Culinary Operations Executive and Program Leader
Resume:
Sam Bullock III, CEC
Southfield, MI
**************@*****.***
CULINARY OPERATIONS EXECUTIVE 15+ YEARS LEADERSHIP $6M+ REVENUE OVERSIGHT, 85K+ MEALS/DAY, PERFORMANCE-DRIVEN GROWTH
SUMMARY OF ACCOMPLISHMENTS
● Directed culinary and operations programs serving 85,000+ meals daily, ensuring full compliance with USDA and health regulations
● Led premium hospitality operations generating $6M–$7M in annual revenue, driving consistent year-over-year growth
● Increased sales by 14% and 13.7% in consecutive years through strategic pricing, service enhancements, and operational leadership
● Reduced food waste by 11%+ through process optimization and efficiency strategies
● Improved production performance by 15% through recipe standardization, portion control, and workflow redesign
● Maintained 90%+ compliance ratings across food safety, sanitation, and operational audits
● Achieved 95%+ compliance across multi-site community program partnerships and agency relationships
● Managed inventory and purchasing processes to maintain within 5% of budget targets while ensuring operational continuity
● Developed and implemented culinary education and workforce training programs, improving retention and performance outcomes
● Led cross-functional teams across education, healthcare, corporate dining, and hospitality environments, consistently delivering high-quality service
AREAS OF EXPERTISE
● Culinary Operations Management
● Food & Beverage Cost Control
● P&L Management & Budget Oversight
● High-Volume Food Production
● Menu Development & Innovation
● USDA & Regulatory Compliance
● Team Leadership & Staff Development
● Inventory Control & Procurement
● Catering & Event Operations
● Revenue Growth Strategies
● Process Improvement & Waste Reduction
● Hospitality & Guest Experience
PROFESSIONAL EXPERIENCE
Dorsey College, Roseville, MI
Director of Culinary 2020 – Present
● Lead full culinary program operations including faculty management, student recruitment, retention, and curriculum delivery
● Manage hiring, training, and performance evaluation of faculty to ensure instructional quality and program effectiveness
● Oversee scheduling, budgeting, and compliance with accreditation and regulatory standards
● Implement strategic initiatives aligned with institutional goals, improving program performance and operational efficiency
● Drive student engagement through culinary competitions, community events, and experiential learning opportunities Culinary Instructor / Lead Culinary Instructor
● Delivered hands-on culinary instruction, improving student retention, attendance, and success outcomes
● Designed and implemented curriculum aligned with industry standards and course objectives
● Advised students on academic performance, career readiness, and professional development
● Evaluated student progress and resolved academic and performance challenges
● Enhanced learning outcomes through innovative teaching strategies and practical application Detroit Public Schools Community District, Detroit, MI Area Manager – Northwest 2022 – 2024
● Directed large-scale food service operations serving 85,000+ meals daily across multiple programs
● Ensured compliance with USDA, federal, state, and local health regulations across all service sites
● Designed and implemented nutritionally compliant menus aligned with federal guidelines
● Managed staff performance, resolved operational issues, and ensured service excellence across locations
● Supported district-wide culinary education initiatives and program development Love Joan’s Hospitality Group, Detroit, MI
Owner Chef 2011 – Present
● Lead full-service catering, consulting, and hospitality operations for private and corporate clients
● Develop customized menus, culinary concepts, and event strategies focused on quality and client satisfaction
● Built and scaled hospitality brand including “Hospitality Bruhs,” delivering culinary and cocktail experiences
● Manage business operations including budgeting, marketing, staffing, and client engagement
● Execute high-end events, ensuring seamless operations and exceptional service delivery Eurest (DTE Energy), Detroit, MI
Executive Chef 2019 – 2020
● Oversaw daily kitchen operations while maintaining 90%+ compliance with corporate and safety standards
● Increased production efficiency by 15% through process improvements and performance tracking
● Managed inventory and purchasing to maintain costs within 5% of budget guidelines
● Developed menus aligned with client expectations and operational standards
● Led kitchen staff to ensure quality, consistency, and operational excellence Gleaners Community Food Bank of Southeastern Michigan, Detroit, MI Cooking Matters Satellite Manager 2017 – 2019
● Delivered nutrition education programs reaching underserved communities and at-risk populations
● Managed partnerships with 50–60 community agencies annually, maintaining 95%+ compliance
● Facilitated 40+ annual training sessions focused on healthy cooking and budgeting
● Conducted site visits and program evaluations to ensure effectiveness and compliance
● Strengthened community engagement through education and outreach initiatives Levy Restaurants – The Palace of Auburn Hills, Auburn Hills, MI General Manager, Premium Suites 2013 – 2016
● Managed premium hospitality operations generating $6M–$7M in annual revenue
● Led large teams across service, culinary, and operations functions
● Increased sales by 14% (2015) and 13.7% (2016) through strategic initiatives
● Developed sales strategies and enhanced guest experience to drive revenue growth
● Oversaw staffing, scheduling, and operational performance Additional Leadership Roles
● Executive Chef Continental Services (Google Campus)
● Executive Chef / Production Manager Sodexo
● Executive Chef Morrison (Compass Group USA)
● Chef & Culinary Leadership Roles Various Hospitality Groups EDUCATION
Bachelor of Arts in Business Administration
Morehouse College, Atlanta, GA
Associate of Applied Science in Culinary Arts
Le Cordon Bleu College of Chicago, Chicago, IL
CERTIFICATIONS
● Certified Executive Chef (CEC) – American Culinary Federation
● ServSafe Food Protection Manager
● ServSafe Allergens Certification
● ServSafe Instructor & Registered Proctor
● World Food Safety Organization (WFSO) Certification – Manager & Instructor
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