ultimately open Heartland of Dublin.

Recruited to provide leadership and ‘opening’ within a high-profile new-build healthcare rehabilitation facility.

Primary responsibilities currently include but are not limited to:

Preparing new-build operation for peak performance and service levels, setting a business-wide standard for sister units

Ensuring that all equipment and supply is inventoried, functional and in place ready for service

Ensuring clear communication with Administrator and administrative staff all times and at all stages of progress

Establish Staffing Profile and schedule to effectively provide service, as we grow, as well as fall within budgetary guidelines

Preparing facility for preliminary and final county inspection for licensing

Community-First Solutions November, 2012 to February 2014

(Contractor: November, 2012 to March, 2013)

DIRECTOR, CULINARY SERVICES; COMMUNITY-FIRST SOLUTI0NS

BERKELEY SQUARE, WESTOVER RETIREMENT COMMUNITY, COACH HOUSE TAVERN AND GRILL, COACH HOUSE CATERING

Recruited to provide leadership, counsel, and multi-unit management during a transitional phase within a wide spread non-profit organization.

Primary responsibilities include but were not limited to:

Establish and maintain “new model” service plan for residential dining

Drive change; project management utilizing critical path and networking within a diversified organization designed for long term growth and stability within various business models

Build Coach House Catering; planning and coordination for both on and off sight events with an exclusive local cultural arts center contract

Budget and P&L Management with delivery of 2013 expense reductions of $247K and 2014 projected costs resulting in expected reductions of ~$500K over previous year’s results.

Established commissary-style production model designed to support all business segments

Large-scale procurement of heavy equipment, small wares, food and beverage, disposables, chemicals and uniforms

Complex schedule development for a business that never closes

Restaurant management within a membership environment

Member of the Colonial Leadership Team; One of 7 leaders that participate in an advisory panel, working closely with one another on corporate initiatives, objectives and special projects

Limited Brands 1991 to 2012

GENERAL MANAGER, CAFÉ EXPRESS (2005 – 2012)

CAFÉ MANAGER, STRUCTURE CAFÉ (1996 – 2005)

CAFÉ MANAGER, VICTORIA’S SECRET DIRECT CALL CENTER (1994 – 1996)

ASSISTANT CAFÉ MANAGER, EXPRESS (1993 – 1994)

CHEF, VICTORIA SECRET DIRECT HOME OFFICE (1992 – 1993)

SOUS CHEF, VICTORIA’S SECRET (1991 – 1992)

OTHER RELEVANT PROFESSIONAL EXPERIENCE

Private Chef - Vulcan, Inc., Seattle, WA (Paul Allen Residence)

Private Chef - Abigail House, Columbus, OH (Wexner Residence)

Chef Owner - DB’S BBQ-A catering company focusing on elevated private and theme events

Chefs Apprentice, Scioto Country Club, Columbus, OH

EDUCATION

Columbus State Community College

Associates Degree in Applied Science; Hospitality Management, Chefs Apprentice

CERTIFICATIONS

American Culinary Federation Certified Executive Chef (CEC), 2003 to present

ServSafe Certified, June 2014

PROFESSIONAL AFFILIATIONS AND ACTIVITIES

Active Member of the American Culinary Federation (ACF), Tampa Bay Chapter

FRLA ProStart Competition Judging and General Involvement



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