JOSEPH J. HENDRI

**** ****** **. *****: 856-***-****

Williamstown, NJ 08094 Email: actsag@r.postjobfree.com

F O O D S E RV I C E E X E C U T I V E C H E F & M A N A G E R

Highly skilled, visionary, and hardworking culinary professional with 25+ years of comprehensive kitchen operations

experience, including menu planning, food preparation, high-volume service and catering, staff supervision, inventory control,

and financial management. Proven track record of training, overseeing, and motivating employees toward optimal performance

and collaboration. Demonstrated ability to create strong working relationships with clients that lead to return and referral

business. Particular expertise in cost control, budget management, and critical thinking.

AREAS OF EXPERTISE

Culinary Arts Financial Management Team Management

Menu Planning Client Relationships Inventory Control

Leadership Cross-Functional Collaboration Dietary Restrictions

Kitchen Operations Problem-Solving Business-Style Dining

PROFESSIONAL EXPERIENCE

COMPASS GROUP, Mays Landing, NJ 2011 Present

Chef Manager Healthcare & Business Divisions

Chef manager charged with securing new accounts and servicing existing ones by developing and implementing

merchandising and marketing procedures and then conceptualizing and executing menus and shopping lists.

Successfully balanced business operations, including budget management and profit and loss (P&L) reporting, with

inventive and organized foodservice production and catering.

Created and fostered strong working relationships with key players at major accounts, including Johnson & Johnson,

Burlington Coat Factory, Atlantic City Electric, Morrison, Eurest, and QVC Television Network. Accounts ranged in

budget from $2 million to $25 million

Spearheaded entire foodservice operations for the Boy Scouts of America (BSA) National Jamboree, as well as

multiple BSA summer camps in Lancaster, PA, and Hersey, PA. Developed and executed menu, shopping lists, production

plans, and service operations for the two-week event that fed 60,000 youth, 9,000 volunteers, and local and national

leaders.

Directed daily operations and staffing efforts, which included overseeing food and drink preparation in the kitchens,

controlling inventory, solving problems efficiently, and training and motivating employees.

CHESTER COUNTY HOSPITAL, WEST CHESTER, PA 2008 2011

Production Supervisor

Supervisor credited with directing administrative operations and food production and supervising and training 30+

employees, with a focus on optimal quality control and patient care.

Developed innovative new means for producing food and delivering it in a timely fashion.

Conceptualized and executed new processes for managing conveyor belt production and team time management,

resulting in improved efficiency and streamlined productivity.

Collaborated closely with hospitals dietician team to ensure meals were prepared according to patient need.

Spearheaded sanitation and quality control efforts for high-volume production by adhering to the principles of Hazard

Analysis & Critical Control Points (HACCP).

Researched and developed new recipes, successfully accounting for costing and budget.

QUAKER FAMILY FRIENDS HOME, NEWTOWN, PA 2009 2010

Assistant Unit Director (Part-Time)

Joseph J. Hendri Resume, Page 2

Assistant director hired to manage night shift operations and employees. Ensured quality and safety standards were

upheld by conducting nightly audits.

Created strong working relationships with residents through open communication and a dedication to service. Efforts

resulted in more satisfied clientele and a more collaborative environment.

Proved ability to manage multiple personalities and projects simultaneously.

WILLIAMSON HOSPITALITY, PHILADELPHIA, PA 2007 2011

Unit Director

Director recruited to orchestrate daily operations of a unit at a pharmaceutical company for dining and vending

contracted service. Planned menu and food production for business-style and gourmet catering venue, prepped food and

served guests at high-profile events, and ensured customer satisfaction at all times.

Managed P&L, supervised sanitation efforts, and oversaw merchandising and inventory control.

Demonstrated ability to solve problems quickly and effectively.

ALL SEASONS SERVICES, INC., MARLTON, NJ 2004 2007

Unit Director

Director tasked with directing menu planning, food preparation, and catering service for business-style dining and

catering venue, as part of management responsibility over two units at the regional office for a national dining and vending

contracted service.

Spearheaded large-scale campus dining and special event catering at Cumberland County College, which also included

a convention center.

Effectively utilized campus resources, such as a fresh tilapia pond and herb garden, to plan menus.

Recognized for exceptional efforts in catering special events for the president of the college at his residence.

Expertly balanced P&L responsibility, sanitation control, and merchandising efforts to ensure operations ran smoothly

and efficiently.

BTC FOOD SERVICE, PHILADELPHIA, PA 1988 2004

Executive Chef

Executive chef responsible for leading and supervising activities of the department in collaboration with senior

management and dieticians at this full-service, off-premise kosher catering company. Controlled department budget and

staffing, managed inventory, and followed all applicable food handling guidelines.

Developed and implemented streamlined production processes to ensure meals were prepped in an efficient manner

with the highest quality ingredients.

Decreased waste by creatively using leftovers.

EDUCATION & TRAINING

Associates Degree, Business Administration/Culinary Arts, Bucks County Community College, Newton, PA

Certified Food Protection Professional

Chef Apprenticeship Program

Certified Dietary Manager

AWARDS & DISTINCTIONS

Bronze Medal Mirrored Show Piece, American Culinary Federation Bronze Medal PA State Competition Four Diamond

Star Award BSA Jamboree Award Hero Award (3x), Compass Group

PROFESSIONAL AFFILIATIONS

Chef Association American Culinary Federation

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