Manager Food
Resume:
Jason Joyce
Chef
Wallingford, CT
*****.******@*****.***
To continue my skills and knowledge in the culinary industry. Work Experience
Line Chef
Atria Senior Living - Hamden, CT
January 2019 to Present
Run and operate all breakfast and lunch shifts.
Follow Atria recipes and daily production.
Assist DDS in daily ordering and Catering venues if needed. Food Production Manager
Sodexo - New Britain, CT
August 2016 to June 2018
Supervised 16-20 employees daily
: Ordered all food products for daily cafeteria operations
: Supplied recipes for daily operations
: Production Records for employees
: HACCP and Food safety training
: Serve Safe certified
Chef Manager
Chartwells - South Windsor, CT
April 2016 to August 2016
Opened and set up new school district.
Ordered all opening inventory
Restructured ordering systems
Implemented new inventory documents
Taught new employees our companies recipe and production format. Supervised employees HACCP procedures
Chef Manager
Chartwells - Litchfield, CT
September 2014 to September 2015
Supervised and oversaw daily operations of three schools in the district.
: Executed K-12 daily menus
: Interacted with client on daily basis
: Food cost and inventory
: Interacted with students for culinary needs
: Supervised 12 employees.
: Scheduling and payroll
Chef Manager
Bristol Hospital - Bristol, CT
November 2013 to August 2015
Responsibilities
Supervised kitchen with daily staff of 5-6 employees. Prepared and cooked daily breakfast,lunch and dinner menu for 110 residents. Properly executed menu restrictions for all residents. Supervised employees on time management,safety guidelines, proper food temps, and food storage labeling.
Accomplishments
Excellent resident feedback on food produced
Great management skills
Extensive knowledge on budget control
Skills Used
Safety and sanitation
Demonstrated time management for prep time
Organizational skills
Knife skills
Proper seasoning on all food production
Chef
Elim Park - Cheshire, CT
June 2009 to April 2013
Produced specific recipes for residents with dietary needs.
• Assisted in menu planning and food production for high scale retirement home of 240 residents.
• Created special entrees on a daily basis.
• Produced full buffet every day.
• Monitored and documented specific food temperatures and holding temperatures.
• Observed food cost and production control.
Chef Manager
McDermott Rd - North Haven, CT
December 2007 to December 2008
Operated a high end food cafeteria for 150 customers.
• Responsible of all food purchasing, billing and inventory for five week menu cycle.
• Planned and executed five week menu cycle. Ex. Soups, specialty sandwiches, grill items and daily entrée specials.
• Responsible for scheduling and payroll for six person staff. Sous Chef
Sheraton Hotel - Meriden, CT
February 2004 to September 2007
Produced and created entrée specials on a daily basis for a fast paced 90 seat sports pub and restaurant.
• Ran and operated three person lunch and dinner line.
• Assisted in production for high volume upscale banquets and events.
• Responsible for the purchase and inventory from a variety of different beverage and food vendors.
Education
Business Management
Community College of Rhode Island
Skills
ServeSafe Certified HACCP Trained
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