Delivery Driver Customer Service

Christopher Heath Stone

Program Manager

********@*******.*** • 720-***-****

• Fort Lupton, CO

Direct successful programs by applying extensive experience in operations management processes including employee hiring and training, budget oversight, and policy development and implementation.

Areas of Expertise

Operations Management

Policy Coordination & Compliance

Broker & Wholesale Environment

Professional Development

Curriculum Planning

Budget Administration

Protein Lead Instructor

Center of the Plate

Microsoft Office Suite

Professional Experience

Sysco, Denver, CO 07/2022 – Present

Class A Delivery Partner, Driver

Route Delivery Driver with a Valid Commercial Driver’s License – Class A

Run Daily routes, as Designated by Transportation Department Managers

Customer Service; Food Safety Standards; HACCP Standards Followed

Palletizing Product, maintaining Delivery Partner Company Standards

Unloading Product and Delivering to Customer as Designated per Customer

Inventory Management

Johnson & Wales University, Denver, CO 06/2000 – 11/2021

College of Culinary Arts & Pastry Program Chair; Assistant Dean

Manage a 20-person team with day-to-day operations and programming changes for college needs. Control a program budget annually worth more than $800,000. Lead faculty recruitment, training, and performance evaluation programs. Serve on curriculum committee such as Protein Specialists, Fish and Beef emphasis and conceive and implement curriculums for all campuses and more than ten different courses. Prepare culinary presentations and demonstrations for university guests, students, and staff. Devise and establish safety and sanitation, hazard analysis critical control point. (HACCP), occupational safety and health controls, and Inventory Controls. Oversee on and off-campus banquet planning and execution including food preparation, HACCP and sanitation protocol compliance, and equipment procurement. Teach 18-20 student culinary arts courses. Provide career counseling services and mentorship for over 100 students annually. Identify student placement and networking opportunities. Supervise building maintenance planning and execution.

●Expand professional development programming for 15 faculty and maintained 60% retention rate.

●Administrative Duties: Control University Food Cost, Purchasing and Inventory Controls resulting a controlled decrease in food and equipment budget by 20%.

Next Door Kitchen, Westminster, CO 04/2015 – 12/2020

Food Receiver, Protein Prep Cook, Summer Work

Oversaw food receiving process and performed first-in, first-out analysis ensuring freshness and safety of products. Tracked operational performance and reported analysis to management. Prepared menu items in line with corporate specifications. Protein Prep for Day-to-Day Operations

●Reduced food costs by developing strong vendor relationships, improving bulk purchasing plans, and eliminating food waste.

Cherry Hills Country Club, Cherry Hills, CO 04/2010 – 11/2015

Butcher, Prep & Protein Cook, Summer Work

Performed daily protein processing, product rotation, and sanitation functions. Identified operational inefficiencies and collaborated with management on kitchen plan improvement.

Additional Experience

The Ritz-Carlton, St. Louis, MO

Banquet Chef, Chef Garde-Manager, Executive Sous Chef

Managed culinary operations for 14 banquet rooms hosting between 10 and 1,100-person guests. Led banquet kitchen operations and supervised eight-person culinary team. Controlled $10M food and beverage budget. Conducted kitchen hiring and training processes. Created schedules, tracked labor costs, conducted inventory and quality control audits, and implemented sanitation and HACCP protocols. Coordinated culinary operations for hotel-based and off-site events. Optimized menu profit potential by emphasizing beverage sales in menu development. Maintained relationships with cross-functional teams to ensure exemplary guest experience. Organized weekend brunches for approximately 450 weekly guests.

●Decreased labor costs from 7.2% to 6.9% by stabilizing workflow across staff schedules.

The Villa at Palmer Lake, Palmer Lake, CO

Managing Working Restaurant Chef

Supervised kitchen functions and food production process for daily service and special events. Ensured mis en place for sauté, grill, and pantry operations. Conceived weekly special menus. Conducted purveyor bid sheet negotiations.

Ralston Resorts, Dillon, CO

Restaurant Sous Chef

Designed and implemented kitchen training programming. Oversaw management operations for two restaurants. Prepared kitchen staff schedules and task assignments. Conducted daily inventory, purchasing, and product rotation processes. Originated restaurant dishes and coordinated seasonal items.

Education

Master of Education in Adult Education

Colorado State University, Fort Collins, CO

Bachelor of Science in Culinary Arts

Johnson & Wales University, Providence, RI

Professional Training

Curriculum Development

Licenses & Certifications

Certified Executive Chef, American Culinary Federation

Occupational Safety and Health Administration Certification, OSHA

SQF Ceritfied, Johnson & Wales University

Safety and Sanitation, American Culinary Federation

HACCP Certification, ChefCertification.com

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