Executive Chef Quality Assurance

Frank E. Turner

248-***-**** E-Mail ***************@*****.***

Executive Chef

Fine Dining – Social and corporate catering – Hospital Cuisine - Talented Demonstrator Chef

Local Food Supporter - Wellness Advocate – Culinary Instructor

Executive chef with track record of leading multi operation concepts.

• Focused on showing how healthful cooking styles from local sources can be affordable, profitable and tasteful at the same time.

• Experience with restaurant concept and menu development

• Skilled at realigning menus to bring food cost within budget

Experience

Pontiac General Food Hospital/Morrison Healthcare October 2020 -Present

Director, Food and Nutrition

Responsible for all aspects of food production and service including staff training, menu planning, purchasing and planning work schedules. Assess, plan, implement and evaluate the department including administration, quality assurance and control, nutrition, purchasing, cost control, sanitation/hazard analysis, critical control point and future planning.

Milk and Honey/Epic Kosher Catering/Soul Cafe November 2019 - July 2020

Culinary Director, Executive chef

Approve all costed weekly schedules for the kitchen staff. Oversee all purchasing, receiving and storage of all food and utility products in a safe and sanitary manner. Supervise all preparation including line checks and pars. Must be able to execute line management during each shift. Responsible for creation of recipes. Manage and resolve any employee issues or disputes effectively and in a professional manner. Maintain daily comprehensive knowledge of food and labor tracking. Maintain all kitchen areas with strict attention to sanitation and organization. Responsible for monthly inventory. Keep close supervision of kitchen sanitation and closing procedures. Responsible for creation and execution of daily/weekly specials and prep list. Keep trainers and fellow managers updated on any staff, venue or guest concerns.

Oakland Hills Country Club April 2019

Banquet chef

Planning, organizing, controlling and directing the work of employees in the banquet kitchen department. Overseeing the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times. Additionally responsible to develop new banquet menu's, prepare, test, taste and control new menu items. Review the following days menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.

Dorsey Culinary Academy - July 2018 – April 2019

• 101 Culinary Fundamentals • 102 Culinary skills • 104 Nutrition

Grosse Point War Memorial September 2015 – July 2018

Executive Chef, Grosse Point War Memorial

Provide oversight and direction of all food service activities to include management of kitchen staff, adherence to safety and health regulations, purchasing and food and beverage preparation to ensure high quality guest experience.

• Establish, adhere to and track annual food and beverage metrics. Manage staff to include hiring, scheduling, goal setting, performance review and disciplinary actions. Participate in weekly senior management meetings to keep all departments and President and CEO advised of food service activities, successes and challenges. Ensure the highest quality taste and presentation of all food service provided. Standardize recipes, portion control and serving specifications. Set and enforce standards, policies and procedures for kitchen safety and sanitary guidelines in accordance with state guidelines. Identify and purchase the highest quality ingredients keeping “fresh” and “local” in mind. Manage vendor relationships to ensure high quality, timely delivery and best pricing available. Identify, purchase and maintain inventory of tools and equipment necessary for efficient food service operations (including linens, glassware, china, utensils, etc.). Work closely with Sr. Director of Sales and Special Events to establish menus and ensure high quality guest experience. Work closely with all involved staff to ensure that events and food services are executed as planned. Participate in identification and implementation of process improvement and cost savings measures, while ensuring high quality services.

Henry Ford Village 2014 – 2015

Dining Services Director, Henry Ford Village

Orchestrate the integration of the dining rooms; provide meals, products and services to residents, department, employees and vendors. Assess, plan, implement and evaluate the department including administration, quality assurance and control, nutrition, purchasing, cost control, sanitation/hazard analysis, critical control point and future planning.

The Epicurean Group June 2012 – February 2014

Executive Chef, Northern Lakes Seafood Company

Oversight spanned full service restaurant open for lunch and dinner, a deli operation, social and corporate catering department, off premise catering operation and the pastry operations for the entire Epicurean restaurant group with a total of over 4 million dollars a year in sales.

