Brian E. Huff
Land O’ Lakes,FL
Summary
Culinary professional with extensive experience in regional operations, menu innovation, and kitchen management. Renowned for leading high-performance teams and delivering consistent culinary excellence. Collaborative mindset with focus on achieving exceptional results and adapting to evolving needs.
Overview
13
13
years of professional experience
Work History
Regional Executive Chef
Morrison Healthcare
Travel
04.2025 - Current
- Led culinary operations across multiple facilities, ensuring high standards of food quality and safety.
- Implemented cost-control measures that improved food service efficiency while maintaining quality standards.
- Conducted regular audits of food safety practices, ensuring compliance with regulatory standards and organizational policies.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Mentored junior chefs, providing guidance on technique, creativity, and professional development.
- Organized special events catering, coordinating with event planners to create memorable experiences for guests.
- Conducted regular performance evaluations for kitchen staff to optimize efficiency and address areas of improvement.
- Ensured compliance with all relevant food safety regulations while maintaining high-quality culinary offerings for guests.
- Provided ongoing feedback to team members, promoting continuous skill development and career growth opportunities within the organization.
- Managed multiple kitchens in the region, ensuring consistent quality across all locations.
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
- Streamlined kitchen operations by implementing efficient workflow processes and staff training.
- Oversaw budgeting processes for multiple kitchens, ensuring financial targets were met without compromising quality or guest satisfaction.
- Optimized resource allocation by cross-training employees for various roles within the kitchen hierarchy.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and mentored kitchen staff, fostering professional development and improving team performance.
- Streamlined inventory management processes, reducing waste and optimizing resource allocation.
Traveling Executive Chef/Managing Director
Morrison Healthcare
Jacksonville
10.2019 - 04.2025
- Moved to a traveling Executive Chef/Director position to help a troubled account in Jacksonville. Since then we have increased food quality, food cost, budget control and cleanliness. Oversaw training of new employees, ensuring consistent onboarding and skill development. Have helped in retail, patient services, food prep and cooking techniques. While here I have seen great progress in the entire operation with the support of the current Chef and management team. I have also helped the current Chef continue his knowledge of Webtrition and the understanding of a Revamped menu for consistency in recipes and quality, aligning offerings with operational standards. consistency of recipes and quality.
- Streamlined kitchen operations by implementing standardized recipes and procedures, reducing food waste.
- Led culinary team in menu development, enhancing patient dining experience and nutritional quality.
Director
Morrison Management
Carrollwood
09.2018 - 10.2019
- Oversaw operations at AdventHealth Carrollwood, focusing on improving scores, reducing food costs, managing turnover ratio, and enhancing food quality. Achieved key objectives related to scores, food quality, and overall cleanliness and organization. Met PBO while enhancing scores and food quality. Also increased overall cleanliness and organization. We streamlined the menu and ordering processes to help with cost and inventory control.
- Led strategic initiatives to enhance operational efficiency across multiple service lines.
- Developed and implemented training programs to elevate team performance and service quality.
- Oversaw budget management, ensuring alignment with organizational goals and resource allocation.
Executive Chef
Morrison Management
Traveler
04.2015 - 09.2018
- Brought to Florida as a traveling Executive Chef. Since here I have covered chefs out on medical leave, have helped in new account openings, hired and trained Executive Chefs, helped in challenged accounts, set up an emergency kitchen and catered VIP events. Trained staff in patient services and retail space while serving as interim director at multiple locations. Successfully passed all Jaco and Ecosure inspections. Efficient in Word, Excel, Trim Trax, E-Fin, My Orders, My Catering and Info Genesis.
- Developed innovative menus aligned with seasonal trends and dietary preferences.
- Streamlined kitchen operations to enhance service efficiency and reduce food waste.
- Mentored culinary staff, promoting skill development and fostering a collaborative environment.
Executive Chef
Morrison Management
Fort Smith
04.2013 - 06.2015
- Hired as Executive Chef at Sparks Regional Medical Center also over seeing and having the responsibility of Summit Medical Center, RSC, Health South, Peachtree Medical, Kids First and also oversaw a day care within Sparks. Helped with a newly started Diabetes Center. Within my first month at Sparks we had a $44,000.00 turn in COG’s and within two months had dropped the food cost by 4%. Managed yearly volume exceeding 6 million. We have made our FC% last two fiscal years, we have also increased our retail sales trending YTD by 13% while increasing our average check per person and our daily average count throughout our retail space. We have passed two Ecosure, one Jaco and state health inspection. Developed high-performing team by identifying and recruiting top culinary talent. Also promoted Sous Chef to Executive Chef, cook to retail manager, cook to supervisor and Dr lounge cook to Sous Chef. Approximately 60-70 managed team members in total.
- Led culinary team in developing innovative menu offerings aligned with client preferences.
- Streamlined kitchen operations, enhancing efficiency and reducing food waste through effective inventory management.
- Mentored and trained junior chefs, fostering professional growth and improving kitchen performance.
Executive Chef
Morrison Management
Memphis
04.2013 - 06.2013
- Led culinary operations as Executive Chef at Methodist North. While here I maintained a constant food and labor cost, passed every Ecosure inspection and have also worked with some cooks to further their careers inside Morrison.
- Led culinary team in menu development, ensuring seasonal and local ingredient utilization.
- Streamlined kitchen operations, enhancing efficiency and reducing food waste through effective resource management.
- Mentored junior chefs, fostering skills development and promoting a collaborative kitchen environment.
Skills
- Menu development
- Culinary creativity
- Advanced culinary techniques
- Event catering
- Budget management
- Food safety
- Sanitation standards
- Kitchen management
- Kitchen operations
- Employee training
Affiliations
ACF
Timeline
Regional Executive Chef
Morrison Healthcare
04.2025 - Current
Traveling Executive Chef/Managing Director
Morrison Healthcare
10.2019 - 04.2025
Director
Morrison Management
09.2018 - 10.2019
Executive Chef
Morrison Management
04.2015 - 09.2018
Executive Chef
Morrison Management
04.2013 - 06.2015
Executive Chef
Morrison Management
04.2013 - 06.2013