Dynamic Food & Beverage Director with a proven track record at Central Valley Medical Center, achieving a 775% revenue increase. Expert in nutrition and food safety compliance, leading diverse teams to enhance performance and employee retention. Skilled in menu development and inventory management, ensuring high-quality service and adherence to health standards.
Overview
17
17
years of professional experience
1
1
Certification
Work History
CDM/Food & Beverage Director/Executive Chef
Central Valley Medical Center
12.2014 - Current
Increased yearly department revenue 775%.
Managed a mixed generation team of 17.
Identified team weak points and implemented corrective actions to resolve concerns.
Reduced health risks and safety hazards by preparing food and beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Maintained sound financial footing by overseeing department profit, loss and budgeting.
Purchased food and cultivated strong vendor relationships.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Modified recipes to accommodate dietary restrictions and allergies.
Consulted with dietitians to plan menus appropriate for patient needs.
Interviewed, hired and trained dietary personnel to provide optimal service.
Monitored production to check safety, standardized production and appropriate portioning.
Owner/Executive Chef
Buhler's Gourmet
01.2011 - Current
Consulted with new and existing restaurants on business operation adjustments, menu planning, and employee trainings.
Developed a line of spices and seasoning blends.
Taught and Proctored ServSafe Managers Certification Exams
Met face-to-face with catering clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
Ordered food items and supplies needed to fulfill catering jobs.
Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
Owner/Operator
Maui FreeZe
07.2008 - 09.2014
Opened at 15 years old.
Developed menus, products, and recipes.
Developed business plan, processes and procedures to provide superior Hot Lunch & Breakfast Items, Hawaiian Shave Ice, Coffees, and Desserts to customers.