Executive Catering Chef and Dining Director
Resume:
Timothy Chisholm-Hamilton
Cell Number 347-***-****
********@***.***
PROFESSIONAL PROFILE
Financial Volume up to 40 million
Fee and P&L Management
Labor Relations in Union Environment
Team Building, Mentoring, and Leadership
ServSafe Certified
Catering and Food Retail Management
Start Up & Turnaround Operations
Inventory Controls
Human Resource Management
Menu Planning and Implementation
Customer Service and Food Safety Trainer
Multi Unit Coverage
Computer Skills: Word, Excel, Outlook; Power Point, On-Shift, ADP, Food and Labor Management Systems, Kronos, Sodexo Menu Graphics, Micros,UFS, Health Touch, E-Time, Catertrax, and Market Connections.
PROFESSIONAL EXPERIENCE
University of Kentucky -Aramark
Executive Catering Chef
Responsibilities: ` January 2026- Present
●Over 3 million in Managed Volume
●5000 campuses wide
●Catering/ Menu Development (upscale and themed party)
●1500 Plated meals and Buffets
●Manage 60 Employees
●Building and Maintaining Strong Client / Customer Relations
●Oversee HACCP and Kitchen Safety Trainings
●Hire, schedule, conduct orientation and training
●Chef Demos Pop Ups
●Inventory and Purchasing Spend Down
●Day to day cooking and problem solving and troubleshooting
●Menu Design for formal and theme
Cedarhurst Senior Living
Dining Service Director/Executive Chef
Responsibilities: October 2024-January 2026
●Over 1.5 million in Managed Volume
●145 Beds including Memory Care
●Catering/ Menu Development (upscale and themed)
●Manage 20 Employees
●Building and Maintaining Strong Client / Customer Relations
●Oversee HACCP and Kitchen Safety Trainings
●Hire, schedule, conduct orientation and training
●Resident activities (Chef Demo Chef’s Square)
●Inventory and Purchasing
●Day to day cooking and problem solving
Sayre Christian Village Senior Living Lexington KY June 2023-October 2024
Campus Executive Chef
Responsibilities:
●Over 5.5 million in Managed Volume
●Catering/ Menu Development (upscale and themed)
●Manage 50 Employees
●Building and Maintaining Strong Client / Customer Relations
●Oversee HACCP and Kitchen Safety Trainings
●Hire, schedule, conduct orientation and training
●Full Menu development
●Inventory and Purchasing ( patients, retail and catering )
●Opened and Managed new Bistro space (sales projected to be 50,000
●Marketing and Commercial shootings
Sodexo- Georgetown College Georgetown KY August 2021-June 2023
Executive Chef 2 Catering and Residential
Responsibilities:
Over 5.5 Million in Managed Volume
Catering/ Menu Development (upscale and themed)
Manage 30 Employees
Building and Maintaining Strong Client / Customer Relations
Oversee HACCP and Kitchen Safety Trainings
Hire, schedule, conduct orientation and training
Forecasting daily sales Spend Down
Service approximately 1100 student meals daily
Attendance Monitoring / Scheduling
Inventory and Purchasing ( patients, retail and catering )
Manage Café and Catering Production for Campus of 1 million
Stadium, Concession, sales and Menu production
Sodexo- St Joseph Hospital Lexington KY
Execuctive Chef 2 Campus Chef April 2019- August 2021
Responsibilities:
Over 5 Million in Managed Volume
Manage 75 Employees
Building and Maintaining Strong Client / Customer Relations
Oversee HACCP and Kitchen Safety Trainings
Hire, schedule, conduct orientation and training
Service approximately 700 resident meals daily
Cash Management
Attendance Monitoring / Scheduling
Inventory and Purchasing ( patients, retail and catering )
Manage Café and Catering Production for Campus of 1.5 million
Retail Sales for Starbucks and Market C unit
Achievements:
•2020 In My Kitchen winner
•Annual Sales Increase of .5%
Sodexo-Kaleida Health, Buffalo, New York January 2016-Apri2019
Executive Chef 3 District Chef
Responsibilities:
Over 40 Million in Managed Volume
Multi Unit Coverage
Managed 4 Managers and 200 Union Employees
Building and Maintaining Strong Client / Customer Relations
Oversee HACCP and Kitchen Safety Trainings
Hire, schedule, conduct orientation and training
Service approximately 1,000 resident meals daily
Cash Management and Financial Reporting
Attendance Monitoring / Scheduling
Inventory and Purchasing ( patients, retail and catering )
Manage Café and Catering Production for Campus of 2.5 million
Achievements:
•2017 Leadership Role in WCHOB merge into OISHEI facility in the main Medical campus
•2018 Flawless DNV Survey OISHEI Hospital-0 non conformities, 0 opportunities
•System wide approach to retail standardization
•Annual Sales Increase of 1.5%
Sodexo-Buffalo General Medical Center, Buffalo, New York September 2015-January 2016
Production Manager 3
Responsibilities:
•12 Million in Financial Managed Volume
•Managed 4 Managers and 186 Union Employees
•Hire, schedule, conduct orientation and training
•Attendance Monitoring/Scheduling
•Oversee HACCP and Kitchen Safety programs
•Cash Control / UFS
• Frontline Food Safety Training
•Inventory and Purchasing
•Service approximately 1,000 resident meals daily
Achievements:
•System wide approach to retail standardization that achieved a 1% increase in year over year retail sales
•Raised Press Ganey Scores by an average of 38 percentiles in each of the 4 meal categories.
•2016 Flawless DNV Survey Buffalo General Hospital-0 non conformities, 0 opportunities
Sodexo- Kalieda Health Buffalo, NewYork Buffalo NY 1/2015- 9/2015
Patient Service Manager
Responsibilities
●Managed 190 union team members
●Scheduling and Attendance Monitors
● Customers and Quality control
●Diet management
●Weekly staff huddles and training
●Contract
Achievements
●Helped obtain manageable Labor cost for my unit
●Helped improve ayr method for hospital
AVI Food Systems Tonawanda, NY February 2010 – January 2015
Head Chef (Corporate Dinning)
Responsibilities:
•Inventory
•Managing 30 Non Union employees
•Building and Maintaining Strong Client / Customer Relations
•Service approximately 900 costumer meals daily
•Attendance Monitoring / Scheduling
•Implemented 5 week cycle menu
•Hire, schedule, conduct orientation and training
•Cash Management and Financial Reporting
•Catering 1 million
Achievements
•Implemented new cycle menu that increased sales 15%
•Recognized throughout the organization for the setup of special client functions
05/2009-05/2010 Embassy Suites Hilton Buffalo NY
Lead Line Chef
●Start up brand new hotel from ground up
●Prepped and severed all food for restaurant
● Prepped and served all food for room service
● Banquets and Buffets (plated buffets )
● Inventory and purchasing
● Prepped soups, sauces, proteins ETC..
EDUCATION
2006-2008 Buffalo, NY
Erie Community College 2006-2008
●Major in Culinary Arts
●Baking Certificate
●Member of the American Culinary Federation
2000 –2004 Cardinal Hayes High School Bronx, NY
●Graduated June 2004
●Honor Student
●Captain and member of the Cardinal Hayes Football Team
●Member of the weight lifting team
●Member of the student council
CERTIFICATIONS and MEMBERSHIPS
Servsafe Certificate -- Expiration -February 2022
Spirit of Sodexo Nomination 2018
Member of American Culinary Federation
Reference
Thaddeus Witzack 716-***-****
Aaron Weaver 716-***-****
Contact this candidate