Food Service Safety

Randy L. Montelongo

**** ******* ***** *****, ***** Rock, TX 78665 254-***-**** ********************@*****.***

Professional Summary

Experienced culinary leader with 20+ years in restaurant, hospitality, and healthcare food service. Working in hospital environments has refined my commitment to food safety, sanitation and regulatory excellence - holding me to higher standards that exceed those in traditional restaurants. I now bring that elevated precision and discipline into every culinary operation I lead. My goal is to continue elevating dining experiences at a regional or system-wide level, applying the high standards of hospital culinary leadership to broader operations. Passionate about developing teams, driving consistency and delivering food that nourishes and inspires.

Core Competencies

●Bilingual - Spanish

●Certified Dietary Manager

●Certified Food Safety Manager

●Strong work ethic

●Passion for customer satisfaction

●Strong background in expense management

●Results oriented

●Kitchen schematics and layouts

●Inventory control and record keeping

●Conflict Resolution

●Staff scheduling

●Performance and Wage Reviews

●Excells under pressure

●Excellent communication skills

●Natural Leader

●Service-oriented

●Multi-site hospital management

Professional Experience

Culinary Director

HHS LLC. Nov 2017–Present

●Oversee Food & Nutrition Services at two acute care hospitals, ensuring regulatory compliance and high patient satisfaction.

●Collaborated with registered dieticians to develop therapeutic and patient specific menus aligned with clinical nutrition requirements..

●Achieved zero-deficiency scores in three Joint Commission hospital certification inspections.

●Implemented ambassador and patient satisfaction programs across locations.

●Recruited, trained, and developed high-performing food service teams.

●Oversaw departmental budgeting, HACCP adherence, and scheduling across sites.

Executive Chef

The Oaks Retirement Community – Georgetown, TX – Jul 2017–Present

●Directed culinary operations for senior living communities, including menu planning, staff scheduling, and resident engagement.

●Maintained food costs within budget while upholding nutritional and quality standards.

Regional Food & Beverage Director

Hotel Indigo Waco / Baylor – Waco, TX – Feb 2012–Nov 2016

●Led food and beverage operations ranked #1 of 47 IHG properties globally for guest satisfaction.

●Managed marketing plans, vendor relations, staff performance, and inventory control.

●Winner of IHG Torchbearer Award (2015) and 3x IHG Service of Excellence recipient.

●Oversee regional menu development and seasonal offerings aligned with brand identity, nutritional standards and local preferences

●Developed, implemented and managed business plans to promote profitable food and beverage sales.

●Strategically developed effective marketing plans to increase sales and profits while managing costs.

●Interacted with external vendors to obtain the best quality of product and pricing to purchase adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies

Chef/Owner

Wine & Dine Restaurant & Catering – Morgan’s Point Resort, TX – Feb 2010–Jan 2012

●Founded and operated full-service restaurant and catering business.

●Managed concept creation, food prep, staff hiring, and event execution.

●Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

●Catered for weddings, receptions, office parties and military balls

Executive Chef

Cactus Jack’s Steakhouse – Temple, TX – Jul 2005–Oct 2009

●Developed standardized recipes and optimized labor and food costs.

●Led team training, scheduling, and high-volume kitchen operations.

Regional Executive Chef

Johnny Carino’s – Round Rock, TX – Feb 2002–Jan 2005

●Provide strategic and operational leadership for culinary teams across multiple sites

●Train, mentor and evaluate executive chefs and kitchen managers within the region to ensure high standards in food preparation, presentation and service

●Serve as a liaison between corporate culinary leadership and site-level operations to ensure strategic alignment

Kitchen Manager / Service Manager

Applebee’s – Temple & Waco, TX – Dec 2000–Jan 2002

●Managed kitchen operations, food inventory, and employee training.

Executive Chef

Diamondback’s Texas Bistro – Waco, TX – Jun 1998–Jan 2000

●Managed $5M kitchen operation with 35 staff members.

●Reduced food costs by 11%, developed custom recipes, and catered 100+ events annually.

Certifications & Education

Certified Dietary Manager (CDM)

Certified Food Service Manager

Culinary Institute of America – Hyde Park, NY, Associate Degree of Applied Science, Culinary Arts (1995)

Tulane University – New Orleans, LA, Coursework in Business Management (1995–1996)

Belton High School – Belton, TX, High School Diploma (1993)

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