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| Desired Industry: Healthcare |
SpiderID: 21015 |
| Desired Job Location: Saratoga Springs, New York |
Date Posted: 5/19/2008 |
| Type of Position: Full-Time Permanent |
Availability Date: |
| Desired Wage: |
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U.S. Work Authorization: Yes |
| Job Level: Management (Manager, Director) |
Willing to Travel: Yes, More Than 75% |
| Highest Degree Attained: |
Willing to Relocate: Undecided |
Objective:
When people think of health care facilities, one of the first things they comment on is the food. Marketing the food is one of the major points to brining in future residents and maintaining them. I have been able to successfully do that and would be able to teach and train other to do the same. Not only have I been successful at my own building winning the an Award in 2006, for the top performing Food Service Director in the east, but have successfully covered in other buildings while maintaining my own.
Experience:
Food Service Director
Atria Senior Living Group, Albany New York, 6/04- Present
Overseeing multiple buildings regarding Foodservice Dining with my area
Menu planning with a seasonal cycle menu, Accountable for food, supply and labor budgets.
Awarded the Ace Award for 2006 for performance excellence.
Chef’s tables, Road Show Catering, Theme meals
Food Service Director
Woodland Village/ Seton Health, Troy New York, 12/02-6/04
Maintained a $3.00 per day food cost supplying three (3) meals daily.
Implemented excel program production sheets, cleaning sheets
Head Chef/ Supervisor
Mount Loretto Nursing Home/ Resurrection Rest, Amsterdam, New York 8/92-12/02
Production and service of 360 meals daily.
Direction of 20 employees in the preparation of meals.
Designed and implimated the Geri Menu production sheet, resident information and menu spreadsheet program with extended diets
Provided instruction regarding safe kitchen equipment usage
Head Chef/ Manager
Pachisea Restaurant, Saratoga, New York 7/91-8/92
Involved in opening a new establishment from the ground up
Selected equipment, personnel and inventory
Controlled menu selections, scheduling, labor cost, food costs and inventory.
Kitchen Manager/ Executive Chef
Holiday Inn, Class B Hotel, Schenectady, New York 10/90-6/91
Managed 30 employees working the front and back of the house
Reduced labor costs and food costs from 40% to 32.5 %
Performed ordering, receiving and control of $7,000 inventory.
Responsible for banquet preparation, menu development, personnel and training for $60,000/ month organization
Education:
Culinary Institute of America
Graduated September 1988: Associates of Occupational Studies in Culinary Arts
Schenectady County Community College
Graduated May 1994: Associates of Applied Sciences in Hotel Technology
Affiliations:
CERTIFICATES
Serve Safe Certified
Scoring above a 90% qualifying for instructor privileges
Candidate Contact Information:
This candidate has chosen not to make contact information available on this page.
Click "Contact Candidate" to send this candidate a response. |
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