Food Service Quality Control
Resume:
Stephen D. Clack
*** ****** ****** **., ******, LA 71270 United States
Home Mobile Telephone: 443-***-**** / Work Mobile Telephone 870-***-****
***********@*******.***
November 21, 2024
To Whom it may concern,
My name is Stephen Clack, and I’m grateful for the opportunity to apply for the open Food Service Director position. After reviewing the job description, it’s clear that you’re looking for a versatile candidate who can handle the numerous and various responsibilities associated with this role. Given these requirements, I am certain that I can meet and exceed all expectations.
I’m a hard-working, experienced culinary professional who has been consistently praised as adaptable by my peers and management. Over the course of my twenty-seven years in the food service industry, seventeen of those being in management. I am adept at preparing menus, overseeing kitchen operations and production, running catering events, managing and adjusting food/labor costs, and the ability to collaborate with clients to determine what services will best fit their needs and budget. I’ve developed a skill set directly relevant to the General Manager role you are hiring for, which includes:
Experience managing a staff of 450+ employees, involving training, workflow, quality control, and conflict resolution.
Experience in five-star dining, multi-outlet operations, and POS systems.
Experience with purchasing programs, inventory/quality control, sanitation, and food/labor costs
Experience in account growth and retention
Experience in implementing, teaching, and training food service systems
Experience with multi-million-dollar, upscale establishments
Overall, I have consistently demonstrated managing a $38 million food service account with 103 schools, supervise daily operations of food production- menu planning, purchasing, inventory and conduct training with staff on culinary skills. Served as a technical expert and provided instruction videos on menu execution in every aspect of being an Executive Chef at Sodexo Magic. I contributed in securing an account renewal for an additional 12 years at HSU. I invite you to review my detailed achievements in the attached resume.
After reviewing my resume, I hope you will agree that I am the type of skilled and resourceful candidate you are seeking. I look forward to elaborating on how my varied skillsets and abilities will benefit Sodexo at HSU. Please contact me at 870-***-**** (work) or 443-***-**** (mobile) or via email at ***********@*******.*** to arrange for a convenient meeting time.
Thank you for your consideration, and I look forward to hearing from you soon.
Sincerely,
Stephen D. Clack
Stephen D. Clack
Ruston, Louisiana 71270 Home: 443-***-**** Work: 870-***-**** ***********@*******.***
Exceptional Trainer & Mentor
EXPERIENCED CULINARY PROFESSIONAL
Specializing in the Culinary Arts
Dynamic, Results-Oriented, Team-Spirited, and highly motivated professional who exceeds in high-pressure situations.
Profile
Insightful, strategic thinker and innovative problem solver with over 25+ years of culinary expertise in corporate, catering, restaurants, healthcare, hotel, and school services. Demonstrated skills encompass staffing, menu development, budgeting, financials, catering, client retention, and training. A dependable team player with in-depth experience in program creation, startups, purchasing and quality control. Exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Experience
Henderson State University Arkadelphia, AR
Sodexo Management Services 2018- Present
Executive Chef 2 (Culinary Champion for Diggs District)
Implement menu planning through the DRIVE system.
Manage and schedule staff of 60+ employees.
Provide DRIVE, TMC, and LeanPath training to other Executive Chefs in the university segment for the district/region.
Support other universities for catering events within the region.
Responsible for two sustainability programs through the university.
Supervise daily operations of food production, menu planning, purchasing, and inventory.
Provide Culinary direction and support for kitchen personnel in preparing, cooking, and serving food in the Dining Hall, Catering, Retail (including company concepts), and Concessions.
Conducted training with staff on culinary skills, allergens, food, and physical safety- serve as a technical expert and provided instruction training videos on culinary execution and safety for the entire campus.
Oversee the preparation, portioning, garnishing, presentation, and safe storage of foods and make modifications to recipes if necessary.
Worked closely with clients in planning special events for dining hall, athletics, catering, social activities.
Research potential problems and advises the management team on resolution of obstacles or issues.
Supervise staff by providing positive and constructive feedback; administer performance evaluations.
Manage the budget by controlling food costs, product cost, labor cost, and complying with budget requirements and adjust as needed.
Maintained high standards for dining hall services to help retain HSU account for additional 12 years via contract extension.
Maintain a safe work environment.
Serving as Culinary Champion for the district/region.
Kentucky State University Frankfort, KY
Sodexo Management Services 2017-2018
Executive Chef 2
Responsible for front and back of the house scheduling for the dining hall.
Managed and scheduled staff of 40+ employees
Supervised daily operations of food production- menu planning, catering, purchasing, and inventory.
Directed kitchen personnel in preparing, cooking, and serving food.
Conducted training with staff on culinary skills, served as a technical expert, and provided instruction videos on menu execution.
Oversee the preparation, portioning, garnishing, presentation, and safe storage of foods and make modifications to recipes if necessary.
Administered staff performance evaluations.
Supervised staff by providing positive and constructive feedback.
Managed the budget by controlling costs, complying with budget requirements and adjust as needed.
Maintained a safe work environment.
District of Columbia Public Schools Washington, DC
Sodexo Magic Management Service 2016-2017
Executive Chef 3
Managed a $38 million contract food service operation with 103 K-12 schools.
