DASHAWN CHINA

**** ******** *****, ***. *** Suffolk, VA 23435 732-***-**** ad3f1w@r.postjobfree.com

CAREER OBJECTIVE

Experienced food service executive transitioning to a senior-level management role, bringing a proven track record in diverse environments, from federal prisons to senior living. Seeking an executive position where strategic leadership and specialized diet expertise converge for unparalleled dining experiences.

SUMMARY:

Results-driven General Manager with a strong background in overseeing food service operations across various settings. A seasoned leader with expertise in managing budgets exceeding $3.5 million, producing 1.5 million high-quality meals annually, and implementing specialized diets. Proven track record in client relationship management, team leadership, and emergency preparedness. Demonstrated success in optimizing business operations, fostering compliance, and contributing to positive client satisfaction.

EXPERIENCE

Floating Food Service Director Trinity Services Group October 2023 - Present

• Conduct ServSafe training, empowering inmates to obtain certifications and enhancing their culinary proficiency.

• Oversee medical diets, ensuring adherence to prescribed nutritional plans and accommodating dietary restrictions for elderly inmates.

• Manage the implementation of religious diets, fostering inclusivity and respect for diverse dietary requirements within correctional facilities.

• Collaborate closely with unit managers, providing ongoing support in daily operations, overseeing specialized dietary needs, and ensuring compliance with medical diets.

• Attend various meetings, actively engage with new accounts, and contribute insights to enhance current food service operations.

• Provide travel support to teams during unit activations, ensuring seamless transitions and adherence to Trinity Services Group standards.

• Identify and resolve on-site issues, demonstrating strong troubleshooting skills to maintain efficient food service operations.

• Report directly to District Management, delivering real-time comprehensive training updates and addressing current operational challenges, with a focus on medical and specialized dietary considerations.

• Geographically manage food service operations in the Eastern Virginia area and North Carolina, ensuring ongoing adherence to Trinity Services Group standards and meeting the unique dietary needs of diverse inmate populations.

• Unit Activations: Successfully initiated and managed the activation of food service units in various state, county, and regional correctional facilities. Ensured seamless transitions, efficient operations, and compliance with industry standards.

• OPA Meetings: Engaged proactively in Official Policy and Advisory meetings, collaborating with facility leadership and administration to align food service operations with established policies and regulations.

• Client Relationship Management: Established and maintained positive client relationships by tailoring food service solutions to meet specific facility needs. Conducted regular meetings to understand client expectations, address concerns, and implement improvements for overall satisfaction. Food Service Director Trinity Services Group, Gadsden Correctional Facility, Quincy, Florida May 2022 – October 2023

• Oversee the Food Service Department with a focus on quality, policies, and compliance.

• Specialized in catering to unique dietary needs, including medical diets, elderly inmate care, religious diets, and addressing food allergies.

• Manage the preparation and serving of over 1.5 million meals annually, ensuring high standards.

• Efficiently handle a budget exceeding $1.5 million for food, chemicals, and equipment.

• Lead a team of 16 staff members, providing training, evaluations, and implementing incentive plans.

• Successfully manage two kitchens and dining facilities, ensuring compliance with health codes and agency policies.

Food Service Administrator US Department of Justice, Federal Bureau of Prisons, FCI/FDC Tallahassee, FL Dec 2014 - Oct 2021

• Managed 15 Cook Supervisors, 1 Assistant Food Service Administrator, 1 Administrative Assistant, 1 Food Service Warehouse Supervisor, and approximately 220 inmates.

• Provide strategic leadership in overseeing all aspects of food service operations within federal correctional facilities.

• Supervise and lead a team of food service staff, ensuring compliance with safety and sanitation standards.

• Responsible for managing products in excess of $700 thousand Outside Food Service Warehouse

• Develop and plan menus that meet nutritional standards and accommodate specialized diets.

• Manage food service budgets, monitor inventory levels, and ensure cost-effective practices.

• Conduct training programs for staff, emphasizing safety, hygiene, and culinary proficiency.

• Monitor and enforce compliance with federal regulations and agency policies.

• Build positive relationships with facility staff and address concerns promptly and professionally.

• Develop and implement emergency preparedness plans for food service operations.

• Identify opportunities for process improvement and efficiency in food service operations.

• Spearheaded the Food Service Department, managing a team of 16 staff members and a yearly budget exceeding $3.5 million.

• Ensured the production of 1.5 million meals annually, maintaining high-quality standards and compliance with health codes.

• Applied specialized expertise in medical diets, elderly inmate care, religious diets, and addressing food allergies.

• Conducted comprehensive sanitation inspections, held staff meetings, and provided training to both staff and inmates.

• Played a key role in planning, controlling, and evaluating food service functions, managing resources, and establishing sanitation standards.

Assistant Food Service Administrator US Department of Justice, Federal Bureau of Prisons, US Penitentiary Canaan, PA Jan 2007 - Dec 2014

• Managed day-to-day food service operations for two kitchens and dining facilities, feeding 1500 three times daily.

