Daniel Boatman

Operations focused food service leader with years of experience managing high volume dining operations across corporate, retail, hospitality, and educational environments. Proven background in multi-unit operations, inventory management, compliance oversight, labor supervision, and operational efficiency.

Experience leading large teams while supporting organizational performance and customer satisfaction.

Executive Chef - Culinart/Compass Group - Stony Brook University - Stony Brook University, New York

(2025-07)

• Oversee a 4-unit retail dining operation in a high volume campus environment with annual sales of 2 million dollars
• Lead a team of up to 60 associates
• Coach associates and supervisors on execution and standards
• Ordering, receiving, inventory, food cost controls and food safety
• Vendor and customer relations

Executive Sous Chef - KISS Products - Port Washington, New York

(2019-12 - 2025-07)

• Ran daily kitchen operations with a team of 15 producing 3 meals a day to all employees
• Menu development and execution for High end catering for CEO & social media influencers
• Supported audit readiness and operational accountability through daily compliance monitoring

B.A. - Industrial Labor Relations - SUNY Old Westbury University (2025-05)

A.A. - Culinary Arts & Hotel Management - Art Institute of NYC