Eric Comer

Authorized to work in the US for any employer. Willing to relocate to: Omaha, NE

Executive Chef/Dining Services Director - Providence Place Senior Living - Omaha, NE

Director of Culinary services - the Heritage at Legacy - Omaha, NE

(2021-07)

• Maintain 330k per year culinary budget
• Manage independent, assisted and memory support
• Maintain daily audits
• Inventory of 2 kitchens and ordering
• Attend resident council meetings
• Attend weekly life care plans for residents
• Work with certified dietary manager to meet specific dietary needs
• Perform daily audits of kitchens
• Educate and train staff
• Ensuring all food and equipment temps, sanitation logs and daily cleaning logs are complete
• Hold monthly culinary meeting
• Assist in meal preparation when necessary
• Maintain and keep SDS sheets current
• Ensure scheduling is completed
• Accurately input budget expenses
• Ensure all state and federal health guidelines are being met
• Plan and organize special event
• Attend daily meetings
• Maintain close relationships with families and elders
• Collaborate with team to improve company goals
• Create 4 week menu cycle for seasons
• Interview and hire candidates
• Discipline and properly document team member correction plans
• Attend monthly culinary director meetings

Executive Chef - Providence Place - Fremont, NE

(2018-07 - 2021-04)

Manage and lead team to prepare meals from scratch for our residents. Create menus, snack lists. Create a monthly work schedule. Maintain a clean and organized kitchen insuring all state and health code requirements are being met. engaging in conversation with residents daily. Handle all inventory and ordering of product. maintain a food temp log and chemical log and keeping SDS current and up to date. Hold daily shift meeting with team

Sous chef - Fountain View Community - Omaha, NE

(2017-05 - 2018-07)

Responsibilities: Manage 20 team members. Maintain proper inventory levels. Order and receive deliveries. Maintain a clean and organized kitchen. Follow all codes and laws associated with state, federal and health department guidelines.

Train staff, new hires and hold daily pre shift meetings. Safe serve qualified. Assist in menu creation. Work with nurses and family members to implement specific resident dietary needs. Assist in managing our $10,000 monthly budget.

Create schedule for staff. Distribute daily tasks such as prep and cleaning. Maintain temp logs and MDS Sheets. Perform table touches after meal services. Discuss menu ideas and solve any issues with residents during our monthly resident council meetings.

Lead Cook/Sous Chef - Lakeside Community Village

(2013-12 - 2017-05)

Responsibilities: Prepare food following company recipes. Maintain clean, organized kitchen. Adhere to state and federal health codes. Prepare orders according to special dietary needs. Maintain accurate temperature logs. Safe Serve Qualified. Assist with inventory.

Cook III, Bella's Restaurant - Ameristar Casino

(2008-07 - 2013-12)

Responsibilities: Selected to serve as swing shift supervisor of the Casino's dine-in restaurant with the goal of becoming a Sous Chef/assistant restaurant manager. Maintained a $ 10,000 month budget for inventory. Supervised 7 team members.

Assigned daily food prep tasks and monitored quality of food and cook times. Conducted table touches to ensure customer satisfaction and to gain feedback. Held daily pre-shift meetings. Trained new hires and internal transfers.

Worked both open and closing shifts. Maintained temperature logs for food and sanitation records. Placed orders and checked shipment of products received.

• Nominated Team Member of the Month
• Recommended for Coaching Partner Class, which I completed
• Recommended for Leadership Class, which I completed
• Created a daily Line Check Log which helped control food costs
• Reached customer satisfaction percentage goals
• Recognized for exemplary performance and attendance

High school diploma - Millard West High School (1999)

Upper secondary education - Architectural design - ITT Technical Institute