Expert hospitality professional with demonstrated achievements in all key aspects including customer service, culinary deliverables, fiscal responsibility and management practices.
SUMMARRY AREAS OF DEMONSTRATED EXPERTISE
Food Cost Control Culinary Planning and Management Facility Design
Service and Productivity Leverage Profitability Improvement Kitchen Production
Line Work and Training Event Planning
EXPERIENCE AND ACHIEVEMENTS
Executive Chef – Stonewall Events at Meredith Inn (2018 – present) – Oversight of extensive kitchen remodel, menu development, and catering for events large and small
Executive Director / Culinary Director - College Association at SUNY Delhi (2013 – 2018)
Improved fiscal performance while increasing service levels in all areas. Reduced food cost by 4% and labor cost by 15%.
Transitioned food program from convenience-oriented to whole-foods offerings
Developed tools and process to give managers real time knowledge of performance including our weekly stats dashboard and historical production training.
Seasonal Executive Chef at Café on the Green full-service restaurant
Developed “Low On The Hog” pop up restaurant. Sales for two week period over $27,000
Installed catering and food management software
Transitioned all units away from commissary procurement to manger-driven operations
Project Management ECS Consulting Group - Worked as project lead with Gene Kellogg and culinary teams on multiple accounts to reduce waste and improve service level
Director of Nutritional Services – Sodexo at St. Joseph Medical Center
Managed a full staff including five dietitians and an executive chef
Installed a by the pound food service offering for staff and personnel
Worked with AFC sushi to add a new sushi station
Leader of the crisis team that transitioned the hospital food service during a major census drop
Resident District Manager - Aramark at Johns Hopkins University and Bon Appetit at Wesleyan University
Aramark at Johns Hopkins University - Opening RDM for transition from Sodexo to Aramark
Bon Appetit (Compass) at Wesleyan University - Opening RDM for transition from Aramark to Bon Appetit / Compass at Wesleyan University, developed vegan, Kosher, all-you-care-to-eat and sushi concepts for state-of the-art dining center.
Director of Culinary Operations - Bon Appetit (Compass) at Case Western Reserve
Pulled the Case Western Reserve account from financial distress to a predictable financial performance including plate cost and reduced labor
Worked and trained crew to increase offerings including a scratch baking program and charcuterie.
Transitioned production to batch cooking from large production to address the need to manage leftovers and frequent run-outs
Senior Executive Chef Cornell University
Created and on campus commissary to produce all grab and go items for eleven units
Implemented Three-Phase Culinary Management Program to reduce plate cost by 16%
Installed and trained personnel to work with CBORD Cornell’s choice for food management software
Worked with RICA consultants to design Trillium dining hall and all of the five West Campus kitchens
Corporate Chef Empire Brewing Company
Transitioned 70/30 bar to food ratio to 30/70 ratio while reducing food cost by over 10%
Developed seasonal menus and managed food service for two locations of Empire Brewing with sales for the two locations over $70,000 per week.
AOS, Culinary Institute of America, Hyde Park, NY