Executive Chef Food Safety

Patrick Scoby

San Diego, CA 615-***-**** ***************@*****.***

Objective

Accomplished and award-winning Executive Chef with 20+ years of culinary and management experience, including high-profile events and Fortune 500 operations. Adept at leading large teams, enhancing dining experiences, and streamlining operations. Seeking to bring creativity, leadership, and a passion for excellence to a dynamic culinary team.

Professional Achievements

• Featured on Talk of the Town (Nashville TV segment)

• Cooked for President George W. Bush – Atlanta Marriott, 2007

• Cooked for President Bill Clinton – Memphis Marriott, 1999

• Recipient of the Touch of Excellence Award, 2009

• Awarded Culinary Arts for Community Service, 2010

• Successfully opened 5 new Sodexo cafeteria accounts

• Selected Executive Chef for Sharp Prebys Grand Opening Ceremony

• Presented Sodexo’s Nourish Healthy Eating Program to Sharp Grossmont Hospital Executive Staff

• SERV Safe Certified through 2028

Core Skills

• Staff Leadership & Team Training

• Culinary Creativity & Menu Development

• Food Safety, SERV Safe, HACCP Standards

• Inventory Management & Cost Control

• High-Volume Catering & Banquet Execution

• Microsoft Office (Excel, Word, PowerPoint)

• Market Connection / Sysco Ordering Systems

• Healthtouch Menu Ordering FMS Systems

• Executive-Level Customer Service

• Opening New Foodservice Locations

Professional Experience

Executive Chef

Sodexo San Diego, CA

Dec 2017 – Jan 2025

• Directed all food production for Sharp Hospitals – patient meals, cafeteria service, and catering

• Led and trained kitchen staff on recipe compliance, food safety, time management, and culinary techniques

• Coordinated with clients to plan menus for executive meetings and hospital events

• Handled HR tasks including payroll, scheduling, coaching, and performance management

• Traveled to launch 5 new Sharp cafeterias, standardizing foodservice operations

• Spearheaded healthy eating programs for patients and cafeteria offerings Catering Chef

Sodexo Nashville, TN

Dec 2015 – Dec 2017

• Executed high-level catering for daily executive events

• Collaborated on development of upscale catering menus

• Ensured compliance with health and safety regulations

• Managed ordering, receiving, and inventory for all catering functions Executive Chef

Radisson Hotel – Nashville Airport Nashville, TN Dec 2011 – Dec 2015

• Oversaw 40+ staff in restaurant, bar, room service, and banquet operations

• Retrained culinary staff to improve quality and raised health department score from 60 to 93

• Boosted guest satisfaction across all food and beverage outlets Executive Chef

Windlands East Holiday Retirement Center Madison, TN Jul 2005 – Nov 2011

• Led culinary team of 22 employees

• Designed and implemented daily dining and catering menus

• Established catering services for residents and guests

• Reduced labor and food costs while maintaining high quality standards

Education & Training

Culinary Arts Certificate

Marriott Culinary Program Atlanta, GA

1992 – Completed 120-hour hands-on training across all kitchen stations

References

Ewin Homere – Sous Chef, Omni Hotel, Nashville, TN 615-***-**** James Fryer – Executive, Bridgestone Tires 615-***-****

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