Heath Houck

Operations Executive with 30+ years of experience directing complex supply chain, purchasing, and logistical workflows within high-volume environments. Proven track record of managing multi-million dollar capital projects, optimizing inventory control, and implementing data-driven process improvements. Expert in leveraging technology to scale operational performance, drive revenue, and maintain rigorous safety and service standards.

Seeking to transition deep operational and logistical expertise into a strategic corporate leadership role.

Operations role - C.D.C | URBN Outfitters (Terrain Cafe) - Doylestown, PA

(2025-11)

• Operational Efficiency: Directed production workflows for a high-volume facility, reducing waste by 15% through the implementation of standardized inventory tracking and automated procurement protocols.
• Performance Accountability: Spearheaded the transition to a data-backed operational model, setting clear KPIs for labor and COGS that maximized bottom-line profitability across all production touchpoints.

Corporate Chef (New Concept Launch) - Refined Hospitality - Lambertville, NJ

(2024-04 - 2025-09)

• Supply Chain Logistics: Directed the end-to-end launch of a high-end Woodfire Grill, managing all pre-opening supply chain logistics, premium vendor sourcing, and infrastructure procurement to anchor the property's dining identity.
• P&L Precision: Developed menu costing and inventory models that stabilized margins and minimized operating expenses during the critical launch phase, ensuring long-term financial viability.

Culinary Director - The Centre I.H.G/Delta by Marriot - Breinigsville, PA

(2019-06 - 2022-12)

• Capital Asset Management: Served as the lead stakeholder for a $3M facility redesign. Managed project timelines, vendor contractors, and infrastructure integration while maintaining 24/7 business continuity and service standards.
• Logistics Coordination: Managed complex logistical operations for large-scale conventions (1,000+ guests), overseeing supply chain synchronization, procurement, and inventory staging to ensure zero-latency execution.

Executive Chef / Culinary Director - Bear Creek Mountain Resort - Macungie, PA

(2009-06 - 2019-04)

• Strategic Revenue Growth: Orchestrated a $4.5M revenue increase through strategic capacity planning and supply chain optimization across 20,000 sq. ft. of operational space.
• Workforce Optimization: Led a department of 100+ staff, building a high-performance culture by implementing rigorous training, safety, and performance management systems that reduced turnover and enhanced operational consistency.