Douglas P. O’Neil, CDM / CFPP, FMP

*** ****** ***** - *** *******, Texas 78566

E-mail: ad4jkz@r.postjobfree.com Cell: 773-***-****

CERTIFICATIONS: Certified Dietary Manager / Certified Food Protection Professional, Cert# 361265 Expires 8/2024

Food Management Professional, N.R.A. September 2011

ServSafe Sanitation Mgr. Cert# 25170105 Expires February 2029

WORK HISTORY:

2022-Present Valley Grande Manor/ Mesa Hills Post-Acute, Brownsville Texas Director of Dietary Services

Managing all Culinary and Nutrition Services for a 158 bed SNF. Responsible for all Compliance, Sanitation and Quality Control. Managed a staff of 9 FTE’s

2019-2022 Golden Palms Rehabilitation & Retirement, Harlingen, Texas Director of Dietary Services

Managed a Staff of 20 FTE’s. Responsible for IL/ ALF/ SNF Dining. Planned and Executed Catering Events. Wrote the IL/AL Menus. Responsible for Ordering and Inventory Control, Managed the Diet Card System, Quarterly, & Annual Nutritional Assessments, Contributed to IDT Care Plan Reviews, Safety and Sanitation, Compliance and Training, Kept Logs and Binders for Regulatory Compliance.

●Multiple 100% Inspections from the Health Department

●Over Three Years without a Dietary Tag

2018 –2019 Morrison Healthcare at VBMC Harlingen Texas Executive Chef

Managing all Dining in a 586 Bed Hospital with 4.4M Annual Revenue. Managing a Staff of 22 FTE’s.

Responsible for Record Keeping Compliance and Menu Compliance.

●Reduced Turnover in a highly stressful work environment

●Increased Retail Sales 27% with new Menu

2016 – 2018 Rancho Viejo Resort and Country Club Executive Chef

Oversaw all Dining Operations with 2.5M annual sales. Including four restaurants and 13 catering venues. Managed a Staff of 25. Developed all menus for Restaurants, Caterings and Special Events

2014 – 2016 FMG / Strategic Behavioral Health College Station & Harlingen, Texas Food Service Director

Opened the Kitchens of Two Start Up Behavioral Health Hospitals. Managed a staff of 5 FTE employees. Trained and Developed Staff to Meet and Exceed Culinary & Sanitation Standards. Ordering and Inventory Controls. Development of Special Event Menus. Planned and Executed On Premise Catering Events. Maintained Highest Customer Satisfaction Index in Group with Scores Consistently above 92%

●2015, Saved Client $102,000.00 by Managing PC and LC and Coming 28% Under Budget

●Achieved four 100% Scores from the local Health Department

2013 – 2014 Silver Platter Entrees / Port St Lucie, Florida Sous Chef

Supervised On Site BOH Operations at Events. Preparation of Hot and Cold Entrees and Appetizers for Events. Responsible for Safety and Sanitation of Staff. Supervised Production for Events. Inventory Management & Ordering.

2012 – 2014 Publix / Port St Lucie, Florida Deli Associate

Provided customer service in a challenging and busy work environment. Responsible for HACCP compliance. Responsible for maintaining sanitation and cleanliness standards. Responsible for rotating and stocking inventory.

2012 Compass Group / United Technologies West Palm Beach Executive Chef

Managed Kitchen Staff of 12 in a multi unit complex. Responsible for all Culinary Production. Managed and Trained staff. Ensured Compliance with Safety, Sanitation, Waste, and Production. Managing Inventories, Purchasing and Food Costs.

2010 - 2012 Compass Group / Eurest Dining Services @ Safer Foundation Chef Manager

Managing the Kitchen and Staff of 9 in 2 Work Release Facilities Serving 1450 Daily Meals to Residents. Developed Monthly Rotating Menus. Managed Inventory and Cost Controls for Account. Managed Sanitation Controls and Training. Tracked and Limited Food Waste. Maintained Compliance with City of Chicago Health Department, IDOC & ACA. Scheduling and Staffing the Kitchen. Trained Staff on Safety and Sanitation Policies and Procedures.

2010 Compass Group / Eurest Dining Services @ CIBA Vision Chef Manager

Managed the Kitchen and Staff in a Facility Serving Breakfast and Lunch to 300 Client Employees. Developed weekly menus. Managed Inventory and Cost Controls for Account. Managed Sanitation Controls and Training, Tracking and Limiting Food Waste. Prepared Breakfast & Lunch Buffets. Featured Rotating Daily Breakfast and Lunch Grill Specials. Planned and executed all Catering Events.

2008 - 2010 Sodexo / NU Cuisine @ Northwestern University Lead Cook

Worked with the preparation of entrees in a high-volume late night dining restaurant. Created unique menu items and presentations. Participated in developing and implementing policies and procedures for smooth operations, and food safety. Led team of two cooks and a room attendant to ensure quality dinner service. Monitored equipment maintenance and sanitation of kitchen facilities. Maintained HACCP Food Safety logs

2007-2008 Compass Group / FLIK @ British Airways Lounge Chef de Partie

(Fine Dining Service for Executive Business and First Class Passengers)

Prepared Business Class Hot & Cold Buffet, Prepared and Plated: First Class Garde Manger, First Class Appetizers, First Class Entrees, and First Class Desserts, Monitored Nightly Inventory, Ordered Product, Monitored Sanitation

INTERNSHIP: 160Blue - 160 North Loomis. Chicago, Illinois

(A 3 Star Contemporary French Fine Dining Restaurant in Chicago’s West Loop)

January – June 2006. Culinary internship - Prepped sauces, Prepped for line, Worked Garde Manger line, Assisted Hot Appetizer and Cheese lines, Assisted Butcher with meat and fish portions. Prepared Hors d’ oeuvres for private parties. Worked special events.

EDUCATION:

Kendall College,

Chicago Illinois

AAS Culinary Arts

GPA 3.67/4.0

Susquehanna University.

Selinsgrove, Pennsylvania

BA English

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