Douglas Wade

Harris

425-***-****

adzq00@r.postjobfree.com

https://www.linkedin.com/in/wade-harris-24264a1a/

A highly skilled Executive Chef, with diverse culinary and kitchen management experience. Over 30 years of progressive experience in resorts, restaurants (chain and independent), healthcare, and corporate environments. Exemplifies leadership qualities and professionalism. Committed to customer satisfaction and motivating teams to achieve at the highest level. Established reputation for creating an environment of excellence in the kitchen.

Experience

Corporate Executive Chef • Pro-Pacific • July 2015–May 2023(Acquired by Ignite Foodservice Solutions in Feb 2021)

Professional Corporate Executive Chef for 25 commercial foodservice equipment and technology manufactures in the Pacific Northwest. Represented top brand like Vitamix, Alto-Shaam, Panasonic, Groen and PacoJet. Certified Alto-Shaam Master Chef.

Liaison between customers and manufacturers to provide feedback, support, and sales.

Assisted customers in selecting the right equipment by asking open ended questions to determine each customer’s needs while explaining equipment performance and suggesting upgrades, accessories, and additional equipment solutions available.

Achieved and exceeded performance, budget, and team goals. Kept events always 5% under budget. Met and or exceeded team sales goals yearly.

Utilize company's commercial test kitchen for product testing, corporate trainings, food service equipment demos for end users such as large chains and hosting educational seminars for all industry types.

Provide product knowledge and expertise to train and educate commercial food service equipment dealers, consultants, and end users.

Developed relationships and facilitated sales with key contacts at local distributors, and in the following market segments: education, business & industry, government, grocery, foodservice chains, restaurants, casinos, and hotels/resorts.

Responsible for solving problems, identifying market trends, monitoring competitor activities, and responding to customer needs.

Active participating member of many industry associations including ACF, MASFI, Washington School Nutrition Association and Association for Healthcare Foodservice.

Support various groups including sales, marketing, communications, regulatory, supply chain and procurement on culinary focused initiatives to provide the proper culinary lenses to drive the success of these projects

Dining Services Director • Chateau Retirement • May 2012 – June 2015

Oversee all day-to-day operations of the dining services department to include meal planning, purchasing, receiving, food preparation and quality control.

Evaluation of dietary operations and support in implementing quality improvement initiatives.

Assessed and determined the desires and preferences of residents regarding food selection and presentation through weekly meetings between residents and directors. Ensured preferences were incorporated into the menu and events.

Projected inventory levels and inventory needs, ensuring effective cost controls and vendor service and quality.

Conduct interviews, hiring, training and development of 25 staff members in the dining service department.

Responsible for completing checks of food production and quality to ensure staff was able to execute all meals.

Established strong relationship with vendor partners to maintain proper inventory levels within budget. Kept all vendors at or under budget by at least 5%.

Analyzed monthly reports for revenue performance in comparison with budgetary goals. Delivered findings to management monthly.

Held weekly staff meetings to cover policy changes, menu updates, and upcoming events.

Responsible for keeping facility in compliance with safety and sanitation requirements provided by Washington State.

Oversaw meal preparation of dining services staff and monitored food handling to uphold food safety guidelines.

Motivated a staff of 25 by establishing goals to increase productivity and quality. Increased staff retention by 25%.

Responsible for enforcing staff performance and service standards to deliver a positive experience for residents and guests.

Dining Service Director • Spiritwood at Pine Lake Assisted Living • 2006-2011

Oversee day to day operations of the dining services department including menu creation, purchasing, food preparation, quality control and management of staff.

Responsible for building a team with a high retention rate, in a facility that supports 85 assisted living rooms in addition to memory care.

Managed dietary needs for patients prescribed with modified diets.

Achieved strict budgets consistently for 5 years while finding creative ways to develop unique and fresh offerings for residents.

Responsible for recruiting, training, and developing dining service staff.

Held monthly meetings with residents to discuss menu and references. Utilized feedback to meet and exceed their dining expectations.

Worked cross functionally to support leadership team and ensure facility was always operationally sound and in compliance with city, county, and state regulations.

Conducted special events to drive awareness of facility and build relationships within the community.

Developed and managed all vendor relationships to ensure inventory levels are within budget.

Executive Chef • Sodexo Senior Services, Seattle Region • 2004-2006

Executive Chef at full-service facility including independent and nursing care for 450 residents.

Responsible for hiring, training, and supervising a staff of 30 in the dietary department.

Developed resident menus and expanded catering operation to generate more revenue. Was able to increase profits by 30%.

Achieved budgeted goals while improving food quality and presentation.

Traveled to other properties throughout the company to assist and train General Managers and Chefs in the western U.S.

Skills

•Menu Development • Ordering • Team player • Time Management • Account Management • New Business Development • Leadership • Collaboration • ServSafe Certified • Key Account Development • Management • Microsoft Office Suite (Word, Excel, Outlook) • Effective Communication • After Sale Support • Food Cost • Customer Service • Building Relationships • Culinary •Food Safety •Food Handlers Permit Instructor

References available upon request.

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