Dietary Service Director

ANTONIO CELESTER

** ***** **** ****, ******* Ga. 30354 · 508-***-****

Email · *************@*****.***

I am seeking a regional leadership position that leverages my extensive management experience and skills. My goal is to advance my expertise in talent development, customer service, and team building, within a regional or multi-unit capacity. This role should allow me to contribute meaningfully while driving organizational success and fostering professional growth.

EXPERIENCE

10/22-PRESENT

FOOD SERVICE DIRECTOR/CHEF

DIRECTOR OF FOOD SERVICES AND DIETARY OPERATIONS AT ASSISTED LIVING COMMUNITY, DEVELOP WEEKLY MENUS, SUPERVISE DEPARTMENT AND STAFF, BUDGET AND SANITATION, SPECIAL EVENTS AND ORDERING OF FOOD.

6/1994 – PRESENT

CEO, COMMUNITY FAMILY DEVELOPMENT

Chief executive officer and founder of a cultural father and parenting training program and fragile family services with operations in several States, in partnership with communities and local social service agencies.

1/2018-9/2019

DIRECTOR OF DIETARY SERVICE, HIGH POINT TREATMENT CENTER

Department head in charge of dietary operations at a nonprofit substance abuse treatment center that served clients in Massachusetts. Duties included hiring, training and the supervision of department staff, menu planning, budgets, operating at three facility locations.

4/2014 – 9/2018

CEO, PRIDE ENTERTAINMENT LLC

Chief executive officer of retail chain parent company, responsible for all sale operations, and marketing strategies, the supervision of multiple retail locations and the development of the same. Overseen talent recruitment, training of management teams and operational staff. Expanded business locations to several State locations, including Massachusetts, South Carolina and Georgia.

9/2005-2010

ASSOCIATE CHEF GOURMET CATEERERS

Associate catering chef for the largest catering company in New England, my duties include food production at high-end events. Our clientele included government officials, celebrity personnel, and heads of state and other dignitaries from around the world.

5/2002-8/2005

DIRECTOR OF DIETARY SERVICES, KINDRED HEALTH CARE

Managed and supervised the dietary department at a skilled nursing center, which included the supervision of therapeutic diets and meals service and dining experiences for the residents, including budgets, inspections, surveys from State regulators. Participated in resident food council meetings and family treatment meetings for memory care, assisted living and independent living communities, as required.

3/1997-2000

PRODUCTION CHEF MANAGER, COMPASS GROUP

Managed and supervised department operation at Massachusetts State Mental health facilities, with a café ‘cash operation. My duties included supervision of 30 staff members and dining operations, in addition to the operation of cash sales in a café setting. My responsibilities also included daily menu planning and retail food sales, in cash and budget planning and operations for public consumption and all community based special events operations.

1/1993-3/1997

CHEF, COMPASS GROUP

As the house chef, I prepared meals at various locations for corporation contracted clientele, including special events and VIP functions. I was also on call while in the capacity of other duties for Compass group, College campuses dining services and other venues. I planned meals and coordinated menu planning for the dietary department at skilled nursing facilities, Compass contracted services, assisted living communities, in which I could expand my knowledge, through experience and training, leading to my promotion as a food production manager and team leader.

7/1982-1/1993

DIETARY COOK SUPERVISOR, COMPASS GROUP, CANTEEN CORPORATION

Promoted from dietary cook to cook supervisor at a skilled nursing facility, in which I demonstrated my abilities to apply my knowledge of therapeutic diets and other dietary modifications, in a skilled nursing setting. I was successful in meeting the necessary requirements to supervise, monitor and manage diets of the residents, leading to a better outcome and positive results.

EDUCATION

1978-1981

HIGH SCHOOL DIPLOMA, WILLIAM mCkINLEY culinary VOCATIONAL HIGH

BOSTON, MASSACHUSETTS.

Computer, presentations, and proposals.

Leadership and coaching human resources.

Serve safe manager certified.

Great team leader.

Customer great service oriented.

Self-motivated.

Career oriented.

Team Asset.

END

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