Food Service Executive

Delmar Crim

***** ****** ******* ** *****, New York 13753 ph. 607-***-**** c. 607-***-**** **********@*****.***

PROFILE

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.

EDUCATION

AOS, Culinary Institute of America, Hyde Park, NY

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