Management skills, People skills, teaching.
Resume:
Phillip Carey, CEC, CCE
Ankeny, Iowa *****
**************@*****.***
Summary
Executive Chef with 25+ years of experience managing food service establishments. Ability to train staff to the highest standards of customer service, ensuring increased customer satisfaction, reduced staff turnover rates, and a rise in sales through upselling techniques. Looking to use my strong leadership skills and proven track record of assisting restaurants achieve new levels of profitability and efficiency for your food service establishments.
Professional Experience
K-12 Executive Chef
Dallas Center-Grimes CSD- Grimes IA May 2021 to Present
Ensuring USDA regulations are followed
Ensuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standards
Managing the ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards.
Controlling waste and effectively managing cost and performance to budget.
Maintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysis
Following standardized recipes, writing menus, and monitoring product and menu costs
Culinary Director
Journey Senior Living of Ankeny - Ankeny, IA October 2019 to March 2021
Responsible for the overall direction, coordination and evaluation of the Culinary Department.
Implemented a new all-day-dining program and recipe cards for all food items prepared in the facility.
Place orders, assure timely delivery, and maintain inventory of all food needs of the facility.
Determine, develop, and implement policies, procedures and training to ensure food service, and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times.
Dedicated to meeting and/or exceeding the expectations and requirements of residents and external customers.
ServSafe Certified.
Chef
Hyperion Field Club - Johnston, IA August 2018 to October 2019
Dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers.
Provided overall direction, coordination and evaluation of the Food, Banquet & Catering department.
Implemented recipe cards for all food items prepared in the facility including item ingredients.
Placed orders, assured timely delivery, and maintained inventory of all food needs of the facility.
Determined, developed, and implemented policies, procedures and training that ensured food service sanitation standards met or exceeded all local, state and/or Federal guidelines at all times.
Chef Professor
Iowa Culinary Institute - Ankeny, IA January 2004 to May 2017
Chef Professor of first year food labs, large quantity cooking lab and lecture classes, sanitation & safety lecture, nutrition lecture and menu management class.
Certified Executive Chef.
Certified Culinary Educator.
Developed HACCP plan for all DMACC kitchens and labs.
Education
Bachelors of Science in Business Upper Iowa University October 2000 to May 2003
Associate in Culinary Arts DMACC - Ankeny, IA August 1994 to May 1996
Military Service
Branch: United States Air Force Rank: E-4
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