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Click here or scroll down to respond to this candidate Candidate's Name
Street Address Betula Dr. Phone: PHONE NUMBER AVAILABLE
Williamstown, NJ Street Address Email: EMAIL AVAILABLE
F O O D S E RV I C E E X E C U T I V E C H E F & M A N A G E R
Highly skilled, visionary, and hardworking culinary professional with Street Address + years of comprehensive kitchen operations
experience, including menu planning, food preparation, high-volume service and catering, staff supervision, inventory control,
and financial management. Proven track record of training, overseeing, and motivating employees toward optimal performance
and collaboration. Demonstrated ability to create strong working relationships with clients that lead to return and referral
business. Particular expertise in cost control, budget management, and critical thinking.
AREAS OF EXPERTISE
Culinary Arts Financial Management Team Management
Menu Planning Client Relationships Inventory Control
Leadership Cross-Functional Collaboration Dietary Restrictions
Kitchen Operations Problem-Solving Business-Style Dining
PROFESSIONAL EXPERIENCE
COMPASS GROUP, Mays Landing, NJ 2011 Present
Chef Manager Healthcare & Business Divisions
Chef manager charged with securing new accounts and servicing existing ones by developing and implementing
merchandising and marketing procedures and then conceptualizing and executing menus and shopping lists.
Successfully balanced business operations, including budget management and profit and loss (P&L) reporting, with
inventive and organized foodservice production and catering.
Created and fostered strong working relationships with key players at major accounts, including Johnson & Johnson,
Burlington Coat Factory, Atlantic City Electric, Morrison, Eurest, and QVC Television Network. Accounts ranged in
budget from $2 million to $25 million
Spearheaded entire foodservice operations for the Boy Scouts of America (BSA) National Jamboree, as well as
multiple BSA summer camps in Lancaster, PA, and Hersey, PA. Developed and executed menu, shopping lists, production
plans, and service operations for the two-week event that fed 60,000 youth, 9,000 volunteers, and local and national
leaders.
Directed daily operations and staffing efforts, which included overseeing food and drink preparation in the kitchens,
controlling inventory, solving problems efficiently, and training and motivating employees.
CHESTER COUNTY HOSPITAL, WEST CHESTER, PA 2008 2011
Production Supervisor
Supervisor credited with directing administrative operations and food production and supervising and training 30+
employees, with a focus on optimal quality control and patient care.
Developed innovative new means for producing food and delivering it in a timely fashion.
Conceptualized and executed new processes for managing conveyor belt production and team time management,
resulting in improved efficiency and streamlined productivity.
Collaborated closely with hospitals dietician team to ensure meals were prepared according to patient need.
Spearheaded sanitation and quality control efforts for high-volume production by adhering to the principles of Hazard
Analysis & Critical Control Points (HACCP).
Researched and developed new recipes, successfully accounting for costing and budget.
QUAKER FAMILY FRIENDS HOME, NEWTOWN, PA 2009 2010
Assistant Unit Director (Part-Time)
Candidate's Name Resume, Page 2
Assistant director hired to manage night shift operations and employees. Ensured quality and safety standards were
upheld by conducting nightly audits.
Created strong working relationships with residents through open communication and a dedication to service. Efforts
resulted in more satisfied clientele and a more collaborative environment.
Proved ability to manage multiple personalities and projects simultaneously.
WILLIAMSON HOSPITALITY, PHILADELPHIA, PA 2007 2011
Unit Director
Director recruited to orchestrate daily operations of a unit at a pharmaceutical company for dining and vending
contracted service. Planned menu and food production for business-style and gourmet catering venue, prepped food and
served guests at high-profile events, and ensured customer satisfaction at all times.
Managed P&L, supervised sanitation efforts, and oversaw merchandising and inventory control.
Demonstrated ability to solve problems quickly and effectively.
ALL SEASONS SERVICES, INC., MARLTON, NJ 2004 2007
Unit Director
Director tasked with directing menu planning, food preparation, and catering service for business-style dining and
catering venue, as part of management responsibility over two units at the regional office for a national dining and vending
contracted service.
Spearheaded large-scale campus dining and special event catering at Cumberland County College, which also included
a convention center.
Effectively utilized campus resources, such as a fresh tilapia pond and herb garden, to plan menus.
Recognized for exceptional efforts in catering special events for the president of the college at his residence.
Expertly balanced P&L responsibility, sanitation control, and merchandising efforts to ensure operations ran smoothly
and efficiently.
BTC FOOD SERVICE, PHILADELPHIA, PA 1988 2004
Executive Chef
Executive chef responsible for leading and supervising activities of the department in collaboration with senior
management and dieticians at this full-service, off-premise kosher catering company. Controlled department budget and
staffing, managed inventory, and followed all applicable food handling guidelines.
Developed and implemented streamlined production processes to ensure meals were prepped in an efficient manner
with the highest quality ingredients.
Decreased waste by creatively using leftovers.
EDUCATION & TRAINING
Associates Degree, Business Administration/Culinary Arts, Bucks County Community College, Newton, PA
Certified Food Protection Professional
Chef Apprenticeship Program
Certified Dietary Manager
AWARDS & DISTINCTIONS
Bronze Medal Mirrored Show Piece, American Culinary Federation Bronze Medal PA State Competition Four Diamond
Star Award BSA Jamboree Award Hero Award (3x), Compass Group
PROFESSIONAL AFFILIATIONS
Chef Association American Culinary Federation
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