Executive Catering Chef - University of Kentucky -Aramark
(2026-01)
Over 3 million in Managed Volume. 5000 campuses wide.
- Catering/ Menu Development (upscale and themed party)
- 1500 Plated meals and Buffets
- Manage 60 Employees
- Building and Maintaining Strong Client / Customer Relations
- Oversee HACCP and Kitchen Safety Trainings
- Hire, schedule, conduct orientation and training
- Chef Demos Pop Ups
- Inventory and Purchasing Spend Down
- Day to day cooking and problem solving and troubleshooting
- Menu Design for formal and theme
Dining Service Director/Executive Chef - Cedarhurst Senior Living
(2024-10 - 2026-01)
Over 1.5 million in Managed Volume. 145 Beds including Memory Care.
- Catering/ Menu Development (upscale and themed)
- Manage 20 Employees
- Building and Maintaining Strong Client / Customer Relations
- Oversee HACCP and Kitchen Safety Trainings
- Hire, schedule, conduct orientation and training
- Resident activities (Chef Demo Chef's Square)
- Inventory and Purchasing
- Day to day cooking and problem solving
Campus Executive Chef - Sayre Christian Village Senior Living - Lexington KY
(2023-06 - 2024-10)
Over 5.5 million in Managed Volume.
- Catering/ Menu Development (upscale and themed)
- Manage 50 Employees
- Oversee HACCP and Kitchen Safety Trainings
- Hire, schedule, conduct orientation and training
- Full Menu development
- Inventory and Purchasing (patients, retail and catering)
- Opened and Managed new Bistro space (sales projected to be 50,000)
Executive Chef 2 Catering and Residential - Sodexo- Georgetown College - Georgetown KY
(2021-08 - 2023-06)
Over 5.5 Million in Managed Volume.
- Catering/ Menu Development (upscale and themed)
- Manage 30 Employees
- Oversee HACCP and Kitchen Safety Trainings
- Hire, schedule, conduct orientation and training
- Service approximately 1100 student meals daily
- Attendance Monitoring / Scheduling
- Inventory and Purchasing (patients, retail and catering)
- Manage Café and Catering Production for Campus of 1 million
Executive Chef 2 Campus Chef - Sodexo- St Joseph Hospital - Lexington KY
(2019-04 - 2021-08)
Over 5 Million in Managed Volume.
- Manage 75 Employees
- Oversee HACCP and Kitchen Safety Trainings
- Hire, schedule, conduct orientation and training
- Service approximately 700 resident meals daily
- Attendance Monitoring / Scheduling
- Inventory and Purchasing (patients, retail and catering)
- Manage Café and Catering Production for Campus of 1.5 million
- 2020 In My Kitchen winner
- Annual Sales Increase of .5%
Executive Chef 3 District Chef - Sodexo-Kaleida Health - Buffalo, New York
(2016-01 - 2019-04)
Over 40 Million in Managed Volume. Multi Unit Coverage.
- Managed 4 Managers and 200 Union Employees
- Oversee HACCP and Kitchen Safety Trainings
- Hire, schedule, conduct orientation and training
- Service approximately 1,000 resident meals daily
- Attendance Monitoring / Scheduling
- Inventory and Purchasing (patients, retail and catering)
- Manage Café and Catering Production for Campus of 2.5 million
- 2017 Leadership Role in WCHOB merge into OISHEI facility in the main Medical campus
- 2018 Flawless DNV Survey OISHEI Hospital-0 non conformities, 0 opportunities
- System wide approach to retail standardization
- Annual Sales Increase of 1.5%
Production Manager 3 - Sodexo-Buffalo General Medical Center - Buffalo, New York
(2015-09 - 2016-01)
12 Million in Financial Managed Volume.
- Managed 4 Managers and 186 Union Employees
- Hire, schedule, conduct orientation and training
- Attendance Monitoring/Scheduling
- Oversee HACCP and Kitchen Safety programs
- Cash Control / UFS
- Frontline Food Safety Training
- Inventory and Purchasing
- Service approximately 1,000 resident meals daily
- System wide approach to retail standardization that achieved a 1% increase in year over year retail sales
- Raised Press Ganey Scores by an average of 38 percentiles in each of the 4 meal categories
- 2016 Flawless DNV Survey Buffalo General Hospital-0 non conformities, 0 opportunities
Patient Service Manager - Sodexo- Kalieda Health - Buffalo, New York
(2015-01 - 2015-09)
- Managed 190 union team members
- Scheduling and Attendance Monitors
- Customers and Quality control
- Diet management
- Weekly staff huddles and training
- Helped obtain manageable Labor cost for my unit
- Helped improve ayr method for hospital
Head Chef (Corporate Dining) - AVI Food Systems - Tonawanda, NY
(2010-02 - 2015-01)
- Inventory
- Managing 30 Non Union employees
- Service approximately 900 customer meals daily
- Attendance Monitoring / Scheduling
- Implemented 5 week cycle menu
- Hire, schedule, conduct orientation and training
- Catering 1 million
- Implemented new cycle menu that increased sales 15%
- Recognized throughout the organization for the setup of special client functions
Lead Line Chef - Embassy Suites Hilton - Buffalo NY
(2009-05 - 2010-05)
Start up brand new hotel from ground up.
- Prepped and served all food for restaurant
- Prepped and served all food for room service
- Banquets and Buffets (plated buffets)
- Inventory and purchasing
- Prepped soups, sauces, proteins ETC..
