Chef Manager - Director of Operations

Robert W. Gerichten

**** ********* ****** • Bethlehem, PA 18020 • acemzm@r.postjobfree.com • 570-***-****

Talented, accomplished Senior Manager with extensive knowledge and experience.

§ Over 20 years of experience in Sales, Marketing, Budgeting, and Accounting

§ Food Handling/Preparation knowledge

§ 17-plus years of management experience

§ Analytical thinker with problem-solving

and decision-making abilities

PROFESSIONAL EXPERIENCE

Metz Culinary Management Dallas, PA

Chef Manager (assigned to the BBraun account) 2012 - Present

Professionally manage 4 associates to include, hiring, scheduling, training, coaching, evaluation performance, administering disciplinary actions and termination.

Responsible for the creation of the strict adherence to monthly/yearly budgets.

Analyzed profitability from prior year, prior month and on a week-to-week basis in order to improve the overall performance of the account.

Handling all day-to-day operations including menu planning, product ordering, receiving, storing and sales reconciliation’s.

Brock & Company Inc. Bethlehem, PA

Relief Chef Manager 2009 – 2012

§ Actively play the role of Chef Manager at multiple locations as required.

Chef Manager (assigned to the FLSmidth Inc. account) 2004 – 2009

§ Professionally managed 10 associates to include; hiring, scheduling, training, coaching, evaluating performance, administering disciplinary actions, and termination.

§ Responsible for the creation of and strict adherence to monthly/yearly budgets.

§ Analyzed profitability from prior year, prior month, and on a week-to-week basis in order to improve the overall performance of the account.

§ Forecasted demand based on contributing factors such as seasonality and special events.

§ Handled all day-to-day operations including menu planning, product ordering, receiving, storing, and sales reconciliations.

§ Ensured proper food-handling regulations were followed as evidenced by exemplary marks on quarterly sanitation inspections.

§ Increased daily sales by 32% and participation in the food program by 13%.

§ Awarded “Manager of the Quarter” in 2007 as well as “2007 Manager of the Year”.

Sodexo Scranton, PA

Director of Operations (assigned to the Aventis Pasteur account) 2002 – 2003

§ Managed 20 associates split between two locations with annual sales of $1.8 million.

§ Handled all day-to-day operations including ordering supplies, cooking, catering, customer service, and evaluating financial performance.

§ Responsible for associate training and safety compliance for all food service employees.

Director of Dining Services (assigned to the CIGNA Health Care account) 2001 – 2002

§ Managed eight full-time and two temporary associates with annual sales of $300k.

§ Designed the kitchen layout to strategically maximize space and promote products.

§ Handled all day-to-day operations including hiring, training, promotion, and termination of associates.

Executive Chef and Manager (assigned to the PNC Bank account) 1995 – 2001

§ Responsible for the accounting and bookkeeping of $200k in sales volume.

§ Increased operational efficiency after headcount reduction by redesigning the kitchen and reorganizing the food service channels.

§ Introduced new products that resulted in a 20% earnings increase.

United Airlines Newark, NJ

Chef Tournant 1990 – 1993

§ Part of a multi-million dollar service effort with personal responsibility for providing beverage and meal service on first class international and domestic flights.

§ Implemented training policies among all employees and new hires, which resulted in overall increases in efficiency and profitability.

§ Practiced safe food-handling while preparing and serving a variety of foods.

§ Organized theme cooking in French, American, Mexican, and Japanese cuisines.

§ Served as a dependable Lead Cook and Sous-Chef to provide vacation-relief for other associates.

Chalet Fondue Windham, NY

Sous-Chef 1989 – 1990

§ Responsible for completing all purchase orders and forecasting demand.

§ Established re-order levels to ensure the appropriate level of product were always on hand.

§ Practiced safe food handling while preparing a variety of foods.

EDUCATION

Culinary Institute of America, Hyde Park, NY 1989

Associates Degree in Culinary Arts

ServSafe Certified 3/11/ 2013

SKILLS

§ Exposure to, and experience with Microsoft Windows, Microsoft Office (Word, Excel, PowerPoint, Outlook), and Internet Explorer.

§ Dedicated, reliable worker that is both flexible and fair

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