Manager Executive Chef

MARK AINBINDER

****************@*****.*** 918-***-****

Director of Operations

CLIENT/STAFF RETENTION AND LOYALTY ~ KITCHEN OPERATIONS ~ MENU CREATION

Strong leadership and management qualifications combined with outstanding interpersonal and team-building skills. Highly skilled in planning, budgeting, expense control, staffing, training, sanitation and quality management. Ability to lead my staff through a productive and enjoyable work day as well as being self-motivated, confident and able to perform well independently.

FUNCTIONAL COMPETENCIES

• Strong understanding of staff training in culinary arts.

• Demonstrated proficiency in various food styles with specialized knowledge of menu development, recipe creation, effective management techniques as well as client relations and repeat business strategies.

• Effective manager with experience in lost prevention, inventory control, costing, sales and profit analysis.

• Skilled supplier negotiator.

• Extensive experience in the control of kitchen operations.

• Talented in operating systems: Micros, Aloha, IPro Restaurant Inventory, Recipe & Menu Software

• Extensive, hands-on caterings from weddings to shuttle launches to bar/bat mitzvahs

• Proven history of saving company resources through development and implementation of efficiency best practices resulting in decreased operational costs.

• Assume complete responsibility encompassing all phases of kitchen operations from ground zero to testing food product.

• Maintain oversight of plate preparations and quality control procedures.

• Effective in meeting product budgetary restrictions while meeting planned target dates.

• Excellent people skills, including evaluating, hiring, training and supervising both management and production employees in labor relations.

SELECT KEY ACCOMPLISHMENTS

• Big Brothers Big Sisters Taste of Tulsa Best Entrée 2011

• Florida Community College Jacksonville, Florida

• Lake County Vocational College Eustis, Florida

• Board member of the ACF Culinary Committee

• Orchestrated private dinner for Governor Jeb Bush and entourage

• Cooked dinner for Nike Corporation and General Electric Executives during the 2005 Super Bowl Game in Jacksonville, Florida

• Catered the wedding for Melody VanZant

• HACCP, ServSafe, Food Service Manager Certifications and multiple Manager Workshops

• Taught basic nutrition class for the developmentally challenged adults

• Extensive training received in Health Science and Nutrition

• Culinary and sales mentor

• Preparing for my Certified Dietary Manager certificate

PROFESSIONAL CAREER TRACK

Jeff Of All Trades General Contractor

Consultant / Closer Currently

• Source all leads for commercial and residential clients.

• Make all appointments, Earn the trust, Close the deal.

• Work on continued relations for top referrals

• Constantly network

• Collect all payments, Checks, Charge and cash.

• Help whatever sub-contractor needs it.

Oklahoma Methodist Manor Retirement Facility

Executive Chef 8/2016-4/2017

• Hands on Chef for breakfast, lunch, dinner and all banquets

• Scratch cooking at all times

• Managing and training of 12 employees

• Responsible for Assisted and Independent Living, all menus, monitoring quality control, and

waste.

• Responsible for HACCP, ordering, inventory, training, safety, sanitation, menu creation, hiring and discipline

Morrison/Pryor Hospital

Dietary Director/Executive Chef 8/2014-8/2016

• Hands on Chef for breakfast, lunch, dinner and all banquets

• Scratch cooking at all times

• Managing and training Hands on Chef for breakfast, lunch, dinner and all banquets

• Scratch cooking at all times

• Managing and training of 5 employees

• Responsible for Assisted and Independent Living, all menus, monitoring quality control, and minimized waste.

• Responsible for HACCP, ordering, inventory, training, safety, sanitation, menu creation, hiring and discipline.

Legend at Mingo Road/Legend Senior Services

Dietary Director/Executive Chef 6/2013-8/2014

• Hands on Chef for breakfast, lunch, dinner and all banquets

• Scratch cooking at all times

• Managing and training of 11employees

• Responsible for Assisted and Independent Living, all menus, monitoring quality control, and minimized waste.

• Responsible for HACCP, ordering, inventory, training, safety, sanitation, menu creation, hiring and discipline.

SAGE Dining Services/Holland Hall School 8/2012-6/2013

Director of Food Service/Executive Chef

• Managed Primary, Middle and Upper School

• Managed Concessions for Football and Basketball

• Responsible for HACCP, ordering, inventory, training, safety, sanitation, menu creation, payroll, hiring and discipline

• Scratch cookery at all the times

• Managing and training of 9 employees

• Cooked for all banquets, receptions, meetings, luncheons and dinners

• Orchestrated an all schools picnic for over 1400 people

Professional References

Marsha Emerson/Craig General Hospital 918-***-****

Wayne Fender/Green Tree Assisted Living 918-***-****

Jack Rogers/Prairie Rose Assisted Living 918-***-****

Personal References

Rylee Zaragoza/Barnes Elementary School 918-***-****

Executive Chef Brian Dahlstrom/Center Plate Services 904-***-****

Executive Chef Calvin Spencer/Sodexo 910-***-****

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