Working presently as Executive Chef and Dining Services Coordinator,my goal is to find a position within a well-established Food Service Corporation to further my education, experience and career path.
PROFESSIONAL BACKGROUND Jan. 2018 to Present Dining Service Coordinator. Sunrise Senior Living
2004- 10-2017 Assistant Director/Executive Chef of Food and Nutrition and Retail Operations, SODEXO
Oversees Purchasing of Food, Paper Supplies, and Equipment.
Average overall client satisfaction rating greater than 8. L
Prepares Catered Meals, Menu Design, Online Ordering.
Demonstrates eagerness, enthusiasm, optimism, passion, and integrity on the job. Displays commitment, persistence, and heightened personal effort in the face of obstacles and adversity; pursues excellence for self and organization; has a sense of urgency; and possesses ambition. Accepts constructive criticism without becoming defensive or offering excuses.
Promotes and Supports Diversity and Inclusion.
Develops and maintains professional, trusting, positive working relationships with supervisors, staff, managers, clients/customers, patients, and vendors.
Manages Employee Performance and Development.
Sets priorities, plans, and coordinates daily work activities to maximize productivity.
Provides Quality and Safe Food Operations, Food Production, and Food Services, HCCAP knowledgeable.
1997- 2003 Executive Chef, Solganik Catering and Consulting Company Inc., Dayton, OH
Programming and usage of CBORD/CaterMate system.
Menu development and analysis of over 500 recipes.
Training, recruiting, scheduling of 40+associates on/offsite production and delivery for all catering events.
Planned and created menus for consulting company’s international clients, food styling for The Hubert Company.
Participation in acquiring “The Schuster Center Performing Arts Center” service contract.
Exclusive caterer for Fraze Pavilion, Carillon Park, Pollen Farm, Dayton Art Institute.
New equipment testing for Henny Penny Corporation.
Operated booth 2 consecutive years at the FMI show in Chicago for Wellbuilt/Enodis.
Managed offsite contract accounts, Elder Beerman, ADESA Auto Auction, and Cub Foods Supermarkets.
1st place winner 2 years consecutively at “The Ringing of the Bells” dessert contest, Miami Valley, Ohio.
1992- 1997 General Manager/Executive Chef, Quality Food and Vending, Miamisburg, OH
Managed all aspects of contract account, purchasing, accounting (P&L), client relations (Lexis-Nexis).
Serviced 2700 customers, exclusive catering for board of director’s, executive dining, private CEO events.
Delegation of 16 associates, scheduling, reviews, HACCP guidelines.
Increased and maintained profits above forecasted report.
1989- 1992 Banquet Chef, the Registry Hotel (4 Star), Bloomington, MN
Supervised all production for events, plated and buffet up to 500 guests.
Created daily hors d’oevres specials for concierge suites.
Prepare Gourmet Sunday brunch buffet, including setup of a’la’minute stations and garde manger displays.
1989- 1989 Externship, Walt Disney World, Orlando, Florida
Selected as top candidate to successfully apprentice with Executive Chef, Fred Norris for graduation.
Skills acquired in butchery, garnishing, mass production prep, pantry, grill, and sauté for fine dining.
Associate’s Degree of Culinary Arts, Pennsylvania Institute of Culinary Arts, Pittsburgh, PA
Honor Graduate, received several certifications from The National Restaurant Association
ServSafe re-certified 2015 exp. 2019