Executive Chef Senior Living
Resume:
CHEF JAY STINE
*** ******* **, ****, ** *****
***********@*****.***
SENIOR LIVING EXECUTIVE CHEF
● Highly experienced and seasoned Executive Chef, focused on providing creative and exciting cuisine and culinary services to senior living residents, including management of special events, banquets, and catered meals, as well as ensuring exceptional dining experiences for residents and guests.
● Professionally trained Executive Chef, capable of running and maintaining a variety of venues big or small with great success.
● Specializing in dietary nutrition and ensuring that restrictive meals still include creativity and excitement for those residents that abide by dietary plans.
● and pride myself on great service.
● Solid history of success in both independent and commercial culinary services environments.
● Oversee kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences.
● Track record of managing and motivating staff members and providing exceptional customer service to ensure high resident satisfaction, maintaining a high-end Culinary Services Program. Skills:
Creative Cuisine / Senior Living Culinary, Dining Operations / Culinary Services Leadership Kitchen Organization / Fine Dining / Dietary Restrictions Team Development, Mentorship, Training / Recipe Development / Menu Conceptualization, Implementation Problem Solving / Multiple Venue Management / Department Administration / Budget Compliance Catering / Commercial Food Production / Regulatory, and Safety Compliance PROFESSIONAL EXPERIENCE
AGEMARK SENIOR LIVING, US
THE TERRACES AT VIA VERDE, San Dimas, CA
50-Bed Upscale Memory Care Community
Executive Chef/Culinary Services Director, 2024 - Current
● Provide oversight and manage all daily operations of the Culinary and Dining Services Department including staff management, department administration, oversight of all meal prep and delivery, budgeting, cost control, resident and guest interaction, etc.
● Design and modify menus in alignment with regulations taking into consideration dietary needs of the residents.
● Regularly achieve high resident satisfaction through plate presentation and taste, circulating through the dining room at mealtimes daily for resident and guest feedback.
● Establish presentation techniques and ensure quality standards.
● Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling and conduct employee reviews.
● Directly responsible for food control, labor costs, recipe creation and standardization of recipe production to ensure consistency.
● Ensure proper equipment operation and maintenance, and that proper safety and sanitation policies are followed in the work areas.
● Oversee special catering events and offer culinary instruction and demonstrate culinary techniques.
● Consistently maintain a positive attitude, supporting a team environment, and promoting positive public relations with residents, family members and guests.
BROOKDALE SENIOR LIVING, US
BROOKDALE GARDEN GROVE, Garden Grove, CA
200-Bed Assisted Living, Memory Care Community
Executive Chef/Culinary Services Director, 2023 - 2024 CHEF JAY STINE
157 Cascade Ct, Brea, CA 92821
***********@*****.***
● Served as Executive Chef and Culinary Services Director, providing management and oversight of the daily operations of the Culinary and Dining Services Department for approximately 200 residents.
● Responsible for department administration budget implementation and adherence, menu conceptualization and implementation, food preparation, and labor management for both front and back of the house staff.
● Ensured the delivery of high-quality and creative cuisine, ensuring food safety and sanitation.
● Modified menu in alignment with regulations taking into consideration the needs of the residents.
● Directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within all food and beverage areas.
● Maintained appropriate levels of staffing and food/supplies inventories and worked within established budget guidelines.
● Promoted a thorough and continuous understanding among all employees of the importance of exceptional food and dining services to the quality of life for residents and prospective residents.
● Innovated, planned, promoted, and supervised a Culinary Services Program that exceeded the minimum of standards of quality and productivity as well as specialized diets for residents with specific needs
● Recruited, hired, trained, disciplined and supervised a full complement of staff
● Complied with state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the Culinary and Dining Services Department. OAKMONT SENIOR LIVING, US
OAKMONT OF FULLERTON, Fullerton, CA
300-Bed Upscale Assisted Living and Memory Care Community Executive Chef, Chef Manager, 2022 - 2023
● Oversaw the daily operations of the Culinary and Dining Services Department for approximately 300 residents, including staff management, resident and guest interaction, catered and special events.
● Responsible for budget management, conceptualization and implementation of creative and specialized menus, food preparation, and front and back of the house labor management.
● Ensured the delivery of fine dining including varied cuisine, as well as in-room dining, maintaining food safety and sanitation in all venues.
● Assured compliance in all food service areas with federal, state, and local regulations.
● Maintained a superior standard for high-quality dining experiences.
● Fostered staff development, focusing on flavorful food and plate presentation.
● Ensured compliance with nutrition and special diet requirements.
● Developed and implemented food services policies, procedures, and job descriptions. Planned menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusted recipes to appropriate yield.
● Monitored the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implemented changes to ensure quality according to established standards.
● Observed workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
● Conducted regular quality assurance audits.
● Monitored monthly expenditures to include explanation of significant variances to ensure compliance with budget. NORTHBOUND TREATMENT CENTER, Garden Grove, CA
Substance Abuse Treatment Center
Executive Chef, 2020 - 2022
● Oversaw the daily operations of the Culinary and Dining Services Department including staff management, budget administration, and the assurance of food safety and sanitation.
● Responsible for menu conceptualization and implementation.
● Hired, trained, and mentored both front and back of the house staff.
● Provided oversight of all food preparation, meal delivery, and dining areas.
● Planned and executed special events.
● Ensured all Culinary and Dining Services complied with federal, state, and local regulations. CHEF JAY STINE
157 Cascade Ct, Brea, CA 92821
***********@*****.***
ADDITIONAL EXPERIENCE
SODEXO
MARTIN LUTHER KING JUNIOR HOSPITAL, Los Angeles, CA 131-Bed Acute Care Community Hospital
Executive Chef 2, 2016 - 2019
● Oversaw and executed new food programs implemented by Sodexo throughout the hospital.
● Supervised the production of 3 daily menu services for the hospital retail operation.
● Planned and executed off-site catering and special events.
● Responsible for daily operations as related to preparing and serving meals to patients, staff and visitors and all tasks leading up to and after meal service.
● Responsible for procurement of food and supplies, scheduling, staff accountability and training, managing food budget, establishing and maintaining safety, sanitation and environmental control policies and protocols, as well as quality and process improvement.
● Interacted with all varieties of customers including physicians, facility leaders, culinary and hospital staff, volunteers and visitors to exceed their needs and resolve concerns with positive outcomes. INTERSCOPE RECORDS, Beverly Hills, CA
Private Executive Chef, 2010 - 2016
● Served as private Executive Chef for Jimmy Iovine, co-founder of Interscope Records.
● Planned menus, purchased and executed special menus with strict dietary conditions for family and friends of a private family.
● Catered on-site and off-site locations from a variety of venues for the music and television industry.
● Sourced new and created existing vendor relationships. EDUCATION/CERTIFICATION
AS – Associate of Science, Culinary Arts/Chef Training Le Cordon Bleu, Paris, Pasadena
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