Keanon Lewis

*** ******* **, ***. ***, Hatboro, PA 19040

Phone: 856-***-**** E-Mail: adx7yu@r.postjobfree.com KL Overview

Possesses over 18 years of professional cooking and kitchen management experience. Demonstrates strong leadership qualities and professionalism supported by a consistent and verifiable record of achievement. Very personable and possesses excellent customer service skills. Experienced, detail- oriented professional with the ability to leverage talents in all aspects of the culinary industry. Experience

Director of Nutrition

University of Pennsylvania Hospital August 2022 – Present

Develop and implement cost effective systems throughout the department

Plan, organize and direct the work of team members engaged in the storage, preparation and serving of food for patients, team members, etc.

Review and evaluate existing operational methods and procedures of food and nutrition services program for effectiveness and efficiency, initiating changes as necessary to ensure compliance with Federal, State and County laws, rules and regulations, as well as the rules and procedures of hospital accrediting bodies

Oversee the food safety and nutritional care aspects of the food and nutrition services department to ensure full compliance with Federal, State and other regulatory agencies

Participate in the development of and adherence to policies and procedures that direct clinical services, food preparation, distribution and service, purchasing, sanitation, safety practices, performance improvement and team member education and development Dining Service Director

Sunrise Senior Living May 2017 – July 2022

Lead, managed, and trained a team of 20 culinary professionals that served an average of 120 residents daily

Created a diabetic dietary program, the first in the company’s history, and implemented

Continued to pass all county and state health inspections during my tenure

Featured in company marketing materials multiple times highlighting the achievements of my department

Ensured that all aspects of the facility is in compliance with local, state, and federal guidelines Executive Chef/Dining Service Manager

Brookdale 5star Assisted Living November 2014 – April 2017

Directed dining services to produce 3 meals per day for approximately 100 residents

Confirmed special diet and meal preference requests were adhered to

Facilitated weekly food orders, guaranteeing budgetary guidelines were met when producing menus, making adjustments as needed

Trained staff on appropriate kitchen etiquette needed to meet the guidelines of the facility

Provided supervision over chefs and serving staff 2

Ran weekly meetings to communicate the needs of the kitchen, and provide feedback to staff

Managed personnel needs to ensure adequate staffing (i.e. performed hiring and layoffs) Chef

Ranch Hope May 2012 – Oct 2014

Prepared meals for residents of the facility

Provided supervision and mentorship to youth who were assigned to perform kitchen duties

Executed and facilitated offsite catered events including but not limited to preparing menus, verifying orders, and preparing meals

Asst. Food Service Director/Executive Chef

Lindsay House Nov 2010 – May 2012

Prepared gourmet meals and desserts to meet standards of nutrition for residents of the community

Managed the food service staff

Ensured proper personnel were always available to provide optimal service to residents, while remaining within the budgeted allocations set every month

Created menu plans based on monthly food and supply orders, while taking into account the requests of resident

Collected and used metrics/data to ensure a safe and harmonious environment for the service staff and guests

Chef

Ranch Hope Nov 2009 – Nov 2010

Prepared meals for over 75 adolescent residents, as well as faculty and staff of the establishment

Provided supervision to adolescent resident who were responsible for kitchen duties, which included dishwashing, stocking shelves, kitchen sanitation, and meal preparation

Facilitated and executed offsite, catered events including preparing menus, verifying orders, and preparing meals

Sous Chef

Seabrook House of Rehabilitation Center Dec 2007 – Nov 2009

Prepared meals and desserts for residents of the rehabilitation center

Supervised porters and service staff to ensure adequate food service and cleanliness of dining areas while overseeing various duties related to sanitation

Verified and completed food orders

Culinary Instructor

The Kintock Group Correctional Facility Aug 2004 – Dec 2007

Cooked while instructing and supervising 15-20 residents in a culinary setting

Responsible for food inventory, kitchen sanitation, and thorough documentation of log books

Orchestrated meal preparations for 300 residents 3

Education and Qualifications

ServSafe Certification

Atlantic Community College, Mays Landing, NJ

Major: Culinary Arts

Cumberland County Vocational School, Bridgeton, NJ Major: Culinary Arts

Everett P Marino Center, Bridgeton, NJ

Food for Thought Culinary Arts Program

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