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Manager Management

Location:
Portland, Oregon, United States
Posted:
October 16, 2016

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John L McClellan

***** ** ****** *******, ********* OR 97007

503-***-**** acw24c@r.postjobfree.com

Objective

Responsible, career oriented and challenging position with an employer offering potential for upward mobility and creativity. Coupled with my formal training and experience, I will deliver positive and aggressive results for those I am employed by. I’m the individual in whom total reliance can be vested to reach and exceed company expectations. Through my hard work and creativity I will contribute to any team I am a part of. Skill Highlights

Customer Relations and Services P&L/Expense Control/Budget Management Safety and Security Control Performance Reviews and Evaluations, Employee Process Improvements, Lean, Continuous improvement and Organizational Management Supervision of Training Employees USDA/FDA/SQF/Military/Organic and Internal audit Quality Control experience

Forecast, Planning and Production Scheduling Customer Interface and Presentations Negotiator and Vendor Relations

Experience

Director of Operations (5 years)

May 2005 to Present

Harry's Fresh Foods - Portland, OR

Harry's is a fresh food manufacturing company, expanding into frozen and shelf stable. SQF level 2. Responsible for Sanitation, Prep, Kitchen, Fill/Seal and Packaging departments of 300 employees. Process Improvement and Value Engineering

Development and implementation of training programs, including overseeing 'Training Within Industry' methodology throughout the plant. Develop management and supervisory training. Work in conjunction with QA, R&D and Operations teams on opportunities and challenges Implementation of production standards based on machinery capabilities resulting in real time tracking of performance.

Work with new and existing customers to transition their recipes from R&D through the production process Develop labor plans for ramp up and ramp down of production to reduce costs and increase employee retention Yield saving initiatives by detailing opportunities by department and the specific areas they impact Production yield analysis for opportunities

Define process improvements and efficiencies

Equipment trialing

Write and evaluate SOP's and SSOP's

Write raw ingredient and finished product specifications Additional titles held in my tenure at Harry's - Culinary Services Manager, Operations Manager, Process Improvement Manager, Training Coordinator and Director of R&D Chef / Production Manager

April 2000 to May 2005

Sodexo Management Corp. / Merle West Medical Center - Klamath Falls, OR Responsible for menu development, purchasing, employee training, cost control and supervising all kitchen production. Member of implementation team to convert new facilities to Sodexo programs In charge of 7,000 meal productions per week and operation of the Hill Top Cafe. Banquets and special events of 10-150 people.

Taught classes for cardiac and diabetic diets and display cooking. Acute care and skilled nursing facility.

Executive Chef

November 1998 to April 2000

Shilo Restaurant - Klamath Falls, Oregon

Upscale restaurant attached to a 145 room hotel.

Specializing in N.W. regional cuisine.

Responsible for purchasing, cost control, catering and all phases of operating the kitchen and employee development.

Banquets and catering from 25 to 300+.

Marketing Associate

September 1997 to October 1998

SYSCO Food Services of Portland - Wilsonville, Oregon Responsible for maintaining and expanding customer base, taking orders, pricing control and matching customer needs to the proper products.

Left when my territory was split.

Largest food distributor in North America and Fortune 500 member. Sous Chef

August 1995 to September 1997

Wayfarer Restaurant - Cannon Beach, Oregon

Responsible for purchasing, control of labor and food cost, catering, employee development and training. Worked all areas from prep line to pastry and desserts. Lead line/Expeditor

April 1994 to August 1995

Jake's Famous Crawfish - Portland, Oregon

Responsible for nightly crew and dinner production. Mastered all positions in the kitchen. One of Portland's premier restaurants, Jake's has been carrying on the tradition of fine dining for over 100 years. Serving 300 dinners nightly during the week and 500 nightly on the week end. Chef/Kitchen Manager Lewiston, Idaho

August 1993 to April 1994

Jonathan's Restaurant

3 Diamond Rating.

200 seat formal, special occasion restaurant.

In charge of cost control, purchasing and menu planning. Shift Supervisor

August 1991 to June 1993

Bon Appetite Management Company/Cafe America Data Center - San Francisco, California Duties included supervision of staff, customer relations and special event planning. Ivy award winner in 1992.

This was my employment while attending school.

Supervisor

January 1986 to January 1991

MC2 Precision Manufacturing - Portland, Oregon

Our family specialty steel forging manufacturing business. Ran 10 ton to 151 ton punch presses, upsetters, lathes, mills and put together job quotes. Education

Associate of Arts: Culinary Arts, 1993

California Culinary Academy - San Francisco, CA

Accredited by the American Culinary Federation

Various Business Courses, 1989

Clackamas Community College - Oregon City, OR

Lean Six Sigma - Yellow Belt - Portland, OR

Professional Affiliations

American Culinary Federation - Chef de Cuisine Society of Oregon. Research Chefs Association. Oregon Restaurant Association - Volunteer for special events - Culinary judge for Pro Start competitions. Northwest Food Processors Association.



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