Dedicated to customer service

Keanon Lewis

Phone: 856-***-****

E-Mail: *********@*****.*** KL

Overview

Possesses over 20 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

Dining Services Director

Aventura at Prospect May 2023 - Present

Plans, assigns, and inspects the work of Food Service Staff. Also schedules and assigns staff prepares department payroll for data entry.

Supervises the storage & care of food and supplies, and oversees the cleaning of the kitchen, storage, & dining areas, and equipment.

Checks residents’ trays for consistency with the specified menu & works on tray line at mealtimes.

Charts dietetic progress for Residents at least quarterly to meet care plan goals, as required.

Coordinates and plans food preparation activities for special events. Executive Chef/District Chef Manager

Whitsons Culinary Group March 2021 – May 2023

Responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance.

Hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques.

Create dietetic menus that considering all food allergens.

Plan and oversee catering events, including food preparation, facility set up, and catering budget.

Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures and maintain all Logs. Director of Nutrition

AVI Food Systems – University of Pennsylvania Hospital August 2020 – March 2023

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. 2

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 (formally know as Kiffin Grove) May 2015 – July 2020

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

June 2012– April 2015

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

Confirmed special diet and meal preference requests were adhered to accurately.

Facilitated weekly food orders, guaranteeing budgetary guidelines were met when producing menus, adjusting as needed.

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

Provided supervision over chefs and serving staff.

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). 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 considering the requests of resident.

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

3

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. 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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