Chartwells Higher Education Dining Services

Executive Chef II

DC Central Kitchen

• Provided leadership and operational direction for all culinary outlets. 
• Forecasted staffing needs and develops a recruiting strategy to provide optimal staffing in all areas. 
• Successfully established operation of new commissary kitchen which produced a minimum of 8,000 meals daily. 
• Creating SOPs for new projects
• Target pain points within operations and create practical approaches to resolving the problems
• Partnered with other departments in support, feedback, and hands on assistance.
• Develops dishes and create menus for the social enterprise division with making sure dishes meet the target food cost of 28-32%
• Worked directly with clients and staff of all catering and special events to ensure sure guest satifaction
• Served in a senior strategic role for the culinary department
• Directs the daily culinary operations for all community and school foods meals

Director, Culinary Operations

ThinkFoodGroup

· Planned/ directed food preparation for all culinary activities 
· Menu development to satisfy a 25%-30% food cost
· Created SOPs for new projects
· Arranged for equipment purchases and repairs
· Recruited and managed kitchen staff
· Adjusted throughput for better time and efficiency
· Established line setups via blueprints
· Established effective training guidelines
· Complied with nutrition and sanitation regulations and safety standards for each outlet or venue
· Reduced food waste by 45% within the first 8 months
· Traveled to multiple locations to establish openings with task force 
· Traveled to multiple locations to support, train, or evaluate operational needs

Project Chef

KISS Catering LLC

Owner/Chef

ARAMARK SERVICES

• Creating Recipes
• Controlling Food cost
• Resolving guest and team issues quickly and efficiently
• Ensuring all safety requirements are upheld by team 
•

Sous Chef

Scioto Downs Racino

• Scheduling 
• Processing Payroll
• Creating Recipes
• Controlling Food cost
• Maintaining quality of food for guest for a minimum of  30,000 guest per month
• overseeing 4 food venues
• creating and executing menus and specials
• creating prep lists and ensure completion.
• resolving guest and team issues quickly and efficiently
• hiring, training, and preforming needed disciplinary action according to company policy.

Chef Tournant 

Wexner Heritage Village

Cook

j liu worthington

• Responsible for all banquet prep
• Assisting in banquet set up
• Assuring all food is prep and fired in a timely manner.
• Communicating with Catering manager to provide total guest satisfaction

Banquet Chef

Vonn Jazz/DeNovo Bistro

Supervising a staff of 5
Scheduling, Inventory, and receiving
Short; Handling customer concerns

Junior Sous Chef

When you are able to spread your love through food, what else is greater?

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