JAMES BOWEN Jr

Prattville, AL *****

ad2elj@r.postjobfree.com

+1-909-***-****

Willing to relocate: Anywhere

Authorized to work in the US for any employer

Work Experience

Dir of Culinary/ Exc Chef

NHS Aspire Physical Care - Vestavia, AL

August 2022 to Present

Oversee and Manage the entire Food Service Operation, cross training, hiring, firing, interview, inventory, order, scheduling, work and communicate with Dietary CDM to ensure all residents dietary needs are accomplished. Exec Chef hands-on cooking, training cook's so that all residents have a great dining experience, weekly spend down, stay within dietary budget, attend meeting, work with all departments heads, knowledge of all dietary diets, communicate professionally with residents likes and dislikes as well informing their families. Comply with all State and Federal guidelines. Exc Chef/ Dietary Mgr

AHC Millennium - Huntsville, AL

September 2021 to July 2022

As Exc Chef/ Dietary Mgr oversee the operation of Food Service including Dietary needs for all Residents. Supervise kitchen staff, inventory and order food, scheduling kitchen staff, hire, firing, interview, weekly spend down, residents assessment likes and dislike, residents tray tickets, implement diet changes, post weekly menus, knowledge of all residents diets, work with MDS Coordinator including all departments heads, network with all vendor to ensure quality food production, cross training kitchen staff to ensure the operation of the kitchen stays afloat, interact professionally with all residents dietary needs and communicate with their families concerning their love one diets, attend residents care plan meeting, Comply with all State and Federal guidelines.

Acct Dietary Director/ Exc Chef

HCSG: Health Care Service Group

April 2020 to August 2021

Managed dietary dept and kitchen staff, scheduling, interviews hiring, firing, coordinate and evaluate work of all dining services worker who prepares and serve food to residents. Stay within budget, food order and manages cost effectiveness for food and supplies. Keep invoices record. Keep track of residents meal tickets and implement diet changes through the proper documents forms due to residents diet plans. Work essentially with company Dietitian to ensure the needs of the residents are completed. Interact appropriately and professionally with all residents when evaluating their nutritious assessments. Communicate with residents families to resolve diets (likes/dislikes) concerns. Knowledge of diets orders plans(Renal, Reg Liberalized, Consistent Carbohydrate, Dysphagia, Pureed, Chopped, Ground). Communicate with residents and family. Care Meeting with ( Dietitian) residents and family members concerning residents weigh/meal intake percentage and food preference for residents. Weekly/ Monthly in-services with kitchen staff, inform all kitchen staff about safety, FIFO, and sanitation rules. Cross trained kitchen staff to ensure the operation of the kitchen department complete daily tasks. Comply with all State and Federal guidelines including wearing PPE requirements, screen temperature, C-19 testing, social distance(CDC).

CFO

Heartz Of Diamondz Development Foundation - Los Angeles, CA November 2018 to July 2019

Report to the CEO, Manager and oversee financial record, ensure all monetary are distribute within internal departments, recordkeeping how monies are allocated within department needs and planning. Analyzing the strengths and weakness of company finances. Make sure departments Director's use proper financial request forms, implement corrective actions. Network with Business Corporation and private sector's who are interested in the services of Heart Of Diamond Development Foundation, forecasting and securing of new funding.

Regional Food Mgr/ Chef

FMA,INC - Yorba Linda, CA

March 2018 to October 2018

Managed and oversee three location but concentrated on two location to assure operation complied with contract agreements. Report to the President of FMA, INC. Purchase,inventory, invoice control, budget, WCA financial reports, petty cash reports, network with vendor, time card reports, scheduling, menus, meal counts reports, hiring, firing, inspect food donations, internal department emails, food bank, trained residents nonprofit internship clients, special events, support departmental training food request. Make sure kitchen staff had all schedule menu meals on time. Chef "hands-on" batch cooking instructions with kitchen staff. Instructed all vegetarians and vegan diets with kitchen staff were completed as requested by residents clients. Informed kitchen staff of all allergies by posting. Coordinate all Holiday's events and residents client's birthdays celebrations.

Comply with all safety, sanitation guidelines and FIFO methods. Worked with all contract departmental staff to ensure operational teamwork effectiveness. As Regional Manager/ Chef worked with long terms elderly nuns care at Immaculate Heart to ensure dietary care and needs for those that were independent as well as other that were medically challenge. Knowledge of therapeutic diets, vegan, puree diet, low sodium, vegetarian diet as well as BRAT diets. Work diligently with dietitian to assess the needs of all clients meal as instructed medically. Worked professional with company Dietitian concerning all residents diets.

Supervisor

Kim Lawn & Maintenance Services

February 2017 to March 2018

Managed the beautification of lawn and landscaping to ensure that customer are satisfied. Cut lawn, trim and edge around walks, flower beds, etc;. Create and Landscape flower beds, manicure hedges top and bottom. Aerated lawn as well fertilization. Make sure equipment is in operation to preform daily task. Maintain a high level of customer services to all clientele. Comply with all safety guidelines, including wear all safety requirements needed to complete the work tasks. Student

Hospitality Management Tourism /Troy University - Troy, AL September 2010 to 2011

Owner/Executive Chef Mgr

Famous James Barbeque Restaurant - Montgomery, AL

October 2005 to June 2009

Visionary on business acumen results,management, training and development, as well as recruiting employees hiring and increase sales on outside catering business for additional profit for the business. Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budget, inventory invoice control and purchasing.

