Executive Chef Allen Hospital

William Doyle, CEC

** ******** **** ******, *.J., 07421

973-***-**** / 973-***-**** (cell) *********@*********.***

https://www.linkedin.com/in/bill-doyle-cec-68788b15/

Professional Summary

Certified Executive Chef with 20+ years of progressive culinary and management experience

Culinary Degree from the Culinary Institute of America

Cook Chill Technology Expert, Trainer & Presenter

Strong knowledge of food safety management (ServSafe Certified)

Experience creating and implementing production guidelines including HACCP, SSOPs & GMPs

Excellent cost management, facilities, purchasing and inventory management skills

Career History

Executive Chef 6/21-Present

Café Spice New Windsor, NY

Full responsibility for all production as well as product/process improvement for a wholesale

manufacturing facility of predominantly Indian Cuisine.

Executive Chef/West Campus Purchasing Agent 8/13-6/21

New York Presbyterian’s Allen Hospital New York, NY

Full responsibility for the production and purchasing component at the most consistently successful food service facility at the top hospital in NYC.

Oversee cross-campus recipe standardization and catered function collaboration.

Production/Operations Manager 1/11 – 8/13

Get Fresh BakeHouse Fairfield, NJ

Created an exclusive line of Gourmet Gluten-Free baked goods; including what was voted to be “The Best Gluten-Free Chocolate-Chip Cookie” in the country by the editors of Oprah.com.

Partner with owners in initiating operations for a start-up wholesale bakery facility.

Manage R&D activities, purchasing, facility development, and all production.

Created HACCP plan and all associated support plans.

Catering Manager/Executive Chef 3/05-1/11

Whitsons Culinary Group Mahwah, NJ

Award recognition “Rising Star of the Year”, 2005 & Creative Culinary Contribution, 2008

Lead all catering operations for 1400 employee office, manufacturing complex.

Drive promotion and execution of monthly Baking Demo classes for client interaction.

Editor of quarterly corporate newsletter’s “Chef’s Corner” article on culinary trends.

Responsible for departmental accounting and purchasing, as well as, Human Resource functions.

Food Production Manager 2/04-3/05

Jewish Home and Hospital Bronx, NY

Manage production/procurement for Food and Nutrition department in the largest long-term care facility in the state of New York.

Performed all catering functions and conducted employee continuous improvement training.

Manager of Purchasing Operations 3/03-8/03

Saint Clare’s Health System Denville, NJ

Responsible for configuring and implementing a new purchasing system.

Drive cross-campus product standardization and setting of product specifications.

Conducted weekly/ongoing bids to ensure competitive pricing.

Managed satellite facility audits for system compliance to ensure QA and budgetary compliance.

William Doyle, CEC Page 2 of 2

Executive Chef/Operations Manager 7/01-1/03

Continuum Health Partners New York, NY

Manage production, packaging and shipping of 7000 (O/U supervised) meals daily. Supply all patient meals served at every Continuum Health Partners facility (CHP central Cook/Chill commissary at St. Luke’s).

Supervise and scheduling responsibility for 5 Managers and 75 hourly employees.

Create recipe formulations and menu standardization.

Accountable for all purchasing and departmental budgets.

Operations Manager/Executive Chef/Food Production Manager 5/99-7/01

New York Presbyterian Hospital’s Resource Center Bronx, NY

Direct production/distribution facility and purchasing for over 3000 patient meals daily.

Support production (bulk) for retail venues in capacity as Cook/Chill expert.

Responsible for 104 employees, as well as, system standardization/ improvement.

Executive Chef/Food Production Manager 5/96 - 5/99

The Wood Company Allentown, PA

Manage all purchasing/production and internal training /supervision of production staff.

Functional responsibility as Corporate expert in Cook/Chill technology and application.

Educational Credentials

AOS Culinary Arts Degree - Culinary Institute of America, Hyde Park, NY

AAS Hotel Restaurant Management, Bergen Community College, Paramus, NJ

Certified Executive Chef, American Culinary Federation (2003)

ServSafe Allied Foodservice Sanitation Certification, National Restaurant Association

Professional Training & Presentation Skills

Seminars: A.C.F., IH&MA & NYU’s CDM classes in Cook/Chill theory, application, and execution

Monthly Baking Demonstration at Stryker Headquarters & other Whitsons accounts

Industry Affiliations

American Culinary Federation, Active Member - Northern NJ Chapter

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