Lorenzo Henriquez

To obtain a position in which allows me to utilize my collective skills in management, quality assurance, program development, and training; as well as my demonstrated abilities in customer service and hospitality gained over the last 20 years.

Area Director of Food Services at Cedar Creek Health Campus (2026-01 – Present)

Maintains all responsibilities of Director of Food Services. Oversees Culinary Departments for multiple Trilogy Health Services Campuses including Wisconsin, Michigan and the Great Lakes Region. Requires at minimum 20% time spent traveling. Ensures other Culinary Departments follow all local and state health codes. As well as all company standards and procedures.

• State "Tag-Free" 2026 (Zero Violations from State & Local Health Departments)

Director of Food Services at Cedar Creek Health Campus (2024-05 – 2026-01)

Manages the everyday operations of the Culinary Department, including food, beverage and equipment ordering, budgets, employee schedules, hiring, menu and event planning. Adheres to all state and local health and safety codes and requirements. Works with Clinical staff to create specific nutritional menus for restrictive diets. IDDSI Trained.

• State "Tag-Free" 2024 & 2025 (Zero Violations from State & Local Health Departments)

Assistant Director of Food Service at Avalon Springs Health Campus (2018-09 – 2024-05)

Assists in managing the day-to-day operations of the Culinary Department; includes creating purchase orders and maintaining employee schedules. Trains new employees in cooking, prepping, baking, and station work. Works closely with residents and their families to construct an individually curated menu to satisfy nutritional needs. Advises on the creation of specialized menus for charity and onsite events. Assists in deciding various ingredients, recipes, and plating styles for all events.

• 2019 ADFS of the Year

Chef/Expediter/Kitchen Manager at Stacks Bar and Grill (2012 – 2018-09)

• Fully trained in all stations including fry, grill, sauté, cold service and pastry/dessert
• Ensured quality while expediting; including garnishes and trayed dishes for serving staff
• Handled all customer service complaints and food quality issues
• Wide range of prep work experience including; blanching, portioning, cutting steak tenderloin with exemplary knife skills
• Cooked with a wide variety of seafood including fish, scallops, lobster and crab
• Built relationships with food vendors including Sysco, US Food, and Gordon Food Service
• Lead cleaning projects and implemented new policies throughout BOH
• Successfully worked with a team to develop recipes and menu design

High School Diploma

ServSafe Certification - Manager Course