Developed training with hands-on methods as well as batch cooking, made sure employees presented food service policies and procedures. Managed employees situations in a non-confrontational manner. Focus and improved customer service, quality and customer satisfaction. Maintain high level of safety and sanitation and FIFO methods

Plan, direct and coordinate staff activities to maximize cost options and produce optional outcomes. Coordinate menus, designed recipes and trained cooking staff understand those recipes expectations. Have implemented kitchen renovations to meet and increased business, as well as service diversification. Food Mgr Chef Coordinator

Covenant House Of California - Los Angeles, CA

2001 to 2005

Menu planning and design for a large institutional organization. Immense knowledge of principles, theories and practice of food and nutrition food service budget. Supervised staff by assigning/directing work; "hands-on manager/chef" as well as batch cooking. Managed employee evaluations training and staff development, taking appropriate disciplinary/corrective actions, decision making of hiring, termination and recommendations, etc. Functionally supervised interns, volunteers, seasonal hires and resident workers.

Distributed food using appropriate food handling and sanitation techniques. Part of the Mgmt team for security and disaster plan. Maintain therapeutic diet, Brat, Puree, Veggie, HDL and LDL and other diets concerning residence directed by Dietitian. Informed all kitchen staff by posting all Food allergies concerning clients. Prepare residents client meals for religion, medical or vegetarian preference. Meets

& develops relationships with local vendors & restaurant managers to pursue food donations to the program. Inform kitchen staff of FIFO methods, temp logs and Food temp logs. Exceptional ability to estimate sizes, distances, quantities and determine time, costs, resources and materials. Exc Chef to special events, to include Board of Director. Demonstrate catering to all holiday and birthdays celebration to our clients. Worked with all department operations affectively. Delivered presentation for training and developments for kitchen staff and clients internship program. Knowledge of Title 22 and 501c3

Owner/ Retail Manager

FQDS Enterprizes - San Bernardino, CA

1998 to 2001

Recognized for ability to negotiate, manage and deliver positive results and to readily transcend cultural and language differences in order to provide quality customer satisfaction for products and services. Directed integrated sales force to provide design solutions for residential and commercial customers. Used proven methodology to quickly align internal and external resources with changing market demands, situational requirements and customer satisfaction. Also owned a catering business adjacent to this location in San Bernardino CA.

Chef Food Service Supervisor

Trinity Children's Home - El Monte, CA

1994 to 1998

Menu planning and design for large, institutional organization. Open House for Roy Roger, Jerry Lewis

"Happy Trails". Coordinated employee and staff in-service meetings, as required. Coordinated food production schedule. Ensured standardization of recipes for use by the Food Services Department. Catering events. Managed all kitchen operations, ordering, inventory, invoice control, in-service work programs. Knowledge of Title 22 and 501c3 and USDA food program. Assisted in the planning and coordination of special functions for residents. Maintain therapeutic diet, Brat, Puree, Veggie, HDL and LDL and other diets concerning residence directed by Dietitian including weight gain for babies and toddler guideline by the state. Informed kitchen staff of all listed Food allergies of clients. Worked with all department operations affectively. Meets & develops relationships with local vendors & restaurant managers to pursue food donations to the program.

Supervisor Housekeeping in Apple Valley CA to ensure all area maintain a clean upkeep condition. Duties included inventory, purchasing, and schedule task assignments. Inspect all work and comply with company standards, local state and federal guidelines. Senior Cook/ Chef

Union Rescue Mission - Los Angeles, CA

1992 to 1995

Supervised subordinate personnel including recruitment, training and placement, as well as personnel management. Institutional Chef cooking.

Supervised volunteers, interns, students, seasonal staff and clients. Planning and providing a nutritious meals for a institutional non profit organization food budget. Worked professional with company Dietitian concerning all residents diets. Feeding 3,000 people daily. Meets & develops relationships with local vendors & restaurant managers to pursue food donations to the program inventory and stock them. Delivered presentations, hands-on training and special programs for staff and the public. Ensured equipment, facilities, supplies and work areas were maintained in accordance with applicable regulatory guidelines. Inspected and maintained food quality, handling and safety standards. Prepared preliminary and final cost estimates. Performed as Executive Chef for the Board of Directors and for special events. Worked with all department operations affectively. Education

credits in Hospitality Management and Tourism

Troy University - Troy, AL

AGS in Business Management

Kansas City Community College - Kansas City, KS

Hospitality Mgmt Certificate in Hospitality Management Johnson County Community College - Overland Park, KS credits in Nutrition/Culinary Arts

Chaffey Community College - Rancho Cucamonga, CA

Skills

• food inventory, financial report, hands-on, sanitation, diets

• batch cooking

• Food Production

• Volume cooking

• Food Manager

• Management Experience

• Food Service

• Dietary Department Experience

• Leadership Experience

• Supervising Experience

• Food Service Management

• Culinary Experience

• Microsoft Office

• Kitchen Management Experience

• Customer Service

• Restaurant Experience

• Computer Literacy

• Purchasing

• Food Safety

• Restaurant Management

• Menu Planning

• Food handling

• Cooking

• Restaurant experience

• Customer service

• Supervising experience

• Interviewing

• Leadership

Certifications and Licenses

16 hr PART certification . 40 hr RCFE certification course . ServSafe certification, Food Handler certificaton

Food Safety Certification

Contact this candidate