James Bright

adzxy2@r.postjobfree.com

202-***-****

WORK EXPERIENCE

Culinary Director Kensington, MD

Kensington Rehabilitation 01/23 -

Present

Duties and Responsibilities:

● Design standard operational procedures directives for Culinary department

● Designing of diets and nutritional menus for both residents and staff

● Responsible for all daily operations related to meals, nutrition and food preparation

● Responsible for training all culinary staff in federal, state and local regulations, HACCP documentation

● Responsible for kitchen safety and sanitation training, meal preparation accuracy according to recipe guidelines

● Minimizing waste with ensuring portion control with menu compliance

● Responsible for monitoring and managing food costs and minimizing food waste

● Locating and communicating with vendors, troubleshooting with Residents

● Ordering supplies, food, equipment

● Speaking to residents at weekly council meetings to address facility food and nutrition concerns

● Work closely with facility Dietitian to ensure all dietary meals are met under federal, state and local mandates Executive Chef Mitchellville,

MD Collington (Independent and Assisted Living a Kendal Corporation) 11/21

- 02/23

Duties and Responsibilities:

● Responsible for the culinary department to include utility and dining hall servers.

● Responsible for staffing, scheduling, counseling, orientation, evaluation and payroll of the culinary department.

● Selects, trains, evaluates, recommends/ carries out disciplines to all culinary personnel.

● Manages the food and labor budgets in accordance with the directives from the Director of Culinary Services

● Ensures culinary department meets all standards in accordance with federal, state and county health law

● Ensure culinary service personnel are trained and educated in all aspects of food safety along daily operations to include any sudden changes to menus and any equipment issues

● Implementation of all independent and dependent menus for a four (4) week cycle along with specials for the campuses lunch cafe' (The Landing)

● Developing and implementing standardized recipes to ensure meal consistency throughout the four (4) week cycle.

● Ensure staff maintains the highest quality food and service for the residents and their visitors

● Promotes teamwork and ethical behavior within the culinary department to ensure a smooth daily operation of both food and sanitation service.

● Provides on the job training for employees needing refresher training and more understanding of company policies and procedures in accordance to company standard operating procedure (Handbok)

● Develop work assignments for all culinary personnel along with assigning special projects when needed.

● Maintains essential records HAACP, Temperature logs, payroll management, MSDS sheets and food )

● Maintain records of meals served along with food preparation, waste logs

● Responsible for vendor selection, maintaining vendor relationships, inventory control (FIFO) and developing minimum and maximum par levels.

● Inspects equipment to determined repair and/or maintenance needs

● Ensures standards of personal hygiene, company dress code, kitchen cleanliness and sanitation are met daily Competencies:

● Able to manage difficult or emotional customer situations while responding to the residents needs

● Solicits residential feedback to improve service

● Be able to solve conflicts with staff, residents confidently and confidentiality while keeping emotions under control

● Remain open to ideas that may help the operation.

● Be able to orally communicate clearly, positively and persuasively all while leading by example.

● Balances team and individual responsibilities while contributing to build a positive team spirit in the department while putting the success of the team above his/her personal goals

● Displays willingness to make timely decisions, delegate authority while holding staff accountable.

● Set goals and challenge staff to complete while never jeopardizing company quality and safety.

● Take initiative and include staff on possible improvements to the work atmosphere. Banquet Executive Sous Chef College Park, MD

The Hotel at College Park 05/18 –

10/21

Duties and Responsibilities:

● Works closely with the Banquet Chef and is able to fill-in as Banquet Chef when necessary

● Lead and supervise the quality/quantity of the food offered, as well as coordinate the production as it relates to all banquets, employee cafeteria, and executive lounge

● Review all banquet event orders to ensure all menu items and set-up are prepared according to set standards

● Assist in the development of new banquet offerings and displays

● Provide training for new team members and temporary labor

● Ensure cleanliness and maintenance of all work areas, utensils, and equipment

● Follow kitchen policies, procedures and service standards

● Follow all safety and sanitation policies

● Assist with inventory control

● Assist with overall supervision

● Responsible for food and equipment sanitation and hygiene

● Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day

● Ensure unresolved incidents are reported to Manager/Supervisor

● Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately

● Contribute to the team's success by accomplishing tasks and assisting with projects as needed

● Maintain knowledge and compliance with departmental policies, service procedures, and standards

● Availability during peak operating times, i.e.: Weekends, Holidays and Special Events

● Work as a team member to ensure our guests have the best possible experience

● Understand company's emergency procedures and be able to apply them when necessary

● Report any incidents, property damage or injuries immediately to Manager/Supervisor

● Attend department meetings and training sessions as necessary

● Support Southern Management's Mission, Vision, and Values

● Comply with all Southern Management's policies and procedures

● Perform various other duties as assigned by Manager and/or Supervisor Manager Specific:

● Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management

● Lead by example, be a positive example for team in action and attitude

● Delegate work as appropriate, stating clearly objectives and time-line requirements

● Monitor and evaluate employees' successful completion of work

● Encourage effective teamwork

● Work collaboratively with others to analyze and improve work processes

● Positive interaction with all levels of management and vendors

● Have a disaster recovery system in place and in use Executive Chef / Kitchen Manager Washington, DC

