Daniel Jimenez

**** ******* ****** ******** ** **710·516-***-****·ad1z4m@r.postjobfree.com

Experience:

****-******* – Consulting

-Redesign of kitchens

- Employee job descriptions

-Menu development- Fiscally approved options

- Recipe development and built to census

August 2023- Present

Luxor Mills Pond Senior living and Rehabilitation

Director of Dinning Services

In charge of all day-to-day operations in a 280-bed nursing home

Completely changed the food service department

Changed the menu to include 2 seasonal menus that showcase local fresh ingredients, and local vendors

Manage a union staff of 25, 2 supervisors and 3 dietitians

Food cost specialist, cutting weekly food cost by 25 percent

Worked hand in hand with all cooks to insure proper cooking techniques and productivity

Completely re-organized the kitchen with spear heading the purchase of all new and state of the art equipment, gave competitive bids and researched all the equipment purchased

Created a food council and resident council platform

Perform daily audits to ensure quality and productivity

Passed state surveys with no tags or violations.

November 2018-August 2023

Unidine corp at Interfaith Medical Center

General Manager DSD

In charge of all day-to-day operations for the hospital, café, catering, production, and finances.

-Client Billing

-Client meetings

-Quarterly audits financial statements

-Strong working relationship with 1199 union staff

-Strong interpersonal skills

January 2018- Nov 2018

Unidine corp at Interfaith Medical Center

Executive Chef

In charge of all day-to-day operations of food for a 220-bed hospital, all additional programs and a corporate café.

In charge of kitchen staff and all production staff

Kept up to date with all Unidine programs

In charge of production scheduling and all purchasing

Ensure budget and quality control standards are adhered to on daily basis

Created specialty function menus and all catering standards

Daily responsibilities included: ordering food; menu preparation; budgeting for food, cooking supplies, paper goods and cleaning chemicals; inventory of kitchen, storage and refrigeration areas

Live cooking demonstrations with question-and-answer segment monthly for residents and family members

August 2013-December 2017

The Chateau formerly Crown Nursing and Rehabilitation Center

Food Service Director

In charge of all day-to-day operations in a 189-bed nursing home

Completely changed the food service department

Changed the menu to include 2 seasonal menus that showcase local fresh ingredients, and local vendors

Manage a union staff of 20, 2 supervisors and 2 dietitians

Food cost specialist, cutting weekly food cost by 25 percent

Created recipes for all menu items to ensure quality and consistency

Worked hand in hand with all cooks to insure proper cooking techniques and productivity

Completely re-organized the kitchen with spear heading the purchase of all new and state of the art equipment, gave competitive bids and researched all the equipment purchased

Created a food council and resident council platform

Perform daily audits to ensure quality and productivity

Have done consulting work for 2 other locations owned by the current owner to ensure quality and standards

Passed state surveys with no tags or violations.

Was part of the Nursing Home Emergency Management Pilot Project held by the Primary Care Development Corporation, and successfully completed the course

Created the disaster menu policy and procedure

November 2012-August 2013

Little Neck Nursing Home

Food Service Director

In charge of all day-to-day operations of the nursing home consisting of 120 beds long term

Completely changed the food service department in regards to menu, getting up to date on all state policies, storage, ordering, staffing, and culture

Managed a union staff of 25

Managed a team of 3 supervisors and 1 dietitian

Food cost specialist

Put in quality check points to include residents in menu developing, snack trays, and special functions

Instituted a food council and a resident council platform

Worked hand in hand with cooks to insure correct cooking procedures.

Changed the diabetic diet to a consistent card diet

Created a disaster management plan to include all state regulations

Passed state survey with no violations or tags

Created audits to insure resident satisfaction such as temp logs, meal round audits, quality assurance logs

April 2012 – November 2012

Healthcare Services Group Glengariff Health Care Center - Glen Cove, NY

Food Service Director

In charge of day-to-day operations of nursing home consisting of 160 bed long term and 100 short term rehabilitation

In charge of all inventory, purchasing, production, scheduling and all operational systems regarding food service

Manage a union staff of 25 people directly

Knowledgeable of all union rules and standards

Manage a team of 6 supervisors

Handle all special events and menus

Food cost specialist

Transitioned from tray line service to decentralized dining and instituted “Country Kitchens”

Morrison Senior Dinning

October 2008-Aprl 2012

November 2010 - April 2012

Jewish Home Life Care Bronx Division

Regional Executive Chef

In charge of all food service for the independent and skilled programs averaging 3600 meals daily

In charge of all food service for the day care and vision impaired programs averaging 200 meals daily

In charge of kitchen staff and all production staff

Kept up to date with all Morrison programs

In charge of production scheduling and all purchasing

Ensure budget and quality control standards are adhered to on daily basis

Created the eight-week cycle menu including modified diets

Created specialty function menus and all catering standards

Daily responsibilities included: ordering food; menu preparation; budgeting for food, cooking supplies, paper goods and cleaning chemicals; inventory of kitchen, storage and refrigeration areas

In charge of managing two separate accounts and a 12-million-dollar budget

Live cooking demonstrations with question-and-answer segment monthly for residents and family members

Assisted in opening large number of accounts for the company, including assisting in set up, purchasing guidelines, budget control, guidance for new chefs, and client events

October 2008 – November 2010

Jewish Home Life Care – Manhattan Division

Executive Chef

In charge of all food production on premises, serving 1700 meals daily

Daily responsibilities included: ordering food; menu preparation; budgeting for food, cooking supplies, paper goods and cleaning chemicals; inventory of kitchen, storage and refrigeration areas

Created, prepared and executed an eight-week cycle menu and specialty holiday menus

Responsible for planning and executing in-house catering events with live demonstrations

Training of kitchen staff and management in food safety and production

Kitchen staff scheduling

Reduced monthly food budget by an average of 15 percent using cost-cutting techniques such as: reducing kitchen waste, utilizing fresh seasonal ingredients, using sustainable products and developing budget-friendly recipes

The Crystal Spoon

January 2003-October 2008

July 2006 – October 2008

Tarrytown, NY

Executive Corporate Sous Chef

In charge of institutional meals for the Department of Homeland Security; ranging from 700-800 meals daily, including special dietary, ethnic and on-the-go meals

All cooperate catering menu planning and execution, hiring and training of kitchen and banquet staff, kitchen manager, food expediter, all daily business of food preparation, production and costing

Secured several large catering accounts due to demonstrations at food shows

Consultant to Executive Chef on daily specials for gourmet food store, eleven corporate cafeterias and first hand dealing with clients for upscale banquets

2003 – July 2006

Edgewater Café – Staten Island, NY

Executive Chef and Manager

All daily business dealing with food, costing, menu planning and executing, purveyors, payroll, staff hiring, training and management, budgeting and catering

Corporate cafeteria

Corporate catering

2002 – 2003

Lundy’s Brothers – Brooklyn, NY

Lead Line Cook and Banquet Chef

Firm grasp of and experience with all kitchen stations and daily specials

Catering for private banquets

2000 – 2002

River Café – Brooklyn, NY

Lead Line Cook

High pressure position in kitchen

Experience with all menu items, daily specials and banquets

Worked as saucier- responsible for all sauces, soups and dressings

Worked every position including pastry

Education:

1998 – 2000

Culinary Institute of America – Hyde Park, NY

Associate’s Degree in Occupational Studies

Food safety certified by the National Restaurant Association

Bilingual in Spanish

Member of the American Culinary Federation

Obtained the NYC Food handler’s certificate

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