Supervised daily operations of food production- menu planning, purchasing, and inventory.
Directed and train kitchen personnel in preparing, cooking, and serving food.
Conducted trainings with staff on culinary skills, serve as a technical expert and provided instruction videos on menu execution.
Overseen the preparation, portioning, garnishing, presentation, and safe storage of foods and make modifications to recipes if necessary, according to Sodexo K-12 standards.
Researched potential problems and advises the management team on resolution of obstacles or issues.
Supervised staff by providing positive and constructive feedback.
Managed the budget by controlling costs, complying with budget requirements and adjust as needed.
Maintained a safe work environment.
John Hopkins University Applied Physics Lab Laurel, MD
Sodexo Management Services 2011-2016
Chef Manager
Overseen the production and retail operations of the facility.
Addressed customer’s concerns and handle them in an efficient manner.
Managed a staff which includes cooks, cashiers, food service and utility workers.
Ensured that HACCP standards are maintained.
Ordered, purchased, and inventory products that comes into the facility.
Was responsible for all cash handling within the unit
Morrison Management Specialists Washington, D.C.
Production/Catering Manager 2007 - 2011
Providence Hospital Washington, D.C.
Chef Manager 2006-2007
Sodexo Management Services Annapolis, MD
Chef Manager/Sous Chef 2003-2006
Ritz Carlton Pentagon City, VA
Cook/Steward 1996-2003
Hilton Hotel Atlanta, GA
Banquet Chef 1998-2001
Education/Certifications
The Art Institute of Atlanta (Atlanta, GA)
Graduate: Associates in Culinary Arts
ServSafe Certification, National Restaurant Association
Aller Train U Certified, Sodexo
OSHA Certification (10-hour General Industry Safety and Health), Great Lakes OSHA Education Center
Skills & Abilities
·
·Managed staff of 450+ employees, involving training, unions, workflow, quality control and conflict resolution.
·Experience in five-star dining, multi-outlet operations and POS systems
·Experience with purchasing programs, inventory/quality control, sanitation, and food/labor costs
·Executive Chef experience with multi-million-dollar, upscale establishments
·Training and development specialist; District DRIVE Champion
·Knowledgeable with Kronos, DRIVE, The Market Connection (TMC), E-Vision, Lean Path, iCIMS, Halo and Perp n’ Print
·Successful catering experience (2000+ people)
·Maximizing kitchen productivity and staff performance
·Experienced institutional food services manager with excellent background in menu planning, food preparation and dietary consolation
Awards
2019: Recipient of the “Battle of the Chefs” Award
2012-2016: Chef Mentor for NAACP ACT-SO Culinary Arts Program
2010: Recipient of the “Great Leadership Award”, Morrison Management Specialists
2009: Georgetown University Hospital Star Nominee, Georgetown University Hospital
2006: Recipient of the “Outstanding Community Service Award” at Mount Jezreel Baptist Church
1999 & 2001: Five Star Team Nominee, Ritz Carlton-Buckhead
September 9. 2023
2 Sampit Drive
Simpsonville, South Carolina
29681
To: Potential Employer
Re: Professional Affiliation and Community Impact for Stephen Clack Campus Executive Chef, Sodexo USA
Good Day,
I am submitting this Letter of Impact for Professional Affiliation & Community based Initiatives for Stephen Clack Campus Assistant Director / Executive Chef
Stephen or “Steve” as he is well known. has been a monumental Executive Chef supporting the state of Maryland, and many US Urban Communities since 2008 where we first met. I hired him s the Executive chef for the Internal Revenue Service in Maryland. Through his great Professional culinary and management he has excelled into different division with in Sodexo. While supporting a Sodexo Associate and Community engagement initiative “AALF” (Sodexo African American Leadership Forum). Through this affiliation, he has mentored kids, students, and minority youth by assisting them achieve career goals and conquer personal challenges through the love of Food!
I challenged him and 6 other African American Sodexo Chefs to help join me through mentorship in 6 US urban communities to assist Young aspiring High school culinarians, achieve the goal of attending the Culinary Institute of America. Since 2011 he has been mentoring High school Students in the Maryland DC and Virginia area achieve this goal. 4 of his mentoring students have achieved National Status. Two of his students have medaled won National Championships the NAACP National High school Competition ACTSO.
Professionally, Steve has been very motivated in the Culinary / community. He has taken a Sodexo national initiative “Drive” and literally taken the Drive implementation to level where is id the Training champion in the southeastern area. He is a classically trained chef that has achieved an AOS in Culinary arts. He continues to use these soft skills to both maintain and push his business acumen to higher levels within the Sodexo community.
On a personal note one of my most memorable events over the years was in DC where he was the Executive Chef for almost 10 years. He was mentoring a young girl about 6 years old as she prepared a sandwich wrap and the child presented her creation to her mentoring adult parent. She had thanked him for giving up his time so that she could attend the event. Which brought a tear to my eye, but also keeps me motivated to mentor children and continues and to inspire Culinarians through the work he continues to provide for both Sodexo and the community. He is a true fellow culinarian Professional Chef of Community Impact!
Yours sincerely
Sterling S Smith, CEC, FMP
Regional Project Director
CCL Hospitality Group
Tel: 1-240-***-****
Mobile: 1-240-***-****
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