S.O.M.E. (So Others Might Eat) 12/17- 05/18

● Open and close the establishment

● Served as floor manager and training chef

● Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation

● Created new menus daily using donated products

● Performed with ease and efficiency under significant pressure in fast-paced environment

● Perform monthly inventory duties plate and recipe costing menu designs

● Supervised front- and back-of-house employees

● Initiate and maintain excellent vendor relationships

● Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

● Food safety & sanitation

● Department of Health requirements

● Regulatory compliance & documentation

● Staff development / training

● Labor & food cost control

● Scheduling

● Batch cooking

● Strong butchery skills

● Prepare meals for our of site programs and houses Sous Chef Silver Spring, MD

Erickson Living (Riderwood Community) 12/15 – 12/17

● Responsible for ensuring the efficiency, quality and production of all food items, to include receiving, storage and sanitation.

● In charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.

● Maintains the Erickson Living philosophy and Vision statement.

● Manages daily kitchen production and food Preparation for on-time service of resident meals.

● Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, temperature control, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control, utilizing production forecast.

● Supervises proper presentation of all food items and to provide maximum appeal and freshness.

● Provides supervision for, scheduling, training, and discipline of all culinary, and utility staffs. Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers.

● Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.

● Supervises opening and closing of food service operation in the absence of the Chef.

● Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE).

Sous Chef Washington, DC

Guckenheimer 05/15 – 11/15

● Assisted the Chef in the daily operations of NPR to include recipe compliance, food quality, menu development, and food production

● Prepared two (2) meals daily for NPR employees and invited guests

● Assisted Chef with daily specials and on site catering

● Responsible for inventory and purchasing and ensuring food/safety

● Maintain records to comply with company, government, and accrediting agency standards

● Trained with staff ensure smooth kitchen operations Food Production Manager/Executive Chef Washington, DC/Cheverly, MD

Sodexo 02/14 –

05/15

● Manage daily culinary operations including recipe compliance, food quality, menu development, and food production

● Responsible for patient dining, café, and catering services

● Responsible for budgeting, inventory and purchasing, containing food/labor costs, and ensuring food/safety compliance

● Supervised and train 45 union hourly associates in proper culinary techniques, special presentation, and customer service

● Maintain records to comply with company, government, and accrediting agency standards Sous Chef Washington DC

Aramark 05/13 – 2/14

● Manage culinary productions of university students, athletes, Jesuit House personal and the University’s (5) other food outlets

● Responsible for onsite catering and the university’s sports banquets and functions

● Supervised and train 75 union hourly associates in proper culinary techniques, special presentation, and customer service

● Managed the University’s culinary operations during summer camps, semester breaks

● Maintain all records that comply with company, government, and accrediting agency standards

● Developed/managed programs to reduce food/labor costs Sous Chef Hanover, MD

Maryland Live Casino 6/12 -2/13

● Manage daily culinary operations including recipe compliance, food quality, menu development, and food production

● Cooked, carved meat for demonstrations, prepared new dishes, sauces and garnishes

● Developed/managed programs to reduce food/labor costs

● Supervised 65 employees including scheduling, hiring and training II Cook & Lead Supervisor Washington, DC

Providence Hospital 3/11 to 5/12

● Prepared patient/cafeteria/banquet meals and menu descriptions

● Coordinated opening/closing procedures for the kitchen

● Maintained health/sanitation standards and food/labor costs Sous Chef / Lead Cook Washington, DC

Holiday Inn Georgetown 9/10 to 2/11

● Responsible for coordinating all banquet food orders

● Attended daily BEO meetings; monitored food and labor costs

● Liaison to managers and other department heads; trained staff Head Chef in charge of Production Washington, DC

Nutrition INC 9/09 to 9/10

● Planned and prepared 10,000 - 15,000 meals daily

● Responsible for menus, cooking procedures, recipes, inventory and purchasing;

● Supervised five employees

Lead Supervisor & Head Cook College Park, MD

IKEA Furniture Stores 5/08 – 9/09

● Planned and prepared meals for cafeteria guests and staff Head Supervisor/ Lead Cook Ft. Myers, FL

Sanibel Harbour Resort & Spa 6/06 – 8/07

● Worked in the Banquet section under the Banquet Chef

● Worked line (sauté and broiler) and pantry

● Worked in all of the resort's nine fine dining restaurants Volunteer/Teaching Experience- Chef Instructor Silver Spring, MD Amazing Grace Culinary and Etiquette Program 03/13 to Present

● Teach social and leadership skills through the art form of culinary and etiquette to neighborhood youth ages 12 – 17 years of age.

● Exposing youth to culinary and etiquette techniques

● Teaching food safety and sanitation in the kitchen environment

● Teaching fresh food selection and nutrition to encourage healthy eating patterns

● Displayed learned cooking skills and food preparation to introduce culinary art as a potential career choice. EDUCATION

Pennsylvania Culinary Institute Pittsburgh, PA

Associate Degree in Culinary Arts October 2006

ServSafe Bowie, MD

Food Protection Manager Certification February 2027 Trust20 Food Allergy Certification Training Washington DC Food Allergy Certification May 2023

Food Services Manager Training Montgomery County, MD Certified Food Service Manager Certificate February, 20023

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