Executive Chef,Manager of Culinary Services, Director Dining Services

Robert P. Atchison

Thomasville, GA

850-***-****

Experience:

*/**/**** ** *******: Executive Chef/Manager of Culinary Services with Morrison Healthcare and client South Georgia Medical Center, Lakeland, GA. Responsible for managing all dining operations, including staff, menu planning and execution, inventory, ordering and receiving from contract vendors, reports and ongoing compliance with state, local and corporate regulations and standards for the SGMC Lanier Hospital Campus. My food service responsibilities include the hospital patient meals, a 65 resident skilled nursing facility and the Magnolia Café, a 100 seat retail restaurant and catering operation on campus. 8/15/2021-5/6/2022: Director of Dining Services for Brookdale Senior Living, Tallahassee, Florida. Responsible for managing all dining service operations including training, managing and motivating personnel, menu planning with special adherence to dietary restrictions and allergies, food presentation and execution of an exceptional dining experience for residents and guests. Also responsible for inventory, ordering and receiving from contract vendors, budget management including P&L reports as well as ongoing compliance with state, local and company regulations and standards.

5/15/2017-5/1/2021: Executive Chef at Okapilco Plantation, Brooks County Georgia. Responsible for all kitchen management, including menu planning, food preparation and presentation daily as well as special events and holidays; inventory, ordering and receiving food and beverage from multiple vendors. Managed and motivated staff to execute an exceptional dining experience for owners and guests. 2015-2016: Executive Chef at Beechwood Plantation, Thomasville Georgia. Responsible for purchasing all food, beverages, wine and spirits from national, international and local sources; managed kitchen personnel and wait staff; menu planning, food preparation and presentation for daily meals and special events.

2003-2013: Chef/Owner of Verandas Wine Bar & Bistro, a casual fine dining restaurant in the bayside fishing village of Apalachicola, FL. Verandas’ menu focused on locally sourced fresh seafood. Responsibilities included all aspects of food and beverage service, including menu development, hiring and training kitchen and bar staff, marketing and promoting products through special events such as wine tastings, pairings, themed dinners and catering weddings, private events, business luncheons, and buffets for holidays. Also responsible for inventory, ordering, purchasing and receiving food, beverages and wine and spirits from national vendors and local resources. Verandas was a seven-time recipient of Wine Spectator Magazine’s Award of Excellence for our dinner menu, wine list and by the glass program. Education: BA in Journalism, University of South Carolina Certifications: ServSafe Food Protection Manager; CertificationHeartsaver CPR AED