Executive Chef Food Service
Resume:
James Paul
Sayre, PA *****
adua2t@r.postjobfree.com
Objective: To obtain Senior Management position for an organization that would best utilize my experience, skills, and overall knowledge of the Hospitality Industry.
Summary of Qualifications
21 years in the culinary arts field
Member of the Association of Nutrition & Foodservice Professionals ( ANFP)
Certified Dietary Manager & Certified Food Protection Professional
Knowledgeable and creative menu writing skills that are trend setting while utilizing quality ingredients and ensuring that the budget goals are consistently achieved
Managed multiple aspects of the foodservice industry including Corporate Catering, Museum Catering, Corporate Dining, Private Clubs, Independent Restaurants, College and University Foodservice, and Healthcare Foodservice.
Ability to manage a large scale multi venue foodservice operation while
Proficient in Microsoft Office programs, CBORD Food Service Suite, Micros, and EMS Event Management system
Member of the American Culinary Federation 2010-2012
Serve Safe Certified
Aller Train Certified
Experience
Robert Packer Hospital 6/14/21 – Present
Guthrie Health System
Director Food & Nutrition Services
Oversee and manage multifaceted healthcare food service operation with a managed volume of 3 million dollars
Oversees the overall direction, coordination, and evaluation of the account
Prepare, manage, and operate within department budgets for Guthrie Healthcare
Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; address complaints and resolves problems for the department
Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/timekeeping, etc.
Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control
Binghamton General Hospital 1/27/19 – 6/12/21
Morrison Healthcare (Compass)
Director of Food & Nutrition Services
Oversee and manage multifaceted healthcare food service operation with a managed volume of 3 million dollars
Oversees the overall direction, coordination, and evaluation of the account
Prepare, manage, and operate within department budgets for Morrison Healthcare as well as the clients for the Food & Nutrition Department at UHS Hospitals
Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; address complaints and resolves problems for the department
Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/timekeeping, etc.
Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control
Binghamton General Hospital 3/19/18 – 1/27/19
Morrison Healthcare (Compass)
Executive Chef II
Maintain patient satisfaction scores above benchmark by following corporate guidelines and managing staff and procedures
Responsible for maintaining unit budget, purchasing, employee training, food production standards for retail operation and patient services for Binghamton General Hospital with a managed volume of 3 million dollars
Increase retail sales 10% year over year by creative menu creation and utilizing corporate concepts to drive customer satisfaction
Supervise and oversee the production and transportation of all food for Wilson Hospital patient lines and retail operation
Oversee and coordinate catering for Both Binghamton General Hospital and Wilson Hospital with a 300% increase in sales from 2017
Manage and coordinate community events for UHS Healthcare System
Work with various departments across UHS to accomplish client goals and objectives
Binghamton University Resident Dining 10/12/15 – 3/15/18
Executive Chef 2
Responsible for creating special event and cycle menu for large scale university dining
Oversee HACCP process keeping with close contact with Health Dept.
Responsible for maintaining unit budget, purchasing, employee training, food production standards and coordination for large scale university dining with 50 employees
Supervise and supports commissary bakery with 12 employees
Work with various departments across the university to accomplish goals and complete objectives
Formal Catering, Corning Incorporated 7/23/2012 – 8/7/2015
Executive Chef
Oversees all aspects of 2.5M catering operation
Responsible for creating vibrant catering menus to suit the needs of all customers and clients while maintaining budget, operational, and foodservice safety guidelines
Coordinate and supervise all foodservice production staff
Supervise and coordinate plated dinners for up to 350 guests and station dinners for over 1000 quests
Coordinate, supervise, and execute on and off-site events for Corning’s CEO, Corning’s Management Committee Members, and visiting Dignitaries
Dining Services, Corning Inc. 8/23/10-7/23/2012
Executive Chef
Oversee all aspects of food production, purchasing and sourcing of new products for Dining Services
Responsible for the creation and execution of 2 seasonal menu rollouts by production staff and Café staff
Oversee HACCP process for all of Dining Services keeping with close contact with Health Dept
Create recipes, menus, and provide culinary and HACCP training to Corning locations around the country that implemented its comprehensive nutrition program (Complete Nutrition)
Education
The Cooking and Hospitality Institute of Chicago
Le Cordon Bleu Culinary Arts
Associates of Arts and Science (A.A.S)
Culinary Arts and Chef Training
Indiana University of Pennsylvania
Undergraduate Program
Hotel Restaurant Management
Military Service
United States Coast Guard
Food Service Specialist
1998- 2003
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