Michael J Pezzillo

**** ******** ****** ****, *********, PA, 19465

Cell Number 484-***-****

ado2mq@r.postjobfree.com

PROFESSIONAL PROFILE

Budget Planning and Administration

Team Building, Mentoring, and Leadership

Client & Customer Satisfaction Life Enrichment of Clients and Residents

Conference & Event Planning with on and off-site venues

Marketing Strategies & Campaigns, Menu development

Restaurant & Food Service Start Up & Turnaround Operations

Computer Skills: Word, Excel, Outlook; Power Point, Sodexo Menu Graphics, Food Management, Food and Labor Management Systems, Cater-Trax, Market Connection, Kronos, Drive

PROFESSIONAL EXPERIENCE

Executive Chef III, Seniors, Garden Spot Village, New Holland, PA 6/4/2014 Present

• Senior Campus Culinary Leader of Multi Unit National Showcase Account with ultimate accountability for Food Safety, Product Quality, food costing, and menu development, training and growth of staff through coaching programs

• Drive improvement and sustainability while overseeing all aspects of Client expectations

• Train, develop and educate team consisting of Salaried Chefs, Cook Supervisors, Utility Staff of 20. to ensure the highest standards are achieved. Drive satisfaction to appeal to a diverse client population 1000 plus

• Partner with Senior Leadership from district to complement and share best practices

• Manage inventories and ordering processes to ensure budgets are being met, reduced operating costs by 18%

• Act as liaison and culinary resource between district units as acting culinary champion

• Ensure all events are developed with budgetary concerns and client satisfaction is number one priority

Executive Chef II, Corporate Services, Vanguard, Malvern, PA 6/4/2008 6/25/2014

• Senior Culinary Leader of Multi Unit Operations in a National Flagship Account with ultimate accountability for food Safety, Product Quality, Food Costing, and Menu Development

• Drive improvement and sustainability while overseeing all aspects of client Satisfaction in tri state catering operations of over $4.5 million Annual, Production Kitchen, as well as Onsite Galley style Restaurant. Operated 17% under budget food costs

• Develop and train team consisting of Salaried Chefs, Cooks, Porters, etc. to ensure the highest standards are up kept in safety, show and satisfaction to appeal to a diverse client population of 10k+ members

• Partner with Senior Leadership from across multiple lines of business to execute and participate in showcase events ranging from guest chef appearances to cooking classes and demonstrations

Executive Chef/Owner, Cafe Mosaic, North Coventry Township, PA 3/1/2003 6/4/2008

• Oversaw and executed all aspects of business operations including; Menu Design, Facility Design, Hiring & Training of Employees Goals, Pricing and Inventory Management System, Developed customer loyalty program which increased business model by 16%

• Conducted multiple analysis on products regularly looking a whole “life cycle of product” cost

• Implemented marketing initiatives, wine tastings, and advertising strategies as needed to promote product and location

• Personally, responsible for Vendor Selection, Menu Development, and Budgets in addition to all Employee Scheduling a and Sanitation/Safety

• Conducted Table Touched service to get direct, real time feedback to ensure total satisfaction and provide ad hoc Guest Service

Executive Chef, Simon Pearce Restaurant Quechee, VT/ West Chester, PA 5/1/2001 2/19/2003

• Ultimate accountability for all Heart of House related operations, budgetary goals, and standards while leading a Team of 19

• Partnered with Front of House Management and Simon Pearce Leadership to ensure efficient and profitable restaurant that put

forth a product at at instilled pride in the Team and satisfied the Guest

• Recruited, interviewed and trained incoming employees with responsibility to assist HR is assigning salaries that were commiserate with experience

• Structured a Food & Beverage Purchasing Program to maintain acceptable inventory levels and superior cost controls

• Recognized for consistently meeting and/or exceeding all controllable and misc. budgetary goals

Achievements

Supported a $5 million kitchen renovation projects while at Sodexo Corporate Services Vanguard

Sodexo In My Kitchen featured Signature Chef for July 2018

Featured Quarterly in Destinations Magazine of Lancaster, Supporting Sodexo and Client base

Presented Culinary Demonstration on Dementia Dining and The Mediterranean Diet at Senior Housing News “Dished” Conference in Chicago, Ill, March 2018. Supporting Seniors Marketing

Area Culinary Leader for Sodexo Leading Age National Convention, New Orleans, LA October 2017

Culinary Support & menu design, Leading Age National Convention Sodexo Tastemaker VIP Client event, Philadelphia, PA

Unit Nominated for Innovations award Finalist, 2017

Assisted with Culinary models for rebids and new sale opportunities in Corporate & Senior Division

Senior Area Culinary Leader for Leading Age Pennsylvania 2016-2019

Nominated Best Chef of Philadelphia Café Mosaic 2006

EDUCATION

Cape May College, Academy of Culinary Arts, Mays Landing, NJ

A.A.S Culinary Arts & Restaurant Management

Culinary Gold Medal for Academic excellence, Graduated Cum Sum Laude

Continuing Education Classes Culinary Institute of America

CERTIFICATIONS and MEMBERSHIPS

Serve-safe Certified 2021

OSHA Certified

ACF Member

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