• Rewrote and coasted all menus to align with budgetary goals

• Brought food cost to 30% in the first week from the prior average of 40%, - 33% second week – 29.3% in the third week

• Re-created concept, refocused menu and catering menu in preparation to relocate restaurant to the MET hotel in December 2013

Chef, Coach Insignia

Led operational improvement for restaurant that sees nightly guest cover counts running from 150 on Mondays to over 300 people Friday and Saturday nights

• Realigned menu with two goals, to bring food cost under set budget of 33% to 29% while positioning restaurant to properly serve over 300 covers without execution problems

• Re-trained and hired new kitchen staff as necessary to achieve both goals.

Dorsey Culinary Academy January 2012 – June 2012

Culinary Instructor

• Nutrition and purchasing fundamentals

• Bakeshop and Healthy Cooking

Henry Ford West Bloomfield December 2008 to November 2011

Culinary Wellness Director

Responsibility included leadership of the acclaimed demonstration kitchen and all aspects of catering including extensive off premise and in house functions at Henry Ford West Bloomfield Hospital

• Liaised with health care professionals to execute culinary demonstrations and presentations with the goal of empowering participants to eat fresh health supportive food.

• Developed educational programs, menus and lesson plans for disease and non-disease classes including cancer supportive classes, diabetes classes, senior cooking classes, childhood nutrition cooking classes, heart smart cooking classes, women's health classes, and non-health focused classes such as “know your food know your farmer”

• Created and managed vibrant social catering department, showing the public that both world class gourmet and every day type foods can be health supportive and accepted as mainstream cuisine.

• Developed healthy market friendly menus

• Assisted in the conversion of two Henry Ford food service units from traditional hospital style cooking to a fresh from scratch, healthy, low fat, low sodium menu.

• Traveling chef for speaking engagements, food demos, strategic networking and general wellness eating.

Executive Chef, Food and Nutrition Director

Responsible for all aspects of food production and service including staff training, menu planning, purchasing and planning work schedules.

• Assisted with development of culinary blueprint and opening of the new state of the art healthcare facility.

• Maintained 99% Press Ganey rating for two years.

Matt Prentice Restaurant Group May 1993 – December 2008

Assistant Corporate Chef – Executive Unit Chef

Responsible for supervising chefs on all aspects of food production from menu planning, purchasing and costing to planning work schedules generated by the company’s culinary managers. Managed extensive catering and banquet operations, both in-house and off premise.

• Hired, trained and mentored culinary managers and staff

• Simultaneously worked as acting executive chef and managing partner for several MPRG restaurants including Morels a Michigan Bistro (9 years); Shiraz (2 years); Trattoria Bruschetta (2 years); Sebastian’s - 1 year

• Helped develop and open multiple new restaurant concepts.

• Received 4 Star rating from various local newspapers: December 17, 1993; June 24, 1994; December 1, 2000

Haymakers Restaurant January 1993 - May 1993

Executive Chef

Responsible for all aspects of food production from menu planning, purchasing, and costing to planning work schedules.

Van Dyke Manor January 1992 - January 1993

Chef de Cuisine / Exécutive Sous Chef

Responsible for all aspects of food production from menu planning, purchasing, and costing to planning work schedules.

Eberhardt’s House December 1990 – January 1992

Executive Chef

Responsible for all aspects of food production from menu planning, purchasing, and costing to planning work schedules.

Education

Schoolcraft College Livonia, MI

Culinary Arts with Specialty courses including Serve Safe certification

American Culinary Federation Livonia, MI

Apprenticeship Program

• Completed three year program in two years

• Chef de commis under Master Chef Leopold Shellie from the Marcus Restaurant Organization & Chef Jimmy Schmidt of the London Chop House

Continuing Education:

Oakland Community College

Business Management & Communications

University of Arizona College of Medicine

17.15 hrs AMA PRA Category 1 credit, 8th Annual Nutrition & Health: State of the Science & Clinical Applications

Emergency Management Institute

FEMA, IS-00100.HCb

Introduction to the Incident Command System (ICS 100)

American National Standards Institute and Conference for Food Protection

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