Executive Chef & Dining Services Supervisor
Resume:
Steve Davis
*** ******* *** ******* ******, FL **952
Phone: 816-***-**** Email: ************@**.**.***
Professional Summary
Dynamic and results-driven Director of Dining Services and Executive Chef with over 30 years of progressive experience leading culinary operations across resorts, restaurants, country clubs, hotels, grocery, and senior living environments. Proven record of elevating dining programs through innovative menu development, team leadership, and operational excellence. Recognized for combining hands-on culinary expertise with strategic management to enhance resident and guest satisfaction, improve efficiency, and drive revenue growth. Dedicated to delivering exceptional hospitality, maintaining the highest standards of food quality and safety, and fostering motivated, high-performing teams.
Professional Experience
Director Of Dining Services
Hampton Manor of Merritt Island Assisted Living Community — Merritt Island, FL
Dates of Employment
5/22/2025 – Present
Oversee all aspects of dining operations for a senior living community, including menu development, food production, service standards, budgeting, and regulatory compliance.
Supervise, train, and schedule culinary and service staff to ensure high-quality meal service for residents, guests, and staff across multiple dining venues.
Plan and execute seasonal, holiday, and themed menus that balance nutrition, presentation, and resident satisfaction.
Maintain compliance with state and local health department regulations, safety protocols, and assisted living dietary requirements.
Develop and manage departmental budgets, control food and labor costs, and implement cost-saving measures without compromising quality.
Coordinate with nursing and care teams to accommodate special diets, texture modifications, and physician-ordered meal plans.
Lead resident satisfaction initiatives, including feedback surveys, menu forums, and special events to enhance community engagement.
Oversee catering for internal and external functions, marketing events, and private resident celebrations.
Ensure kitchen sanitation, food safety (HACCP standards), and inventory management systems meet or exceed inspection standards.
Partner with the Executive Director and department heads to uphold the community’s mission and deliver exceptional hospitality experiences.
Manager of Nutrition & Health Services
Cornerstones of Care Kansas City, MO
February 2024 – Present
Lead food service team, supervising two staff members and overseeing food preparation and services for schools and residential dormitories.
Manage food procurement, including donations, commodities, and non-food items, ensuring efficient inventory management.
Collaborate with dietitians to create menus, including special diets for clients.
Ensure food quality, safety, and presentation meet the highest standards.
Oversee staff training, engagement, and retention while managing departmental budgets.
Ensure compliance with health and safety regulations, conducting regular inspections and preparing for audits.
Assist in the development of operational policies and procedures.
Partner Advisory Council Member
Harvesters Community Food Network Kansas City, MO
May 2024 – Present
Act as an advisor for Harvesters, providing input on strategies to strengthen network capacity and ensure alignment with community needs.
Facilitate communication between Harvesters and its network of partner agencies.
Food Services Manager
reStart, Inc. Kansas City, MO
June 2020 – January 2024
Managed the kitchen staff and coordinated meal service for homeless shelter and transitional housing programs.
Planned and prepared nutritious meals with a focus on balance and variety.
Built relationships with food suppliers and managed food donations.
Coordinated volunteer efforts and provided training to kitchen staff and volunteers.
Worked with community partners and case managers to ensure food security for program participants.
Executive Chef
Hy-Vee, Inc. Lee’s Summit, MO
August 2015 – June 2020
Led kitchen operations, overseeing food preparation, menu planning, and staff management.
Developed menus and pricing strategies that enhanced customer satisfaction and increased revenue.
Managed food cost controls, waste reduction, and achieved profitability targets.
Conducted staff training and ensured compliance with safety and sanitation standards.
Chef Garde Manger/Commissary Food Production Manager
KC Marriott Downtown Kansas City, MO
December 1998 – August 2015
Managed food production in a high-volume hotel with multiple restaurants, conference spaces, and catering operations.
Successfully reduced food costs by 10% through effective purchasing and production planning.
Developed and executed menus for banquets, conferences, and events.
Coordinated large-scale catering operations for events ranging from small gatherings to 3,500-person banquets.
Maintained high guest satisfaction and event satisfaction scores.
Additional Culinary Experience
Catering Attendant, Lee’s Summit West Hy-Vee (2014–2015)
Chef Manager, Sodexho Marriott Healthcare Services (Dates Not Provided)
Chef, The Hearth Restaurant (Dates Not Provided)
Sous Chef/Executive Boardroom Chef, Holiday Inn/Crown American Realty (Dates Not Provided)
Chef Apprentice/Sous Chef, Greensburg Country Club (Dates Not Provided)
Education
AA in Culinary Arts
Westmoreland County Community College Youngwood, PA
Completed a 3-year apprenticeship in Culinary Arts at Greensburg Country Club.
Skills & Expertise
High-level Off-Property Catering
Menu Planning & Development
Food Safety & HACCP Compliance
Budget Management & Cost Control
Staff Training & Development
Volunteer Coordination
Client & Vendor Relationship Management
Event Planning & Execution
P&L Management
Nutritional Meal Planning
Achievements
2022 Kansas City Chiefs “Hometown Hero” Award
2012/2013 Certified Tourism Ambassador, Kansas City Convention & Visitors Association
2001/2008 Manager of the Quarter, Kansas City Marriott Downtown
1992 Best of Show/Gold Medal, Laurel Highlands ACF Chapter Food Salon
1993 Culinary Diploma, DelMarVa ACF Chapter
1991 Best of Show/Gold Medal, Laurel Highlands ACF Chapter Food Salon
Professional Affiliations
Kansas City Marriott Downtown Safety & Green Preservation Committees
Kansas City Marriott Downtown Employee of the Quarter Recognition
Member of the American Culinary Federation (ACF)
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