Executive Chef Sous

Ronnie Edmonds, Jr (He/him)

Executive Chef Culinary Arts Culinary Management

757-***-**** • *************@*****.*** • Smithfield, Virginia, 23430 www.linkedin.com/in/ronnie-edmonds-jr-9bab55102

RE

Sodexo Mar 2024 - Present

HHS Oct 2023 - Mar 2024

Hampton University Oct 2022 - Jan 2023

The Chesapeake Retirement Community Apr 2022 - Jul 2022 Sodexo May 2021 - May 2022

Culinary Innovator with 7+ years in kitchen management and culinary arts. Expertise in menu development, team leadership, and inventory management. Proven track record in executing high-profile events and ensuring food safety and sanitation. Known for meticulous planning and strategic execution, fostering a collaborative and high-performance kitchen environment. Dependable and methodical, thrives in dynamic settings, driving culinary excellence with a hands- on, focused approach.

Inventory Management Menu Development Menu Planning Sanitation Standards Staff Training and Supervision Team Leadership Culinary Arts Food Preparation Culinary Management Kitchen Management Food Services Meal Service Knife Skills Menu Management Mise En Place Executive Chef

Sodexo is a global leader in quality of life services, where I oversee kitchen operations to deliver exceptional culinary experiences.

Lead kitchen operations, ensuring high-quality food preparation and presentation. Implemented cost-saving measures, reducing food waste by +15%. Foster a collaborative team environment, boosting staff morale and productivity. Executive Sous Chef

HHS provides support services to healthcare facilities, where I managed culinary operations and team performance. Planned and developed menus within budget constraints. Recruited and trained high-performance team, enhancing kitchen efficiency. Ensured food safety and cleanliness standards were met consistently. Controlled food costs and minimized waste, optimizing resource use. Sous Chef/Manager Event Planning

Hampton University is a prestigious educational institution where I managed culinary operations and event planning. Trained and supervised new team members, enhancing team performance. Assisted in planning menus for faculty and staff, ensuring diverse offerings. Supported Executive Chef in event production, ensuring seamless execution. Conducted weekly inventory and placed orders, maintaining stock levels. Sous Chef Culinary Management

The Chesapeake Retirement Community offers senior living services, where I managed kitchen operations and meal service.

Reviewed menus and prepared meals according to recipes, ensuring quality. Ensured portion control standards, maintaining consistency. Oversaw food preparation and service setup, optimizing workflow. Followed food safety procedures and completed logs timely, ensuring compliance. Regional Operations Manager (Sous Chef) Team Leadership Sodexo is a global leader in quality of life services, where I supported culinary operations across multiple accounts. SUMMARY

SKILLS

EXPERIENCE

Compass Group Oct 2019 - Feb 2021

Morrison Healthcare Oct 2019 - Dec 2019

Sentara Healthcare May 2018 - Sep 2019

Riverside Regional Medical Center Mar 2016 - Nov 2017 Supported various accounts in the Richmond area, ensuring operational consistency. Conducted inventory and placed orders, optimizing supply chain. Trained and supervised team members, enhancing team capabilities. Covered stations and created schedules as needed, ensuring smooth operations. Sous Chef/Manager Culinary Arts

Compass Group is a leading foodservice company, where I managed culinary functions and team performance. Assisted with overall success of the food program, ensuring quality standards. Oversaw culinary functions, planning, ordering, and inventory, optimizing operations. Motivated and trained back-of-house associates, enhancing team performance. Ensured adherence to health regulations and company standards, maintaining compliance. Traveling Sous Chef Culinary Management

Morrison Healthcare provides food and nutrition services to healthcare facilities, where I supported culinary operations. Assisted with overall success of the food program, ensuring quality standards. Oversaw culinary functions, planning, ordering, and inventory, optimizing operations. Motivated and trained back-of-house associates, enhancing team performance. Ensured adherence to health regulations and company standards, maintaining compliance. Lead Cook/Sous Chef Kitchen Management

Sentara Healthcare is a not-for-profit health system, where I managed kitchen operations and staff coordination. Oversaw food preparation in the restaurant, ensuring quality and efficiency. Coordinated kitchen staff schedules, optimizing workforce management. Stocked workstations with supplies, ensuring readiness for service. Delegated cleaning and preparation tasks, maintaining cleanliness. Trained and evaluated back-of-house staff, enhancing team skills. Lead Cook/Supervisor Culinary Arts

Riverside Regional Medical Center is a healthcare facility, where I managed food preparation and kitchen staff. Oversaw food preparation in the restaurant, ensuring quality and efficiency. Coordinated kitchen staff schedules, optimizing workforce management. Stocked workstations with supplies, ensuring readiness for service. Delegated cleaning and preparation tasks, maintaining cleanliness. Trained and evaluated back-of-house staff, enhancing team skills. Conventional

Adheres to established processes and

methods

Planful

Structured, meticulous, and

achievement-oriented

Collaborative

Relationship builder, assertive and

equipped to lead

Accommodating

Diplomatic and accepting of others’

needs

Composed

Remains calm under pressure

PERSONALITY STRENGTHS

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