• Enforced high sanitation and food safety standards, ensuring compliance with regulations.

• Applied specialized expertise in medical diets, elderly inmate care, religious diets, and addressing food allergies.

• Conducted quarterly inventory, managed budgets, and provided leadership in the absence of the Food Service Administrator.

• Acted as Affirmative Employment Recruiter

• Crisis Support Team Member.

Cook Supervisor US Department of Justice, Federal Correctional Institution, Fort Dix, NJ

Oct 1999 - Jan 2007

• Supervised daily food service operations, instructing and leading approximately 170 inmates.

• Managed inventory, shipping, and receiving of goods, ensuring quality and freshness.

• Responded to institutional emergencies and maintained records, earning recognition for leadership.

EARLY CAREER HIGHLIGHTS

Executive Chef Goodfellows, Italian Restaurant, Bar, and Grill 1998 - 1999

• Led the kitchen team, responsible for preparing daily meals, soups, sauces, and specials.

• Contributed to the overall success of the restaurant through culinary expertise and menu innovation.

Apprentice Chef Lakewood, NJ 1997 - 1998

• Prepared meals for dining room service and catering events, showcasing versatility in culinary skills.

• Catered weddings, birthday parties, and special events, gaining experience in event coordination and execution.

• Promoted to Garde Mange Chef, overseeing the preparation and maintenance of cold foods such as salads, fruits, cheeses, and preserved meats. Culinary Management Intern Holiday Inn Oceanfront, Hilton Head Island, SC 1997

• Interned with Hotel Restaurant and Tourism Management (HR&TM) Company, honing skills in Culinary and Tourism Management in the hotel and hospitality industry. Houseman Staybridge Suites, Tallahassee, FL 2015 (Part-time)

• Housekeeping Support: Assist the housekeeping staff in cleaning and maintaining guest rooms, public areas, and back-of-house spaces.

• Linen and Supplies: Replenish linens, towels, toiletries, and other supplies in guest rooms and common areas.

• Public Areas Maintenance: Clean and maintain lobbies, hallways, elevators, and other public spaces to ensure they are presentable and welcoming.

• Trash Removal: Empty trash bins and ensure proper disposal of waste in accordance with hotel policies and environmental regulations.

• Floor Care: Vacuum carpets, mop floors, and perform other floor care duties to maintain cleanliness and appearance.

• Assistance with Guest Requests: Respond promptly to guest requests for additional amenities or services.

• Event Setup: Assist in setting up meeting rooms, banquet halls, and other event spaces for conferences, weddings, and other functions.

• Collaboration with Other Departments: Coordinate with the front desk, maintenance, and other departments to ensure seamless operations and guest satisfaction.

• Assist in managing the lost and found items, ensuring proper documentation and storage.

• Safety and Security: Report any maintenance or safety issues to the appropriate department, contributing to a safe and secure environment for guests and staff.

• Teamwork: Collaborate with housekeeping staff, maintenance, and other team members to achieve the overall cleanliness and maintenance goals of the hotel. Owner and Operator La'Tier Catering and Above All Catering Services 2002 - 2019 Business Operations:

• Lead day-to-day operations, ensuring compliance with regulations and optimizing efficiency.

• Manage inventory, order supplies, and oversee staff coordination and scheduling. Client Relations and Sales:

• Cultivate positive client relationships, lead sales efforts, and negotiate contracts.

• Customize catering services for events, collaborating with clients and event planners. Event Coordination:

• Plan and execute catering events, coordinating logistics, staffing, and set-up.

• Provide on-site leadership, address issues, and ensure successful event execution. Financial Management:

• Manage budgeting, financial forecasting, and accounting functions.

• Implement cost-control measures and seek revenue enhancement opportunities. Menu Development and Culinary Oversight:

• Lead menu development, collaborating with culinary staff to maintain high-quality standards.

• Stay updated on industry trends and incorporate innovative ideas into offerings. Marketing and Branding:

Develop and implement marketing strategies to enhance brand visibility. Utilize digital platforms, social media, and local advertising for marketing efforts. EDUCATION

• Manchester Township High School, NJ

• Atlantic Cape Community College, Mays Landing, NJ - Culinary Arts Program (Jan 2005)

• North Florida Cosmetology Institute, Tallahassee, FL - Barbering Program (Oct 2021) Licensed Barber

ADDITIONAL SKILLS

• Microsoft Word, Excel Spreadsheet

• Forklift Operator, Administrative, Record keeping

• Recruiter, Community Relations, Event planning

• Forecasting, Keyboarding, Mediation

• Leadership and Team Management

• Menu Planning and Specialized Diets

• Budgeting and Resource Management

• Compliance and Regulatory Knowledge

• Client Relations and Conflict Resolution

• Emergency Preparedness

• Continuous Improvement

• HACCP

CERTIFICATIONS

• ServSafe Certified, Instructor, and Proctor

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