Gary Blunt

A proven leader in the Culinary industry with over 30 years experience in the hospitals, hotel, resorts, restaurants and K12

Training ethics are best achieved through effective employee training and mentoring.

Raise Press Ganey score from 56% to 95% while increasing café sales by 5k monthly through improved menu, employee training and recipe engineering.

Redesigned inventory management system with weekly savings of 10k.

Proven negotiator as an Account Manager for Hewlett Packard in the Corporate Sector and SMB by exceeding goals each quarter

SFE- Southwest Foodservice Excellence

General Manager in Partnership w/ Smyer ISD

September 2024 - October 2024 -Smyer, Texas, United States

Managing and training employees

Organizing new school account for inventory, food ordering, training,, recipe and menu design.

Working with school administration on USDA commodities and financials

General Manager in Partnership w/ Abernathy, Anton, and Floydada School ISD

December 2022 - September 2024 - Lubbock, Texas, United States

• Full financial and budget development responsibility, client reporting and adherence management for each district.
• Managed hiring and disciplinary actions for hourly staff.
• Train- managers and staff on regulatory duties
• Worked with the school districts to manage the USDA food allowance and delivery.
• Supports District in menu design and making sure the districts are regulated to USDA and State standards

Stillwater Medical Center - Executive Chef

January 2020 - December 2021 Stillwater, OK

• Created appetizing menus and trained employees.
• Oversee patient and café food services.
• Proposed new kitchen design to make more efficient
• Rated as one of the top 10 Best Hospitals in the Nation

Sodexo - Saint Anthony’s Hospital

Executive Chef III

December 2017 - December 2019 Oklahoma City, Oklahoma Area

• Oversaw all patients, doctor lounge, catering, and cafe food services for a 530-bed hospital.
• Managed 2 managers and 30 team members.
• Revised the patient menu which resulted in a 20% increase in patient satisfaction.
• Collaborated with the hospital's safety team and the local health department to make improvements to the kitchen facilities.
• Held weekly meetings with team members and management to discuss departmental goal progresses and keep everyone informed.
• Implemented daily visits to patient rooms to ensure guest satisfaction.

St. Mark's Hospital - HCA Culinary Director

November 2016 - June 2017 - Salt Lake City, Utah

• Oversaw all food and menu services for a 317-bed hospital facility.
• Trained a team of 2 managers and 23 hourly team members on the proper use of HACCP temp logs and sanitation logs.
• Cultivated relationships with new vendors to increase the overall profitability of my department.
• These new relationships enabled my team to provide patients, guests and employees with fresher foods, healthier snack options and, increased the departments use of environmentally friendly products and production methods.
• Digitized the departments inventory management, production forecasting, vendor ordering and sales tracking systems.
• Implemented wireless monitoring of kitchen equipment to provide real time data monitoring and tracking for refrigeration, warmers, and dishwashers.
• Implemented department initiative of daily visits to patient rooms. This process delivered real time feedback to the department on how well we were meeting our goals and where there was room for improvement.

Intermountain Healthcare

Central Regional Executive Chef

June 2013 - November 2016 Murray, UT

• Oversaw all daily culinary operations for five hospitals within the region totaling 1000 beds, 12,000 employees plus the Supply Chain Warehouse with 2500 employees,
• Home Health with 500 employees, and Intermountain Insurance with 2000employees.
• Engineered patient, café, outside facilities and catering as one menu and recipes development utilizing Computrition software. This change resulted in an increase to the hospitals Press Ganley scores and café sales. These changes also reduced overall food costs and streamlined inventory management which saving the company 15K weekly.
• Built up the hospital's catering to 1.2 million in annual sales and café annual sales of 18 million • During my time at Inter-mountain, I also reviewed the departments recruiting and hiring selection process. Through improved hiring practices and more in depth training for new hires the department was able to maintain a consistent staff which reduced food, training and operations costs.
• Taught monthly healthy cooking classes to the community to increase a healthier city • Many of these classes were broadcast over three local TV networks and placed on Youtube

Colorado Mountain College Certificate / AAS, Culinary Arts / Computer Science · (1998 - 2001)

University of North Texas Bachelor of Science - BS, Hotel & Restaurant Management · (1990 - 1993)